Finca Noruega Maragogype is one of those coffees that just hits. A high-end anaerobic natural from El Salvador, this lot is jammy, sweet and full bodied, with big rounded fruit throughout. We’re tasting blueberry, blackberry jam, mandarin and a soft grape-like acidity that keeps everything balanced and clean. The farm is part of the Renacer Project, a program focused on improving quality across small and medium producers in El Salvador. At Finca Noruega, that shows up in a more considered approach to farming. Detailed soil studies guide what the land needs, with targeted fertilisation rather than blanket application. Weed control is done entirely by hand, and groundwater is protected through soil conservation and water management practices across the farm. Processing follows the same philosophy. This lot is fermented for 72 hours in sealed tanks, with close monitoring to keep the profile controlled and expressive. The result is everything we love about anaerobic naturals, without the heavy, over-fermented character they can sometimes carry. After fermentation, the coffee is dried slowly on raised beds over 30 to 40 days, helping lock in clarity, structure and long-term stability in the cup. Big fruit, lots of sweetness, and a very clean finish. A fantastic example of what careful anaerobic processing can do.
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