El Salvador – Los Naranjos

Flavour Notes: Forest fruits with dark chocolate, hazelnut butter and a sticky toffee body.

This coffee really stood out on the cupping table for me. Even before pouring, the dry grounds smelled divine. Dark chocolate and Forest Fruits are always my favourite combination and when teamed with nuts and sticky toffee that spells coffee heaven :)

100% Arabica Coffee.

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El Salvador – Los Naranjos

Los Naranjos is a a group of small producers who each fam plots of 1.5 to 3.0 acres of land in and around the area of Los Naranjos. The farmers were brought together by the Renancer (which means new growth or revival) project led by retired Agronomy Professor Sigfredo Corado. In this area the main issues that farmers face are poor plant nutrition, relatively high occurrence of plant diseases, low yields and a lack of access to market. The potential to produce high quality coffee is excellent however because the coffee varieties grown are mainly bourbon and pacas at a perfect altitude for the local climate of around 1400 metres above sea level.

To address the grower’s issues Sigfredo Corado leads a team of 6 field technicians to help producers focus on farm practises that are restorative for the land and soil as well as beneficial for the yield and quality of the coffee. The field school is based at the farm named Finca Noruega where there is a class held twice a month for the students. At the school the students work the test plots where they can implement the knowledge gained in class before applying it to their own farms.

In the first year there were 10 students who were part of the program and following the work they put in the Los Naranjos group agreed to centralise their wet milling to help the producers create a more uniform and quality controlled coffee to sell together. At the end of the 2019/20 harvest they established a committee of four producers elected from the group. This committee has learnt about the commercialisation of their coffees, how to cup and market them. They are involved in the total farm to cup process and understand the true value of their coffees and provide transparency to all members of Los Naranjos about the quality and prices received.

This year the training has been delivered to 25 producers and 3 members of the original 10 (Hipólito Casper Alas, Tito Hernández Pérez and Manfreis Chávez) who showed an aptitude for understanding the practises and adopted them best are being trained to help deliver the course to more of their peers working in other parts of the Renacer group.

Immediately after harvesting our coffee was delivered to the San Rafael wet mill where it was washed cleaned and floated to remove any immature beans. It was then fermented until it reached a ph of 4.5. When it was again washed and then dried on raised beds for 10 to 13 days.

Additional information

Origin

Arabica

100%

Variety

Mixed

Process

Washed

Altitude

1350m

Ethically Sourced

Yes

Speciality Grade

Yes

Quality Score (Q Grade)

85.50

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