Eric Roberto Landaverde


Having grown up around coffee from an early age, Eric has fond memories of his grandfather, a rancher and coffee farmer. His grandfather planted coffee on steeply sloping land, establishing his legacy and passion for coffee. Also, he shares how his grandfather recognized the opportunities and profitability that coffee farming offered. Over time, Erick’s father, uncles, and brothers also became coffee farmers and so did he. Today, they are known as the Landaverde family.

After graduation, he went into coffee production full time and worked with his family for 4 years. However, in 2012 he decided to start something of his own, his farm El Durazno. Since then, he has been leaming about the coffee business, making coffee friends, and supporting others with family and acquaintances. He started with specialty coffee in 2016. In the beginning, he sold 25 quintals (120 pounds in El Salvador) to Caravela, and he felt it was a good business and decided to focus on quality when he saw the opportunities.

Eric is motivated by the production of specialty coffees because he is looking for economic stability, and this market has allowed him to make coffee-growing a profitable venue. The quality he produces excites him, and he is proud of it. Eric recalls that when transitioning from commercial coffee production to specialty coffees, he had to build African-style drying beds for drying washed, honey, and naturals. Back then, his fatherin-aw gave him the net or mesh on a Monday, and in the same week, he had to finish all the construction because the coffee harvest was already starting.

His commitment to specialty coffee has allowed him to buy a car, improve his house, and much more. Now he oversees the fammis agronomic management and processing. Erick says that one of the biggest challenges is the road to the farm, which makes access difficult and adapting to climate change. So, the aim is to plant the uncultivated areas by the end of the year and to maintain the quality year after year with good practices.

He adds, “We hope that you will cup my coffee because behind every cup that the customer drinks there are many stories, adventures, sufferings, sadness, and joyful moments. We are waiting for you to visit my farm soon there are many adventures to have”.

Farm Varieties
Total Farm Area

5.6 Hectares

Area in Coffee

3.5 Hectares


El Salvador


La Palma




1,300 MASL

Technical info

January – March

Processing Method

Honey, Whased, natural.


Cuje, Guachipilin, Cirin

Drying Method

Beds or strollers or drying  module for 10 days.