El Salvador – Noruega

PRODUCER

The Silva family has managed the Noruega farm for three generations. The current owners and managers are Rafael and Carmen Elena Silva. “Noruega” (Norway) honors Rafael’s grandfather, Ralph Hoff, who is originally from Norway. Their coffee farm is part of a shaded coffee forest maintained with native tree species. These trees contribute organic matter to the soil, fix nitrogen, release oxygen, and capture CO2, reducing the carbon footprint. They create a microclimate that fosters interaction between flora and fauna and regulates soil temperature and moisture. The farm does not use herbicides; weeds are removed manually, promoting ecological balance and healthy flora and fauna.
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.

PROCESSING

The Silva family owns a dedicated processing station named Beneficio San Pedro, allowing them complete control over the coffee processing cycle. All coffee cherries are handpicked and processed immediately after harvesting.
The anaerobic fermentation method follows these steps. Carefully selected, ripe coffee cherries are placed into sealed containers, where fermentation occurs without oxygen for 72 hours. During this period, pH levels and Brix (sugar content) are regularly monitored to track fermentation progress. After fermentation, the cherries are transferred to raised African beds, where they dry for 25–30 days until reaching optimal moisture levels. The cherries are turned regularly throughout the drying process to ensure even drying and prevent over-fermentation.

VARIETY

Geisha is one of the world’s most renowned and highly valued coffee varieties. Originally from Ethiopia, it gained its reputation and popularity through cultivation in Colombia and Panama. Thriving in high altitudes, Geisha is considered one of the finest coffee varieties, characterized by its full-bodied flavor, fruity notes, and distinct floral aroma.