Coffee drinkers around the world could be helping to save what is left of the threatened wildlife of El Salvador.

The original forests of the tiny Central American republic have virtually disappeared, but its high-altitude coffee plantations provide refuge for a surprising variety of birds, mammals, reptiles and amphibians.

Over 90% of El Salvador's coffee is grown in shade plantations and 80% of El Salvador's forests are associated with shade coffee plantations.

Most El Salvadors are soft, ingratiating coffees with relatively subdued acidity, much like many Mexico and Central America coffees grown on ocean-influenced slopes and valleys. Nevertheless, these El Salvador coffees can be fine, if gentle: fragrant and seductive. Occasionally an El Salvador appears that is powerful, deep, and acidy like the finest Guatemalas.

The harvesting period in El Salvador starts in October in the low lying areas and extends through March for the high altitude areas. The bulk is harvested
from late November to early January. Selective handpicking is the prevalent harvest method; the unripe beans are separated before sending to the mills. The fresh cherries are transported the day they are harvested for immediate
de-pulping in order to prevent fermentation.