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El Salvador Los Angeles
El Salvador Los Angeles – Microlot (Pacamara Anaerobic Natural):
Grown high in the Ahuachapán–Apaneca mountains, this exclusive microlot from Finca Los Angeles showcases the full potential of El Salvador’s iconic Pacamara variety. Farmed using fully regenerative practices and shade-grown at 1350–1400m, the cherries undergo an anaerobic natural process that intensifies sweetness and complexity.
Expect a full-bodied, fruit-forward cup with layered notes of ripe tropical fruit, rich chocolate, and confection-like sweetness — a vibrant and distinctive coffee that truly reflects its origin and craft.
Farm
Finca Los Angeles
Preparation
Natural
Variety
Pacamara
Harvest
December - March
Country
El Salvador
Tasting notes
Dark chocolate and red wine flavors with sugary sweetness and winey acidity.
Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. After a natural disaster severely impacted the local community, the farm became part of the region’s recovery and went on to achieve 5th place in its first Cup of Excellence entry in 2020. The farm is almost entirely planted with young Pacamara trees and is known for producing standout coffees recognised in markets such as Holland, France, and the United Kingdom. Despite challenges like rust and pests, the team prioritises soil studies, manual weed control, and regenerative farming to maintain crop health and environmental sustainability.
Harvest runs from January to March. Pickers are trained to select cherries at peak ripeness, guided by Brix measurements taken across the farm. Once harvested, cherries are classified: 0–20° Brix for washed or semi-washed processes, and 21–30° Brix for honey, natural, or experimental methods. For Anaerobic Natural coffees, fermentation is carefully controlled using sealed tanks with degassers and drain valves. Cherries ferment for 72 hours until the pH reaches 4.05, ensuring complexity without over-fermentation.
After fermentation, the coffee is pre-dried for three days to about 60% humidity, then moved to raised beds for slow, even drying. The mill’s location—1400 masl between the El Pilón and El Aguila mountains—extends drying time, resulting in cleaner cups and better long-term stability. Anaerobic Naturals typically dry for 30–40 days and are stored at 10% humidity in GrainPro-lined bags for quality preservation.
Los Naranjos Coffee performs four cuppings throughout the process—two before offering the coffee and two after resting—to ensure consistency, improvement, and cleanliness. Their strict control of experimental processes like Anaerobic Natural avoids phenolic or alcoholic notes, producing exceptionally clean, expressive coffees.
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