Carlos Mauricio Lemus Landaverde is a young producer who inherited his father’s farm and passion for coffee after his father, Jose Maria Lemus, passed away in a car accident last year. Carlos is following in his father’s and family’s footsteps with regards to quality, though, and was awarded as the ninth-place winner in the 2017 El Salvador Cup of Excellence competition. After picking and sorting, coffee is put on raised beds to dry for 18–20 days.
History of El Salvador
Known as “the land of volcanoes,” El Salvador is the smallest Central American country (roughly the same size as New Jersey), but its reputation among specialty-coffee-growing regions has grown larger-than-life, especially since the early 2000s.
While coffee was planted and cultivated here mostly for domestic consumption starting in the mid-1700s, it became a stable and significant crop over the next 100 years, notably increasing in national importance during the late 1800s, when the country’s indigo exports were threatened by the development and widespread marketability of synthetic dyes.