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El Salvador, Central America

Coffee production in El Salvador has fueled the Salvadoran economy and shaped its history for more than a century. Rapidly growing in the 19th century, coffee in El Salvador has traditionally provided more than 50% of the country’s export revenues, reaching a peak in 1980 with a revenue of more than $615 million.

History of coffee in El Salvador

Coffee was introduced to El Salvador in the mid-1800s and rapidly became the backbone of the national economy. By the late 19th century, coffee had replaced indigo as the country’s primary export crop.

Large coffee estates shaped the country’s economic and social structure, concentrating land ownership among a small group of families. Throughout the 20th century, coffee remained central to El Salvador’s economy, even during periods of political instability and the civil war (1980–1992).

Despite challenges such as coffee leaf rust outbreaks and fluctuating global prices, El Salvador continues to be internationally recognized for high-quality specialty Arabica coffees, particularly Bourbon and Pacamara varieties.

Common Arabica varieties:

Bourbon, Pacamara, Pacas, Caturra, Catuai

Key growing regions:

Apaneca–Ilamatepec (Santa Ana region), Alotepec–Metapán, l Bálsamo–Quezaltepec, Chinchontepec, Tecapa–Chinameca, Cacahuatique

Harvest months:

October – March

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