Weight | N/A |
---|---|
Country | El Salvador |
Producer | Sigfredo Corado, David Velásquez and Manuel Olivares |
Region | Cantón Los Naranjos, Sonsonate |
Altitude | 1450 – 1700masl |
Variety | Geisha |
Process | Carbonic maceration natural |
Weight | 125g, 250g, 1Kg |
Grind Options | Wholebean, Espresso, Filter, Aeropress, Stovetop, Cafetière |
El Salvador Los Naranjos Geisha
Cream soda, passionfruit, strawberry yogurt
Los Naranjos Café was founded by three high school friends—Sigfredo Corado, David Velásquez, and Manuel Olivares—who reunited to combine their expertise and passion for coffee. What began as a small venture grew into a specialty coffee company focused on quality and sustainable practices. Their first major acquisition, Los Naranjos farm, became a cornerstone for learning and innovation in coffee growing. Located between the hills Pilón and El Águila, the farm benefits from volcanic soil, rich organic matter, and diverse microclimates, making it ideal for cultivating various coffee varieties.
More than a productive farm, Los Naranjos is a symbol of community connection and sustainability. By creating jobs, supporting local schools, and improving access to drinking water, the farm benefits over 80 families in the area. Its sustainable agricultural practices have earned the C.A.F.E. Practices certification, positioning it as a model for responsible coffee production. While Catimor remains the primary variety grown, the company is gradually introducing new varieties to leverage the farm’s unique conditions and meet evolving market demands.
This particular lot is a Geisha variety processed as a carbonic maceration natural. The coffee processing begins with flotation to remove defective beans, followed by placing only the ripest cherries in fermentation tanks where CO2 is injected at intervals over 96 hours to control fermentation. During this time, pH gradually decreases while Brix levels increase, indicating the coffee’s readiness for drying. The drying process starts with pre-drying on patios for 3-5 days to reduce water content, followed by further drying on African beds. Initially placed on the lower level for 3-5 days, the coffee is then moved to the upper level for 8-10 days until it reaches the desired 10% humidity.
*Although we make every attempt to have seasonal coffee available to order, occasionally some products are not available to ship immediately because we are in the process of hand-roasting them.*
The roastery dispatch web orders via Royal Mail. All orders of a single 250g bag will be posted Second Class, orders with multiple bags will be posted First Class. For faster delivery please contact sales@alchemycoffee.co.uk
From: £15.00