El Salvador built its reputation on old Bourbon plantings and the locally bred Pacamara, a large-bean cross that has become a competition favorite. Coffee grows across the volcanic ranges of Apaneca-Ilamatepec, Alotepec-Metapán and the Cacahuatique highlands, often under generous shade. Cups tend toward gentle sweetness — chocolate, caramel and soft stone fruit — with a rounded, syrupy body. The Los Pirineos estate in Usulután is among the country's most celebrated producers.
Coffeesfrom El Salvador
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Pacamara, a cross of Pacas and Maragogype, was developed in El Salvador in the 1950s.
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