El Salvador Los Angeles Thermal Shock Washed

Chocolate Mousse, Poached Apricot, Sweet Pea
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Have you ever had a coffee before that truly tasted like fancy sipping chocolate? This is the one for us, and we haven't achieved it through roast profile either... It's one of our lightest roasts but still is like a liquified chocolate bar. This is truly a testament to immaculate growing and perfected processing at the Finca Los Angeles. This includes repetitive thermal shocks during the fermentation process to supercharge that chocolate note. We taste notes of chocolate mousse, poached apricot, and sweet peas (the flower).

Finca Los Angeles is a beautiful 23 Manzana planted with only Pacamara farm situated in the Ahuachapán mountain range in the west of El Salvador. This farm is part of the Los Naranjos group headed by Sigfredo Corado a retired professor of Agronomy from the National School of Agriculture. The farm is part of the Renacer Program (Reborn in Spanish) which is a technical coffee field school and educational program for producers in the area to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador.

The Technical field school which is led by Sigfredo with 6 field technicians to help small to medium producers in the area by focusing on best farm practises that are restorative for the land and soil as well as beneficial for the yield and quality of the coffee. The field school is based at the sister farm named Finca Noruega where there is a class held twice a month for the students. Throughout the year there are 3 modules and these look to focus on the 4 R's the program has developed for soil health. Right Source. Right Dose. Right Place. Right Moment.

Los Angeles is planted only with pacamara and has been under Sigfredo for 10 years. Since he took on the farm they have used no herbicides to help replenish the soil and nutrients to give a good base for growing coffee once again. The farm is broken into 23 Manzanas with approximately 3000 trees in each section. The farm is beautifully divided with shade trees and wind barriers to protect the trees. The farm is managed on a day to day basis by some of the graduates from the technical school as well.

The coffee is selectively harvested and from here it then is taken to the wet mill and drying beds at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl. In the harvest, this football field becomes filled with drying beds for all the coffees that come from the farms Los Angeles and Noruega. Here the Pacamara is washed and floated before then being laid out on drying beds for between 25 - 30 days where it is moved every hour until ready.