written by Roxana Revolone photos: Lena Johannessen

No longer in the shadow of its more-famous neighbors Honduras, Guatemala and Nicaragua, El Salvador is now positioning itself on the tourist map as a more-than-attractive destination. The internationally recognized Lonely Planet list of “10 Best Tourist Destinations in the Word of 2010” includes, for the first time, this tiny Central American country as a not-to-miss destination.

As you think La Antigua when you think of Guatemala, the word on everyone’s lips when it comes to El Salvador is Playa El Tunco. Although the country is brimming with amazing places to visit, this small surfing beach has turned into a meeting point of international tourists as no other place in the country.

The morning starts with the first rays of sun that color the scenery while eager bodies carry their surfboards to dive into the first waves of the day. After enjoying the morning waves or just a refreshing swim in the warm Pacific waters, visitors can choose from a variety of breakfast options for the first meal of the day. There’s something here for every budget and taste, but all with one thing in common—the view of the natural rock just offshore that from one angle looks like a pig (therefore, its native name El Tunco, Salvadoran slang for pig).

El Tunco is not only for surfers; families and folks of all ages flock here to walk on the black volcanic beach, get a tan, fish or go snorkeling, kayaking or kite surfing. This area has turned into a vibrant destination, and each year new businesses serving foreign tourists open their doors.

In the past tourists had little to choose from other than surfing lessons and some restaurants. Now visitors can choose from a wide range of services such as internet cafés, coffee shops, convenience stores, arts and crafts, surf board rental and repair, vehicle and motorbike rentals, guide services and tours, pizzerias and vegetarian restaurants.

The beautiful sunsets of Playa El Tunco are ideal backdrops for practicing yoga or taking a romantic walk along the beach. Afterward, visiting one of the many bars or enjoying live music by candle light on the beach may be an appealing way to end the day and to charge your batteries for another day in the sun.

As the Certificates of Origin program develops, additional coffee-producing mountains and ranges of El Salvador will be included in future projects.

This project is being executed with the coordination of PROMECAFE and the financial support of BID (Banco Interamericano de Desarollo), the Cooperación Técnica de la Agencia Española de Cooperación Internacional and AECID (Agencia Española de Cooperación Internacional para el Desarollo). The project is within the framework of the Regional Coffee Quality Program, whose goal is to strengthen the competitiveness of the coffee industry in Central America, Panama and the Dominican Republic.

“Iniciativa de Geoturismo en los Bosques Tropicales de Café” will enhance the coffee forests’ geographical character, environment, legacy, aesthetics, culture and people. The program is supported by the Ministry of Tourism, Ministry of Foreign Affairs, Multi-sectoral Investment Bank and the Salvadoran Coffee Council, among others.

El Salvador, for its limited size, unique characteristics and shaded coffee farms, offers excellent conditions to integrate cultural, social, environmental, historical and economic components into a world-class tourist product. With this initiative, coffee becomes more than a crop; the initiative tries to develop a geodestiny surrounding the tropical coffee forest and all its history. Action steps include promoting the attractions of the coffee forests; studying demand among potential markets; developing a tourism product and related services; and creating national and international marketing plans. This program will undoubtedly contribute to the sustainability and diversification of income of Salvadoran coffee growers.

A website is under development:
www.geoturismoenbosquesdecafe.com

Generally speaking, a great degree of uncertainty still exists regarding how each producing region will be affected, and how it will impact overall coffee worldwide. However, experts expect some changes to occur, most likely due to temperature increases, including:

Quality: Coffee will ripen faster, leading to a drop in quality.

Yields: Different aspects of the metabolism of coffee trees, such as flowering, will be affected leading to reductions in yields.

Pests and diseases: Certain pests and diseases will proliferate and spread to regions where they weren’t previously.

For example, the Brazilian research agency EMBRAPA calculates that a one-degree increase in temperature could reduce by 200,000 km2 the current areas with potential for coffee plantation. A three-degree increase would remove further 320,000 km2, while a catastrophic increase of 5.8 degrees would erase another 310,000.

