Apaneca, El Salvador

Handpicked from the bountiful trees of the revered Bourbon varietal, cultivated by 4th-generation farmer Ricardo Valdivieso Oriani, these beans thrive at elevations ranging from 1,200 to 1,800 meters above sea level.

Embracing the time-honored tradition of natural processing, only the ripest cherries are carefully selected. They undergo a meticulous drying process on raised African beds, delicately shaded, where they gently bask for an average of 22 days. This method nurtures the beans' inherent flavors, resulting in a harmonious and distinctive cup of coffee.

The roots of our legacy trace back to 1865, when Francisco Menendez Valdivieso inherited the land, now known as Santa Leticia Farm, named after his cherished daughter. Generations have faithfully upheld this tradition, including Leticia and her beloved husband, Higinio, followed by their son Dr. Ricardo Valdivieso Menendez and his devoted wife, Elena. Continuing this rich heritage, Ricardo and Mauricio Valdivieso, the sons of Dr. Ricardo Valdivieso Menendez, returned to El Salvador in 1964 after leaving at the tender age of 6.

Enthralled by the enchanting allure of the farm, Ricardo Valdivieso Oriani was captivated, and in that same year, he met Patricia, his lifelong companion. Together with their daughters Patricia and Monica, along with their husbands Roberto Gallardo and Jose Roberto Santamaria, they unite as one harmonious force, upholding the esteemed tradition of excellence in coffee cultivation.

Producers: Santa Leticia
Region: Apaneca
Process: Natural
Altitude: 6,000 ft
Varietal: Bourbon