ISMAEL AGUILAR, EL SALVADOR Crafted with Purpose A new generation of coffee craftsmanship, rooted in tradition and driven by precision. Beneath the gentle shade of Roble and Nacasipilo trees, 21-year-old Ismael walks the rows of San Miguel, the farm he has been cultivating since childhood. His journey into coffee began at just 11 years old, when his father entrusted him with a small plot of land to care for during school holidays. A decade later, that early responsibility has evolved into a deep commitment to producing exceptional specialty coffee. At San Miguel, quality begins with patience. Only perfectly ripe cherries…
ISMAEL AGUILAR, EL SALVADOR
Crafted with Purpose
A new generation of coffee craftsmanship, rooted in tradition and driven by precision.
Beneath the gentle shade of Roble and Nacasipilo trees, 21-year-old Ismael walks the rows of San Miguel, the farm he has been cultivating since childhood.
His journey into coffee began at just 11 years old, when his father entrusted him with a small plot of land to care for during school holidays. A decade later, that early responsibility has evolved into a deep commitment to producing exceptional specialty coffee.
At San Miguel, quality begins with patience. Only perfectly ripe cherries are hand-selected, ensuring each harvest meets Ismael's standards. The cherries are then carefully stored overnight in a shaded environment, allowing the first stage of fermentation to develop naturally.
The following day, the coffee is depulped and undergoes further controlled fermentation before being thoroughly washed and floated to separate defects.
Drying is equally deliberate. The coffee rests on raised beds for approximately 15 days, allowing moisture to reduce gradually and evenly. When necessary, a concrete patio is used, shortening the drying period to 10–12 days.
Every stage reflects Ismael's attention to detail, from cherry selection to the final drying process.
The result is a coffee shaped by experience, patience, and an uncompromising dedication to quality.
