Familia Posada

PRODUCERS: José Felix Posada (dad) and Carlos Enrique Posada (son).

Behind the Familia Posada coffee is José Felix and Carlos Enrique, father and son respectively. Before getting involved in coffee, they were working together with cattle and vegetables, mainly growing tomatoes. As the production of vegetables was less profitable in this region due to climate conditions and market prices, they embarked on a new journey and switched to growing coffee in La Palma, Chalatenango. José Félix, in honor of his son’s desire to work in coffee, decided to name the farm San Carlos after him. Years later, when Carlos had the opportunity to buy more land and grow coffee, he decided to continue with the tradition and named the farm San Carlos II.

Today, they only dedicate themselves to coffee cultivation. Carlos Enrique is the one who manages both farms, but together invest and manage business relationship and commercialization of coffee. Currently, 80 % of the farm has been cultivated with yellow varieties, 70% is Yellow Catuai and 10 % Yellow Pacamara. This is unique and distinctive in the area because yellow varieties are challenging to collect for pickers. Yellow coffee varieties tend to have a mild to medium body with smooth and mellow flavors. The rest of the land is planted with Red Pacamara and Anacafe 14. All the coffee is fully washed, and in the future, they plan to start experimenting with the honey process to diversity and continue learning.

Farm Varieties
Total Farm Area

14.70 Hectares

Area in Coffee

13.30 Hectares


El Salvador


La Palma




1,300  MASL

Technical info

December to March

Processing Method

Fully washed and fermented for 24 hours.


Guamo and Cachingos.

Drying Method

Sun-dried on raised beds and concretepatios for 12-14 days on average.