CAFÉ  DE  EL  SALVADOR  GENERAL  INFORMATION  AND  

COFFEE  PROFILE  OF  THE  SIX  MOUNTAIN  RANGES

Ernesto  Velásquez  

Content: •  Introduction • Geographic location of El Salvador • General information of El Salvador • Production • Consumption • Coffee Profiles • Video

Introduction Today I´ll talk to you about the Production and consumption of Coffee from El Salvador. Including the main characteristics for coffees from our six mountain ranges that we have. I'll start by mentioning the geographic location and general information. After that I´ll talk about the main production characteristics in our country. Lastly, I'll talk about the coffee profiles for each mountain range. The presentation ends by inviting to enjoy watching a video of Café de El Salvador®.

I. HISTORY OF CAFÉ DE EL SALVADOR

Honduras

Guatemala

Mexico

Nicaragua

Costa Rica

I.A. BEGINNINGS

El Salvador The Heart of the Americas

•  Coffee  was  introduced  in  El  Salvador  in  1740.  •  First  export  occurred  in  1852  •  El  Salvador’s  most  recent  achievement:  differenCated  

exports  have  mulCplied  by  six  over  the  last  6  years.  •  Highlights:  

–  Only  Arabica  species  are  grown  in  El  Salvador    –  95%  of  El  Salvador’s  coffee  is  shade  grown  

 

I.A. BEGINNINGS

•  In the 1970’s El Salvador ranked as the 4th worldwide coffee exporter and 1st in productivity.

 •  El Salvador as producer and exporter ranked 1st

among Central American countries. •  In that period El Salvador had a high

recognition of brands that delivered great quality.

I.B. THE HEYDAY

II. IMPORTANCE OF COFFEE TO EL SALVADOR

II.A. SOCIAL

Employment: – About 25 million laborers equivalent to

100,000 permanent jobs. Represents about 4% of the employed population. In addition, each direct employment generated by the coffee is linked to four indirect jobs.

Económic – Currencies: U.S. $ 312 million in 2011/12

(8.7% of country's exports) – Contribution to Gross Domestic Product: 1.5%

for 2011, and 11.9% to the agricultural GDP

II.B. ECONOMIC

SOCIAL  AND  ECONOMIC  INDICATORS  

• 1.5%  of  gross  domesCc  product  *  (2011)  • 7.4%  of  total  exports  (2011)  • 90.000  direct  jobs  (2011/12)  • $312  million  of  annual  income  (2011)  • $312  million  in  annual  revenue  (2011)

• 930  000  bags  (69  kg)  of  coffee  exported  

II.A  &  B  

* In USA, all agricultural activity is less than 2% of GDP

CAFÉ  DE  EL  SALVADOR    IN  THE  WORLD  REPRESENTS:  v 1.6% of  total  exports  v 4.9%  of  total  exports  from  arábica  v 6.5%  of  total  exports  from  washed  arábicas  v 14.1%  of  total  central  american  exports   * According to ICO statistics Feb/11 Jan/12

II.A  &  B  

•  8% of the territory is shaded coffee. Natural forests account for less than 4%.

•  11 million trees protect 626.5 million coffee trees •  Protects groundwater. Every 60 minutes coffee

plantations gives to aquifers 500.5 m3 of water, •  Fixation of 13.2 thousand tons per day of carbon dioxide, •  Refuge for over 250 species of animals including

mammals, amphibians, reptiles and birds. •  Prevents soil erosion, regulate the climate, among others.

II.C. ENVIRONMENTAL

III. COFFEE STRUCTURE IN EL SALVADOR

Miller Not exporter

Intermediary

Miller/ Exporter

Producer

Miller/ Parchment

Roaster

Exporter

Miller/ Triage

Importer Trader

Baristas & Internal

Consumer

Green Coffee

Café Elaborado

Café Elaborado Min. Flow

Most import. Trades

Internal consump. trade

Roaster

1.5%

0.5%

95.0%

3.0%

III.A. PRODUCERS, MILLERS, PARCHMENT MILLERS, EXPORTERS, ROASTERS

IV. EXPORT QUALITY

Commercials: –  Central Standard (C.S.) –  High Grown (H.G.) –  Strictly High Grown (S.H.G.).

