El Salvador - Imael Aguila / Omni Roast

Flavour Profile: Strawberry, Custard, Dried Mango

Producer: Ismael Aguila, Finca Buenavista

Origin: La Palma, Chalatenango, El Salvador

Elevation: 1399 MASL

Variety: Pacamara

Process: Washed

Sourcing: Caravela

Every morning, under the gentle shade of the Roble Nacasipilo trees, Ismael walked the rows of his farm, San Miguel. At just 21 years old, he already carried a decade of experience in coffee, a journey that began when his father entrusted him with a small piece of land at age 11 to work while he was in school holidays . Since then, he had grown into a dedicated young producer, proud of what he had built with his own hands. His process was slow, intentional, and rooted in precision. 

During harvest, he instructed workers to pick only ripe cherries, avoiding green and underripe fruits that could affect quality. After picking, he stored the cherries in clean nylon sacks and left them overnight in a shaded area to begin the fermentation process in cherry. The next day, he depulped the coffee and allowed it to rest in a concrete tank for 3 to 5 hours before washing. Fermentation was done carefully in clean bags under semi-shade for around 36 hours. Once depulped, the parchment fermented an additional 2 to 5 hours before being washed and floated. Drying was mostly done on raised beds, a slow 15-day process that ensured longevity and uniformity. Only in moments of necessity did he use the concrete patio, where drying took 10 to 12 days.

Working with Caravela had given him stability and motivation. His dream was simple: to keep improving his processing and drying techniques so the quality of his coffee would stay strong year after year.