Adaptation to climate change must occur through the prevention and removal of maladaptive practices. Maladaptation refers to adaptation measures that don’t succeed in reducing vulnerability but increase it instead. Planning for climate change must involve consideration of climate-related risks including those that have slow onset, such as changes in temperature and rainfall leading to agricultural losses, drought and biodiversity losses, and those that happen suddenly such as tropical storms and floods.
Some strategies might include climate and production changes monitoring, possible scenarios mapping migration of plantations, diversification, shade and higher-density planting, vegetated soils and irrigation, genetic breeding, etc.

text and photo by Melba Milak

Not so long ago, on a warm and sunny afternoon, I came across a parade of porpoises in the Pacific Ocean. They raced by our fishing boat in a display of grace and speed. They leaped over one another in their version of leapfrog; they jumped straight up into the air and spun in circles—three, four, five times—like Olympic divers. One of them, an acrobat and clown, smacked back down into the waves, making huge splashes, like a bratty little brother doing cannonballs in the swimming pool.

It was a magnificent sight, a mile or so of twisting, turning, “Aren’t we having fun?” “Aren’t we happy?” “Isn’t it a glorious day?” Spinner dolphins in the wild; swimming in their natural habitat; playing in the waters 30 miles offshore from Puerto Quetzal, Guatemala.

A hundred yards away, a sailfish jumped in a series of arcs—freewheelin’, the local boat captains call it—a silvery flash meeting its own reflection on the mirrored surface of the sea. Such joy, such exuberance, a spectacular show of muscle and might and splendor.

It was a beautiful blue-sky day; the waves rocked the Olive Ridley sea turtles to sleep and carried them across the miles. Only the noise of the boat motor awakened the tortugas; many of them raised their heads in a lazy, silent “Hello!” before drowsing again.

Seabirds sometimes alit on the turtles’ leathery backs—maybe to rest for just a little while, maybe for a moment of companionship in this big, big ocean or maybe to tap out a secret message before flying on endless journeys over the water.

And I felt so privileged to be here—in the peace, in the quiet, in these awe-inspiring moments—to share in the magic of this playground in the sea.

At a social and economic level, the conservation of coffee forest provides the country with a source of employment, improving the quality of life of those who depend directly and indirectly on coffee activity.
Coffee forests provide numerous environmental benefits, including oxygen production, capture of greenhouse gases, water capture, prevention of soil erosion, habitat for flora and fauna, conservation of biodiversity and scenic beauty. The initiative will be based on deforestation that is avoided and envisions consolidation of coffee plantations belonging to producers with specific financial debts, through a commitment to maintain and preserve the plantation in exchange for financial compensation.

The avoided-deforestation rate will be offered as “VER’s” (Verified Emission Reduction) on the voluntary carbon market, generated by countries and companies seeking to reduce greenhouse gas emissions.

More information at www.cafeyambiente.org

The first two rounds of the Salvadoran Surf Circuit took place in June and July. The next events will be held at Playa Punta Mango on Sept. 12 and 13 and at the Playa Mizata on Oct. 24 and 25. The 5th National Circuit Competition and the finals for national ranking will be held at the Playa Costa del Sol on Nov. 28 and 29. Nine athletes from the Federation (FESASURF) represent El Salvador in the World Championship ISA (International Surfing Association) in Costa Rica from June 27 to Aug. 8. The Central American Championship will be at Playa El Tunco on Sept. 26 and 27.

The amount of caffeine in a cup of coffee can vary greatly, depending on many factors. We’ll explore a few ideas that will help you to understand a little more about the presence of caffeine in coffee.

If you ask 10 people, most will agree that espresso has more caffeine than regular drip coffee. But are they correct? Let’s see, a typical 8-ounce cup of drip coffee ranges between 65-120mg of caffeine.  Why this large range? Factors such as brew and dwell time, water temperature, grind and roast level, bean species and blends greatly affect final caffeine extraction. If you compare it to a typical espresso, ranging from 30-50mg of caffeine per ounce, the difference is significant.

Then a cup of drip coffee has two to four times more than espresso—but we are comparing apples to oranges. To accurately make a comparison, we need to compare concentrations in terms of caffeine per volume. So for drip coffee we end up with 8-15mg per ounce, whereas in espresso, we get 30-50mg per ounce

Conclusion: Drip coffee contains more caffeine than espresso, due to its larger serving size. But when viewed from volume perspective, espresso has more caffeine per ounce. Soluble coffee generally contains less caffeine than roast and ground coffee, but is usually consumed in greater volume.

photos by Lena Johannessen

The auction, which took place last month, ended with the surprising announcement that the buyers from one of the 33 winning lots were donating the projected profits to Ricardo Espitia, Executive Director of the Salvadoran Coffee Council who had suffered a stroke early this year.

