Our videocast: In My Mug
Episodes
Sunday Apr 10, 2016
Sunday Apr 10, 2016
Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family, after the death of his Father in 1995. In 2000 after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia, after five years there he left J. Hill & Cia. to begin his second experience at JASAL, both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping, which he says is very important in his life and gives him the opportunity to apply his coffee knowledge and experiences gained through the years. During his time in the coffee world Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader and Star Cupper program organized by SCAA and CQI.
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 1,450 to 1,700 m.a.s.l. that produces around 600 bags of coffee each year, and an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.
The farm is located in the Sonsonate Department near the area known as San Blas. Las Brumas 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 elements is the micro climate, it's very misty for most of the year and that's why Neto decided to name the farm 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 maturation process and this in turn improves some attributes which are closely related to maturity like the aroma, sweetness, acidity and flavor.
In the cup there’s plenty of dark chocolate accompanied by hazelnut, if you close your eyes and think of a dark chocolate Brazil nut you won’t be far off! There’s also a slight hint of green apple acidity on the finish that rounds out a delicious cup.
- Country: El Salvador
- Department: Sonsonate
- Nearest City: Santa Ana
- Farm: Finca Las Brumas
- Farmer: Juan Jose Ernesto Menéndez Argüello
- Altitude: 1,450 - 1,700 m.a.s.l. / 1,700 - 2,000 m.a.s.l.
- Variety: Bourbón
- Processing System: Washed