El Salvador SHG EP is a washed specialty green coffee classified as Strictly High Grown and European Preparation — two quality designations that together confirm altitude-driven cup quality and an extra level of physical sorting before export. Grown at 1,100 to 1,630 metres above sea level across Bourbon, Pacas, and Caturra varieties, this single origin lot delivers a classic Central American profile: milk chocolate, almond, and dried fruit, with a clean finish and mild acidity. Reliable, consistent, and easy to dial in across light to medium-dark roast levels, it is a strong choice for home roasters building their first Central American green coffee program and for commercial roasters seeking a dependable El Salvador lot for ongoing supply. 100% Arabica, available in 1 lb, 2.5 lb, 10 lb, 15 lb, and 30 lb.
Ships across Canada. Bulk supply available.
Cup profile +
Aroma
Milk chocolate, almond, light caramel
Tasting notes
Milk chocolate, almond, dried fruit, caramel
Acidity
Mild, clean, balanced
Body
Smooth, rounded, approachable
Finish
Clean, sweet, lasting chocolate warmth
Roasting guide +
This is one of the more forgiving greens to roast. The SHG EP classification means the beans are sorted to a high physical standard, reducing the variability in density that makes some lots difficult to develop evenly. Bourbon, Pacas, and Caturra are well-understood varieties that roast predictably and give clear signals through first crack. Use a steady, moderate approach and allow enough Maillard development to bring out the chocolate and almond character before first crack.
Light to medium roast
Drop at or just after first crack. Milk chocolate and almond are most defined. Dried fruit brightness comes through. Best for pour-over, filter, and drip.
Medium roast
Drop 45 seconds after first crack. Chocolate deepens, almond rounds out, caramel develops. The most balanced and versatile roast level for this lot. Works across espresso, drip, and French press.
Medium-dark roast
Drop 75 seconds after first crack. Dark chocolate and caramel dominate. Dried fruit recedes to background sweetness. Full body. Ideal for espresso and milk-based drinks.
About this coffee +
El Salvador is a small Central American country with a long and serious specialty coffee history. The volcanic soil of the Salvadoran highlands, particularly in the western and central regions, produces Arabica coffee with a clean, balanced character that has made it a reliable single origin choice for specialty roasters worldwide. This lot is grown at 1,100 to 1,630 metres above sea level — high enough to develop the density and cup complexity that the SHG classification requires.
SHG EP stands for Strictly High Grown, European Preparation. SHG means the coffee was grown above 1,200 metres above sea level, where cooler temperatures slow cherry development and produce denser, more complex beans. European Preparation indicates that the green coffee has been sorted to remove additional defects beyond standard export requirements — specifically, it is hand-sorted to reduce the count of broken, chipped, and imperfect beans that can cause uneven roasting and inconsistent cups. Together, the SHG EP designation gives roasters a higher-confidence green coffee than standard export grade.
The Bourbon, Pacas, and Caturra varieties in this lot are all closely related — Pacas is a natural mutation of Bourbon first identified in El Salvador, making it the most historically rooted variety in this origin. The combination of these three varieties produces the milk chocolate, almond, and dried fruit profile that defines classic El Salvador specialty coffee and makes this lot one of the most approachable Central American greens available in Canada.
Specifications +
Origin
El Salvador
Process
Washed
Grade
SHG EP (Strictly High Grown, European Prep)
Altitude
1,100 to 1,630 masl
Variety
Bourbon, Pacas, Caturra
Species
100% Arabica
Recommended roast
Light to medium-dark
Available sizes
1 lb, 2.5 lb, 10 lb, 15 lb, 30 lb
Frequently asked questions +
What does SHG EP mean?
SHG stands for Strictly High Grown, a Central American green coffee classification that confirms the coffee was cultivated above 1,200 metres above sea level. At this altitude, cooler temperatures slow cherry maturation, allowing more time for sugars to develop in the bean and producing greater density and cup complexity than lower-grown lots. EP stands for European Preparation, which means the green coffee has been hand-sorted beyond standard export requirements to remove additional broken, chipped, and defective beans. Together SHG EP signals a cleaner, more consistent green coffee than standard export grade from the same origin.
What is Pacas and why is it significant in El Salvador?
Pacas is a natural mutation of the Bourbon variety first discovered on the Pacas family farm in El Salvador in 1949. It is a compact, productive plant that performs well at the altitudes and conditions typical of the Salvadoran highlands. Because it originated in El Salvador and has been cultivated there for over 75 years, Pacas is one of the most historically authentic varieties in this origin. In the cup it shares Bourbon's characteristic sweetness and fruit complexity while being slightly more compact and easier to manage at farm level.
Is this a good green coffee for beginners?
Yes. The SHG EP sorting standard means this lot has fewer physical defects than standard export grade green coffee, which reduces the roasting inconsistency that can frustrate less experienced roasters. The Bourbon, Pacas, and Caturra varieties are well-understood and roast predictably with clear first crack signals. The milk chocolate, almond, and caramel profile is forgiving across a wide roast range — it is difficult to produce a bad cup from this lot as long as basic roasting fundamentals are followed.
How should I store this green coffee?
Store in a cool, dry place away from direct light and moisture. Green coffee is stable for 12 to 18 months in correct storage conditions. We ship all our green coffee in 9 layer hermetic Ecotact bags to preserve moisture content and the aromatic character of this lot between roasting sessions.
