El Salvador classifies its coffee according to altitude.
The main classifications are:

	Central Standard: produced between 1,500 and 3,000 feet above sea level. In 1999/2000 Central Standard accounted for 17% of all exports.
	High Grown: produced between 3,000 and 4,000 feet above sea level. In 1999/2000 High Grown accounted for 38% of all exports.
	Strictly High Grown: produced between 4,000 and 6,000 feet above sea level. In 1999/2000 Strictly High Grown accounted for 32% of all exports.

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 hand-picking 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 depulping in order to prevent fermentation. This is made possible thanks to the relatively close concentration of coffee regions, the fact that mills are well distributed in these areas, the existence of more than 460 collecting points and an adequate network of feeder roads.

The rainy season in El Salvador normally begins in May and lasts until the start of October with an average annual rainfall of 79". The effects of temperature and altitude are mitigated by the presence of shade trees, which reduce light intensity and
help to retain soil moisture.