EL SALVADOR LOS ANGELES

Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee, located in the department of Sonsonate, El Salvador. It was established after a natural disaster that affected the area and has played a key role in supporting the local community. In 2020, it entered the Cup of Excellence for the first time and placed 5th. The farm is almost entirely planted with young Pacamara trees on flat terrain.

Their agronomic approach is sustainable: soil studies are conducted to tailor fertilization (4–6 doses per year), weeding is done manually without chemicals, and environmental protection practices such as water collection pits and natural barriers are implemented.

The harvest takes place from January to March. Pickers are trained to select cherries at the optimal ripeness, measured through Brix levels. Cherries are classified by sugar content:

• 0–20° Brix → Full Washed or Semi-Washed processes

• 21–30° Brix → Honey, Natural, or Experimental processes (e.g. Anaerobic Natural)

In the Anaerobic Natural process, fermentation occurs in controlled tanks for 72 hours, with constant monitoring of pH (down to 4.05) and sugar levels. After pre-drying (3 days at 60% humidity), the coffee is transferred to raised beds for a full drying period of 30–40 days, reaching 10% humidity before being packed in GrainPro bags.

Each lot undergoes 4 cupping sessions (2 before and 2 after rest) to ensure quality and consistency. Experimental coffees like the Anaerobic Natural stand out for their clean cup profile, free of phenolic or alcoholic notes. Coffees from this farm are well appreciated in international markets like the Netherlands, France, and the UK.