Ethiopia Alo - Natural

Variety: Yellow Bourbon

Process: Natural

Region: Sonsonate, El Salvador

Altitude: 1,450–1,700 m above sea level

Sensory profile: mandarin, orange, dark chocolate and toffee

Producer information:

This coffee is produced by the Naranjos family at Fincas Los Naranjos , a coffee operation committed to environmental sustainability, responsible agronomic management, and cup excellence. The farms are part of a shade-grown coffee forest, composed of native species, inga trees, and other forest trees that provide a constant supply of organic matter to the soil, fix nitrogen, capture carbon dioxide (CO₂), and contribute to reducing the carbon footprint.

Fincas Los Naranjos specializes in cultivating high-value coffee varieties, seeking a balance between harvest and vegetative management. Pruning is an essential practice for the constant regeneration of plant tissues and the extension of the coffee plant's productive life. Various pruning techniques—such as topping, shoot thinning, pruning, hedge trimming, and thinning—are applied individually or in combination, according to technical criteria such as the previous year's production, the age of the plantation, the variety, the terrain's topography, and vegetative development, with the aim of reducing biennial bearing and treating each plant as a productive unit.

Since its founding, the farm has maintained a strong commitment to environmental protection, therefore it does not use herbicides for weed control, opting instead for manual management. This practice avoids soil and applicator contamination, prevents herbicide resistance, increases local job creation, and promotes a healthy balance between the flora and fauna of the ecosystem.

The natural process involves drying the whole coffee cherry, allowing for a gradual transfer of sugars and aromatic compounds to the bean. Drying takes place on raised beds under controlled ventilation and temperature conditions, promoting slow and even dehydration that results in greater sweetness, complexity, and stability in the cup. The coffee is stored once it reaches approximately 10% moisture, ensuring its preservation and quality before hulling and export.