finca noruega natural

About This Coffee

farm: noruega variety: red caturra alt: 1380 masl process: anaerobic natural region: apaneca, el salvador cup profile: jammy nectarine - toffee - plum Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing: From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-Washed From 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or Experimental For Los Naranjos's Anaerobic Natural processed coffees, 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 Anaerobic Natural 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.