A method of coffee pruning rarely seen these days. It is called agobiado. A vertical stem is tied down and so is made to bend. Branches then rise vertically, producing horizontal branches bearing fruit, as you can see here. With this method each coffee tree is planted much further apart than is the norm in most producing countries these days. This practice is implemented for the Bourbon heirloom variety, a less productive plant than the many cultivars developped from it and the Typica heirloom variety over the past one hundred years. El salvador did not invest in new cultivars during the 70's and 80's because of the social and political turmoil of those times. Today the Bourbon and the Pacas (a variant) predominate and are considered a foundation for the quality production of El Salvador.
El Salvador Jan 2008
From Apaneca-Ilamatepec Mountain Range coffee region, El Salvador Jan 2008 part 2