Hector Aguirre can’t imagine his life without coffee. Now 28, he’s been drinking it since he was two years old. “Here we give babies bottles with coffee, not with milk, ” he says.
And it’s now how Aguirre earns his money at El Carmen Estate in the highlands of El Salvador on the edge of his hometown, Ataco. He’s showing visitors to the hotel and coffee resort the warehouses, machines and assembly lines where the beans are processed. Women sit, fully concentrated on separating the good beans from the bad ones under neon lights. Aguirre then reveals the result: top-quality coffee.