El Salvador

National Coordinator:

Luis Rodriguez

The SCAE Members of El Salvador Chapter would like to share with you their latest Specialty Coffee accomplishments

• During the World Barista Championship celebrated in Trieste, June 2004, Tim Wendelboe, used in his prize winning espresso blend, a Salvadoran Coffee from a farm known as the “Bourbon Jungle”, owned by Mariano Salazar (Altos del Condor Farm).
• A Salvadoran Pacamara from Montecarlos Estate, owned by Carlos Batres, was selected by the Starbucks® Coffee Company to become part of its Black Apron Exclusive ™ Line, sharing this honor with Ethiopian Harrar and Hawaiian Kona only. This recognition suited to the rarest, unique and precious coffees only, show the enormous potential that El Salvador has as Specialty Coffee Origin.
• Himalaya Coffee from Alex Alfonso Salaverría Lagos, achieved another worldwide recognition for El Salvador by winning the “Silver Medal” in the World Food Show in Paris, celebrated in June 2004.
• Bosque Lya farm owned by San Eduardo S.A., won the 1st place in the Cup of Excellence 2004. This is the second year that this auction is held in El Salvador and both years, the first prize has been won by a SCAE member.
• In June 2004, Kilimanjaro farm owned by Everest S.A. was recognized by a jury from the Club Caféologie - Connaissance du Café from France, with the appellation of “Grand Cru du Café” among others amazing coffees from all over the world
• For the 1st time ever, El Salvador carried out the “Q Auction” program. A Coffee auction sponsored by USAID through the Coffee Quality Institute, as part of the “CADR Quality Coffee Program”, geared towards the production of quality coffee. The International jury classified 7 lots out of 84 subscribed for the auction; 3 out of the 7 lots were members of the SCAE.
• Wild Forest Los Nogales, member of the SCAE, won the 2nd prize in Sustainable Coffee Production, awarded by the Ministry of Natural Resources and Environment.
• Cofinanzas, member of the SCAE, won the National Environmental Award for using geothermal energy to pre-heat the coffee, for evaporating the discharge used water to ferment coffee and using pure mineral water for coffee processing.

CONGRATULATIONS TO ALL MEMBERS FOR THEIR SEARCH & CONTRIBUTION FOR HIGH QUALITY COFFEE.