Sweet María’s, Tony’s Coffees and Ritual Coffee Roasters wired the funds the very next day to El Salvador. Tom Owen of Sweet María’s explained his rationale: “I had the idea to connect our auction lot to Ricardo’s recovery, and it was terrific that Wendy De Jong (Tony’s Coffees) and Ryan Brown (Ritual Coffee) jumped in immediately. I met Ricardo some years ago and feel he has done more than anyone else to promote and improve the quality of El Salvador specialty coffee. Every time I taste a beautiful cup from this origin, I owe him a debt of gratitude. This is just a little payback. Plus, it was inspiring at the recent competition to see Ricardo dedicated to participating, even though it was extremely challenging for him physically. If this contribution speeds up his recovery, we in the coffee world will all be better for it.”

The auction saw a new record for El Salvador’s first-place coffee. Wataru & Co. Ltd. of Japan, bidding for C&C, purchased the top coffee for $22.25/lb. The previous record was $20.10/lb, set at last year’s auction. A Canadian company, T.A.N. Coffee, placed winning bids on three lots and has already resold nearly half the coffee to other North American roasters who want a taste of extraordinary coffee. The El Salvador auction grossed over $500,000.

While Japanese roasters were the top volume buyer, Salvadoran coffees will also be heading to South Korea, Norway, Sweden, Denmark, the Netherlands, U.S., Canada, South Africa, Australia and New Zealand.

18-year-old Reidi Ventura tends seedlings in her own greenhouse

La Fida finds ways to spread and trickle down wealth to rural El Salvador

El Salvador is enjoying more economic growth than any other Central American state, according to World Bank indicators. Nevertheless, rapid growth typically increases the disparity in income distribution, particularly in a country still dressing its wounds from the 13-year civil conflict that ended in 1992. But a salve for this disparity is on the way.

The International Fund for Agricultural Development (IFUD), called la Fida in El Salvador, is an arm of the United Nations. It has just assigned $15 million (USD) for projects in El Salvador, expressly to improve conditions in rural El Salvador, where most of the nation’s poor reside.

La Fida is looking for ways to make the annual infusion of hundreds of millions of dollars from Salvadorans abroad go further. One fourth of the nation’s population now receives such remesas, such that El Salvador’s most valuable export, in monetary terms, is labor.

One strategy will be to encourage Salvadoran banks to encourage remesa recipients to set aside a portion of their money for savings. Indeed, many remittance recipients do not have bank accounts of any kind. Also, banks are often reluctant to promote the opening of accounts, since the poor maintain only small balances, and since opening branches in impoverished areas is seen as a poor investment. But la Fida wants to “bank” the “unbanked.”

La Fida also seeks to reduce transfer costs and thereby enhance the development impact of remesas. Accordingly, the agency is co-financing a $7.6 million program in Latin America with the Inter-American Development Bank to help credit unions and microfinance lenders to improve services in poor rural areas. It also works with expatriates to help provide access to investment resources and to encourage the formation of “ethnic markets” (in the United States and other countries where Salvadorans have settled) for típica food and crafts.

El Salvador already has one advantage over most countries in the reduction of transfer costs, because nothing is lost in currency exchange. In 2000, El Salvador “dollarized;” though the colón still circulates, the dollar is the de facto national currency. This step was possible because, thanks to remesas, El Salvador was and is flooded with dollars.

Among those helped through la Fida will be Merlin Peña, who left El Salvador in 1987 and now works in Boston as a social worker. Along with other Salvadorans there, she formed a hometown association (HTA) that not only sends monthly remittances, but has raised enough money to erect a nursery, a special education school, and a home for the elderly—all back home.

For such projects to be successful, an HTA needs to exist at both ends—one in the expat community and one in the old country. La Fida is accordingly sponsoring workshops at both ends. Because of this, an HTA in Los Angeles (the world’s second largest “Salvadoran” city) has been able to fund the extension of a rural school in the town La Labor, where 685 students are completing their education.

Merlin Peña foresees other benefits. “Our hope,” she says, “is that part of this money will help reverse economic migration. We’ve watched as too many professionals and farmers leave the country.”

Most of the immediate beneficiaries of la Fida empowerment are women. Ana Melida Leonor, a chicken rancher in eastern El Salvador, was among those getting help and training. She is today a community leader and a participant in international forums—something unimaginable only a few decades ago. A much younger beneficiary, Reidi Rosibel Ventura, has, at only 18, her own greenhouse where she grows and supplies seedlings to farmers.

