El Salvador Divina Natural
Roberto Ulloa is driven by an unstoppable passion to produce high quality coffees. His coffee, which scored first place at the 2020 Cup of Excellence, is unparalleled. This Natural lot is sweet and fruity with stone fruit, honey and berries.
Coffee is selectively handpicked and processed on Roberto’s farm. Once picked, ripe, red cherry is laid on raised drying beds. Cherry is turned frequently to ensure even drying. It takes approximately 20 to 30 days for cherry to dry.
Dried cherry is stored on the farm for 1 to 2 weeks before being transported to Productor’s dry mill in Juayua, Sonsonate, where it is prepared for export
Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador.
Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee.
Though coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: January 25 2026, Harvest Season: 2025 - 2026
Acidity & Brightness: Moderately bright and sweet
Balance & Finish: Fairly balanced with a warm, lingering finish
Body & Texture: Rich body with a velvety texture
Flavors: Stone Fruit, Honey, Berries
Grade: SHG, Grown at 1650 - 2830 masl
Processing: Natural
Grower: Roberto Ulloa | Finca Divina Providencia
Region: Apaneca-Ilamatepec Mountain Range
Varieties: Red Bourbon
Recommended Roast Range: City to Full City (Light to Medium)
We like this coffee best at City + (light-medium, at the tail end of 1st crack), but it will perform well nearly anywhere in the Light to Medium spectrum. Lighter roasts accent bright acidity and fresh fruit, while medium roasts will trade a bit of brightness for body as well as bringing out more rounded, jammy sweetness.
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 were located at low altitude. Roberto’s mission is to produce the highest quality coffee possible, so the first thing he did when starting out was find an abandoned farm at higher altitude and purchase it.
Little by little, Roberto has pieced Finca Divina Providencia together from small abandoned farms at the lofty altitudes of 1,600 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 healthiest and most beautiful farms in the region.
