Dos Océanos : El Salvador : Apaneca Ilamatepec : Concepción de Ataco

Mena Brothers

"Our dream is to position our farm as one of the best in the country and make it a tourist and educational place about coffee growing."

Coffee producers Hermanos Mena

A glimpse of its history and its coffee experience

We Jorge, Alfredo and Victor Mena are the sixth generation of coffee growers in the family, which has been dedicated to this exciting crop since the late 1800s.
For us it is very important to continue the family tradition in coffee with the same enthusiasm as our ancestors did, but at the same time to implement new working methods, processes and techniques that make our work sustainable. We consider that one of the most critical moments during the whole production process is the harvesting and processing method in the first 10 days after harvesting. That is why we pay special attention to every single detail to ensure that our coffee is selected, processed and dried with the utmost care and following high quality control standards. We also decide the process indicated according to the varietal harvested, being the process Natural, Honey, Washed or Semi-washed, as well as different fermentation hours. On the other hand, the drying of the coffee and its subsequent storage ensure a good cup, so we make sure that these last phases are carried out in optimal conditions.
One of the most satisfying aspects for us is that our coffee reaches different parts of the world and people from different cultures can enjoy a cup of coffee made in El Salvador.

The Mena Brothers team

  • Jorge Mena, in charge of marketing, exports and processes
  • Alfredo Mena, Manager and Administrator of Fincas y Beneficio
  • Víctor Mena, Finance and marketing support.
  • Camilo Salinas, Head of mills and farms
  • Christian Arevalo, Tastings

Coffees produced by Los Hermanos Mena at their Villa España farm

All of the coffees produced by the Mena Brothers are carefully processed in their production chain where they take into account environmental temperatures, bean removal and weight control, among others.

In data what it makes possible and what it achieves in coffee
the producers Hermanos Mena

30

People in the team

6

Farms

10

Variety

100

Years producing coffee

290

One thousand
kg of cherry

9

Processes other than Beneficiation

58

One thousand kg
of green coffee

7

Lot of green coffee with personality

The Mena Brothers Farm

Villa España coffee farm

Being the sixth generation of coffee growers in the Mena family, Jorge, Alfredo and Victor had great references from whom to learn about coffee growing, their great-great-grandparents. They had a dry mill that worked with steam, after drying the coffee was threshed and shaken. The Mena family has always invested in changes and improvements to their farms.
Today, the sixth generation of coffee growers of the Mena family continues with the progress and improvements in their farms, having implemented a roastery and a laboratory within the coffee mill to guarantee the quality and processes of their coffees.
The Villa España farm, located in the coffee-growing municipality of Concepción de Ataco, has been producing coffee since 1860. Today the Mena Brothers – Victor, Alfredo and Jorge – are responsible for the management of the farm, which is 75 manzanas in size.

Villa España green coffee farm, in the coffee growing region of Apaneca Ilamatepec, El Salvador.

Locate where the coffee trees grow with which Los Hermanos Mena produce their very personal batches of coffees.

Two oceans

Coffee Geography

El Salvador

Coffee Origin

Apaneca Ilamatepec

Coffee Region

Concepción de Ataco

Coffee District

Plan profits, stock, growth and promotion with our Roaster Service team.

Other producers from El Salvador

Andres Salaverria

Dos Océanos : El Salvador : Apaneca Ilamatepec : Concepción de Ataco

“Since I was a child I have had a lot of passion for coffee growing. I like challenges and coffee growing presents strong challenges, but it is worth working and always trying to innovate new things, I also like to work with the social, ecological components around coffee growing.”