Ultimately, IFUD directors believe that if remesa recipients prosper and save sufficiently, they may amass a surplus that they can loan to, or share outright with neighbors who do not receive remesas. This could lead to the capitalization of more small businesses—and the campesino realization of trickle-down economics.

photos by Lena Johannessen

The maximum award this year was engaged by a farm grown with Pacamara variety, an exotic coffee varietal from El Salvador. Nicknamed “El Topacio,” the farm is nestled in the outskirts of Juayúa, in the department of Sonsonate. It received an average score of 91.68 out of 100. Sonsonate is famous for being “the land of coconuts,” while Juayúa is recognized as a traditional coffee town with a great culinary touch, thanks to its famous weekend festival. It’s the first time since the program, which began in 2003, that Sonsonate and Juayúa earned the top honors.

The international panel of cuppers that selected these wonderful coffees included representatives of roasters and importers from all around the world, including United States, Canada, United Kingdom, Netherlands, Norway, Japan, Guatemala, Czech Republic, Lithuania and El Salvador. The lots will be auctioned in an electronic platform through Internet on June 4.

This event demonstrated once again that the increasing quality that El Salvador producers and cooperatives are achieving is due to hard work and passion, and Café de El Salvador is quickly becoming a major player in the most refined markets.

Imagine guests arriving for a highly anticipated meal, which required a lot of preparation and effort. Everything goes great, the food is outstanding, your customer is happy, but then you top that great culinary experience with a disgraceful, tasteless cup of coffee. Yes, that’s going to be the last impression of your restaurant. One of the major pitfalls of many places is failing to see coffee as food.

Don’t worry, we’ll give you the basic steps to achieve a great coffee finale at the El Salvador School of Coffee, where you can learn how to create not only a nice cup of coffee, you can also become a coffee connoisseur. The school has many different courses to learn about coffee, including cupping techniques, coffee roasting, barista and coffee brewing classes and coffee marketing.

People around the world will continue to enjoy coffee as part of a widespread social ritual for generations. Coffee is a natural product that promotes the wellbeing and imprints the feeling of a good quality life, so it’s better to use it as an attraction instead of a letdown at your business. Pay attention to coffee, it can often create much better memories for both owners and customers.

For more coffee information contact:
Escuela de Café de El Salvador
Consejo Salvadoreño del Café
(503)2267-6600

Each coffee cherry is handpicked with the utmost care, as the plant will need leaves and branches intact, so that it can produce enough vigor to blossom again next year. This practice is an art, and our growers are well-known for their artisan skills and cultural practices.

Every year, the word spreads a little bit more among the specialty coffee experts — Café de El Salvador and its producers are committed to bringing the consumer a mind-blowing experience of spectacular flavor. Some might even say it’s one of the sweetest cups you can ever find.

In the next couple of months, look for El Salvador´s new crop coffees available near you, and taste a cup of pure joy, pride and celebration.

Arabica is the one that popularized coffee consumption throughout the world, and all fine coffees belong to this species. Robusta is regularly used for soluble coffee, and its characteristics are harsher than arabica’s.

The aroma and taste of the traditional arabica coffees surpass the hybrid species in the second echelon. And in the third echelon we see those traditional varieties that gradually ripen under shade. Shade-grown coffees, besides providing huge environmental advantages, are preferred by connoisseurs because the slow maturing process allows coffee cherries to fully develop their sugar content. 

The fourth echelon of the quality pyramid contains the traditional shade varieties that preserve their attributes through the wet process, receiving the name of washed coffees once this level is achieved.

 The fifth echelon belongs to the washed arabica variety, which is sun dried. This technique avoids mechanical processes that might result in a defective product, delivering a bean of excellent physical traits and a moisture level that homogenizes and preserves cup quality.

Finally, the apex of the pyramid contains entirely handcrafted coffees, which receive a greater level of recognition. These coffees result from skillful practices at the field and milling levels, creating a mystical product. That’s how we obtain a product highly esteemed and recommended by world coffee tasters.

The second-most popular sport in the world, cricket was seen by some for many decades as a sport played mainly by the British and their former colonies. In this part of the world it’s been best known as “the sport that is a bit like baseball,” but that’s changing. Cricket’s new stronghold is Asia, and its latest form is being promoted on our doorstep in the Caribbean. 

