Gilberto Landaverde

We find flavours of apricot, lime, cherry Gilberto has dedicated more than 35 years to coffee production, with the last nine years focused on specialty coffees through his work with Caravela. His initial motivation was the opportunity to improve his family’s livelihood and secure his land, which at one point was under threat from the bank. Today, he manages Finca La Peña in La Palma, Chalatenango, together with his sons, who oversee the daily farm activities while Gilberto remains responsible for sales and ensuring the farm is well supplied. Gilberto prefers not to have his photo taken, so his son Carlos is the producer pictured on this page. Located at 1,613 meters above sea level, Finca La Peña cultivates primarily Bourbon (65%), complemented by Pacamara (25%) and Pacas (10%). The farm is shaded by Cuje Chapemo trees and processes its harvests using both honey and washed methods. Fermentation typically lasts between 15 and 24 hours, after which the coffee is dried on raised beds for an average of 12 to 15 days, depending on the climate. What makes Gilberto most proud is the consistent quality of his coffee, which has become essential to his family’s well-being. At 76 years old, his focus is on plant renovation and guiding his children as they continue to care for the farm. To buyers, Gilberto extends a warm invitation: “You are always welcome to visit, and I thank you for supporting our coffee. Bourbon variety A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon ) where the French cultivated the Typica plants which naturally mutated. Pacamara variety A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958 Pacas variety A natural mutation of the Bourbon variety --> Traceability 100% Pacamara , Bourbon , and Pacas coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney. Country grade: Unknown Importer grade: AAA (Caravela) Learn more: Coffee page transparency legend Our coffee philosophy Our business approach Fresh harvest sourcing Harvested: February 2026 quality of the drying/processing methods packaging storage conditions Learn everything about this coffee: Learn more: Our Loring Kestrel S35 roaster Our roasting style and approach Try our custom brewing recipes Dose: 20g ground coffee Yield: 60g espresso Total brew time: ~24-28 sec