The farm is located on the slopes of the Santa Ana Volcano in the Llamatepec mountain range 1580-1730 metres above sea level. The Palo Campana micro-region in which this farm is located has been declared by the UN the 17th Worldwide Biosphere protected area. This mountain range is a Central American ‘Mecca’ for the coffee lover. The region is characterised by the presence of an extremely rich and sandy loam soil, which is high in mineral content, leading to an exceptional coffee quality in the Bourbon cultivars.
About ten years ago Roberto Ulloa bought La Davina Providencia farm, after it had been semi-abandoned for a number of years during the Civil War. Since then he has produced a high quality, complex coffee on a sustainably designed farm. La Divina Providencia has between 25 and 30 permanent workers all year round with approximately 90 pickers during the picking season which runs from December to March.
Roberto and the farm manager William are a great team - Roberto has the technical and scientific knowledge and William has the practical experience. They are open to new ideas and are not afraid to test new methods to achieve top quality. Their success has been proven - La Divina won fifth price in the Cup of Excellence with a bourbon coffee this year.
La Divina is forward thinking and partakes in sustainable practices. For example, there is no impact on growing or milling of coffee being within the 17th UN biosphere zone since the traditional coffee production system, plantations under the shade of trees for El Salvador, is considered an important social-economic and environmental component. As members of a Coop, owner of other RAC plantations and being La Divina Providencia a C. A. F. E. Practices certified plantation, there is a continuous practice of reduction, rotation and substitution of chemical products for organic and biological products.
Tasting notes: Fully washed processing of this combined Red, Orange and Kenya Bourbon cultivars results in a full-bodied, clean cup with jammy notes, creamy vanilla mouthfeel, raisins and clean grapefruit acidity.