Tekisic
Sources: Colipse Coffee (website) — citing a 2019 study by Pablo Fernandez-Kolb (CIAT)
Tekisic is an improved Bourbon variety developed in El Salvador by the Salvadoran Institute of Coffee Research (ISIC). It was produced through nearly 30 years of individual plant selection starting in 1949 and officially released in 1977.
Despite its age, Tekisic is the most widely planted variety in El Salvador: a 2019 study by Pablo Fernandez-Kolb (International Center for Tropical Agriculture / CIAT) estimated it accounts for roughly 68% of all coffee plants in the country.
Agronomic Profile
- Lineage: Selected from Bourbon
- Release: 1977 (ISIC, El Salvador)
- Planting share: ~68% of ES coffee plants (2019 estimate)
- Cup quality: High — considered an improvement on standard Bourbon
- Yield: Low
- Pest/disease resistance: High susceptibility to pests and coffee leaf rust (roya)
Significance for El Salvador
Tekisic’s dominance in national plantings means that the broad flavor character associated with “El Salvador coffee” — chocolate, caramel, soft acidity — is largely the expression of this variety. However, its susceptibility to coffee leaf rust is a significant production risk. The varieties Cuscatleco and Catisic were developed partly to address this weakness.
Note on Data
The 68% figure comes from a secondary source (Colipse Coffee blog) citing a 2019 CIAT study. Verify against primary data if precision is needed.