La Independencia is grown by the Salaverria family, sixth-generation producers whose legacy spans multiple farms across El Salvador’s Santa Ana volcano region. This particular lot comes from a 23-hectare tablon (block) within Finca San Francisco, sitting at 1580 meters above sea level. The volcanic soil, combined with meticulous picking and processing, results in consistently high-quality coffees.
The family applies tailored fermentation and drying methods depending on each lot’s potential. For this natural lot, fully ripe cherries were handpicked and slowly dried on patios – carefully layered and rested in piles to manage fermentation and airflow. The coffee is processed at their mill, Beneficio Las Cruces, which they’ve modernised to support traceability and experimentation.
Sustainability is central to their approach. They developed Huisil, an organic fertiliser made from recycled farm waste, and integrate it into plant care alongside mineral supplements. The Salaverrias also provide healthcare, housing, and fair wages to their workers – and continue to invest in education and infrastructure in their local community.
