Alberto Ochoa Landaverde


Alberto Ochoa has been producing coffee for 20 years. He used to work on a neighbor’s farm, harvesting timber, working with other crops and various trades, and he enjoyed this experience. He started to save money and was eventually able to buy his own small piece of land, on which he planted some coffee trees and, with the passing of years, planted more until there was enough work to occupy him full-time.

Five years ago, he started a new project on this farm; he decided to start investing more money and time into producing high-quality coffees. His biggest motivation was to receive higher incomes, obtain a better quality of life, and continue growing and receiving recognition for being a specialty coffee producer.

Today, Alberto is very proud of the quality he has produced on his farm, thanks to his family, that helps him with all the post-harvest processes. However, he has the desire to continue improving. For example, Alberto is improving his drying site and processes, focusing on selective harvesting and floating the cherry before pulping. In addition, he does dry fermentation (without water), prolonging the times up to 24 hours; in the same way, his drying times are getting shorter, achieving 15 days drying time on average.

Alberto says the most satisfying part of producing coffee is seeing his hard work pay off with good prices and excellent feedback.

Farm Varieties
Total Farm Area

10,5 Hectares

Area in Coffee

6,3 Hectares


El Salvador


La Palma




1,406 MASL

Technical info

December – February.

Processing Method



Diquidambo, Cuje, Guachipilin, Liquidambar.

Drying Method

Beds or strollers or drying module for 14 days.