Cacahuatique coffee, grown in the Morazán region of eastern El Salvador, is a hidden gem known for its bright acidity, nutty sweetness, and smooth, well-rounded body
Cacahuatique (Morazán)
Region Overview
Location: The Cacahuatique mountain range in Morazán, eastern El Salvador.
Altitude: Farms typically sit between 1,200–1,600 meters above sea level, ideal for slow bean development.
Soil & Climate: Fertile volcanic soils and a mild climate create excellent growing conditions for Arabica beans.
Coffee Varietals
Bourbon: Traditional Salvadoran variety, sweet and balanced.
Pacas: A Bourbon mutation, compact and high yielding.
Pacamara: Unique to El Salvador, producing large beans with complex fruit and floral notes.
Flavor Profile
Cacahuatique coffee is celebrated for:
Bright acidity with lively citrus notes.
Nutty sweetness — almond, hazelnut, and caramel undertones.
Smooth, well-rounded body with subtle fruitiness.
Floral and chocolatey notes that add depth and complexity.
Unique Features
Emerging Specialty Region: While lesser-known than Apaneca-Ilamatepec, Cacahuatique is gaining recognition for producing outstanding single-origin coffees.
Spiced Notes: Some lots show warm flavors like cinnamon and clove, alongside subtle ripe fruit.
Community Heritage: Coffee cultivation here is tied to smallholder farmers, many of whom have preserved traditional practices.
In summary: Cacahuatique coffee is an emerging star in El Salvador’s specialty scene, offering a lively yet comforting cup with citrus brightness, nutty sweetness, and chocolate-floral depth. Its terroir and traditional farming heritage make it a region to watch for coffee lovers seeking unique Central American profiles.
