La Divina Providencia farm was acquired 9 years ago by Roberto Ulloa, fourth generation coffee grower, who transformed the farm from an abandoned condition to one of the most productive farms in the Palo de Campana micro region, which is located on the highest slopes near the crater of the Santa Ana volcano. The altitude range of the plantation goes from 1,550 msnm (meters above sea level) to 1,830 msnm. The plantation is blessed with rich volcanic soils and a high organic matter that allows exceptional growing conditions and in combination with temperatures and relative moisture content the coffee produced gives and incomparable quality.
Tablon Monterrey. This portion of the plantation has approximately 20% Orange Bourbón trees, 60% Typica Red Bourbón, 10% Kenya Bourbón and 10% Pacamara variety. Replanting on this portion la Divina Providencia will be mainly with Orange Bourbón and Pacamara variety. Orange Bourbón comes from the crossing of Red Bourbón trees with Yellow Bourbón trees.
La Divina Providencia has been managed under conventional practices but also uses organic inputs as fertilizers, coffee tree pruning is carried out by the traditional observation method and vegetative tissue is managed by multiple-stem method also known has Parra Sistem. Harvesting goes from January to April and due to the microclimatic conditions there is a slow maturing process.
|Farm Name||Divina Providencia Tablon Monterrey|
|Farmer/Rep.||Roberto Samuel Ulloa Vilanova|
|Size (30kg boxes)||22|
|Program||El Salvador 2014|
|Aroma/Flavor||caramel, cherry, plum apricot, cinnamon, berry, peach, mango, red apple, floral, tamarind, spice, milk chocolate|
|Acidity||crisp, bright, complex|
|Other||blackberry aftertaste, spice aftertaste, refined and elegant.Body: butter, big body, creamy, round, jammy|
|Coffee Growing Area||66 ha|
|Farm Size||66 ha|
|Auction Lot Size (lbs.)||1411|
|High bidders||M.I. COFFEE CO.,LTD.|