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Honey Gesha - El Salvador *coming soon*
Jasmine, Bergamot, Rosemary, Caramel
The most highly sought after variety in the world, known as Gesha, is a species of coffee known for its incredibly complex florals and sweetness. In combination with an experimental carbonic maceration honey process, the near sugary sweetness is enhanced to pair with delightful jasmine and rosemary aromas.
Finca Ethiopia is a 34.5-hectare farm that was founded in 2018. It is run under Los Naranjos Coffee, a group founded by high school friends who operate several farms in the Apaneca region of El Salvador. Originally named Finca La Gloria, the farm's name was changed to Finca Ethiopia to honor the country where coffee originated. This farm seeks to produce the best coffees under this name.
It is located in an area with one of the best views in El Salvador. Situated just behind the Ilamatepec Volcano, its soil is rich in volcanic matter ideal for growing healthy crops. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of the mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.
For the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their anaerobic naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.
In this process, it is important to highlight 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 and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pilón and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.
Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.
Available in 8oz bags
Carbonic Maceration Honey Process
Roast Level: Light
Variety: Gesha
Growing Altitude 2100
Jasmine, Bergamot, Rosemary, Caramel
The most highly sought after variety in the world, known as Gesha, is a species of coffee known for its incredibly complex florals and sweetness. In combination with an experimental carbonic maceration honey process, the near sugary sweetness is enhanced to pair with delightful jasmine and rosemary aromas.
Finca Ethiopia is a 34.5-hectare farm that was founded in 2018. It is run under Los Naranjos Coffee, a group founded by high school friends who operate several farms in the Apaneca region of El Salvador. Originally named Finca La Gloria, the farm's name was changed to Finca Ethiopia to honor the country where coffee originated. This farm seeks to produce the best coffees under this name.
It is located in an area with one of the best views in El Salvador. Situated just behind the Ilamatepec Volcano, its soil is rich in volcanic matter ideal for growing healthy crops. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of the mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.
For the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their anaerobic naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.
In this process, it is important to highlight 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 and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pilón and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.
Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.
Available in 8oz bags
Carbonic Maceration Honey Process
Roast Level: Light
Variety: Gesha
Growing Altitude 2100