Father’s Coffee Roastery presents a unique coffee from El Salvador – Los Angeles – that will delight you with its unmistakable flavor and aroma. This Pacamara variety is a dream come true for fans of sweet and fruity notes – think freshly baked pancakes with raspberries and maple syrup, transporting you to a cozy holiday morning. Thanks to anaerobic processing, this coffee has developed a rich and vibrant profile with balanced acidity and sweetness. Each sip reveals new layers of flavor, inviting you back for more. It's a perfect choice for espresso, where its creamy texture and complexity truly shine.
The Los Angeles farm, where this exceptional coffee is grown, is located in the Ahuachapán region at an altitude of 1,750 m.a.s.l.. It belongs to the Los Naranjos Café portfolio, a company founded by three passionate individuals – agronomist Sigfredo Corado, entrepreneur David Velásquez, and investor Manuel Olivares. What started as a shared hobby has grown into a successful enterprise that now boasts six farms spread across the picturesque Apaneca-Ilamatepec mountains. Today, Los Angeles farm is managed by Sandra Velásquez, daughter of one of the founders. Sandra carries on the family legacy with a focus on exceptional quality, sustainability, and community development. The farm employs over 100 local residents, providing stable income and fostering regional growth. Sandra places great emphasis on a friendly work environment and gender balance, contributing to harmony and wellbeing on the farm.
The processing of this coffee is based on anaerobic fermentation, which gives it its unique flavor profile. The process begins with meticulous sorting of the coffee cherries, selecting only the ripest and highest-quality ones. These are then placed in sealed fermentation tanks without access to oxygen, where they ferment for 80 hours. Every 24 hours, pH levels and sugar content (measured in Brix) are monitored to ensure optimal fermentation control. After fermentation, the cherries are quickly spread out in the sun to halt the process, and then continue drying on raised beds for 8 to 10 days until they reach the desired moisture level. This careful process ensures that every sip of El Salvador Los Angeles offers perfectly balanced flavors and a truly memorable sensory experience.