Almost two-thirds of the Los Pinos farm is in the Salva Negra nature reserve. Thanks to the specific climate conditions of this place, the coffee is grown here are unique. Mountain river and regular rains at the right vegetation time provide excellent conditions for its ripening. Farm owners also use the nearest watercourse for an ecologically efficient method of processing, as an energy source instead of electricity and fossil fuels.
Los Pinos Farm was founded in the 19th century by German settlers and was later bought by the local family, Corrales. During the military unrest in the 20th century, the family was forced to leave the farm, and after its later return, the farm was given its current name Los Pinos, which refers to the pines growing all around. These and other conifers retain moisture in the surrounding soil and a constant supply of the necessary minerals.
Byron Corrales, the current owner, is the third generation to grow coffee on the farm. This coffee was processed by the dry method, in which ripe coffee cherries were dried for 3-4 weeks, classically on drying tables, up to a final humidity of 12%. During this time, the farmworkers sort the cherries, turn them over, and get rid of the defective fruit.