El Salvador 26 Origin Trip

Chats with Fernando

During Nico’s time in El Salvador, he spent hours chatting with Fernando about family, farming, coffee and everything in between. We’ve pulled those conversations together into this blog post, giving you a closer look at the person behind Finca El Corozo.

Fernando grew up in a family of 16. Of all his siblings, only he and his brother Ricardo followed the coffee path, inspired by their grandparents’ deep connection to coffee growing and culture. Both brothers trained as engineers, with Fernando specialising in hydroelectric engineering. That practical, hands-on mindset shows up everywhere. He designs and builds much of the furniture in his home himself, and even created a water collection reservoir for his mill.

Coffee has been part of his life since he was 14, when he began working alongside his parents. He started his own business at 25, while still working as an engineer. For Fernando, it’s always been about balance: combining his love for agriculture with a commitment to protecting green spaces in El Salvador.

He personally nurtures everything he plants, from coffee trees to shade and windbreak trees. Around 70% of the farm is planted with a mix of fruit, medicinal and construction trees, chosen carefully to support the coffee. The farms are open to the local community too. People can pick fruit, use the land for beekeeping, and share the space

Fernando’s philosophy is simple: respect the terrain. He avoids over-fertilising or heavily treating crops, instead working with natural methods to care for the soil. Many of his Bourbon plants are over 100 years old, and he continues to grow Bourbon as it’s the traditional Salvadorian varietal. The results speak for themselves. Since 2002, his farms have won 72 Cup of Excellence awards, including one for Finca El Corozo.

Fernando’s Cup of Excellence Awards

We also asked Fernando about processing. While washed coffee is his favourite, and the traditional style in El Salvador, he’s open to experimentation. His mill, Beneficio Los Balcanes, is fully equipped to handle a range of processes.

He’s owned Finca El Corozo for over 25 years, originally buying it because it sits close to another family farm, Santa Elena. After both an earthquake and the Santa Ana volcano eruption damaged the area, Fernando personally replanted and restored the land. While the eruptions were devastating, the ash left behind was incredibly fertile, nitrogen-rich soil. Today, he considers El Corozo and Santa Elena two of his strongest farms.

Of course, we had to ask how he drinks his coffee. Simple: French press, every morning. Usually roasted by himself or by Marco at the Cuzcachapa Cooperative.

Nico & Marco

A few final fun facts: Fernando loves running marathons, his favourite food is Italian (convenient timing with Nico visiting), and he’s hoping to visit Cardiff soon to see Clifton and KIN+ILK - maybe even run the Cardiff Half.

Another incredible trip to El Salvador, and another reminder that great coffee always starts with great people.

Nico & Fernando