Origin: El Salvador
Region: San Salvador Volcan
Farm: Finca Miramar
Cultivar: Arabigo, Bourbon
Process: 192hr Anaerobic Natural
Altitude: 1700 masl
Miramar is a new farm established by Fernando Alfaro in the village of Santa Tecla on the San Salvador Volcano. Fernando and his family fully renovated this farm in order to produce boutique micro lots for the specialty market. Fernando brings over 30 years of coffee experience to the farm, which includes the varieties of Arabigo, Bourbon, Pacamara, Geisha, Kenya SL28, Sydra and Tabi.
Like many producers of coffees which experiment with extended fermentation techniques, Fernando's exact 'recipe' is a closely guarded family secret. But here's what we do know: the process starts with selective harvesting of ripe cherries from trees of the arabigo and bourbon varieities. These undergo a controlled fermentation for 192 hours with cultures of fungus and bacteria, followed by slow raised bed drying for an average of 30 days. After drying the coffee is rested for at least 60 days before secondary processing.
