El Salvador Noruega

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Name: Noruega Producer: Finca Noruega Origin: AHUACHAPÁN, EL SALVADOR Varietal: Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Altitude: 1400-1500 metres above sea level Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Flavours: Forest Berries, Tropical, Chocolate Cake, Apple, Toffee Cup Score: 85.75 Importer: Falcon Coffee Where is it from? Finca Noruega consists of 43 manzanas planted with a range of varieties from bourbon to geishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. 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 which is a technical coffee field school 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 and helps small to medium producers in the area by training in best farm practices 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 here at Finca Noruega, where classes are held twice a month. They focus on a program developed for soil health: Right Source, Right Dose, Right Place, Right Moment. As of 2021, they have 60 students who work on the test plots where they can implement the knowledge gained in class before applying it to their own farms. This lot is made up solely of pacamara that was picked selectively before being taken to the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. and drying beds at Beneficio San Rafael. Falcon also assisted with organised training in EL Salvador in conjunction with Catholic Relief Services by sending the head of the MicrolotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. program from the Aruco Cooperative in Honduras there for a week of training. Carlos Estevez explained experimental processing and how to implement it, as he had learnt through Falcon. The results were very positive as Finca Los Angeles placed 5th and Finca Noruega 15th in thei