With over 30 years in the coffee business, Neftaly has honed his skills as a first-generation coffee farmer. His farm sits at 1,700 meters above sea level, where the climate is consistently mild, offering the perfect conditions for cultivating high-quality coffee. Neftaly works closely with his son Geremías, who plays an essential role in the daily operations on the farm. Together, they embrace the rhythms of the seasons, from the intense demands of harvest to the slower pace afterward.
Balunal farm is not just about coffee; it is a diverse piece of land with citrus trees like oranges, limes, and lemons, along with plums, peaches, guavas, and papayas. These trees serve a dual purpose, providing shade for the coffee plants and fruits for personal consumption. In recent years, Neftaly has also added avocado cultivation, selling the produce locally for extra income.
The coffee grown at Balunal farm follows a meticulous process. Only the ripest cherries are handpicked, and they undergo a flotation process to remove any defects. The cherries are then dried on African beds for 16 to 22 days, where they are turned every two hours to ensure uniform drying. Once the beans reach a moisture content of 10.5% to 11.5%, they are packed and sent to Cafesmo for storage and a thorough quality assessment, including both physical and sensory evaluations.
The farm grows the Pacas variety, a natural mutation of the Bourbon coffee plant. Discovered in El Salvador in 1949, Pacas is known for its compact size and high yield. This variety produces a distinct cup profile, featuring notes of red grapes, limes, and brown sugar.
Despite the challenges posed by fluctuating coffee prices, Neftaly remains passionate about his work and finds joy in the coffee-making process and the natural beauty surrounding his farm.
