Apaneca-Ilamatepec is El Salvador’s largest coffee region, spread over fertile land ringed by the Santa Ana and Izalco volcanoes.
Apaneca-Ilamatepec is El Salvador’s largest coffee region, spread over fertile land ringed by the Santa Ana and Izalco volcanoes.
At 1,200–2,000m, washed and honey processing finish traditional varieties such as Bourbon and Pacas.The cup is balanced and sweet: stone fruit, chocolate, mild citrus, caramel.
Ringed by several volcanoes — Santa Ana (Ilamatepec), Izalco, Cerro Verde — the Apaneca range pairs the strength of volcanic soils with sound altitude and clearly drawn dry and wet seasons: El Salvador’s largest coffee region. Bourbon, the country’s emblematic variety, and Pacas, its natural mutation, underwrite the soft sweetness and fruit.
El Salvador was among the first in Central America to develop the honey process (drying with the mucilage left on after pulping). In Apaneca-Ilamatepec, yellow, red and black honeys of varying intensity are made with enthusiasm — lining up one farm’s different processes shows you exactly how the sweetness thickens.
A medium roast serves the caramel and chocolate sweetness well. Honey-process lots offer a rounder sweetness and juicier feel.
Draws out the Bourbon variety’s sweetness and silky mouthfeel.
Concentrates the chocolate and citrus flavors.
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