In El Salvador cricket is in its fourth season with a small but competitive league which plays from September through June in the nation’s capital. So much progress has been made that there is now a national team, which has already competed in two international tournaments and in March 2008 recorded its first victory over neighboring Nicaragua. El Salvador Cricket President Andrew Murgatroyd says, “The progress has been amazing. Once Salvadorans get the idea of the basic rules, they quickly improve.” 

Cricket is growing throughout Central America with two international competitions each year: the Easter Cup and the Central American Championship. In addition to El Salvador there are leagues and national teams from Mexico, Costa Rica and the two most powerful cricketing nations of the region—Belize and Panama. Nicaragua sometimes participates, too.

The most encouraging fact for El Salvador is that in all international games, the national team has had a Salvadoran majority of players. Some of the opposing teams cannot say the same. El Salvador Cricket’s goal is to have Salvadorans, young and old from all across the country, play the sport. 

   
El Salvador Cricket has been awarded the privilege of hosting Central America’s second Easter Cup, which because of scheduling clashes will be Dec. 13-14 at the British School in San Salvador. For more information see Cricket in El Salvador.

Flor de Maria Góchez, from Viva Espresso, won first place and will represent El Salvador at the 10th World Barista Championship in Atlanta (USA) next year. The second and third place winners were Cristina Flores, also from Viva Espresso, and Ana Benítez from Esso On the Run. Fourth place went to Belinda Cruz from La Tartaleta, followed by Claudia Vanegas from Esso On the Run. Sixth place went to Alicia Peñado, also from La Tartaleta. This year, all six finalists were women, something never seen during a regional competition.

The event was held under the license from the World Barista Championship (WBC). International judges included Roukiat Delrue and José Arreola from WBC; Ken Olson, editor-in-chief of Barista Magazine; Lizz Hudson from Stumptown Coffee; Ryan Brown from Ritual Coffee; and Stephen Morrissey, from Square Mile Coffee and 2008 World Barista Champion.

Events like this help the Salvadoran coffee council to increase the recognition of Salvadoran coffee in domestic and international markets, while celebrating talent and coffee culture that characterizes El Salvador.

For more information see www.consejocafe.org/baristas/

En armonía con la naturaleza (photo: Gerardo Porras)

Written by Kelly Montes

The magic comes without the crowds

Many Salvadorans know El Volcán de San Salvador for its proximity to the capital. Just look up from almost anywhere in the city and there it is, dominating the landscape with lush green slopes and silently beckoning you to visit.

The Volcano of San Salvador is a community with a soul. The charm of this destination is waiting for you. The ribbon of road, which winds up one coffee-growing side of the volcano and down the other, is an official tourist destination named Ruta Boqueron, the route to the crater of the volcano. Calle Antigua al Boquerón (coming up from Plaza Merliot) was quickly built in response to the devastation left behind in Los Chorros after the earthquakes of 2001.

In the haste of it all, neither sidewalks nor shoulders for pedestrians were considered. Needless to say, the community spills out into the street, which actually enhances this beautiful destination. Wind slowly through the small villages with the same attention you might give a fine piece of art displayed in a museum. The multitude of different shades of earth tones in the dramatic landscape, the pure country scenery and the crisp mountain air invite everyone to admire nature at her very best. You are now a million miles and a hundred years from the hustle and bustle of the city, which is only 20 minutes away.

The crater (El Boquerón), which last erupted in 1917, has a steep wall, 1.5 kilometers wide and about 500 meters deep. The volcano made news recently when Tourism Minister Rubén Rochi dedicated the newly paved road and viewing installations. El Picacho is the prominent peak of the volcano at 1,960 meters. The gardens surrounding the crater are beautiful, as are the local women who sell berries and flowers in a small market for visitors. The Ministry of Tourism manages the crater and the surrounding gardens.

The volcano’s charm can be enjoyed from any one of the four restaurants located here, each as unique as the destination itself and all off the main road. Just before the corner where you turn off to El Boquerón sits Café El Volcán (Km 20). This is a beautiful restaurant on a large property of manicured gardens. The menu is designed with something for everyone. You may want to start off with the gourmet pupusas. Arugula and tomatoes, mushrooms or asparagus, prepared in the traditional style with cheese, are just delicious. Open Tues-Sun., 9am-6:30pm, tel: 2306-2001.

