MEET THE PRODUCER | Roberto Ulloa is driven by an unstoppable passion to produce high-quality coffees. He willed Finca Divina Providencia into existence through hard work and dedication. Roberto’s family produces coffee in El Salvador but their farms are located at low altitudes. Roberto’s mission is to produce the highest quality coffee possible, so the first thing he did when starting was find an abandoned farm at a higher altitude and purchase it.
Little by little, Roberto has pieced Finca Divina Providencia together from small abandoned farms at the lofty altitudes of 1,500 to 1,830 meters above sea level. Thanks to his passion and focus, Roberto has transformed this patchwork of abandoned farms into one of the region's healthiest and most beautiful farms.
ABOUT THE PROCESS | Once the coffee beans are hand-picked, the magic happens: processing. Processing refers to the method of which the coffee beans are extracted from the cherries. The cherry itself provides a lot of flavour and sweetness to the bean, and depending on how much of the cherry is left on the bean during fermentation, the flavour can vary drastically. Our lot is SL-28 varietal processed using the anaerobic fermentation method. Anaerobic simply means “without oxygen.” The beans are placed in sealed barrels, deprived of oxygen for 72 hours. The resulting fermentation gives the coffee a deliciously funky flavour reminiscent of tropical fruit and spices.