La Corriona, El Salvador


Lots of tropical fruit, mango, juicy lime, muscovado sugar and dark rum, and incredibly sweet


Additional information

Weight N/A




1550 masl




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La Corriona is a plot inside finca Colombia owned by the Caceres family. The farm was founded in 1916 by María Magaña Menéndez de Llanos and her husband Francisco Antonio Llanos, PhD in Philosophy of Colombian origin. Dr. Llanos migrated to El Salvador a few years before, and his passion and nostalgia for coffee growing in his native country was the motivation to start farming  there.

Francisco and Maria continued working and cultivating their farm until the end of their days. Their legacy was continued by their only daughter Otilia Llanos de Barrios then succeeded by her daughter Evelyn Barrios. In 2016, Evelyn Barrios together with her children made the decision to sell the farm due to the crisis in the territory.

Gerardo Caceres grew up listening to great stories about this land, from how his uncles worked on the farm, to the quality of the coffee. It was always considered the jewel of the crown of the family farms. This history and the desire to keep the farm in the family led Gerardo to  acquire it on the 100th anniversary of its founding.

Nowadays he is working with the fourth and fifth generation of coffee producers to preserve and enrich their passion for coffee. The problems of insecurity in the area persist, however Gerardo and his family are of the opinion that each one must  do their best to solve the problems of their area, that is why they support the workers and the community that surround the farm, providing private doctors and medicine for free, paying workers more than stipulated by law, and supporting education of children in the area.  La Corriona has a promising future, believing that coffee growing will be renewed in the area, and working towards the inclusion of new varieties that provide higher quality in cup and innovation in processing that can give even better consistency in the quality and traceability of the coffee.

The farm has received awards at Cup of Excellence program in 2018 and 2019 so their efforts are clearly paying off.

This lot was processed as natural for 19 days average of drying, cherries were floated and the moved to raised beds for the proper drying.

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