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deep sweetness
allowing the coffee's natural microbiology to drive a clean and expressive 48-hour anaerobic carbonic maceration
This Honey processed Geisha from Finca Los Angeles in Buesaco
and adds layers of floral complexity
unlocking a vibrant and complex profile
EL SALVADOR GESHA ANAEROBIC NATURAL SUBSCRIPTION deep sweetnessFinca Ethiopia is a 34. 5 hectare farm in El Salvadors Apaneca region, revived in 2018 by Los Naranjos Coffee. Located behind the Ilamatepec Volcano at 1,400 masl, its volcanic soil and shaded environment create perfect conditions for exceptional microlots like this Gesha Anaerobic Natural. Fermented for 72 hours and dried slowly for up to 40 days, it embodies Los Naranjos precision and care yielding a clean, expressive cup that highlights both craft
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