Inferiors: −  Resaca Lavada (RL): Washed Stock Lots −  Resaca sin lavar (RSL): Unwashed Stock Lots −  Pepenas y verdes (PV) These are the first Coffee that is

harvested, it is uneven in cup maturity and bean size. −  Corrientes(Cte).Refers to coffee that is harvested green, usually

at the end of the crop

IV.A. COMMERCIAL

Diferentiated: ‾  Gourmet, ‾  Orgánic, ‾  Sustainable, ‾  Fair Trade ‾  Fine

Elaborated:

‾  Roasted ‾  Grind ‾  Instant coffee

IV.B. DIFFERENTIATED

IV.C. STATISTICS

ProducCon  staCsCcs  

IV.C. STATISTICS

IV.C. STATISTICS

IV.C. STATISTICS

V. BRAND NEW IMAGE

The logo represents our coffee culture through the man who is symbol of work and great knowledge as a coffee growing country for over 200 years. Coffee is one of the largest engines for our country. The basket is symbol of wealth and also tool of the coffee pickers to achieve quality. The woman, the center of families and represents the soft and delicate hand for quality control in the process of the production chain. She has her hands up in praise and appreciation for all the goods received.

VI. CULTURAL PRACTICES

•  Production and processing practices are based on skillful labor.

•  Rational use of chemicals. •  Combine perfectly with the benefits of

shade coffee growing (95%). •  Sustainability standards.

VI.A. AGRONOMIC MATTERS

•  Release  of  parasitoids.  •  Pruning  of  coffee.  •  Pruning  shade.  •  Soil  sampling  for  analysis.  •  Stroke,  cufngs  and  hole  

digging.  •  Seedbed  preparaCon  and  seed  

planCng.  •  PreparaCon  of  nurseries  •  Maintenance  windbreaks.  

•  PlanCng  coffee  trees.  •  FighCng  weeds.  •  FerClizing  the  soil  and  foliage.  •  Desuckering.  •  Soil  conservaCon.  •  Control  of  pests  and  diseases.  •  ApplicaCon  of  amendments.  

VI.A. AGRONOMIC MATTERS

VI.A. AGRONOMIC MATTERS

VI.A. AGRONOMIC MATTERS

VI.B. ARTISAN HARVESTING

‾  The  harvesCng  period  starts  in  October  on  the  low  lying  areas  and  extends  through  March  for  higher  areas.  

‾  The  bulk  is  harvested  between  November  and  early  January.    ‾  Fresh  cherries  are  transported  just  hours  ajer  harvested  for  immediate  

pulping.  ‾  There  are  more  than  400  receiving  spots  along  El  Salvador.

−  Closeness  between  coffee  regions  allows  for  quick  transportaCon  and  assures  a  very  homogeneous  product.  

−  In  El  Salvador  nearly  all  coffee  is  wet  processed.  Cherries  are  picked  at  their  opCmum  stage  of  ripeness,  when  they  exhibit  a  bright  red  color.  

−  Abundant  drying  paCos  and  sunlight  allows  coffee  to  be  sun-­‐dried.  

VI.B. ARTISAN HARVESTING

VII. COFFEE MAP OF EL SALVADOR

VII.A. COFFE REGIONS

“Flavor  CharacterisFcs  vary  markedly  from  region  to  region  and  farm  to  farm  but  the  common  thread  is  a  very  balanced  and  sweet  cup  profile  that  reflects  the  inherent  virtues  of  the  heirloom  Arabica  types  

planted  and  consistently  flawless  processing”  Salvadoran  Coffee  TasCng  Notes  by  Kevin  Knox    

VII.B. COFFE VARIETIES The main varieties found are:

•  Bourbon, which accounts for 68% of total plantations,

•  Pacas, (natural mutation from Bourbon) representing 29%

•  Pacamara, Salvadoran hybrid between Pacas and Maragogype

•  Other varieties like Caturra, Catuai y Catisic, accounting for the remaining 3%.