Café San Fernando, a converted finca house (Km 24), will remind you of an old-fashioned beer garden. The picnic tables are arranged on a dramatic slope so that everyone gets a breathtaking view and a refreshing breeze. The menu offers traditional grilled meats and chicken with delicious side dishes as well as seafood. Open Wed-Sun, tel: 2288-2285.

From this point you are now on the north side of the volcano, and there are some major differences such as its own distinctive climate. You can enjoy listening to the distant thunder of a rainstorm from the south side and be drenched in sun on this side. From this vantage you can clearly see Cerro de Nejapa, Cerro de Guazapa and the thin, shiny strip of Río Lempa. On a crisp day you can be awed by the mountain ridges of Honduras.

A great place to check out the panoramic view is the oldest establishment, Café Miranda. Built in the late 1800s, the main structures were open to the public in 2001. Café Miranda (Km 25) has beautiful gardens, a plant nursery and seating areas (indoors and outdoors) and prepares a delicious Churrasco Boquerón. If you’re an early riser, make a date for breakfast, the eggs benedict, accompanied by breathtaking views, is worth getting up early for. Open Wed-Thurs., 11:30am-5pm, Fri-Sun., 8am-7pm, tel: 2298-4577 & 7886-9700.

Two kilometers farther is Las Orquideas, (Km 27) a destination with a purpose. Privately owned and designed for small private, concerts to support the local arts, Las Orquideas now offers lunch amid a lush, 10-manzana organic coffee forest. Tour the organic herb garden and lemon orchard, walk the extensive trails or sip a chilled glass of wine while enjoying the weekend’s live music venue. Everything is about the enjoyment of the great outdoors, with emphasis on fresh specials prepared by culinary artists using the finest ingredients (most grown on the property). A portion of the proceeds is always dedicated back to the community. Open Sat-Sun., 11am-4pm, tel: 7930-7435.

Some of these fine El Salvador 2008 Cup of Excellence buyers include Sacred Grounds Coffee Roasters of California; 49th Parallel Roasters., Inc., British Columbia; EccoCaffe, California; Ritual Coffee Roasters, California; Café Imports, Minnesota; Coffee Roasters of New Orleans, Louisiana; Sweet Maria’s Coffee, Willoughby’s Coffee & Tea, Connecticut; Terroir Coffee, Massachusetts; Zoka Coffee Roaster & Tea Company, Washington; LAMILL Coffee, California; PTs Coffee Roasting Co., Kansas; Coffee Klatch, California; Royal Coffee, New York; Rojo’s Roastery, New Jersey; Coffee Labs, New York; Coffee Depot, California; Java Blend Coffee Roasters, Nova Scotia; Barefoot Coffee Roasters, California; Blue Bottle Coffee Co., California; Tony’s Coffees & Teas, Inc., Washington; Caffé Pronto, Maryland; San Antonio Coffee Roasters, Texas; Transcend Coffee, Alberta; Johnson Brothers Coffee Roasters; Wisconsin; and Alliance World Coffees, Indiana.

El Salvador is proud to present North American consumers with this exceptional coffee. When you get back home, don’t forget to look for them at your nearest roaster or coffee shop.

For more information about specific winning Cup of Excellence lots visit: www.elsalvadorcoe.com or your favorite roaster’s web site.

Eating seafood chowder (photo: Lena Johannessen)

As a result, the Hospitality Academy of ITCA-FEPADE is offering a wide range of courses in the culinary field (pastry, bakery and general cooking courses) to provide knowledge to tourism professionals as well as those who are interested in starting a restaurant or related business.

Eating regional cuisine (photo: Lena Johannessen)

For more information: (503) 2514-7487, 2514-7486, info@academiadehosteleria.org, www.academiadehosteleria.org

Roasters Guild is an association of roasters supported by the Specialty Coffee Association of America, which each year gathers roasters from all over the world for three days of activities focusing on education, interchange, debate and camaraderie around the art of coffee roasting.

One important aspect that characterizes this event is the absence of the “buy-sell factor,” making it a non-commercial activity with a more relaxed atmosphere. The Roastmaster Challenge Cup consisted of roasting the coffee in three machines assigned by the organizers and later were cupped by a panel of experts.

Four individual awards were given, as well as one for the winning team. The coffee used in the competition was a Salvadoran coffee of Bourbon variety from Finca Matalapa located in the Bálsamo-Quezaltepec range. The president of Roasters Guild, Tim Chapdelaine, said that using coffee from El Salvador exemplified its excellent potential.

