Los Naranjos - El Salvador NEW!!!
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Product info
This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.
Farm info
A new coffee from El Salvador for us at the Mistral Roastery. Los Naranjos has been pioneering speciality coffee in the area for the last few years and this lot is fantastic. A delicious sweet and chocolatey coffee which makes a perfect espresso as well as a full bodied filter coffee.
Finca Los Naranjos is a located in the Los Naranjos Canton and this is where it takes it name from. The farm has 22 manzanas producing coffee with the varietals bourbon, Pacamara and Geisha, pacas and catimor planted on the farm. In total there are 45 workers on the farm which increase to 115 in the peak of the harvest. The production is good on the farm averaging around 25 bags of green coffee per manzana (0.66ha). There are shade trees planted throughout the farm and they regular take soil samples to check the balance of nutrients and the composition.
The farm follows the principles of the RENACER field school in looking after the farm applying the principles taught there to producers from around the region.
The Technical field school which is led by Sigfredo with 6 field technicians to help small to medium producers in the are by focusing on best farm practises that are restorative for the land and soil as well as beneficial for the yield and quality of the coffee. The field schoo is based at the sister farm of Los Naranjos named Finca Noruega. At Finca Noruega classes are held twice a month for the students. Throughout the year there are 3 modules and these look to focus on the 4 R's the program have developed for soil health.
Right Source.
Right Dose.
Right Place.
Right Moment.
Processing
The coffee is selectively harvested at Los Naranjos farm and from here it then is taken to the wet mill and drying beds at Beneficio San Rafael located bewteen the two hills of El Pilon and Cerro Aguila at 1450 masl. The wet mill is just by teh lOs Naranjos farm. Here the coffee cherry is assessed to ensure ripe even picking. If there are any issues with uniformity they feed this back to the farm so they can adjust and calibrate the picking.
The coffee is then pulped and fermented in a tank overnight with water. Then the coffee is washed and cleaned of immatures before then being taken to raised drying beds for 8 - 14 days. Each lot is recorded individually and tagged so it can be cupped and assessed.
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