Situated in Santa Ana on the foothills of the Santa Ana Volcano, this 10.5 hectare coffee farm is set in the stunning Apaneca Mountain range of western El Salvador.
Owned & farmed by Joe Molina, the plantation was established by his uncle, Salvador Portillo, during the 1950s, and it was Salvador who taught his nephew all that there is to know about their beautiful beans, luckily for us! A family business where wisdom is passed from generation to generation.
An absolute wilderness for nature, the Finca Bonanza farm has an incredibly diverse range of flora and fauna who all enjoy the rich soils & moderate climate of the mountain range. Humming birds, orioles, owls, laughing falcons and migratory birds are but a few of the many winges species that call Finca Bonza coffee farm their home, and they share this habitat with armadillos, wildcats, deer, possums & snakes. Living freely amongst the trees of the bourbon coffee, the wild animals also enjoy nesting & playing amongst cypress, mescal, inga, walnut & avocado trees. An absolute haven for wildlife.
From January to March, the coffee is handpicked by Joe & his team & then trucked down the mountains to the mill at El Borbollon, just outside the town of Santa Ana. The coffee is then pulped & left to ferment for between 13-15 hours – usually overnight – to allow for a rich depth of flavour. The fermented beans are then transported to a coffee bean washing machine, where fresh water is used to remove any remaining mucilage & prepare the beans for the drying patios. All water is conserved & recycled, as Joe uses it to move fresh coffee cherries around the wet mill. Following the washing process, the beans are then taken to the drying patios, where they dry for around 8-10 days, before being shipped off to our chief roaster to work his magic.