All
Los Angeles - El Salvador
€18.30
El Salvador. Pacamara. Natural.
Every bean has a story
Los Angeles - this wonderful coffee - grows in Finca Los Naranjos, El Salvador.
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 throughout the farm. The team regular takes soil samples to check the balance of nutrients and the composition.
The farm is part of the Los Naranjos group headed by Sigfredo Corado. Sigfredo is a retired professor of Agronomy from the National School of Agriculture. The farm follows the principles of the RENACER ('reborn' in Spanish) field school, which is a technical coffee field school and educational program for producers in the area. The aim is to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador.
The Technical field school 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 school is based at the sister farm of Los Naranjos named Finca Noruega. At Finca Noruega classes take place 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:
Coffee harvest takes place at Los Naranjos farm. From there, they take it to the wet mill and drying beds at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl. The wet mill is just by the Los Naranjos farm.
At the mill, the team assesses the coffee cherry to ensure ripe even picking. Then, they adapt to the requirements of preparation of international markets such as Specialty grade, American and European preparation. Their warehouses maintain the highest quality standards where humidity is between 10.5% to 11.5%.
You can always browse other origins here if you don't like coffees from the Americas region
Every bean has a story
Los Angeles - this wonderful coffee - grows in Finca Los Naranjos, El Salvador.
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 throughout the farm. The team regular takes soil samples to check the balance of nutrients and the composition.
The farm is part of the Los Naranjos group headed by Sigfredo Corado. Sigfredo is a retired professor of Agronomy from the National School of Agriculture. The farm follows the principles of the RENACER ('reborn' in Spanish) field school, which is a technical coffee field school and educational program for producers in the area. The aim is to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador.
Technical field school
The Technical field school 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 school is based at the sister farm of Los Naranjos named Finca Noruega. At Finca Noruega classes take place 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.
Los Angeles Processing
Coffee harvest takes place at Los Naranjos farm. From there, they take it to the wet mill and drying beds at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl. The wet mill is just by the Los Naranjos farm.
At the mill, the team assesses the coffee cherry to ensure ripe even picking. Then, they adapt to the requirements of preparation of international markets such as Specialty grade, American and European preparation. Their warehouses maintain the highest quality standards where humidity is between 10.5% to 11.5%.
You can always browse other origins here if you don't like coffees from the Americas region
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Tasting notes
Imagine a cherry, fig & chocolate babka!
A complex and delightful journey from start to finish. Inviting aromas of dark cherry, ripe fig, and toffee chocolate take center stage, layered with subtle notes of brown sugar and a zesty touch of orange peel.
Enjoy this coffee as a perfect morning starter or a mid-day treat, whether you're enjoying a quiet moment alone or sharing with friends.
Great for filter and espresso as well!
Imagine a cherry, fig & chocolate babka!
A complex and delightful journey from start to finish. Inviting aromas of dark cherry, ripe fig, and toffee chocolate take center stage, layered with subtle notes of brown sugar and a zesty touch of orange peel.
Enjoy this coffee as a perfect morning starter or a mid-day treat, whether you're enjoying a quiet moment alone or sharing with friends.
Great for filter and espresso as well!
Recipe for espresso
Grams in: 18.8-19.3g
Grams out: 40g
Extraction Time: 23-26" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 10-25 days
Grams in: 18.8-19.3g
Grams out: 40g
Extraction Time: 23-26" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 10-25 days
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Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Hand Brew 250g
- Ground for Filter - Cafetiere 250g
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