How to brew a drip bag?

1. Place the drip bag on a cup or server.
2. Pour boiling water until the drip bag is half full.
3. Let the coffee bloom for 20 seconds.
4. Slowly fill the drip bag to the top with boiling water.
5. Wait until it almost drains.
6. Refill the drip bag to the top with boiling water.
7. Wait until the drip bag is completely drained.
8. Tear open drip bag at the top.
9. Enjoy your coffee!

🛒 Tip: Looking for the perfect combo for your travels? Check out our Kinto – Traveler tumblr or to go tumblr

About the farm and producer

The Los Naranjos Café project was started by three friends—Sigfredo Corado, a renowned agronomist specializing in coffee cultivation; David Velásquez, an entrepreneur with a passion for coffee; and Manuel Olivares, an investor with a keen eye for opportunity. What began as a shared passion gradually evolved into a thriving operation spanning six farms across the Apaneca-Ilamatepec mountain range in the Sonsonate, Santa Ana, and Ahuachapán regions.

This particular coffee comes from Finca Los Angeles, one of the flagship farms of the project. It is now led by Sandra Velásquez, David’s daughter, who has inherited his commitment to quality and sustainability. Sandra brings a forward-thinking approach, focusing on high standards and long-term employment for over 100 families in the local community. Her emphasis on a balanced team of male and female workers fosters a friendly, collaborative environment that strengthens the farm’s community spirit.

How is the coffee processed at Finca Los Angeles?

This coffee undergoes anaerobic natural processing. The process begins with careful selection—only healthy, fully ripe cherries are chosen. These cherries are then fermented in sealed, oxygen-free tanks for 80 hours. Throughout fermentation, pH and Brix levels are regularly monitored to ensure precise control and to halt the process at the optimal moment.

After fermentation, the cherries are spread out on sunny patios for 3–5 days, allowing the process to stop naturally. They are then moved to raised African drying beds, where drying continues for 8–10 days, depending on the weather. The result is a coffee with a clean, stable, and expressive flavour profile.

Variety

This coffee is made from the Pacamara variety—a hybrid of Pacas and Maragogipe. Known for its large bean size, Pacamara is also prized for its complex and expressive cup profile. Expect an intense, layered experience, with notes of chocolate, tropical fruit, forest berries, and a delicate floral finish. It’s one of the most distinctive Central American varieties, excellent in both espresso and filter preparations.