About This Coffee
Roberto Ulloa is driven by an unstoppable passion to produce high quality coffees. He willed Finca Divina Providencia into existence through hard work and dedication. Roberto’s family produces coffee in El Salvador but their farms were located at low altitude. Roberto’s mission is to produce the highest quality coffee possible, so the first thing he did when starting out was find an abandoned farm at higher altitude and purchase it.
Little by little, Roberto has pieced Finca Divina Providencia together from small abandoned farms at the lofty altitudes of 1,600 to 1,830 meters above sea level. Thanks to his passion and focus, Roberto has transformed this patchwork of abandoned farms into one of the healthiest and most beautiful farms in the region.
Cultivation
Roberto draws coffee cultivation knowledge from every available source. From ancient maxims of land stewardship to modern plant biology, Roberto strives to know – and use – it all. Thanks to all his hard work, his plants are thriving in a diverse ecosystem and producing high-quality coffees.
In addition to coffee, Roberto also cultivates vegetables and fruit trees.
Harvest & Post-Harvest
Coffee is selectively handpicked and processed on Roberto’s farm. Once picked, ripe, red cherry is laid on raised drying beds. Cherry is turned frequently to ensure even drying. It takes approximately 20 to 30 days for cherry to dry.
Dried cherry is stored on the farm for 1 to 2 weeks before being transported to Productor’s dry mill in Juayua, Sonsonate, where it is prepared for export.
Coffee in El Salvador
Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador.
Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee.
Though coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.