Mild acidity and medium body, with notes of cocoa, toffee, brown sugar, and walnut 

Coffee production in El Salvador began in the early 19th century and grew rapidly after 1850, when the government offered incentives like tax breaks and military exemptions. The 1980s civil war devastated the industry, halting investment but inadvertently preserving century-old coffee trees. In the mid-2000s, a specialty coffee revival led by the El Salvador Coffee Council and the Cup of Excellence reestablished the country’s global reputation. Today, farmers are experimenting with new cultivars and processing methods, producing coffees with increasingly complex flavors.