The farm is located in Canton La Pandeadura of the Tacuba municipality, department of Ahuachapan. Situated between 1,100 to 1,300 meters above sea level, La Providencia occupies 70 hectares bordering a biological corridor near the Parque Nacional El Imposible. The wildlife in the area is diverse, and the air is clean and fresh.
The farm works with an integrated farm management system that starts with soil analysis to identify soil deficiencies and meet the soil's unique nutritional and structural needs. The farm hires, on average, between thirty and fifty employees during the off-harvest season to complete critical works such as coffee pruning, windbreaker pruning, and application of chalk and lime fertilisers herbicides and foliage fertilizers, and controlling diseases such as coffee leaf rust.
Coffee is harvested using only the strictest quality control guidelines. The beans are picked when in full maturity and then hand-sorted to remove any damaged or under ripe cherries before being delivered to the mill.
La Providencia has a wet mill facility that has two pulpers. This coffee has been processed using the Honey method (semi-washed). Immediately after being pulped, it is put to dry in parijuelas (raised beds) and continually turned to ensure even drying and prevent over-fermentation. Parijuelas are wooden bed-like structures raised above the ground with mesh, much like African beds. After several days of pre-drying on the parijuelas, the coffee is then finished on clay patios. The drying time is about twelve days.
After drying, the coffee is transported in parchment to Beneficio El Carmen, where Agricola San Augustin prepares the coffee for export after 45 additional days of drying.
Origin: EL SALVADOR
Region: Santa Ana, Cantón Las Cruces
Producer: Mendoza Family
Variety: Bourbon, Pacas
Altitude: 1500 MASL
Processing: Fully Washed
Cupping Notes: Chocolate, creamy, papaya, creamy, cocoa
SCA Score: 80