Los Angeles - El Salvador

Finca Los Naranjos sits in the canton that shares its name and cultivates 22 manzanas of coffee, planted with Bourbon, Pacamara, Geisha, Pacas, and Catimor. With 45 permanent workers and up to 115 during harvest, the farm consistently produces around 25 bags of green coffee per manzana. Shade-grown coffee and regular soil analysis help maintain healthy trees and balanced nutrition.

After selective handpicking, cherries are taken to Beneficio San Rafael, just beside the farm at 1,450 masl. Here begins a meticulous fermentation process: cherries are assessed for uniform ripeness, then pulped and fermented under controlled conditions depending on the final preparation. Fermentation times are adjusted to achieve clean, balanced profiles before the coffee is washed and moved to raised beds for slow, even drying.

This coffee has a very distinct flavour and aroma that reminds us of strawberry and white grapes.A pairing acidity that brings clarity and a lime-like mouthfeel with brown sugary sweetness. 

For Filter we suggest the following recipe:

• In: 15

• Out: 200

• C° 87

• 2'' 15'

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