I belong to the fourth generation coffee farmers in my family after the death of my Father in 1995 I was fully involved in the coffee world, in 2000 after to complete university studies I had the opportunity to start work in the coffee industry at J. Hill & Cia, after five years I leave J. Hill & Cia. to begin my second experience at JASAL, both Companies who gave me the opportunity to meet our “Grano de Oro” from another perspective, allowing me to know the art and passion of cupping, which is very important in my life and giving me the opportunity to apply our coffee knowledge and experiences gained through the years, in this period I had the opportunity to participate in various events like as COE( National Jury from 2003 to 2011), Q Auction, Q Grader and Star Cupper program organized by SCAA and CQI.
History of the Farm:
The farm “Las Brumas” is located between 45 to 60 minutes from the City of Santa Ana, with a cultivated area of 60 hectares of coffee yield at a altitude ranging from 1450 to 1700 meters that produce around 600 bags of coffee each year, and an area of 35 hectares of virgin mountain at an altitude from 1700 to 2000 msnm, the farm is located at Canton Tunalmiles part of Sonsonate Department near the area known as San Blas, “Las Brumas Farm” has a very rich volcanic soil, deep and very fertile which have been generated by different Ilamatepec volcano eruptions and Izalco to throughout its history, one of the most important element is the micro climate, is very misty the most part of the year, is the reason why I decide change the name to “Finca Las Brumas”, this amazing micro climate is generated when the warm air from the Pacific Ocean collides with the high peaks of the Volcanoes Park( Santa Ana Volcano, Cerro Verde Volcano and Izalco Volcano), by being located between these 3 famous volcanoes in El Salvador this unique micro climate reduces the amount of daylight received by the coffee tree helping to have a very slow photosynthesis, improving the maduration process and this in turn improves some attributes which are closely related to maturity like the aroma, sweetness, acidity and flavor.
These unique conditions and special “Soil, Climate and labor” generate the special “Terroir” or “Terruar” at Las Brumas Farm.
The coffee lot Tablon Los Venados that is participating in the COE 2014 coming from the area between of the Wild Forest area and the Tablon La Montaña, with an average altitude of 1620 msnm very close of the top of the old coffee area, the coffee was picking under strictly hand selection with the best physiological ripeness point, the coffee is 100% Bourbón variety and the wet process was held at the San Carlos Mill in which we have processed all of our coffees that participated in Cup of Excellence in 2007(Alaska Farm 7th place), 2008(La Ilusion 1st place), 2010(Los Andes 5th place), 2012(Las Brumas 1st place) through hard work, dedication and passion of our cutters and all the staff working in our Coffee Mill.
This year I decide participate in the COE using the “Red Honey Process”, in this micro-lot we used our late harvest coffee, this kind of cherry pass more time than usually pass the coffee on the tree, the result was the mucilage coming to dry inside of the beans before of the wet process, using this kind of cherry and the Honey Process we made a coffee with a super sweetness, very fine acidity no too much crispy but very fine, favor very complex with a sutil fresh fruit notes and a very long after taste.
|Farm Name||Las Brumas Tablon Los Venados|
|Farmer/Rep.||Juan Jose Ernesto Menendez Arguello|
|Size (30kg boxes)||17|
|Program||El Salvador 2014|
|Aroma/Flavor||cedar, spice, vanilla ice cream, peach, red apple, milk chocolate, berry, tropical fruit in aroma|
|Acidity||bright structured, plum and rhubarb like acidity, sweet|
|Other||long aftertaste, sweet and long.Body: round, buttery, creamy|
|Coffee Growing Area||90 ha|
|Farm Size||128 ha|
|Auction Lot Size (lbs.)||1099|
|High bidders||Solberg & Hansen AS|