Filter & espresso
White chocolate, pear, vanilla
Origen  Volcán Santa Ana
Altura  1,650 masl.
Variedad  Red Bourbon
Proceso  Natural Anaerobic 48h.
Productor  Jaime & William Catota

Miramar and the Last ‘Coffee Mohicans’

Miramar is the name of Jaime Catota’s farm and his son William’s in the region of the famous Santa Ana Volcano, in Palo de Campana, El Salvador. The farm is located on Lake Coatepeque at an altitude of 1,650 meters.

Jaime and his son William are the last in his family to still grow coffee.

But this was not always the case. Not long ago there were many more Catotas who had their own plantations and were dedicated to growing coffee. And not just this family.

Anaerobic specialty coffee from Santa Ana Volcano
But due to the conditions imposed by the coffee markets and the low prices, many have sold their farms to go to work in the city and others have changed their coffee plantation for a corn plantation.

Jaime and William are among the few that remain who still maintain their coffee plantation and, thanks to their know-how, work and dedication, they do it excellently and the result is a great coffee.

The Industrial Coffee Trade and the Impact on the Local Economy

Before starting to work with small importers and that directly with roasters, the Catota, like many others, took their coffee to a large processing plant.

This plant financed them with a high interest, taking the harvest as collateral, and then paid them the harvest at a price below the price of production.

Anaerobic specialty coffee from Santa Ana Volcano
This put the Catota in a situation where their harvest was barely enough to pay the interest and the loan, so once the harvest was delivered, they had to ask for another one again.

In this way they were in a debt-spiral that forced them to sell to the large processing plants at a low price.

Anaerobic specialty coffee from Santa Ana Volcano
Anaerobic specialty coffee from Santa Ana Volcano
Anaerobic specialty coffee from Santa Ana Volcano
Anaerobic specialty coffee from Santa Ana Volcano

The Impact of Specialty Coffee and Fair Trade on the Local Economy

This situation is not unique to Jaime and William, nor is it unique to El Salvador, but it is something quite common in many regions where coffee is grown.

Specialty coffee is not just a score given while cupping, but it is a concept that means much more.

Anaerobic specialty coffee from Santa Ana Volcano
It means recognising the value of the entire production chain, from the coffee grower to the cup, where everyone receives fair reward for their work which allows them a dignified life. And without coffee growers there would be no coffee.

Since they started dealing with processing plants that specialize in specialty coffee, Jaime and William have received interest-free financing and are paid double the C-Market price.

Anaerobic specialty coffee from Santa Ana Volcano

48 Hour Fermentation Coffee

Jaime and his son have started working with Productor Coffee, a specialty coffee processing plant run by Rodolfo Ruffatti. With them they have developed a coffee with a short maceration of 48 hours.

The maceration process, which is also called anaerobic fermentation (since it takes place in the absence of oxygen) consists of letting the cherries macerate in their own juice with water for a period of time, in this case 48 hours.

Anaerobic specialty coffee from Santa Ana Volcano
This enhances the fruity notes. Then a normal “natural” process is followed and the cherries are left to dry on raised beds for 3-4 weeks. The result is a fruity but very balanced coffee.
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