History of coffee in El Salvador

The history of coffee in El Salvador dates back to the 19th century, when coffee was brought to the area by Spanish colonizers. The first coffee plantations were established near the city of Sonsonate, in the west of the country. Over the following decades, coffee cultivation became one of the most important sources of income for El Salvador and coffee from the region grew in importance and popularity on world markets. In the 20th century, coffee from El Salvador was one of the country's most important exports, and its quality was very high. Unfortunately, in the 1980s, during the civil war, the coffee crop was destroyed by fighting, and many growers fled the country. It wasn't until the 1990s that coffee cultivation was restored and once again became an important source of income for El Salvador. Today, Salvadoran coffee is prized around the world for its unique flavor and aroma, which it owes to the region's unique climatic conditions. Coffee from El Salvador is often grown at altitudes above 1,200 meters above sea level, which promotes the development of intense aromas and acidity. The high quality of coffee from El Salvador is often the result of the efforts of growers who care about the quality of the beans and use sustainable farming methods. Salvadoran coffee is typically exported to North American and European countries, and the popularity of its grades, such as Bourbon and Pacas, continues to grow around the world.