Finca Lima refers to coffees produced by the Lima family, one of El Salvador’s long-established coffee-growing families with over a century of experience in the Santa Ana region. Situated on the volcanic slopes near the Santa Ana Volcano, the family manages multiple farms across varying elevations rather than a single standalone estate. The name Finca Lima serves as an umbrella for these family-run farms, reflecting a consistent farming philosophy and a shared focus on quality, sustainability, and long-term land stewardship. Coffee at Finca Lima is grown at elevations ranging from approximately 1,000 to 1,900 meters above sea level in rich volcanic soil. The farms are planted under native shade trees, creating a stable microclimate that protects the coffee from excessive heat while allowing cherries to ripen more slowly. This slower maturation contributes to better bean density and more structured cup qualities. The shade-grown approach also supports biodiversity and soil health, which are central to the family’s farming practices. Harvesting is done selectively by hand, with only ripe cherries picked and delivered to a nearby mill for processing. The coffee is processed using the washed method, where cherries are depulped shortly after harvest, fermented and washed cleanly, then sun-dried on patios for around two to three weeks. This careful and traditional processing style is chosen to emphasise transparency and consistency rather than pushing extreme flavour expression.
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