Apaneca-Ilamatepec

Overview of Apaneca-Ilamatepec

Location: Western El Salvador, centered around the Santa Ana volcano.

Altitude: Farms range from 500 to 2,300 meters above sea level, with most specialty coffee grown above 1,200m.

Climate & Soil: Volcanic soils rich in minerals, mild temperatures, and consistent rainfall create perfect growing conditions.

History: Coffee cultivation here dates back to the late 19th century. The region has been central to El Salvador’s coffee economy, though volcanic eruptions (like Santa Ana’s in 2005) have occasionally disrupted production.

Flavor Profile

Apaneca-Ilamatepec coffees are prized for their complex yet balanced cup:

Bright Acidity: Crisp, citrusy, and vibrant.

Chocolate & Caramel Notes: Smooth, indulgent sweetness.

Silky Mouthfeel: Well-rounded and balanced.

Floral & Fruity Hints: Jasmine, red berries, tropical fruit.

 Coffee Varieties

Bourbon & Pacas: Traditional Salvadoran varieties widely cultivated here.

Pacamara: A hybrid of Pacas and Maragogipe, unique to El Salvador, often grown in Apaneca-Ilamatepec and famous for its large beans and complex flavors.

Importance

Largest Producing Region: Apaneca-Ilamatepec is El Salvador’s biggest coffee region, likely the first area where coffee was cultivated in the country.

Specialty Recognition: Coffees from this region frequently win Cup of Excellence awards and are highly sought after by specialty roasters worldwide.

Economic Role: Coffee from Apaneca-Ilamatepec has historically been a backbone of El Salvador’s export economy.

Summary

Apaneca-Ilamatepec is essentially El Salvador’s coffee crown jewel: volcanic terroir, high altitudes, and traditional varieties combine to produce coffees with bright acidity, chocolate sweetness, and floral complexity. It’s the region most associated with premium Salvadoran coffee and a must-try for anyone exploring Central American specialty beans.