El Salvador La Corriona

13,50 46,00 

Heavy body with tropical fruits and sweetness.

Cupping profile: tropical fruits, raspberry, brown sugar

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.


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.

About this coffee

Cupping score: 87.25

Farm: Finca La Colombia
Producer: Rafael Gerardo Caceres
Region: Apaneca-Ilamatepec Mountain Range
Altitude: 1500 MASL
Variety: Pacamara
Processing: natural

Pacamara Variety

Pacamaras usually have complex and intense aromas; medium to dense bodies with creamy textures; and elegant acidity with flavors that swing from sweet notes of chocolate and butterscotch to fruitier undertones that remind me of citrics, red berries, and stone fruits. The Pacamara is a medium-sized tree with thick foliage, short internodes, and large leaves. The cherries it produces are long and have a small protuberance, and the seeds are large and oval in shape.

Natural process

Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.

Roast Style

espresso, filter


250g, 1000g

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