Finca La Mina de José

When he was 16 years old, William Diaz, in the mountains of Chalatenango, received one hectare from his father. He started to plant it with Pacas and Bourbon gifted to him by his neighbors. In 1990, when his father started planting a farm, William was 18 and had already acquired some techniques.

William now has his son's help, and together they cultivate seven hectares at 1600 msnm in the community of La Hondurita in Chalatenango. The varieties they grow are Pacamara, Pacas, Bourbon and Geisha, whose production has recently started.

One of the challenges William faces is the lack of a drivable road, so the coffee has to be processed at the farm and transported out later. As the eldest brother, he is supportive, a model and good mentor to his siblings.

At La Mina de José they produce semi-washed Pacas with 48 hours of fermentation prior to pulping, and semi-washed Pacamara and honey with 72 hours of fermentation prior to rapid washing and setting the coffee on drying beds.