Los Naranjos - Filter Coffee from El Salvador

Los Naranjos - Coffee Info

How we brew this coffee: V60

Our David developed and optimized the recipe with the following equipment:

Water: Total hardness 3°dH, alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Plastic V60
Filter paper: Hario V60 Paper
Kettle: Brewista Artisan

Why does this coffee taste the way it does?

As soon as the cherries reach a uniform degree of ripeness and achieve a Brix value above 20°, David Velázquez and his team harvest the Pacamara variety. After sorting over- and underripe coffee cherries in the water channel, polypropylene sacks, each containing roughly 200 kg of coffee cherries, are filled and anaerobically fermented under anaerobic conditions.

Every 24 hours the pH value is checked until it drops to 4.2 after 72 hours and the Brix value falls to 13° – during fermentation, sugars are microbially metabolized, creating new aroma precursors. The coffee is then dried on drying beds.

The uniform ripeness gives the coffee a very dense, almost syrupy texture. The fermentation time, comparatively short at 72 hours, emphasizes this texture and adds fresh, fruity and almond-like notes to the coffee.

Why did we buy this coffee?

Juan has been roasting with us for almost as long as the roastery has existed. He originally comes from El Salvador and has a broad coffee network there. David Velázquez and the Los Naranjos Mill are even within walking distance of Juan's parents' home.

In addition to the processing facility, David Velázquez operates several farms where he cultivates mainly Pacamara. The fincas are structured by many green borders; numerous shade trees and bushes grow between the parcels. The farms have undergone an impressive transformation, as the owners have charted new paths and focused on sustainable farming. Since then, soil health and farm management through young people trained at a regional agricultural school, who apply their knowledge directly on the farm, have been the focus.

We were particularly convinced by the Pacamara because it brings exactly what we appreciate: well-structured acidity, texture, fruit and great balance.

How do we roast this coffee?

We roast the coffee as a 12 kg batch on our 30 kg Giessen roaster. Due to the large beans of the Pacamara variety, we start with a soak of 45 seconds and only then increase the gas supply. This allows the beans to warm up thermally and then be roasted more evenly (or so some theories go). To emphasize the creamy texture of the coffee and develop the aromas more intensely, we lengthen the roasting time slightly.

Shipping also possible via coffee letter

All our coffees can be ordered in the form of the coffee letter. It is treated like a regular letter and lands in your mailbox. This reduces the postage for 250g of coffee from 7 to 2.50 francs. At checkout, you can choose between coffee letter, A-Post and B-Post options.