La Cumbre (the top) is the highest section of Finca El Manzano, where the best of Emilio’s coffees are found. First established in 1872, Finca El Manzano has remained under the stewardship of the López Díaz family for an impressive span of seven generations. In 2005, after completing his studies in the United States, Emilio López Díaz moved back to El Salvador to manage the family’s farm, where he implemented practices aimed at improving the quality of coffee being produced. In addition to improving the agricultural management of the farm, he also constructed a processing mill, affording the team at El Manzano precise control of all post-harvest processing.
While the farm has been established for generations, and coffee is certainly in Emilio’s blood, the team at El Manzano aren’t tied to history or tradition; applying data and metrics to their post-harvest processing, and planting exotic varieties not typically found in El Salvador, such as Geisha and SL34.
As a testament to these enhancements, Emilio's Geisha took both 1st and 2nd positions during the 2018 Cup of Excellence competition—an unprecedented feat. The diligence exhibited by Emilio and his team in El Manzano's processing operations is evident. Each delivery of cherry undergoes rigorous assessment based on its sugar content prior to acceptance. This data subsequently guides the determination of optimal drying periods, ensuring uniform quality among daily lots and a consistently remarkable cup profile.
