Overview

Santa Teresa was bought in 1875 by Teresa Morán father. The farm is very near to Ahuachapán city, less than one kilometer from it and 500 meters away from the Santa Teresa tourist project, which features several spring water pools. The winning lot is 50% Bourbon and 50% Pacamara.

This coffee was processed at Santa Teresa mill, washed with warm mineral spring water at the geothermal mill called Santa Teresa, also property of the Batres Family. Santa Teresa mill won the 2003 National Environmental Award in the Category of Entrepreneurial Efforts for the use of Geothermal Energy and the 2006 Central America Award for Environmental Innovation. They use Mackinon and John Gordon depulpers, then wash the coffee with mineral warm waters and let it ferment naturally. They take wastewaters to geothermic sedimentation tanks obtaining quicker evaporation and also rely on dryers propelled by geothermic energy as well as sundrying.

Organic practices are performed on this farm, organic fertilizer is applied 5 times and in addition coffee pulp is applied once, weed control is performed strictly by hand, and Yucca Elephantipe barriers are used to control erosion. Harvest takes place between January and February. Medical care and salaries above the industry standard are offered to their workers.

Additional information:
Location: Cantón El Barro, Ahuachapán
Coffee varieties: Bourbon and Pacamara
Type of Shade: Pepeto, cuje, etc.
Average Annual Rainfall: 2,000 mm
Average Temperature: 22º C
Type of Soil: Clayish
Annual Production: 615 bags (60kg)
Mill and company where lot was process: Santa Teresa Mill
Fauna: various mammals and birds

GPS Coordinates:
Latitude: 13° 53’ 26.41’’ N
Longitude: 89° 48’ 58.54’’ W