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Coffee beans from El Salvador are similar to those found in the neighboring regions of Honduras. The beans are quite big and round, but the flavor and acidic levels vary based on the area of cultivation.  The coffee cultivation in this country happens at the height of 1200 to 1500m above sea level.

The coffee beans are either washed in a wet mill to remove the fruits forcefully or allowed to dry naturally for a long time with the fruit on, before eventually taking it off. Most of the coffee beans have high acidic levels and a spicy flavour. Undertones of honey-like sweetness, chocolate and tangerine can be noticed too.

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