Description
WE BUY THIS COFFEE DIRECTLY FROM Finca Los Naranjos is a located in the Los Naranjos Canton and this is where it takes it name from. The farm has 22 manzanas producing coffee with the varietals bourbon, Pacamara and Geisha, pacas and catimor planted on the farm. In total there are 45 workers on the farm which increase to 115 in the peak of the harvest. The production is good on the farm averaging around 25 bags of green coffee per manzana (0.66ha). There are shade trees planted throughout the farm and they regular take soil samples to check the balance of nutrients and the composition.
The farm follows the principles of the RENACER field school in looking after the farm applying the principles taught there to producers from around the region.
The Technical field school which is led by Sigfredo with 6 field technicians to help small to medium producers in the are 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 schoo is based at the sister farm of Los Naranjos named Finca Noruega. At Finca Noruega classes are 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 have developed for soil health.
Right Source. Right Dose. Right Place. Right Moment.
Processing – Anaerobic Natural
1. Step One: Begin with flotation to remove empty beans and overripe beans that could accelerate fermentation and produce alcoholic and phenolic flavours.
2. Step Two: Collect the best quality cherries in polypropylene sacks and subsequently weigh the coffee to deposit it in the fermentation tanks, each tank holding 400 pounds of cherries.
3. Step Three: After 24 hours in the fermentation tanks, a sample of must is extracted to measure pH and Brix degrees. After the first 24 hours, the pH is 5.20 degrees and the Brix drops to 3 degrees.
4. Step Four: After 48 hours in the fermentation tanks, another sample of must is taken to measure pH and Brix degrees. After 48 hours, the pH is 4.40 degrees and the Brix increases to 13 degrees.
5. Step Five: After 72 hours in the fermentation tanks, another sample of must is taken to measure pH and Brix degrees. After 72 hours, the pH drops to 4.00 degrees and the Brix increases to 21 degrees. Once these levels are reached, the coffee is removed from the tanks.
Drying Procedure
1. Step One: Transfer the coffee from the fermentation area to the pre-drying area (patios). The goal is to immediately reduce the excess water content and stop fermentation. The coffee stays in this stage for 3-5 days, depending on the amount of sunlight.
2. Step Two: Collect the pre-dried coffee in polypropylene sacks and weigh them at the reception scale. Then, transfer the sacks to African beds for further drying. Initially placed on the lower level, the coffee rests for 3-5 days, reducing humidity to 20%.
3. Step Three: Move the coffee from the lower to the upper level of the African beds, as the drying system consists of two levels. The coffee begins its final drying process, staying for 8-10 days depending on sunlight, until reaching 10% humidity.
Storage
When the coffee reaches 10% humidity, it is collected in polypropylene sacks with a GrainPro bag inside to preserve quality and prevent rehydration, thus avoiding potential cup defects.
The following day, a 300-gram sample is taken from each sack to analyse quality before stacking the coffee by farm, variety, and process. After quality classification, the sacks are sealed and stacked on wooden pallets, covered with hessian sacks and using dehumidifiers to ensure proper storage and prevent cup defects.
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WE ROAST ALL OF OUR BEANS WITH THE SOLE PURPOSE OF SHOWCASING THEIR WONDERFUL ORGANIC FLAVOURS WHICH IS USUALLY SOMEWHERE AROUND A “MEDIUM ROAST”, HOWEVER THE BEANS ARE PULLED FROM THE ROASTER BASED ON MANY DIFFERENT FACTORS, MAINLY ON SMELL / THE OLFACTORY SYSTEM
SOME COFFEES WE MIGHT BE WAITING FOR A BISCUITY SMELL, FOR SOME, A JAMMY FRUITY AROMA, BUT THEY ALL HAVE A PARTICULAR SMELL WHEN THEY PEAK, WHICH USUALLY RELATES DIRECTLY TO THE OPTIMUM BALANCE OF FLAVOUR, SWEETNESS AND BODY IN THE CUP
