When the Santa Ana volcano erupted in 2005, Finca Santa Elena was nearly destroyed. For owner Fernando Lima, the disaster became a turning point. He rebuilt the farm with a focus on quality, replanting with high-quality varieties and adopting cultivation, processing, and drying practices that improved sustainability and cup quality. Today, Finca Santa Elena stands as a testament to resilience and innovation with some of the highest quality coffee in the region. We taste roasted cocoa, with a sweet cashew nuttiness and dried cherry finish. 

Pronunciation: FEEN-kah SAHN-tah ee-LAY-nah