Finca Santa Maria was established by Rafael Alvarez L. in 1892 on the slopes of Apaneca Ilamatepec Mountain Range, near Calzontes Arriba. Now, it is owned by Hermanos Alvarez Diaz - a member of the fourth generation of this coffee family.
Santa Maria is planted with Red Bourbon and Pacas varieties, and is cultivated under native shaded trees which improves and conserves the soil and provides habitation for different wildlife.
The excellent growing conditions and the farm's commitment to developing sustainable practices has helped us to harvest the best cherries, which are processed at the El Borbollon Mill, which is managed by Eduardo Alvarez, who is also one of the Santa Maria family members.
Once harvested, the coffee travels to El Borbollon - located in Santa Ana - where it is pulped on arrival. The cherries are emptied into tanks and water is used to move the cherries up a pump and into a depulper to remove the skin of the cherry from the beans. The beans are then moved in channels to fermentation tanks where they will rest for 13 to 15 hours, and naturally present bacteria and microbes break down the sugars and alcohols in the mucilage of the bean. They are then washed again before being transported to the drying patio, where they are then dried for a period of 8-10 days.