El Salvador – Los Angeles

PRODUCER

Los Naranjos Café was founded by three friends—Sigfredo Corado, a renowned agronomist specializing in coffee production; David Velásquez, a successful entrepreneur; and Manuel Olivares, an investor with an exceptional eye for opportunities. What began as a shared hobby has gradually evolved into a thriving company with six farms in the Apaneca-Ilamatepec mountain range, spanning the regions of Sonsonate, Santa Ana, and Ahuachapán. Los Naranjos Café attracts ambassadors, international coffee traders, and tourists alike thanks to an advanced processing station and its coffee lab.

The management of the Los Angeles farm was handed over by David Velásquez to his daughter Sandra, recognizing her talent and passion for coffee. Inspired by her father’s expertise and determination, Sandra has been leading the farm professionally, utilizing innovative practices. She focuses on high-quality and sustainable production while ensuring the farm remains a stable source of livelihood for over 100 families in the local community. By balancing male and female workers, Sandra fosters a friendly and harmonious environment that strengthens the community spirit of the farm.

PROCESSING

The first critical step in anaerobic processing involves meticulously sorting out overripe and defective cherries—only the finest cherries are selected for the fermentation tanks. Fermentation occurs in these tanks without air exposure for 80 hours. Every 24 hours, pH levels and sugar content (measured as Brix) are checked to monitor the fermentation process.

Once fermentation is complete, it is crucial to stop the process quickly. The cherries are laid out on sunlit patios, which remain for 3 to 5 days to begin drying and effectively prevent the fermentation process. The coffee then moves to elevated African beds, drying for 8 to 10 days, depending on the weather, until reaching the ideal moisture content of 10%.

VARIETY

The Pacamara variety is a carefully crafted hybrid of two distinct coffee types: Pacas, known for its high quality, and Maragogipe, celebrated for its gigantic beans. Pacamara stands out not only visually but especially in its exceptional flavor profile. It is described as intense, layered, and complex. You may taste chocolate notes, the sweetness of tropical fruits or berries, and a pleasant aftertaste of spices and floral undertones in a single sip.