El Salvador Los Naranjos Natural

Žluté kiwi, broskev, čokoláda

Farma: Los Naranjos

Region: Cantón Los Naranjos, Juayúa, Sonsonate, El Salvador

Nadm. výška: 1400-1700 m

Odrůda: Pacamara 

Zpracování: naturální

SCA skóre: 86

Importér: Falcon 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.

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 the 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 washed and floated at the washing station before being placed in barrels for 90 hrs to macerate and continue fermentation. After this the coffee is then taken to the raised beds and then dries for 25 - 30 days being turned regularly and fermented in a tank overnight with water. assessed.