El Salvador La Corriona

La Corriona is a plot inside finca Colombia from the Caceres family, the farm was founded in 1916 by María Magaña Menéndez de Llanos and her husband PhD in Philosophy of Colombian origin Francisco Antonio Llanos. 


Dr. Llanos migrated to El Salvador a few years before, and his passion and nostalgia for coffee growing in his native country was the impetus to establish the farm.


This farm always had difficult access, however, Francisco and Maria continued working and cultivating their farm until the end of their days and inherited by their only daughter Otilia Llanos de Barrios, who continued her legacy and taught the love for coffee to her daughter Evelyn Barrios, In 2016, Evelyn Barrios together with her children made the decision to sell the farm, a decision they had to make due to the crisis in the territory. 


It was always considered the jewel of the crown of the family farms, and the desire that it continued to belong to the family which them to acquire it on its 100th anniversary. Today the family work with the fourth and fifth generation of coffee producers to care for, preserve and enrich our passion for coffee. Problems of insecurity in the area persist, however the family are of the opinion that each one must improve his square meter and do his best to solve the problems. They have come to work hand in hand with their workers and the community that surrounds them, providing private doctors and medicine for free, paying more than stipulated by law and investing in the education of children in the area. The family invest strongly in the renewal of coffee plantations, and the innovation in processing that provide consistency in quality and traceability of the coffee. 


The farm has been recognised for its achievements at the Cup of Excellence competition in 2018 and 2019.


All the coffee is collected from up at the farm and taken to the mill by truck. It is floated and separated the coffee is then placed submerged in a sealed container for 24 hours before then being removed and cleaned. From here it is then placed onto raised beds left for 1 day before then being turned regularly every hour to ensure an even drying down to 11%. The Maceration process should bring out a more pronounced acidity but still with the body and flavour of a natural.


Tasting Notes:  Peach, Pineapple, Toffee


Country El Salvador
Region Apaneca Ilamatepec
Farm La Corriona
Variety Pacamara
Proc. Method Anaerobic Natural
Altitude 1550 masl
Owner Gerardo Caceres

El Salvador La Corriona