About Finca Talquezalar

Farm Talquezalar has been in the coffee industry for just over 40 years, starting with Vicenta Rodríguez, grandmother of Alfonso Rodríguez, Irene Soza’s husband. After the death of her husband, the farm passed in charge of Irene and her two daughters: Tamara and Paola, who now make up the fourth generation of coffee producers at Finca Talquezalar. It was a huge challenge for Irene, nevertheless, she always kept the desire for learning about the industry and for giving the farm all her effort and dedication. Through the two years in which Irene Soza has been in charge of the farm Talquezalar, she has demonstrated constancy and perseverance in the coffee process. The quality of Irene’s coffee is due to the love, passion and dedication which the coffee is planted and cultivated.

Farm Talquezalar is characterized for being a cozy environment surrounded by a diversity of flora and fauna. The farm is located in Cerro Negro, Chalatenango, en the mountain range Alotepec, in El Salvador; a region characterized for its beautiful landscapes and amazing pine mountains and forests. A region world famous for an excellent coffee quality due to a fresh climate at any season of the year.

Irene Soza’s farm is located at 1,400 meters above the sea level and it is formed by 12 manzanas of forest and nine manzanas of plantation, among which are cultivated three coffee varieties. The two main varieties of specialty coffee in farm Talquezalar are Paca and Pacamara, in addition to the newest variety: Geisha. Not to mention the assortment of shadow trees and ornamental flowers that give to the farm a magical and special appearance. Between the diversity of the farm Talquezalar are found pines, lemon and orange trees, avocado sticks, chestnut, pomegranate, oaks, soursop, cinnamon sticks, cocoa, laurel and many other varieties that give to the farm an unique and charming appearance.

On Irene’s farm, coffee is worked in three processes: washed, natural and honey. The coffee production in her farm is characterized for caring about the details to ensure an excellent coffee. A huge example is the use of African beds for the coffee drying, that help the final product to be of high quality.

The coffee produced on the farm Talquezalar has a score of 87 points and is characterized for having intense body, taste and smell, in addition to having a characteristic elegant acidity. The variety Paca is distinguished for being a clean cup with a juicy acidity similar to tangerines. Meanwhile, the variety Pacamara stands out for its smooth apaneled flavor and for having an acidic, floral and peachy smell.

Irene Soza’s desire is that more people learn about the process and the care of specialty coffee, she want that people who taste her coffee can be able to transport themselves to the farm with the notes and sensations that a quality coffee leaves behind, as well as to raise awareness about the effort, dedication and details that entails a coffee planted with love and passion.