How about the washed bourbon on the Argentine farm in El Salvador? the farmer Ale shares his planting ideas.

Country: El Salvador (Salvador)

Region: Ahuachap á n

City: Ahuachap á n

Farm: Argentine farm

Farmer: Alejandro Martinez

Altitude: 1300 m

Variety: bourbon

Processing method: washing

Farmer Ale, who had been a city banker until he moved to El Salvador from New York in 2008, became involved in the coffee industry.

While looking for a job in El Salvador, Ale decided to help his father with some business activities and investments. His father inherited several coffee farms from his grandfather and was not sure what to do, and one of the investments pierced the intentions of Ale, a farm called Finca Argentina. What really caught Ale's attention was that he saw that the farm had produced a lot of coffee, but only a fraction of the old coffee. His father allowed him to see what to do to make the farm successful again.

Ale found that the farm was classified as a Q auction in 2005. He and his cousin (who lives in London) thought there might be professional buyers there, so they sent the samples to the coffee roaster as much as possible.

Since then, Argentine farms have grown, but not plain sailing. In 2013, they suffered the worst harvest ever, with only 70 bags due to severe leaf rust. But through investment and effort, they also bought a nearby farm, and for Ale, his father, his family and Finca Argentina, the future is bright.

The farm is located in the Apaneca-Ilamtepec Mountains, near the town of Turin in the Ahuachap á n department. During the off-harvest season, 16 people work on farms, maintaining and caring for plants. During the period of receiving materials, the number of workers can be increased by up to 50. The farm is 1300 meters above sea level.

Historically, small coffee beans are about 10% of coffee discarded after processing because they are smaller than normal size-in the past commodity era, the unity of sorting and classification was poor. This is the fastest manufacturing method unity is to classify the size of beans, and larger beans are considered to be the best.

On a well-picked and well-organized farm, petite and capable are better than their older siblings, and slightly different. Instead of mixing them with commercial coffee, they have the opportunity to add more value to producers when crops are scarce.

In the cup test, these little beans give out a sweet, bright and juicy punch! Limes and oranges work with green apples to create refreshing, delicious coffee.