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Roberto Ulloa is driven by an unstoppable passion to produce high quality coffees. His coffee, which scored first place at the 2020 Cup of Excellence, is unparalleled. This Natural lot is sweet and fruity with stone fruit, honey and berries.
Coffee is selectively handpicked and processed on Roberto’s farm. Once picked, ripe, red cherry is laid on raised drying beds. Cherry is turned frequently to ensure even drying. It takes approximately 20 to 30 days for cherry to dry.
Dried cherry is stored on the farm for 1 to 2 weeks before being transported to Productor’s dry mill in Juayua, Sonsonate, where it is prepared for export
Roberto Ulloa willed Finca Divina Providencia into existence through hard work and dedication. Roberto’s family produces coffee in El Salvador but their farms were located at low altitude. Roberto’s mission is to produce the highest quality coffee possible, so the first thing he did when starting out was find an abandoned farm at higher altitude and purchase it.
Little by little, Roberto has pieced Finca Divina Providencia together from small abandoned farms at the lofty altitudes of 1,600 to 1,830 meters above sea level. Thanks to his passion and focus, Roberto has transformed this patchwork of abandoned farms into one of the healthiest and most beautiful farms in the region.
Roberto Ulloa is driven by an unstoppable passion to produce high quality coffees. His coffee, which scored first place at the 2020 Cup of Excellence, is unparalleled. This Natural lot is sweet and fruity with stone fruit, honey and berries.
Coffee is selectively handpicked and processed on Roberto’s farm. Once picked, ripe, red cherry is laid on raised drying beds. Cherry is turned frequently to ensure even drying. It takes approximately 20 to 30 days for cherry to dry.
Dried cherry is stored on the farm for 1 to 2 weeks before being transported to Productor’s dry mill in Juayua, Sonsonate, where it is prepared for export
Roberto Ulloa willed Finca Divina Providencia into existence through hard work and dedication. Roberto’s family produces coffee in El Salvador but their farms were located at low altitude. Roberto’s mission is to produce the highest quality coffee possible, so the first thing he did when starting out was find an abandoned farm at higher altitude and purchase it.
Little by little, Roberto has pieced Finca Divina Providencia together from small abandoned farms at the lofty altitudes of 1,600 to 1,830 meters above sea level. Thanks to his passion and focus, Roberto has transformed this patchwork of abandoned farms into one of the healthiest and most beautiful farms in the region.