Located in the volcanic region of San Salvador, in the El Balsamos mountain range, Espana farm has been owned by the same family for more than 50 years. Earlier, the land was used to farm commercial coffee, but about six years ago, specialty coffee became the main focus. Today, the coffee produced here is sold across Europe, Asia, and North América.
Nora de Diaz Nuila inherited the farm from her grandfather, who used to produce only commercial coffee. A widow, she is in charge of the running of the estate.
Production here is based on precision farming, which involves a soil study and a plan designed specially for the farm. This plan takes into account multiple factors, such as the acidity of the soil, the coffee varietal, the seasons, the expected production, and more. As a result, different fertilization formulae are created: for the soil, for the trees, and for each potential pest that can attack the crop. The Bourbon grown here is juicy and complex, mixing the citrusy notes of orange, tangerine, and lemon with the floral lavender.
