Vicente Rafael Diaz is the owner of El Derrumbe farm, located at 1350 masl in the mountains of Chalatenango.
Vicente lets the cherries to mature in a uniform way in order to achieve good quality. After doing a selective hand picking of ripe cherries, Vicente manually depulps the coffee the same day. Coffee is fermeneted in tanks for 10- 12 hours and them moved to the patio to start the drying process which takes 9 to 13 days.
El Salvador has been traditionally known for bigger estates in Santa Ana. Chalatenango wasn't really on the map until Cup of Excellence came. The first year of CoE, Santa Ana was in the top places. The second year Chalatenango "was discovered". This area has had good results due to its Pacamara variety and significant climate difference from Santa Ana, much cooler climate.
It is a hard area to access. Coffee is traded in parchment here so this complicates things a bit. We have to buy the coffee in parchment and find a mill to prepare it in green exportable. This brings some risks such as yield risk, each coffee will yield various amounts of green depending on the amount of defects
I've personally been criticized by some Santa Ana producers as to why we are buying coffee in this area. One producer asked me why was I buying coffee there as he thought coffee from here was "stolen" due to the nature of how it's bought and sold (a lot of times with cash in hand), and another producer questioned me as to why I was buying directly from producers and not through an exporter, the answer is simple, to access the best qualities.