Santos Arnulfo Diaz


Since he was just a child, Santos knew that he was destined to become a coffee producer. His father had a small coffee farm, where Santos started learning about the production of coffee. He always dreamed of the day when he became a coffee producer on his own. To learn deeper into coffee and its production, Santos decided to work for a couple of years as a picker in other farms of the area. He wanted to learn, not only from his own farm and his parents’ experience, but also from neighbors and other people producing coffee. With the passing of years, Santos decided to settle down and, with his brothers, they started taking over the farm processes. Now, he is very proud to say that their family farm now generates employment for other young people interested in learning more about coffee, just like other farms offered him employment more than 15 years ago.

Today, Finca La Trilla is a family business. Santos, his wife, his brothers, and his parents work all together on Finca La Trilla with the objective of producing high-quality coffee and receiving the best prices available in the market. With the extra income, Santos and his family have been able to reinvest in the farm and their house to improve their life standards. For Santos, the most beautiful thing about producing specialty coffee has been being able to meet new places, new people, new processes, and learn many new things about producing what he ́s most passionate about, coffee. Santos’ plans for the short term is to renovate his drying infrastructure and continue expanding his land.

Farm Varieties
Total Farm Area

1,5 Hectares

Area in Coffee

1,5 Hectares


El Salvador


San Fernardo




1,600 MASL

Technical info

January to March.

Processing Method

Fully washed and dry-fermented for 12 hours and honey-processed.


Guachipilin, Nacaspilo and Sucunam.

Drying Method

Fully sun-dried on raised beds.