11 - El Manantial - El Salvador 2026 (Experimental)

I began working in coffee production at the age of ten, under the supervision of Mr. Alfonso
Pineda, on his estates in Las Cumbres, San José, El Chucte, and Cerro Grande. From an early
age, I participated in all stages of generic coffee cultivation, including land preparation,
planting, fertilizing, and infrastructure development.

Over the years, I have acquired comprehensive knowledge of coffee production — from seed
selection and nursery management to harvest, wet processing, and drying of parchment
coffee. My expertise does not yet extend to dry processing (milling, classification, roasting, and
grinding), as our harvest is primarily sold as parchment coffee. However, we rely on
professional cupping through sample analysis by certified tasters to ensure quality
assessment.

My personal and professional life has developed entirely within the coffee sector. I am
committed to continuous improvement and quality — values I intend to uphold in any
commercial partnership.

Farm History –Los Manantiales
Owner: Noe Aquiles Chacón Murcia

After years of working in coffee, I aspired to produce my own. With the generous support of Mr.
Alfonso Pineda, who rented me several plots of land, I ventured into cultivating Pacamara and
Geisha varieties. I named this small farm Los Manantiales.

Mr. Pineda has been a true mentor. Under his guidance, I have deepened my knowledge of
cultivation and processing. Thanks to his support and my family's dedication, I participated in
the 2023 Cup of Excellence — and although I did not reach the final, I successfully qualified in
2024, earning a place among internationally recognized coffees.

I extend my deepest gratitude to my wife, to Mr. Alfonso Pineda as my mentor and role model,
and to God for allowing me to reach a future I once never imagined.

I also thank the Salvadoran Coffee Institute (ISC) for organizing events that expose our
exceptional Salvadoran coffee to the world.

A call to national and international buyers:
I invite you to taste the coffee from my farm, Los Manantiales — a high-altitude coffee from the
upper zone of Chalatenango, with fruit-forward tasting notes. By choosing my coffee, you
acknowledge and support the great efforts of small-scale farmers.