Nestled in El Salvador's Los Naranjos Valley, Finca Majahual is surrounded by the stunning Apaneca-Lamatepec mountain range. With elevations reaching 1500 to 1800 masl, this farm benefits from cooler temperatures that slow the ripening process of coffee cherries.  The volcanic soil and distinct wet and dry seasons provide ideal growing conditions for healthy coffee plants while Pepeto, Tempisque, Avocado, and Cypress trees are carefully selected as shade trees to ensure optimal growth. 

Costa Rica 95 a Catimor/Timor hybrid is a dwarf variety which thrives in warm temperate climates, acidic soils, and an average altitude of 1600 masl, producing high yields and exceptional cup qualities.

After sun-drying on-site at Finca Majahual for 16-20 days, the coffee is moved to a drying greenhouse for an additional 3 days. Once the beans reach the desired humidity level, they are transported to the mill for continuous monitoring for bean size, moisture, density and regular cuppings with certified professionals.

Finca Majahual's "Coffee Growing People" model focuses on social and environmental responsibility, offering support in nutrition, education, and health, as well as farm management workshops. The farm improves workers' quality of life through on-site facilities and eco-friendly practices, including shade-grown coffee and reduced pesticide use.