A sparkling berry acidity & rich honey sweetness, produced by Sigfredo Corado.

It's our first time working with Sigfredo's coffee from his farm, Noruega. We have been looking forward to sharing this natual anaerobic lot with you.

We're impressed by its sparkling character and clean juicy qualitites. Sigfredo's experience in coffee production speaks clearly through this unique lot.


Producers Notes

Finca Noruega is planted with a range of varieties from bourbon to gesha located in the Ahuachapán mountain range in the west of El Salvador. This farm is part of the Los Naranjos group headed by Sigfredo Corado a retired professor of Agronomy from the National School of Agriculture. The farm is part of the Renacer Program (Reborn in Spanish) which is a technical coffee field school and educational program for producers in the area to learn about better farm management practices. This program is funded by Raices (Roots) and supported by Catholic Relief Services in El Salvador.

The Technical field school is led by Sigfredo with 6 field technicians to help small to medium producers in the are by focusing on best farm practises that are restorative for the land and soil as well as beneficial for the yield and quality of the coffee. The field school is based at here at Finca Noruega where there is a class held twice a month for the students. Throughout the year there are 3 modules and these look to focus on the 4 R's the program have developed for soil health. Right Source. Right Dose. Right Place. Right Moment. This year they have 60 students and at the technical school and the students work the test plots where they can implement the knowledge gained in class before applying it to their own farms.

This lot is 100% bourbon that was picked selectively before being taken to the wet mill and drying beds at Beneficio San Rafael located between the two hills of El Pilon and Cerro Aguila at 1450 masl. In the harvest this football field becomes filled with drying beds for all the coffees that come from the farms Los Angeles and Noruega. Here the bourbon is washed and floated then being sealed in barrels equipped with one way valve to avoid the cherries to have any contact with the oxygen during the fermentation period that in this case is 72 hours. Once the fermentation process is finished the coffee is laid out on drying beds for between 22 - 25 days where it is moved every hour until ready.

Production Data







Sigfredo Corado




January 2021

Anaerobic natural

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 21 days before espresso brewing or at least 7 days for filter brewing.