El Salvador is a country in renaissance when it comes to coffee. The civil war has been over for nearly three decades and subsequent decades of violence have begun to wane. Leaf rust is ever present but renovation strategies have curbed the crisis. Coffee processing knowledge is drawn from generations of experience. There are simply no limits to the ways this generation of El Salvadoran producers has embraced the specialty coffee market with the duality of tradition and innovation. This is exactly the way Elsa Aida Contreras has managed her 130 acre estate called Finca Sabanetas. She continues to cultivate traditional varieties like Bourbon and relies on shade trees to protect the ecology of the estate. During the harvest a great deal of care and focus is dedicated to picking and delivering the best quality of cherries to the wet-mill where the coffee is expertly processed and dried.