Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. He left J. Hill & Cia after five years and began his second coffee experience at JASAL.
Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply the coffee knowledge and experience he's gained through the years.
During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.
Las Brumas is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 metres above sea level (m.a.s.l.). It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.
The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil; it's deep and very fertile, and has been generated by different Ilamatepec and Izalco volcanic eruptions throughout history.
One of the most important elements is the microclimate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing microclimate is generated when the warm air from the Pacific Ocean collides with the high peaks of Los Volcanes National Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes).
Due to its location between these three famous volcanoes in El Salvador, this unique microclimate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process; this, in turn, improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.
When it's hot this is all old-fashioned lemonade, with lots of fresh lemon and white sugar. As it cools though, the sweetness gets more complex with a tropical fruit edge like pineapple.