1 - Los Morales - El Salvador 2024 (Dry)

They say that the heart returns to where it feels it belongs.
Childhood memories and stories are what led the Morales family to look for land in the highest areas of the Alotepeque mountain range. For places where his father in previous decades had to get rid of their land due to the civil war in El Salvador. At that time they were children and with a not very promising future they arrived to the city of Metapán.
Years later, after much work and effort in their lives they return to these places by the memory of his father to seek to complete the dream that years ago was buried and also to help those less fortunate people and thus develop the area, not only in the human area but also to position these forgotten and underdeveloped places as a real jewel for the cultivation of coffee. Milton Morales when exploring the land bets on the native variety and some exotic varieties which have proven to be perfectly suited to the soil, climate and altitude due to the excellent results.
And this is how Finca Los Morales is born and grows at more than 1800 meters above sea level in the Alotepeque mountain range in front of the Nebuloso Montecristo forest. It makes the perfect combination of body, flavor and aroma that captivates even the most demanding senses.
The farm is located in the department of Santa Ana, municipality of Metapán, hamlet of La Hondurita, at an altitude of 1800 meters above sea level, and a latitude of 14.23°N.
The farm is composed of 45 manzanas, 10 cultivated manzanas of which 4 manzanas are of the GEISHA variety and 6 manzanas of the PACAMARA and KENIA varieties. The plantation of these varieties is 4 years old. The agricultural work on the farms is carried out by personnel from the Honduritas farm itself, generating employment in the area.
When harvest time arrives, which is almost always at the end of January, a great effort is made to harvest the fruit in the best state of maturity.
After the coffee is harvested from the trees, we move on to the coffee processing process. In the same farm we built a small mill, which consists of a small pulper and a metallic solar tunnel with UV plastic and African beds inside the tunnel to dry the coffee.
The processes that we carry out in some cases are anaerobic processes of 72 fermentation, among others, and standard processes of natural coffees and honey.
Drying times range between 30 to 40 days depending on the climate and the type of process.
Projects for new years:
Planting of exotic varieties, such as Burbon Rosado, Sidra, Mocca among other varieties that we plan to plant in this beautiful farm which we decided to call LOS MORALES.