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El Salvador – Noruega
Price range: € 18.45 through € 127.31
Country: El Salvador
Region: Cantón Quezalapa, Apaneca, Ahuachapán
Farm / station: Noruega / Los Naranjos
Altitude: 1450–1690 m
Variety: Orange Bourbon
Processing: Anaerobic honey
Tasting notes: caramel, apple pie, pomelo
Preparation: suitable for all filter brewing methods (V60, Solo Dripper, Aeropress, Chemex, French press…)
Type of coffee: roasted coffee beans
High on the slopes of the Salvadoran mountains, surrounded by dense forest and morning mist, grows a coffee that tastes like summer. Orange Bourbon from Finca Noruega offers refreshing mandarin notes and a gentle tea-like clarity. A coffee for those who love clean, juicy flavors and want something they’ll remember from the very first sip.
Farm and station story
Finca Noruega lies high in the mountains of Ahuachapán and has been managed by the Silva family for three generations. The current owners are Rafael and Carmen Elena Silva.
The name “Noruega” refers to Rafael’s grandfather, Ralph Hoff, who came from Norway.
The farm is part of a wide forest ecosystem, shaded by native tree species that enrich the soil, retain moisture, regulate temperature and naturally support biodiversity while reducing the carbon footprint.
No herbicides are used on Noruega, weeds are removed manually, helping maintain the balance between soil, flora and fauna.
The farm is also part of Los Naranjos, a group founded by three friends: agronomist Sigfredo Corado, entrepreneur David Velásquez and investor Manuel Olivares.
What began as a shared passion for quality coffee has grown into a project that now manages six farms and strongly shapes the coffee culture of the region.
Los Naranjos operates its own processing station and cupping lab, becoming a place where producers from across El Salvador come to learn about cultivation techniques, soil health and modern processing methods.
Part of the Renacer program, a technical “field school”, takes place directly on Noruega, farmers learn here through hands-on practice and can test new methods before applying them to their own farms.
Thanks to the connection between the Silva family and the Los Naranjos group, Noruega has developed a way of working that combines tradition, modern agronomy and deep respect for the land.
And you can taste it in the cup: clarity, fruity elegance and a beautiful structure, typical for high-elevation coffees from this part of El Salvador.
Processing
Ripe Orange Bourbon cherries are handpicked and carefully sorted.
They undergo anaerobic fermentation, where the cherries ferment without access to oxygen, enhancing their sweetness.
After fermentation, the coffee is processed using the honey method: part of the naturally sweet mucilage remains on the bean, and the coffee is dried slowly on raised beds.
The result is a syrupy texture, juicy fruit notes and a clean, balanced profile.
Variety
Orange Bourbon is a rare Bourbon mutation known for its elevated sweetness and gentle citrus character.
It offers rich aromatics, a rounded body and a clean cup.
Combined with anaerobic honey processing, it creates a sweet, juicy and memorably aromatic coffee.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Region: Rio Sucio, Caldas
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Region: Agaro, Jimma, Western Ethiopia
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Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Etiophia (washed) – Chelbesa
Etiophia (natural) – Lalesa
Colombia (washed) – Inzá
Kenya (washed) – Gichatha
Uganda (washed) – Zebigi
FSC-7699
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Processing: washed / dry fermentation
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Together with The Coffee Gardens, we co-financed the opening of a QC Lab in Uganda. This quality control laboratory enables farmers to evaluate their harvest directly on site, refine their practices, and, as a result, achieve fairer prices.
Every cup of Zebigi is not only about flavor, but also about the future. About giving farmers the tools and knowledge that open doors to better conditions and stability. And that’s exactly why we love returning to Uganda.🤎
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Region: Mt Elgon, Eastern Uganda
Farm / Station: Partner farmers from the Mt Elgon area / The Coffee Gardens
Producer: The Coffee Gardens Project
Altitude: 1,800 – 2,200 m a.s.l.
Varietal: Nyasaland, SL14, SL28
Process: Washed (cherry fermentation)
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Together with The Coffee Gardens, we co-financed the opening of a QC Lab in Uganda. This quality control laboratory enables farmers to evaluate their harvest directly on site, refine their practices, and, as a result, achieve fairer prices.
Every cup of Namugowa is not only about flavor, but also about the future. About giving farmers the tools and knowledge that open doors to better conditions and stability. And that’s exactly why we love returning to Uganda.🤎
Our decaffeinated coffee tastes like a fresh orange cake, cane sugar, and white tea. It was processed naturally and then decaffeinated using natural sugar cane method. You can read more about this great method in the article on the blog here.
A cup of this coffee can easily become your pre-sleep ritual. Its name, ATUNKAA, translates to “sleep and sleepy dreams.”
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Region: Rio Sucio, Caldas
Farm: Siruma Coffee Farms
Altitude: 1600-2000 m.a.s.l.
Variety: Castillo, Colombia
Processing: washed – sugar cane decaf
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Region: Pegasing, Aceh Tengah
Farm / Station: Team Pegasing
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Altitude: 1,300 – 1,500 masl
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Preparation: suitable for all filter brewing methods (Solo Dripper, V60, Chemex, Aeropress, French press…)
Type of coffee: roasted whole bean coffee
Hendra is our long-time partner from Indonesia, a producer who isn’t afraid to push the limits of coffee processing. This coffee was created using the unique Thermal Shock Washed method, which combines washed processing with thermal fermentation, enhancing the juiciness and clarity of flavor.