Fourth Generation coffee producers, Fernando Alfaro and Jose Enrique Gutierrez, own and manage Finca La Providencia, with the primary goal of achieving high quality coffee while producing high yields.
La Providencia estate, has a vast span of over 70 hectares and is located in Canton La Pandeadura, situated between 1,100 to 1,300 meters above sea level, providing it with clean and fresh air and a diverse wildlife.
Fernando and Jose have installed a state of the art farm management system, which ensures a unique balance of nutritional and structural needs for the soil.
Planted with Red and Yellow Caturra, they meticulously sort and de-pulp the fully ripe cherries, drying the parchment still covered in mucilage on raised African-style drying beds. The coffee must be turned constantly until completely dry as the amount of mucilage on a Black Honey can cause the beans to lump together.
The total drying process usually lasts for 24 days, resulting in one of the finest coffees you will ever experience from El Salvador.