Alfredo Ascencio

Roastmaster

Alfredo@MayorgaOrganics.com

Born and raised in San Salvador, El Salvador, Alfredo was inspired to work in coffee roasting after immigrating to the U.S. Alfredo grew up watching his father work in the coffee fields and seeing this from an early age inspired him to seek a position somewhere in the supply chain working with the coffee that he knew from his childhood. Since joining Mayorga Organics as our second employee, Alfredo has continued to develop roast profiles that remind him of the coffee he drinks in Latin America. “I like the art of making great tasting coffee,” he says, “it takes years of practice and experience to make coffee up to our strict standards and those of our customers.”

After over 13 years with Mayorga, Alfredo is still inspired by the teamwork that is used when roasting the coffee. When you speak with him, you can sense his pride when he speaks of the connection staff members have with with each other, and working so many years with the company it has become a second home for him.

 

When did you begin working for Mayorga Organics?

I started working at Mayorga Organics in 2001.

Where are you from?

I am from Usulutan, El Salvador.

What is your favorite kind of coffee?

My favorite coffee is the 100% Organic Roastmaster’s Blend.  How could it not be my favorite?  It’s named after me!

Favorite part of working at Mayorga?

My favorite part of my day is watching the freshly roasted beans drop from the roaster into the cooling bin.  The shininess of the beans and the sweet smell are like perfection.

You recently came back from both Nicaragua and Honduras on origin trips.  What was your favorite part of the trip?

I enjoy seeing the beginning of the coffee process.  I am used to seeing the end result of the roasted beans.  So it is nice to be able to see the beginning of the cycle and see how hard the farmers work as they plant and pick their coffee cherries.

What is something that our customers do not know about Mayorga?

Most people that I talk to do not know how quickly we process we their coffee order.  Most people think we have a huge inventory.  When a customer puts in their order, we roast a fresh batch the day of their order and ship it out.  There are no stale beans here!

What is the biggest difference between the small roaster that you used when you started and now that you have a much larger roaster?

When I started, the roaster that we had was very small.  It was great to start with, but now that we have a much larger roaster, it is much easier to roast the beans evenly and keep consistent quality.

What is the biggest difference between when you started and now?

The biggest difference between now than in 2001 is definitely the capability of the production staff.  Since we have so many more customers than we did when I started, our machines have improved and this has helped us increase our efficiency.  Hard work pays off!

How long did it take you until you perfected the craft of being a Roastmaster?

It took me two years to really become a good Roastmaster under the supervision of Martin Mayorga.  It takes a lot of practice and trial and error.  I have seen a lot of growth in the other Roasters that I train.

What are you looking forward to for Mayorga in the future?

I am excited for more growth!  The last twelve years have been great and the next twelve are going to be even better.  I hope to have many more happy customers!