Introduction to the Flavor of Coffee Bean cultivation in Miravalle Mirabella Manor in El Salvador

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Miravalle Mirabella Manor has excellent farm management and unique natural environment, so the coffee growing value is very stable, so it can often win awards.

Doctor JaimeRiera Menn é ndez, the owner of Mirlvalle, is a doctor and a third-generation descendant of the estate, so he is also responsible for the management of the coffee farm. Jaime mainly works as a doctor, but because of the influence of his parents, he loves coffee culture very much.

Miralvelle is a tropical rainforest certified farm, which means that the landowner has a mission for nature and cares for his employees. Miralvalle Farm is located in the Ilamatec area, 1650 meters above sea level, close to the Santa Ana volcano.

The Santa Ana area, due to its microclimate and volcanic soil, is very suitable for the cultivation of quality coffee. When planted here, coffee cherries grow slowly, which makes the coffee here have a very special aroma and special flavor. Elegantly located in "Potrero Grande Arriba" almost at the top of the SantaAna volcano, Miralvalle Farm enjoys breathtaking mountain views, microclimate, balanced rainfall and careful care of the manor owner.

Jaime Riera is a gastroenterologist and coffee producer. He inherited the farm of his mother Marta Dolores é ndez de Riera a few years ago and runs the farm with his mother. The farm was bought 20 years ago by his late father, Amadeo Rieray Solsona. The traditional methods of pruning, shading, weeding, replanting and farm management are all used on the farm.

In addition, because the coffee is slowly ripening at the high-altitude farm in Miralvalle, the farm has to wait until February when the coffee fruit is fully ripe. Since 2005, the Santa Ana volcano has erupted and residents have moved to the lower sea, so it is very difficult to find workers in this area. At present, only two people live on the farm, farm manager FranciscoRecinos and his wife, but during the harvest period, they need to hire about 70 workers from surrounding areas to help with the harvest and pay them almost 40 per cent of their legal wages.

Jaime believes that the farm is rated as a high-quality coffee mainly because of its excellent bourbon variety, as well as its altitude and relative location. He strongly said that the best coffee harvest and sorting process should be maintained and the quality should be improved every year. In his view, the key is to promote the education of farm workers, the importance of their own roles, and the sense of responsibility and reward for each participation in farming / harvesting.

Dry aroma: peach, apricot, soft fruit tonality

Wet aroma: full caramel, sucrose aroma

Acidity: mild and gentle

Thickness: thick and round

Cleanliness: clean and impurity-free, very elegant

Sweetness: full of sweetness

Medium and light baked: nutty, chocolate, caramel sweet, citrus, apricot, melon and fruit, flower aromas

Medium and deep baking: black sugar, caramel, dark chocolate, very sweet performance, and with a special rye flavor, in addition to drinking alone, it is also very suitable for ESPRESSO