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OURHISTORY

OURCOFFEE

OURFARM

OUR HISTORY

The name Finca Malacara comes from the family name of a mythical character that inhabited this area of the Santa Ana Volcano in the late nineteenth century.

ORIGIN

The farm dates back to 1888 when the family Alvarez Lalinde inherited the land and Don Rafael Alvarez Lalinde begun planting coffee, eventually turning Malacara into one the best coffee farms of its time.

TRANSFORMATION

In 1920 Finca Malacara became the center of operations for the farms of the Alvarez Family in the Santa Ana Volcano and the site chosen to build the family´s main house. Eventually three grandchildren of Don Rafael (Samuel, Emma and Arturo Alvarez Meza) inherited Finca Malacara, which is the reason the property is currently divided into three lots: A, B and C.

PRESENT

Since 2005 José Guillermo (Epe) and María de Los Angeles Alvarez Prunera (fourth generation) own and manage “Finca Malacara Lot A”, dedicating themselves to the production and marketing of high quality specialty coffee.

MALACARA IN TIME

Since the early twentieth century, the Malacara brand has been recognized in the world of coffee as one of the best coffees in El Salvador for its consistency in taste and quality of the cup.

The Alvarez Lalindde family, inherited finca Malacara among others.

The trademark Malacara is registered in Germany, for trading purposes.

The National Geographic magazine published the article «Coffee Is King in El Salvador» the coffee produced in finca Malcara is highlighted.

Malacara Coffee participates in the Hamburg International Fair, representing the coffee from El Salvador.

The Presidential Cup of Excellence Award is obtained with 90.73 points.

José Guillermo (Epe) y María de Los Angeles, devote the land to the farming and production of specialty coffees.

Coffee is produced and roasted for the Salvadoran market with export standards.

Visit of ECW (Extraordinary Coffee Workshop) to Finca Malacara, emphasising the high quality production processes.

Introduction of new varieties of exotic coffees for the production of micro lots.

OUR COFFEE

Our coffee reflects the identity of the Bourbon variety that stands out in El Salvador for its consistency and fruity richness. Each cup is the perfect balance between bright acidity and the sweetness of brown sugar, with a roundbody and long aftertaste. The deep red color of the cherries when harvested characterizes our standards for excellence, to offer only the best of our crop. The right roasting brings out delicious notes of citrus fruits, blackberries, peaches and chocolate.

WHEN YOU TRY IT YOU WILL KNOW WHAT IT MEANS TO DRINK ONE OF THE BEST COFFEES IN THE WORLD.

PROCESSES

FARMING

It is carried out attending to details and the particular needs of each area in the farm. Modern soil and plant analysis are used to determine the needs of nutrients that allows productions of specialty coffees.

HARVEST

In Finca Malacara Lot A, we harvest the beans when they are in full maturity, moment in which the natural elements of the coffee provide the sweetness and acidity that characterizes the Strictly High Grown (SHG) coffee.

BENEFICIARY

This is a process of individual reception that guarantees the origin and traceability of our coffees. The grains are selected for their color, size and uniformity and the absence of defects of the grains, thus ensuring the quality in the cup.

ROASTING

It is the last process before making the cup of coffee. Using a Diedrich roaster the green beans are submited to a temperature that ranges between 230º and 446º F in an average time of 12 minutes. Color is observed, sound is heard and the aroma of the coffee is felt during the process. To finish, the grains are cooled down immediately.

OUR PRODUCTS

The roasted coffee is ground or is kept in whole bean. It is bagged on a specialy made package that protect the product in optimum freshness before consumption

MALACARA ESPRESSO

Our coffee beans are growned under the strictest quality standards, making each cup excel to the max the taste of Bourbon. With a touch of natural coffee the sweetness and aromas are improved.

Gourmet preparation.
Screen 16.

No defects.

Dark roast.
For espresso machines.

MALACARA 5000 PIES (feet)

This coffee comes from a rigorous selection of beans in their best degree of ripeness. The harmony between bright acidity and sweetness brings exceptional character to the cup.

Gourmet Preparation.
Screen 16.

No defects.

Medium roast.

For methods.

MALACARA RESERVA

This is a limited offering that we bring out every year between October an November, until supply lasts. It is a selection of the highest quality, that after the milling process, the green beans are kept in vacuum-sealed bags to preserve freshness and quality.

