Description
 
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.
 
Processing - Anaerobic Pool Natural
 
The objective of this process is to highlight the natural varietal characteristics of the coffee, enhancing its sensory expressiveness through an extended anaerobic fermentation carried out in multiple stages, combining technical control with minimal intervention.
 
This approach allows us to achieve cups that are floral, spiced, with tea-like qualities and exotic fruits, while remaining clean and well-structured.
 
Process Stages
 
Fermentation in Cherry (48 hours)
 
The process begins with the harvesting of ripe cherries, identified as “purple grapes.” The cherries are carefully selected by density and physically cleaned before entering the fermentation tank with a water layer of approximately 15 cm above the coffee. This initiates a slow anaerobic fermentation. Throughout this stage, parameters such as pH, internal temperature, and °Brix are monitored to control and guide the process.
 
Pulping and Second Fermentation in Honey
 
After the initial fermentation, the cherries are pulped, leaving 100% of the mucilage intact. The coffee then returns to the fermentation tank for a second anaerobic stage. During this phase, 25% of fermented husk is added, and fermentation continues for a further 48 hours, or until the desired pH is reached.
 
Drying Process (Multi-stage)
 
Pre-drying on Patio (3–5 days)
 
At this stage, surface moisture is reduced, microbial activity is halted, and the risk of over-fermentation is prevented.
 
Controlled Solar Drying (20–30 days)
 
The coffee then rests on African beds inside solar greenhouses. These provide a controlled temperature environment for slow drying, which continues until the coffee reaches a humidity level of 10.5–11%.