FARMBIRD (Limited edition)

Description WE BUY THIS COFFEE DIRECTLY FROM Finca Los Naranjos is a located in the Los Naranjos Canton and this is where it takes it name from. The farm has 22 manzanas producing coffee with the varietals bourbon, Pacamara and Geisha, pacas and catimor planted on the farm. In total there are 45 workers on the farm which increase to 115 in the peak of the harvest. The production is good on the farm averaging around 25 bags of green coffee per manzana (0.66ha). There are shade trees planted throughout the farm and they regular take soil samples to check the balance of nutrients and the composition. The farm follows the principles of the RENACER field school in looking after the farm applying the principles taught there to producers from around the region. The Technical field school which 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 schoo is based at the sister farm of Los Naranjos named Finca Noruega. At Finca Noruega classes are 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. Processing – Anaerobic Natural 1. Step One: Begin with flotation to remove empty beans and overripe beans that could accelerate fermentation and produce alcoholic and phenolic flavours. 2. Step Two: Collect the best quality cherries in polypropylene sacks and subsequently weigh the coffee to deposit it in the fermentation tanks, each tank holding 400 pounds of cherries. 3. Step Three: After 24 hours in the fermentation tanks, a sample of must is extracted to measure pH and Brix degrees. After the first 24 hours, the pH is 5.20 degrees and the Brix drops to 3 degrees. 4. Step Four: After 48 hours in the fermentation tanks, another sample of must is taken to measure pH and Brix degrees. After 48 hours, the pH is 4.40 degrees and the Brix increases to 13 degrees. 5. Step Five: After 72 hours in the fermentation tanks, another sample of must is taken to measure pH and Brix degrees. After 72 hours, the pH drops to 4.00 degrees and the Brix increases to 21 degrees. Once these levels are reached, the coffee is removed from the tanks. Drying Procedure 1. Step One: Transfer the coffee from the fermentation area to the pre-drying area (patios)