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Priority fulfillment on arrival in the UAE. Limited lots: Natural 85.5 • Anaerobic 87 • Washed 84.

A straight-Coffee shot guide from the bar

I’m Néstor Portillo. I run Mayan Coffee Trading, I’m a barista, and I train with the SCA. If you’re a café owner in Dubai, Abu Dhabi, Sharjah (or anywhere in the Emirates), you don’t need fluff—you need real origin, clean processes, and repeatable cups. We work directly with fourth-generation producers at high altitude, so what you buy is what you can dial in day after day.

One of our current anchors is El Tanque estate on the San Salvador Volcano, in the Bálsamo-Quezaltepec region at 1,500 masl. The project is led by Fernando Alfaro (Alfacomer)—his family has grown coffee since 1850 with a quality focus from farm to mill.

Fernando Alfaro - Coffee Producer

Why Salvadoran coffee works on UAE bars

Volcanic soils + altitude + shade. At El Tanque we grow Bourbon, Pacamara, Castillo, and Pacas—a genetic palette that lets me curate profiles for both filter and espresso without guesswork. Current processes include Natural, Anaerobic Natural, and Washed—all at 1,500 masl. That elevation means denser beans, extra structure, and stable extraction—the kind your bar needs for consistent service through busy mornings and late nights.

My rule of thumb: shade + altitude + volcanic soil = clean, sweet cups.
What convinces me most is lot-to-lot consistency. When I open a new bag, I already know how I’ll calibrate it.

Flavor profiles you can expect (espresso & filter)

I publish cup profiles after extended cupping because I prefer honest data over wishful notes. Still, by process I can guide you:

• Natural (SCA 85.5) → ripe fruit, high sweetness.
  Espresso: start 1:2.2–1:2.4 for syrupy shots. Filter: juicy, lower turbulence.

• Anaerobic Natural (SCA 87) → big aromatics, structure, and presence.
  Menu tip: keeps identity in milk drinks—great for flat whites and Spanish-style lattes.

• Washed (SCA 84) → clarity, defined acidity, clean finish.
  Filter: 1:15–1:16 is a safe start; Espresso: classic 1:2 for precision.

In daily calibrations, I keep turbulence controlled and a short bloom for naturals/anaerobics to avoid bitterness; washed lots handle a more assertive pour and reward you with crystal-clear cups.

Quality & traceability (what I require before I buy)

Selling coffee means putting my name on it. Every spec sheet includes:
Farm (El Tanque) · Region (Bálsamo-Quezaltepec) · Altitude (1,500 masl) · Process · Harvest 2024/2025 · Producer (Alfacomer, Fernando Alfaro).

We work directly with the producer. That translates into consistency and the ability to give your bar stable recipes week after week. If a client calls from Jumeirah because a shot “moved,” I know exactly which lot they’re on—and how to nudge it back.