Nord – Gerado Caceres Natural Pacamara

La Corriona is a plot inside the farm Finca Colombia of the Caceres family. The farm was founded in 1916 by María Magaña Menéndez de Llanos and her husband PhD in philosophy and 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 homeland was the driving force to establish the farm.

This farm is remote, but Francisco and Maria continued to work and run their farm until it was inherited by their only daughter Otilia Llanos de Barrios, who continued her legacy and taught her daughter Evelyn Barrios’ about the love of coffee. 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 was always considered the jewel in the crown of the Finca Colombia family farms, so a strong desire for it to continue to belong to the family led to it being bought back on the 100th anniversary. Today, the family works with fourth and fifth-generation coffee producers to care for, preserve and enrich the passion for coffee.

Problems with insecurity in the area persist, but the family is of the opinion that everyone must improve their square meter and do their best to solve the problems. They work hand in hand with their workers and the community that surrounds them, providing private doctors and medicines for free, paying more than the statutory amount and investing in the education of children in the area. The family invests heavily in the renewal of coffee plantations, and innovation in processing that provides consistent quality and traceability of the coffee.

The farm has been awarded 2 years in a row by the Cup of Excellence program in 2018 and 2019.
All the coffee is collected from the farm and transported to the mill by truck. It is sorted and then submerged in a sealed container for 24 hours before the pulp is removed and the coffee is washed. From here it is then placed on raised drying beds that stand for 1 day before being turned regularly every hour to ensure even drying down to 11%. The fermentation process should bring out a more pronounced acid but still balanced sweetness and body.