Home to the pacas coffee variety, it was in 1958 that the Salvadoran Institute for Coffee Research (ISIC) invested in developing what we now call pacamara – a cross between pacas and maragogype. El Salvador is famous for delicious pacamara coffees, but is also well-known for great specialty coffee in general. Blessed with optimal weather for drying coffee, the naturals from El Salvador are a particular highlight. Because of this, the Project Origin’s signature “Supersonic” profile was established in the Ahuachapán region with our friend Mauricio Salaverría, and the Carbonic Maceration Selections range expanded to Los Pirineos in Usulután.
El Salvador has an extended harvesting period. The main harvest is from October to February and the late harvest extends from February to April. The late harvest often features beans that take longer to mature. Coffees will typically ship from each origin about 3-4 months after the harvest begins.
نعترف بالمالكين التقليديين للأرض التي نعمل عليها ، وهم شعب نغوناوال. نحن نقدم احترامنا لكبار السن في الماضي والحاضر والناشئ.