Gourmet Preparation.

Screen 16.

No defects.

Cupper´s note: 90+/AAA.

LIMITED EDITION

Malacara BLEND. This is a blend of our washed Bourbon coffee combined with different varieties resistant to rust subjected to a careful natural process, resulting in a sensational coffee.

PREPARATION GUIDE

The best coffees must have adequate preparation.
Below is our suggestion of some brewing methods that bring out the most exceptional flavors from each Malacara Coffee bean.

The metal mesh filter of the French Press guarantees an extraction of viscous Malacara coffee with a lot of body and a denser structure because the oils are kept in the final preparation.

The Chemex gives you an incredibly clean cup of Malacara coffee, the paper filter retains more suspended oils during the extraction process, preventing solids to drop in the cup.

They say that the essence of a perfect cup of Malacara coffee is in the method of preparation and cone drip V60, is really manages to make a good extraction using the appropriate grind.

COFFEE TIPS

1. Choose the preparation method you prefer. (French Press, Chemex, V-60, etc.).

2. Make sure to use the right amount of water and coffee. For 8 oz of water use 2 tablespoon of ground coffee (12 to 14 grms).

3. It is recommended to warm-up the container with hot water before preparing it, once warmed, dispose of water. Add the needed amount of grounded coffee.

4. Add the needed amount of ground coffee according to the cups to be prepared.

4. Use only fresh, filtered and odorless water.

5. The ideal temperature of water is 203°F. Bring water to boiling point and let it sit for 3 minutes before pouring over the grounded coffee.

6. Add the hot water according to the cups to prepare and follow the instructions of the method of choice.

MALACARA WORLDWIDE

Work and effort over the years have positioned Malacara Coffee worldwide. At present our coffee is available in: The United States of America, Japan, The United Kingdom and El Salvador.

United States

Japan

United Kingdom

MALACARA IN EL SALVADOR

Since 2008 Malacara coffee has been distributed in our country with the same export standards. You can find it in gourmet stores and prestigious establishments.

San Benito

Escalón

San Benito

Santa Elena

Crowne Plaza, Escalón

San Benito

CIFCO

Club Atami, La Libertad

San Benito

Masferrer, Escalón

San Salvador

Antiguo Cuscatlán

La Skina, Santa Tecla

Zona Rosa, San Benito

Santa Ana

VISION

Make MALACARA a coffee farm that is recognized for producing one of the best coffees in the world.

MISSION

Work the farm to obtain a product of exceptional quality that satisfies the most demanding Arabica coffee consumers, maintaining our social responsibility, respecting the environment and the profitability of the company. Continue the family tradition in the coffee business, using cultivation and production methods to obtain recognition of the international and national coffee markets.

December 2006

OUR FARM

Malacara Lot A, is located at 5,000 feet above sea level, at the north face of the Santa Ana Volcano. This area belongs to the ApanecaLamatepec coffee region, recognized as the “Gold Coffee Belt” because of the extraordinary quality of coffee produced in the area.

WHAT MAKES US UNIQUE

ENVIRONMENTAL FACTORS

Volcanic Soil. Sandy loam.
Records are keps of the soil and leaf analysis in order to make the application of fertilizer and nutrients more effective.
The use of chemicals that harm the environment and the people are forbidden.
Yearly average precipitacion: 48 in (1200 mm).
Area´s temperature range: 54°F – 84°F (12°C – 29°C).
The plantation is shade grown.

HUMAN FACTOR

As producers we are conmitted to continuin the family tradition of maintaining our farm under the best conditions to produce excellent coffee.

Our workers for generations have dedicated their efforts to cultivate coffee.

There is school and a clinic at the farm as we maintain our commintment to the education and health of the community.

CULTIVARS

90% on the farm is cultivated with Bourbon and some Typica.

The new micro lot varieties are: Pink Bourbon, Gesha, Kenia SL28 and Pacamara.

LOCATION

ADDRESS:
Cantón Buenos Aires, municipio de Chalchuapa, departamento de Santa Ana

AREA:
47.6 hectares

ALTITUDE:
1,555 meters (5,000 feet) above sea level

LATITUDE:
13°53’23.11»N.

LONGITUDE:
89°38’5.94»O

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