401 El Salvador La Divina Providencia SL-28 Natural

＜La Divina Providencia ＞

Finca La Divina Providencia is located in the Palo de Campaña area in western El Salvador, near the border with Guatemala. The producer, Roberto Ulloa, is a fourth-generation farmer who originally managed a different estate. Drawn deeply to the unique environment of this land, he purchased La Divina Providencia in 2002.

The farm sits on steep slopes at some of the highest elevations in the region, with its upper plots reaching up to 1,820 meters above sea level. Once a plantation dating back to the colonial era, the land had long been abandoned. Over more than a decade, Roberto patiently restored it plot by plot, eventually expanding the farm to approximately 70 hectares.

This region has carefully preserved traditional and characterful varieties such as Red Bourbon, Orange Bourbon, and Kenya SL28, which is believed to have been introduced from Africa in the early 1900s. The combination of volcanic soils influenced by the Santa Ana and Izalco volcanoes, mineral- and microorganism-rich sandy soil, and a cool microclimate with average harvest-season temperatures of 20–23°C allows these varieties to develop their character slowly and fully.

Having studied agrochemistry and animal science, Roberto personally oversees everything from soil preparation and planting plans to fertilizer design. He often says, “This is not a job—it is my livelihood.”

Since winning his first Cup of Excellence award in 2007, he has continued to receive numerous accolades. In 2020, his anaerobic Pacamara lot earned 1st place at the Cup of Excellence, a testament to years of careful experimentation and refinement that define the farm’s distinctive identity.

When we first encountered this coffee at a cupping session, we were immediately struck by its juicy acidity reminiscent of red fruits and a subtly fermented finish. It sparked an exciting thought: this could become a fruit-forward dark roast.

For roasting, we applied firm heat early in the roast to draw out the coffee’s bright acidity and flavor potential, while setting a slightly higher end temperature to preserve the depth and bitterness characteristic of a dark roast. The profile was carefully adjusted to maintain balance and dimension.

While the coffee offers a bold, dark-roast bitterness, it is never heavy or overwhelming. Instead, it spreads gently across the palate with a lingering sweetness. As the temperature drops, notes of dried fruit and baked apple begin to emerge, adding brightness and expressive nuance. A dense, viscous mouthfeel ties together bitterness, acidity, and sweetness, creating a cup with depth, balance, and complexity.

Coffee enjoyed in colder seasons reveals especially beautiful transformations as it cools. Personally, my favorite moment is when bitterness and fruit character overlap at slightly lower temperatures—an expression of dark roast that feels uniquely Philocoffea.

We invite you to slow down and enjoy the evolving flavors of this richly layered dark roast.