Finca Ethiopia is a 34.5-hectare coffee farm in the Apaneca region of El Salvador, established in 2018 as part of Los Naranjos Coffee, a collective founded by a group of high school friends who now manage multiple farms in the area. Originally known as Finca La Gloria, the farm was renamed Finca Ethiopia as a tribute to coffee’s birthplace, reflecting the owners’ deep respect for the origins of the crop they cultivate.
Perched just behind the majestic Ilamatepec Volcano, Finca Ethiopia benefits from a breathtaking landscape and nutrient-rich volcanic soil, which provides optimal conditions for producing exceptional coffee. The farm is known for its meticulous approach to processing, particularly its anaerobic natural lots, which undergo a carefully controlled fermentation process.
In this method, the coffee cherries are placed in sealed tanks and fermented anaerobically for 72 hours under constant monitoring. The fermentation is closely observed until the pH reaches precisely 4.05, ensuring the development of complex flavours while preventing undesirable over-fermentation. After fermentation, the coffee is pre-dried for three days, allowing it to gradually reach around 60% humidity before being transferred to raised drying beds. This step is crucial in stabilizing the coffee and preventing uncontrolled fermentation, resulting in a refined cup profile that showcases vibrant fruit notes, deep sweetness, and structured acidity.
