El Salvador Finca Colomba Caturra Natural

Finca Colomba has been in the Adolfo family for 3 generations. In 1949, Adolfo McEntee inherited two properties from his family in the Cordillera de Llamatepec, on the slopes of the Santa Ana Volcano. At this time, Don Adolfo began planting Bourbon coffee trees at Finca Colomba and Finca San Francisco. Don Adolfo’s son, José Adolfo MCentee Batlle inherited the farms and continued the legacy before passing down to his son, nicknamed “Fofo.”  

After having been kidnapped twice during the civil war throughout the country, José Adolfo emigrated to Miami with his son and left the management of the farm to Mario Valiente, owner of Finca Calera. In 2014, Mario Valiente oversaw the construction of Finca Colomba’s dry mill which gave the farm direct control over every step of the process from planting to exporting. Great care is taken to prepare each coffee for export by a team of ten women, who are heads of their households, oversee the final quality check through manual sorting.  

Finca Colomba cultivates Yellow Caturra, Red Caturra, Sanpacho, Gesha, Pacas, Cuscatleco, Red Bourbon, Pink Bourbon and some Kenyan coffee plants. The rich volcanic soil, coupled with elevations of 1,500 meters above sea level, come together for ideal growing conditions.  

Mario Valiente implements multiple processing methods at the wet mill, including carbonic macerated and anaerobic fermented naturals, traditional naturals, honey, fully washed, semi-washed and more. Each process is tasted and sorted according to the cupping result. 

The farm permanently employs 80 people and up to 210 people from nearby towns during the picking season. Aware of the need in the surrounding communities, Finca Colomba supports schools in the area, hosts medical conferences to provide accessible healthcare, and distributes toys to children during the Christmas season.

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