Finca Los Angeles Los Naranjos Coffee - Anaerobic Natural Pacamara - El Salvador

Whole Bean
Roast: Dark
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: malt chocolate, ferrero rocher, date

Origin Details

Region: Apaneca, El Salvador
Elevation: 1380masl
Producer: Los Naranjos Coffee,  Finca Los Angeles
Process: Anaerobic Natural
Variety: Pacamara

ABOUT THIS COFFEE AND PRODUCER

Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. Several years ago there was a natural disaster that destroyed a large part of the community in the cantón. This farm has been part of the development of the area since and is aiming to be one of the best. In 2020 it competed in its first Cup of Excellence and placed 5th. Something notable about this farm is its topography. It is a practically flat farm with very young nearly 100% Pacamara trees. It has stood out for many of its coffees in places such as Holland, France, and the United Kingdom.

Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area. In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pilón and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage. Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.

WHY WE SELECTED THIS COFFEE

This is our first time working with Finca Los Angeles from the Los Naranjos Coffee Group, and this Pacamara immediately stood out to us. Processed as an anaerobic natural, it shows the style’s familiar lean toward big chocolate driven and jammy profiles, and this lot fits that pattern comfortably.

In the cup we get velvety chocolate layers with a clear malt like quality running through the middle. Hazelnut notes add depth, while a dried date sweetness brings a soft jammy fruit character that ties everything together. The result is rich and rounded without feeling heavy.

We roasted this coffee with espresso in mind, aiming for something that performs especially well at short ratios and holds up beautifully with milk. At the same time, we were careful not to push it so far that it loses the character and clarity that came through in this harvest.