Located in the volcanic region of San Salvador, in the El Balsamos mountain range, Miramar Farm had been neglected for many years until 2019, when Fernando Alfaro inherited it from his grandfather. But even in its abandoned state, it was home to a number of coffee trees of different varieties, including Bourbon and Typica.
The producer, Comercializadora Alfaro Diaz Nuila, is a legal society formed by Fernando Alfaro’s wife and his sons. As the legal representative, Fernando is responsible for running the agricultural and commercial activities of the farm. In 2019, Fernando’s family decided to revive the old trees by making sure the soil was nourished and healthy and improve the overall quality of the environment with the planting of new trees.
The workers follow a rigorous approach to farming here. First, based on an analysis of the soil, a fertilization plan is designed for the soil and trees. Fungus control is carried out every 40 days. To prevent the spread of roya, chemicals are used initially, and when the risk decreases, natural products are used. Once the cherries have matured properly, local workers are hired to handpick the ripe ones. Anaerobic natural processing takes about 8 to 10 days, during which the coffee is fermented in sealed tanks. On this farm, Once the cherries have matured properly, local workers are hired to handpick the ripe ones. Anaerobic natural processing takes about 8 to 10 days, during which the coffee is fermented in sealed tanks. ATTESACOFFEE.COM | ATTESA.COFFEE | ATTESACOFFEE a secret recipe is used (a mix of microorganisms from the mountain) that makes the fermentation process longer. The coffee is then dried in African beds until the humidity is about 10.5% to 11%. The resulting coffee is fruity, with hints of strawberry and cherry, along with notes of marzipan and nutella.
