We are a Salvadoran company, proud of our roots, socially-conscious, and dedicated to the cultivation, process, and export of our coffee. Today, the 6th generation of our family is involved in the business, constantly adapting to the current conditions.
We work hard to produce the finest coffee and at the same time protect the environment and biodiversity. Our size and the fact that we process only our own coffee, allows us to have traceability of the coffee we cultivate. This assures the quality of our product and defines us as a very particular company.

Around 1840, Manuel Ariz leaves the Galician Coast in Spain to “build the America”. Initially he lives in Guatemala and immigrates to El Salvador when he marries Josefa Herrera.

The province of Ahuachapan has some of the best areas to grow coffee in El Salvador, being an important part of the Apaneca-Ilamatepec mountain range, and it is where our main coffee plantations are. Don Manuel Ariz establishes his center of coffee growing and processing operations at the Villa España plantation located in the town Concepción de Ataco.

Through the years, his descendants expand their coffee growing operations to the Santa Ana Volcano and the Bálsamo Mountain range in the La Libertad province, building the Galicia coffee mill in Chalchuapa, the province of Santa Ana. The purpose in moving the milling operations is better climate for processing, excellent road infrastructure for exporting, and abundant sources of water for the wet process.




1,300 meters above sea level, under natural shade, taking good care of environment and its biodiversity, picked at its optimal maturity, pulped with fresh water, dried under the sun, and selected under #16 screen with no defects. Another of our Gourmet coffees is the Pacamara variety which has a particularly large grain and singular cup characteristics.

Our regular coffee blends come from the Santa Ana Volcano area and the Balsamo Mountain Range, consisting of different varieties such as Bourbon, Pacas, Catimor, Cuscatleco, and Sarchimor. These coffees are grown at Central Standard (750-1,000 meters above sea level), High grown (1,000-1,200 meters above sea level), and Strictly High grown (higher than 1,200 meters above sea level).

Today, the sixth generation of don Manuel Ariz’s descendants, produce, process, and export only their family’s coffee, which allows strict quality control from the agricultural level all the way to the export process. This also allows the ability to trace coffee to individual parcels at the coffee plantations, especially of our gourmet coffee.

Villa España
Variety: 100% Bourbon
Altitude: SHG (1200 meters above sea level)
Mountain Range: Apaneca-Ilamatepec
Region: Concepción de Ataco, Ahuachapán.
Process: Washed
Drying: Under the sun
Additional information: Our Gourmet Coffee has been awarded the Cup of Excellence.
Variety: 100% Pacamara
Altitude:SHG & HG (1000 meters above
sea level)
Mountain Range: El Bálsamo
Region: Santa Tecla, La Libertad
Process: Washed
Drying: Under the sun
Additional information: Pacamara is a particularly large grain and an excellent cup.
Varieties: Bourbon, Pacas, Catimor
Mountain Range: Apaneca-Ilamatepec
Region: Los Naranjos, Sonsonate & Ataco, Ahuachapán.
Process: Washed
Drying: Under the sun
Additional Information: Catimor is a variety resistant to Coffee Rust.
Nice Coffee
Varieties: Bourbon, Pacas, Catimor
Altitude: HG
Mountain Range: Apaneca-Ilamatepec
Region: Los Naranjos, Sonsonate & Ataco, Ahuachapán.
Process: Washed
Under the sun
Additional information: These are blends on Bourbon and Catimor primarily, also includes Pacas and Cuscatleco.
1. Seedlings
These seedilings are initially planted in
special protected areas for one year until
they are ready to be transferred to their
permanent areas.
2. Coffee picking.
This process must be done
carefully in order not to
damage the branches
which will produce the
following year’s crop and
be done at optimal maturity.
7. Roasting
The roasting and grinding process provide us with the product we consume. This is done in roasting machines that keep the grains in constant motion to produce an even roast to the desired level preferred by the customer.
3. Washed and
dry process

The washed process
involves pulping with
water and dried under the
sun. The dry process goes
directly to be dried under
the sun with the pulp
6. Cleaning
This process involves the final selection of coffee, done by hand, to remove defective grains and is done in special moving bands until desired preparation is reached.
4. Drying
This method involves drying under
the sun and be moved regularly
to preserve quality.
5. Dry milling
This is the final process to remove the protective parchment that remains after drying. This is done by specially calibrated machines and separated by weight and size.

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