About Finca La Joya

Despite growing up in the city and studying Economics, I grew up listening to the stories of my grandmother and parents, of how previous generations had contributed to our family coffee project. It was their experiences, the contact with nature, and the aroma of coffee that inspired me as a fourth generation coffee producer to preserve a valuable heritage and to continue with a tradition of vision, tenacity and determination.

It was 135 years ago that my family's history began with the cultivation of coffee, when my ancestors planted the first plant of the Bourbon variety in eastern El Salvador. From that seed came a legacy.

Finca La Joya, as its name describes it, is a precious “Jewel” for those who visit it. It is a valuable natural heritage with a surprising geographical location. Our Jewel is located around Tres Cumbres, in the Tecapa mountain range, in the city of Berlin, department of Usulután. The height of its lands, soils rich in organic matter and fog that shelter it; they give life to an aromatic and balanced coffee, with unique floral and fruity notes.

La Joya is an oasis of tranquility for a diversity of wildlife such as butterflies, parakeets, spiders, woodpeckers, hummingbirds, bees, armadillos and Central American agouti. In addition, those who visit it have the privilege of observing our national bird, the Torogoz. By preserving our "Jewel", I am not only contributing to the conservation of the forest, but also to the generation of oxygen and water in my community.

My vision is to guarantee traceability, quality and sustainability at all times. To do this, we innovate with best agronomic practices. We compost with coffee pulp, which allows us to supply our coffee plantations in a friendly way with nutrients. Also, we use ecological machines, which allow us to be more efficient, through a minimum consumption of water and energy.

But, without a doubt, the manual work carried out by each of our collaborators is what makes our coffees special. They are the ones who protect, carefully prepare the land and make possible the sowing of our different varieties such as Bourbon, Pacamara, Icatú, Pacas, Marsellesa, Moka, Maragogipe and Cuscatleco; under the shade of laurels, cedars, pepetos and fruit trees. Also, during the harvest, they carefully select the cherries at their optimum maturity, which we process as natural, honey, or washed coffees.

Coffee, for generations, has been a centennial symbol of hope for the community where I operate. I am happy to be a source of employment and empowerment for the women of my community; which fills me with satisfaction and resilience, despite the difficulties I face as a producer; such as climate change, the lack of financing opportunities and spaces that promote the participation of more women in agriculture.