Sitio de Maria is nestled at an elevated ridge of the El Chingo Volcano, in Santa Ana, about 56 miles from San Salvador. Rising at 4,593 feet above sea level, it is almost entirely grown with the bourbon variety, containing 95% bourbon and 5% Catuai.

This farm is grown under shade from Ingas, Cypress and Copalchi plants. There is also a great variety of fauna existing throughout the farm. Cerro El Chingo, where Sitio de Maria is located, splits the property between Guatemala and El Salvador and is the first farm of this zone to win a Cup Of Excellence award.

The farm’s soil is volcanic, and holds large quantities of rock that is used to build “banquinas”, or ladders to avoid erosion of the soil. Rocks surround the borders to give it more stability due to the steepness.

Production of the farm is 21qq. per hectare, and is carefully managed under a strict farm plan, including conventional farm practices such as “agobios”, which consist of the bending of branches and low shade to allow for as much sun light as possible in high locations.

Sitio de Maria has a population of 40 families that have lived and worked on the farm for many years. They are in charge of maintenance of the farm that was named by Don Abel Rios Retana, in honor of his Mother and Grandmother who managed the farm since late 1979.

The Coperativa Cuzachapa Mill processed the coffee. It is wet milled and deposited in fermentation pools for eight hours then 100% sun dried in clay patios, and finally kept in wooden silos until shipped after a resting period of 40 days.

It is curious to see both El Salvador and Guatemala come together by managing integrated systems. This allows the knowledge and experience from both regions to come together to accomplish more consistency in the farm practices.