noruega – el salvador – 250g – coffee

mango, guava, mandarin, champagne

region – ahuachapon
elevation – 1400 – 1500 m.a.s.l.
producer – sigfredo corado
variety – pacamara
harvest – january – march
process – carbonic maceration natural

this coffee comes from finca noruega, located in the ahuachapán mountain range in western el salvador. the farm is part of the los naranjos group, led by agronomist sigfredo corado, a retired professor of agronomy from the national school of agriculture.

this specific lot is produced using a carbonic maceration natural process. after flotation and careful cherry selection, the coffee is sealed in fermentation tanks, where carbon dioxide is injected at regular intervals to create a controlled anaerobic environment. fermentation is monitored through pH and brix measurements until optimal development is reached. the coffee is then pre-dried on patios before moving to African beds for slow, even drying, finishing at 10% moisture. this controlled process supports clarity, sweetness, and expressive fruit character in the cup.

beyond coffee production, finca noruega also supports local communities through the RenaSer school, promoting sustainable farming practices and long-term resilience. the preserved forest core supports organic regeneration, while the combination of altitude, shade, and careful variety selection contributes to coffees with a bright, juicy, and expressive character. this focus on quality extends beyond farming into the benefit centre, where attention to detail begins as soon as the cherries arrive and continues throughout processing. this shared approach to quality and responsibility is reflected throughout the farm and the benefit centre.

250g roasted specialty coffee in beans or ground on demand, in a tin can with air valve.