Filter - Finca Ethiopia, El Salvador

Finca Ethiopia is a 34.5-hectare farm established in 2018 and operated under Los Naranjos Coffee, a group founded by high school friends who manage several farms in El Salvador’s Apaneca region. Originally named Finca La Gloria, the farm was renamed Finca Ethiopia to honor the birthplace of coffee, with a commitment to producing the finest coffees under this new name.

The farm had been abandoned for an extended period before being renovated. Despite its large size, the owners chose to preserve the natural forest, cultivating only 13 hectares to protect the native flora and fauna. Located near the Ilamatepec Volcano, the farm benefits from rich volcanic soil, perfect for growing healthy crops. The coffee is 100% shade-grown, using native tree species from the mountainous region.

For the anaerobic natural process, careful pH control is crucial to prevent over-fermentation. The tanks and barrels used for fermentation are equipped with degassers and drain valves, allowing precise monitoring of both pH and sugar development via brix measurements. The anaerobic naturals undergo 72 hours of fermentation, with pH levels carefully monitored until they reach 4.05. Once fermentation is complete, the coffee is moved to the drying area. The drying process for natural anaerobic coffee takes 30-40 days on drying beds. Once the coffee reaches 10% humidity, it is stored in grain pro bags within polypropylene bags, sealed to prevent accidental openings. Before being stored in the warehouse, the coffee rests for 24 hours, and humidity levels are checked to ensure they remain stable at 10%. This meticulous process ensures the coffee maintains its quality despite the mill's environmental conditions.