Los Naranjos Geisha, El Salvador

A new Geisha has landed in the roastery, this time from El Salvador! We only have 7 kilos of this exclusive coffee!

Finca Los Naranjos started in 2015 as a hobby for a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in disarray. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many learning stages along the way to realize their dream of running a successful farm. From here, they hope to continue to build on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm is also increasing coffee appreciation and consumption through a tourist center called Entre Café Experience. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm coincides with the protected area in the mountain, they have native wildlife such as deer, cotuza, armadillos, toucans, parakeets, and squirrels, among others.

Los Naranjos faces challenges seen throughout the industry. Their crops are no stranger to pests and diseases like rust. However, they put a lot of effort into understanding the soil and the overall environment on their farm. By using soil studies to evaluate nutritional properties, they are able to make informed decisions to help their crops thrive. They apply 4-6 doses of fertilizer depending on the results of the soil study and administer rust treatments as needed. Weed control is done manually with tools like machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they have seen from this work would not be possible without them. As part of their environmental conservation practices, they take care of groundwater through soil conservation work, curtains, water collection pits, and more.

Harvesting typically takes place from January to March. Managers train coffee pickers on how to cut the coffee berry at the optimum ripeness for a suitable raw material. Before harvest, areas of the farm are sampled by Brix measurements to best determine ideal ripeness. Picked coffee then goes to the mill for grading.

Fully washed process

In the fully washed process, it is important to emphasize that after the pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. It is then taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pilón and El Aguila, overlooking the coast of the department of Sonsonate. The altitude is 1400 meters above sea level, which means that the drying process for the fully washed process takes longer than usual. However, this contributes to a more homogeneous drying, a cleaner cup and longer stability of the beans during storage. Bed drying for parchment coffee has an average duration of 22 days. The coffee is stored when it has reached 10% humidity. Once they arrive at the warehouse, they are left to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is done to take into account the climatic conditions of the mill. The parchment coffee is then placed in bean bags, in polypropylene bags, and sealed with a seam so that they cannot be opened accidentally.

Anaerobic natural process

For the anaerobic natural process, it is very important to have constant control over the pH value to avoid over-fermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us to measure not only the pH value but also the development of sugars by measuring the brix grains. In this process, it is important to emphasize 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, avoiding the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pilón and El Aguila, overlooking the coast of the department of Sonsonate. The altitude is 1400 meters above sea level, which means that the drying for the complete washing process takes longer than usual. However, this contributes to a more homogeneous drying, a cleaner cup and longer stability of the beans during storage. Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffee is stored when it has reached 10% humidity. When it enters the warehouse, it is allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to take into account the climatic conditions of the factory.

• Score: 87.5/100
• Grows: 1450-1750 m.a.s.l.
• Type: Geisha
• Process: Honey anaerobic
• Flavor: Honey, lychee, rose, mandarin
• Last bags roasted 28/1-2026