ONIBUS COFFEE EL SALVADOR / La Joya

In the Chalatenango highlands of northern El Salvador, there were no coffee farms until the 1980s. At that time, farmers mainly grew grains such as corn and beans, or engaged in vegetable farming and livestock breeding.
The pioneer who led the local area onto the path of coffee cultivation was Mr. Francisco Chacón, the father of Mr. Luis and Mr. Santos.

In his youth, he worked on farms in the western and central regions, where he learned coffee planting and harvesting techniques. Upon returning home, he brought back seeds of the Bourbon variety and began cultivating a small coffee plantation for the first time in 1990.
Sadly, Mr. Francisco passed away young, but his sons inherited his land, each establishing small farms to support the family. Today, Finca La Joya is the result of this family's efforts intertwined with local history.
The coffee produced here has a balanced flavor with a mellow nutty and apple-like sweetness.

About the producers—the Hernandez Brothers

The farm is mainly run by two brothers: Luis, the older brother, and Santos, the younger brother. The two have very different personalities—Luis is calm, taciturn, serious, and down-to-earth; while Santos is cheerful, talkative, and full of energy.

La Hoya Farm is located at a high altitude and is extremely inaccessible by car; one must hike over steep mountain roads to reach it.
The large temperature difference allows the coffee cherries to ripen slowly, resulting in a distinct citrus aroma and a mellow sweetness.
The coffee trees are planted on a cliff-like slope, but the land is cleverly terraced to prevent the fertilizer from being washed away by rain. The two brothers rely on their years of agricultural experience to judge the best time for fermentation by experience and touch.

In addition to Bourbon varieties, the farm also cultivates a variety of other varieties, including Pacas, Pacamara, and Yellow Catuai.
They also continuously improve the drying platform and fermentation technology, striving to enhance stability and quality.
Therefore, this farm is considered one of the most promising and promising producers of the future.

About local exporters and drying plants – Cafe Nor

Cafe Nor, located near Santa Ana in El Salvador, is a historic drying processing plant.
The family of Alejandro, the person in charge, has been deeply rooted in this place since the 1800s, and the business has been passed down for four generations.
He led the effort, working alongside local producers to establish the processing plant.

Although the drying plant was established not long ago, farmers come every day to have their harvest processed by Alejandro.
His work quality has been highly praised by many boutique bakeries on the West Coast of the United States, such as Stumptown, Four Barrel, and Verve.

Cafe Nor is about a three-hour drive from the capital, San Salvador.
The processing plant is situated on a high ground surrounded by pine forests, with a small cupping laboratory next door offering a wide view and a relaxed atmosphere.
Alejandro's villa is located not far away, surrounded by coffee plantations, where he resides during the harvest or processing season.
From this hill, one can overlook Trifinio, a location where El Salvador, Honduras, and Guatemala meet.
When the coffee flowers bloom, the entire mountain area is filled with a milky and floral aroma reminiscent of jasmine.
"I feel at ease living among my friends' farms," ​​Alejandro said with a smile.

Alejandro's Ideas

"I hope to build a processing plant that is not swayed by market prices and focuses on specialty coffee, thereby giving back to the local community."
Some farmers can only produce about 100 kilograms of coffee a year, and in the past, even the best quality coffee had to be mixed with ordinary grade beans for sale.
We then categorize these small batches by quality and group them into small group lots for sale.
Each batch can be fully traced back to its origin, ensuring transparency and quality.

This practice has led to some producers increasing their selling prices nearly tenfold.
Being able to have their efforts directly seen by bakers and receive reasonable compensation brings them great encouragement and happiness, not only economically but also spiritually.