Victor Reyes


Victor named his farm La Rosita, or The Rose, after one of his daughters. Before growing coffee in San Ignacio, Chalatenango, he grew vegetables and cereals. Still, he found that these crops were not profitable, and he saw how growing coffee, a more promising option, in the long run, would be. So, 15 years ago, he decided to switch to coffee farming, and about 6 years ago, he started to get more involved in the production of specialty coffee.

Thus, he oversees most activities on the farm, hires locals to help with tasks such as shade management and picking, and his daughter oversees drying during harvest. The coffee is harvested selectively, at its optimal ripeness, and is floated to remove any low-density cherries and foreign objects, such as sticks or leaves, to de-pulp later that day. The fermentation process is carried out in a concrete tank and lasts about 15 hours, depending on weather conditions. After fermentation and washing the coffee, the wet parchment is taken to concrete patios, where it dries in the sun for an average of 10 days. Currently, 90% of the coffee grown at La Rosita Farm is Catuai, 5% is Pacamara, and 10% is Catimor.

In the future, he plans to improve the drying process by building some raised beds and increasing productivity. As Victor looks back today, he finds it remarkable that despite all the difficulties, he managed to run the farm and earn a living.

Farm Varieties
Total Farm Area

8,2 Hectares

Area in Coffee

2,1 Hectares


El Salvador


San Ignacio




1,400 MASL

Technical info

December to February

Processing Method

Fully washed. 15-hour dry fermentation (withoutwater) in concrete tanks.


Guachipilin and Cujes.

Drying Method

Sun-dried on patios for 10 days on average.