This event is an excellent showcase of coffees for the industry, so the success and popularity among roasters for the Salvadoran golden grain is an asset to the Salvadoran coffee industry in general.

Concepción de Ataco by Lena Johannessen

Concepción de Ataco is a colonial villa situated in Ahuachapán, a province in El Salvador. The town is part of the Ruta de Las Flores, which is a journey through colonial towns in the mountains where you can enjoy a cool, pleasant climate and much more.

Along the route, visitors will experience spectacular scenery full of greenery and flowers. At typical arts and crafts stores, travelers can purchase souvenirs to remember their trip or to give friends and family. Art galleries provide another cultural outlet.

I was there recently, taking advantage of the local August holiday in El Salvador. The cold wind on my face was refreshing, as was having a quiet time away from the much warmer capital city. Ataco also provides many activities, such as coffee plantation tours where guests can learn about the process of making this beverage that we enjoy every day.

The town’s many restaurants offer a glass of wine or a tasty cup of coffee with a wide variety of dishes from typical to international cuisine. I had a great time and culinary experience at Café Café, a Peruvian restaurant. After a good meal, there’s nothing better than to walk around the cobbled streets and see the colonial houses with their distinctive colors and visit the central plaza and church. Hotels with comfortable accommodations are available nearby so you can spend a few days and enjoy all the things this beautiful village offers.

I hope you can visit El Salvador soon and renew your energy at this wonderful place!

Doorway at Concepción de Ataco by Lena Johannessen

Quaint houses at Concepción de Ataco by Lena Johannessen

by Elsye Machon photos by Lena Johannessen

Symposium participants decided to start a coordinated effort to disseminate information by medical professionals on coffee and health issues. Twenty doctors from Guatemala, Costa Rica and El Salvador signed a letter of understanding to establish a regional association of coffee and health. More information on the topic can be found at www.cafeysalud.com.

For the festival the eight Kings and Queens of Corn, elected from each of the municipality´s zones, dress in elaborate outfits decorated with corn.

Combining both sacred and celebratory atmospheres, the Festival of Corn unites Suchitoto´s urban and rural communities which pay tribute to the corn harvest and to the many farmers who labor to bring the crop to Salvadoran tables. The day begins with a solemn procession through Suchitoto´s historic center. Among the many participants are the eight Kings and Queens of Corn, elected from each of the municipality´s zones. True to their honorary titles, the royalty dress themselves in elaborate outfits that are decorated with corn. Following the procession is a special Mass celebrated in Suchitoto´s iconic Santa Lucía Church.

For the festival the eight Kings and Queens of Corn, elected from each of the municipality´s zones, dress in elaborate outfits decorated with corn.

Suchitoto´s Festival of Corn reminds us all of the great importance of corn to this part of the world. And, certainly after participating in this event, you will never mindlessly munch on your popcorn the same way again.

text & photos by Amber Lucero-Criswel lamberlucerocriswell@hotmail.com

WISE teacher with student group (photo: María Elisa Murray)

WISE offers regular English courses; technical English for people working in tourism-related businesses (bars, hotels and restaurants); and express Spanish for travelers.

Some 30 students have already enrolled in beach communities from Punta Roca to El Sunzal, and most recently a children’s group was formed. Students learn from experienced teachers with a program tailored to their individual needs.

Tourists interested in volunteering to enhance the English-learning experience of locals are welcome to contact WISE. For more information, call (503) 2328-5624 or visit: www.capacitacioneswise.com

The contest brought together the world’s best coffee cuppers, who tasted some of the finest coffees in the world, which were disclosed after the competition. First-place winner was Casper Engel Rasmussen from Denmark; Anne Nordström from Sweden finished third. Other finalists in the competition were Marta Pilgli (Estonia), Rasmus Helgebostad (Norway), James Hoffman (UK) and Edwin Martínez (USA).

This prize is extremely important since it demonstrates the highly trained and talented coffee professionals in El Salvador, whom Escobar exemplifies. These experts support a steadily growing specialty coffee industry. “This is an award for the passionate coffee growers and everyone involved in this activity in my country, since they are the ones behind the hard work,” Escobar said. “This award goes to them. We will keep improving and working hard to demonstrate to the world the superior quality of El Salvador’s coffee beans.”