Finca Los Angeles is located in the Ahuachapán Mountains in western El Salvador. This farm is part of the Los Naranjos group, led by Sigfredo Corado, former professor of agronomy at the National Agricultural School. The farm is part of the Renacer program (To be reborn in Spanish), a coffee vocational school and training program for producers in the area. Farmers thus have access to information about innovations and better agronomic practices. This program is funded by Raices ( Roots ) and supported by Catholic Relief Services in El Salvador.
The technical field school, led by Sigfredo with 6 field technicians, helps small and medium-sized producers in the area by disseminating the best farming practices to maintain healthy soil. They thus ensure the environmental sustainability of coffee production, which also results in social sustainability, together with the production of quality coffee. The field school is located on the sister farm Finca Noruega, where classes are held twice a month for those interested.
This farm is planted only with the pacamara variety and has been managed by Sigfred for 10 years. The farm under his management was not chemically treated and purely natural procedures were followed to ensure a good quality harvest. The farm is divided into 23 Manzanas with approximately 3,000 trees in each section. The farm is beautifully divided by shade trees and wind barriers that protect the coffee trees and cherries from direct sunlight. At the price of such a smaller absolute amount of coffee produced, the coffee is of high quality and the long-term production capacity of the farm is maintained.
After harvesting, the Pacamara is washed and floated, then the cherries are placed in closed barrels where they ferment for 48 hours. After the fermentation process is complete, the coffee is laid out on drying beds for 25 days, where it is moved and rolled every hour.
This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.
Country of origin: El Salvador
Cup score : 86
Region: Ahuachapan
Variety: Pacamara
Processing: Anaerobic natural (natural)
Altitude: 1350 meters above sea level
Flavor profile: Mango-peach creaminess with sweet caramel and milk chocolate body