VIII. COFFEE PROFILE OF THE SIX

MOUNTAIN RANGES

A. APANECA ILAMATEPEC

1.  APANECA  ILAMATEPEC  FRAGRANCE     7.75  BODY     7.75  ACIDITY   6.5  FLAVOR   7.75  AFTERTASTE   7.75  

5.5 6

6.5 7

7.5 8

FRAGRANCE

BODY

ACIDITY FLAVOR

AFTERTASTE

APANECA ILAMATEPEC

APANECA ILAMATEPEC

Cup Profile: Coffees from this region are very well balanced, very clean and very sweet, with refined citric acidity, silky creamy body, with flavors of tropical fruits, caramel, peach and honey.

B. ALOTEPEC METAPÁN

3.  ALOTEPEC  METAPAN  

FRAGRANCE  6.5   6.5  BODY  7   7  ACIDITY  7   7  FLAVOR  6.5   6.5  

AFTERTASTE  6.5   6.5  

6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9

7

FRAGRANCE 6.5

BODY 7

ACIDITY 7 FLAVOR 6.5

AFTERTASTE 6.5

ALOTEPEC METAPAN

ALOTEPEC METAPAN

Cup Profile: Coffees from this region are typically clean with mild sweetness, medium acidity and body, with diverse flavors of chocolate, citric fruit and caramel and balanced.

C.EL BALSAMO QUEZALTEPEC

5.  EL  BALSAMO  FRAGRANCE   6.75  BODY   7.5  ACIDITY   7  FLAVOR   7.5  AFTERTASTE   6.75  

6.2 6.4 6.6 6.8

7 7.2 7.4 7.6

FRAGRANCE

BODY

ACIDITY FLAVOR

AFTERTASTE

EL BALSAMO QUEZALTEPEC

EL BALSAMO QUEZALTEPEC

Cup Profile: Coffees from this region can be very clean and very sweet, citric and grape like acidity, round, creamy velvet body with lingering flavors of honey, caramel, fruits and milk chocolate.

D. CHICHONTEPEC

6.  CHICHONTEPEC  FRAGRANCE   6.75  BODY   7.5  ACIDITY   6.5  FLAVOR   7.5  AFTERTASTE   7  

6

6.5

7

7.5 FRAGRANCE

BODY

ACIDITY FLAVOR

AFTERTASTE

CHICHONTEPEC

CHICHONTEPEC

Cup Profile: A coffee with sweet notes, citric acidity, buttery body, flavors range from orange, peach, guava, caramel, chocolate with a balanced, enjoyable and sustained aftertaste

E. TECAPA CHINAMECA

2.  TECAPA  CHINAMECA    

FRAGRANCE  7.75   7.75  

BODY  7.75   7.75  

ACIDITY  7.   7  

FLAVOR  7.5   7.5  

AFTERTASTE  6.75   6.75  

6 6.5

7 7.5

8

FRAGRANCE 7.75

BODY 7.75

ACIDITY 7. FLAVOR 7.5

AFTERTASTE 6.75

TECAPA CHINAMECA

TECAPA CHINAMECA

Cup Profile: Aromas range from flowers, caramel, wine, herbs & vanilla. Clean and sweet, refined bright acidity, medium creamy body, flavors of butter, milk chocolate, caramel, oranges with a long finish.

F. CACAHUATIQUE

6.1

6.2

6.3

6.4

6.5 FRAGRANCE

BODY

ACIDITY FLAVOR

AFTERTASTE

CACAHUATIQUE

CACAHUATIQUE

Cup Profile: Coffees from this region are clean, sweet, medium acidity, medium body and floral notes and berry

4.  CACAHUATIQUE  FRAGRANCE   6.5  BODY     6.5  ACIDITY   6.5  FLAVOR   6.5  AFTERTASTE     6.25  

THANKS  Discover  the  best  coffees  of  El  Salvador!