DAY 4

COFFEE INFO:

Producer - Alexander Murcia Flores

Varietal - Bourbon / Pacas

Process - Honey and washed process fermented for 15 hours on average

Origin - El Salvador, Chalantenango

 

Mel's Brew recipe:

Method: Flat Bottom

Ratio: 16.5g in / 250g out

Grind: EK 8

Water temp: 94

50g bloom , at 30'' add 100g (150tot) wait till 1:30 add the remaining 100g (250tot) . First pour should be quick (10'') and both second and last slighly slower (30'')

 

MORE INFO:

 

Alexander Murcia Flores, a specialty coffee producer from El Aguacatal village, has made a significant mark in the coffee world with his farm, Las Terrazas. Located in an area distinct from neighboring towns, the farm was initially dedicated to vegetable cultivation for personal consumption and local sale. However, eight years ago, Alexander decided to switch to coffee, and it was only three years ago that he began specializing in producing specialty coffee.

Alexander's journey in coffee production is rooted in lessons from his father, who taught him not only about coffee but also maize, bean production, and construction. These skills have been instrumental in his success and advancement in life. His dedication to producing specialty coffee has led to a change in the fertilization plan of the farm, resulting in a higher income. This is particularly significant as Alexander manages the farm with his wife and family members, making it a true family enterprise.

One of the defining aspects of Alexander's coffee production is his focus on processing honey coffee, a method that requires careful attention to detail. He ensures that only ripe cherries are picked, which are then pulped on the same day and fermented for an average of 15 hours. After fermentation, the coffee is transferred to raised beds where it is sun-dried, with 100% of it dried on African-style beds. Mastering this drying process was challenging, but Alexander’s persistence has paid off in the quality of his coffee.

Looking to the future, Alexander plans to expand his farm, aiming to buy more land, increase production, and continue nurturing a healthy plantation with top-notch quality. His commitment to both the quality of his coffee and the well-being of his land and family showcases his dedication to sustainable and responsible coffee production.

 

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