Located around the Santa Ana volcano in the western part of El Salvador, this farm has an average altitude of 1450m above sea level. Growing primarily the Red Bourbon varietal (80%), there is also a small amount of Pacas (15%) and Pacamara (5%). Some history about Finca Santa Petrona: Back in 1917, Mama Tona bought 47 hectares of land on the slopes of the Ilamatepeque Volcano in the western part of El Salvador. Supported by her son, Santiago Diaz Palacios, they were determined to transform this property into a coffee farm. In 1950, Señora Petrona Diaz inherited the farm and together with Señor Alfredo Pacas Trujillo, who also came from a coffee family, started working in the farm with the same traditional practices and principles. More than 90 years and six generations of coffee growers later, the Pacas family continue to work the land of Finca Santa Petrona. It has been recognised as one of the farms in Santa Ana that produces excellent coffees. The success of the farm is a result of its core values: respect to the workers and to the local communities as well as maintaining good harmony with the environment.

The coffee from Santa Petrona is processed at Beneficio Tuxpal, which is managed by sixth generation production Federico Pacas. While most of the coffees are fully washed processed, there has been increasing demand for honey processed or dry processed coffee from international buyers. Beneficio Tuxpal is well-organised, clean and professionally managed. As specialty coffee roasters, this relentless pursuit for better tasting coffees is something we have in common and something we truly appreciate of producers like the Pacas family.