Francisco Donelio Reina


Francisco’s journey through the world of coffee returns to his youth memories. He remembers learning as a teenager about El Gramal, the canton where the farm is located. He saw the former owner planting coffee trees and told him how good the coffee was when he worked there as a seasonal worker. Unfortunately, the previous owner went bankrupt due to sorne investments and administration. As a result, they had to mortgage the farm, and eventually, the bank took over the entire farm. A few years later, Francisco had the opportunity to buy that same farm. Today, he is grateful and proud to have purchased a farm where he used to work during the harvest season.

Francisco also points out that he got into coffee cultivation thanks to his father, who also worked in coffee. As he got older, Francisco became more independent and started owning land. So, when he decided to focus on specialty coffee three years ago, he started changing the farm regarding pest and disease control, productivity, and processing. He grows several varieties such as Catuai, Pacas, Catimor, and Pacamara. He selectively picks the coffee and ferments each daily batch for two days. After that, the coffee fruits go through the flotation process, and the coffee is pulped. After that, he does a 12-hour dry fermentation and removes the less dense seeds during the washing process. AII coffee dries on raised beds; the washed process takes 12 days, and the honey process takes 18 days to be ready. In addition, Francisco works on the farm and travels to the United States, where he works in the off-season months. But, he says, “I hope roasters and consumers enjoy our coffee because we produce it with great dedication and commitment to providing the best possible product.”

Farm Varieties
Total Farm Area

6 Hectares

Area in Coffee

4.2 Hectares


El Salvador


La Palma




1,150 MASL

Technical info

December – February

Processing Method



Liquidambar, roble, cuje.

Drying Method

Patio for 9 days.