The Salaverria family has been producing exceptional coffee in the western region of El Salvador for almost a century. Their farms were pioneers in using the natural process in Central America. This method allows the ripe coffee cherry to dry on patios without being separated from the seed (bean) within, in contrast to other processing methods which dry just the seeds and immediately remove the fruit of the cherry before proceeding to other steps.
Jose Antonio Jr. and his brother Andres inherited the farm from their father in 2011. They have grown the business and implemented progressive agricultural methods, like converting their plants to the agobio parras method by which trees are cultivated to grow horizontally. This develops stronger root systems, which helps to make them more resistant to leaf rust and makes the tall Bourbon trees able to survive the heavy winds that are prevalent in this region. They have also experimented with many different varieties to determine the best to grow on each plot of their farms in the future.