For six generations, the Aguilar family has produced coffee on the shade-rich land on the north-eastern slope of the San Salvador Volcano, with a direct view over the capital city of San Salvador. The estates cover nearly 160 hectares at altitudes ranging from 1,250 to 1,700 meters, the top of the farm being unusually high for El Salvador and lending to great coffee growing potential.

Marsellesa is a cross between Villa Sarchi CIFC 971/10 and Timor Hybrid 832/2. It is part of the 'Sarchimor' group which is known for its resistance to leaf rust (roya), due to the Timor Hybrid component, a naturally occuring cross between arabica and robusta species which appeared spontanouesly on the island of Timor in the 1920s. Due to the high risk of leaf rust in central American origins, Sarchimor and Catimor (crossed with Caturra) varieties are highly favoured by farmers for their disease resistance, high yield and good quality cup.

History of Coffee in El Salvador

Coffee was first introduced to El Salvador from the Caribbean as a garden crop in the mid-18th century but did not gain a commercial production foothold until 1850’s because indigo, easier to grow and more profitable, was king. Coffee was first exported—695 bags—in 1856 and the government began to encourage coffee farming. Exponential growth coincided with the development of synthetic indigo near the end of the century. At one time, El Salvador was one of the largest producers of commercial coffees. Today, with a focus on quality over quantity, 70% of coffee from El Salvador sells for a premium above commodity prices.