Mirian Diaz Vazsquez


Coffee has been part of Miriam’s life since childhood; she vividly remembers her father working with coffee and how she supported him wherever she could, especially with coffee harvesting and drying. She has been directly involved in coffee farming for 10 years, with a focus on quality for the past 4 years.

Miriam shares, “My farm is special because I inherited it from my father, and thanks to him, I can produce specialty coffees. Despite the difficulties every year, I have always managed to produce and sell my coffee as a specialty. Every year there are challenges, but we must overcome them, like coffee leaf rust happens every year. Today, she works together with his family. “I take care of the management and drying during harvest. My father and brothers are the ones who support me during the production cycle from planting to harvesting.”

To produce excellent quality, Miriam says, “We try to pick the cherries as best we can at the time of harvest. Then, before pulping, the coffee is floated, with the primary objective of removing lower-density cherries. After pulping, fermentation occurs in concrete piles, taking from 15 and 20 hours to complete this process; then, the coffee is carefully washed. In this step, they also remove lower density seeds remaining. Drying takes 100% place in raised beds. “We always ensure that it is not accelerated drying to avoid damage; this process takes 15 days, depending on weather conditions.” On the farm, Miriam currently has planted on the 90% Pacas variety, and 10% Pacamara variety.

Farm Varieties
Total Farm Area

2.1 Hectares

Area in Coffee

2.1 Hectares


El Salvador


La Palma




1,309 MASL

Technical info

December – February.

Processing Method



Guachipilin, Cuje.

Drying Method

Beds or strollers or drying module for 15 days.