Finca Ethiopia is a 34.5-hectare farm that was founded in 2018. It is run under Los Naranjos Coffee, a group founded by high school friends who operate several farms in the Apaneca region of El Salvador. Originally named Finca La Gloria, the farm's name was changed to Finca Ethiopia to honor the country where coffee originated. This farm seeks to produce the best coffees under this name. 
 
This property was abandoned for a long time and was renovated. However, something notable is that despite being a farm with 34.5 hectares, the owners decided to conserve the natural forest, so only 13 hectares were cultivated in order to preserve the native flora and fauna.
It is located in an area with one of the best views in El Salvador. Situated just behind the Ilamatepec Volcano, its soil is rich in volcanic matter ideal for growing healthy crops. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of the mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.
 
Finca Ethiopia faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.
 
Harvest typically runs from February through June. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:
 
Origin: El Salvador
Region:  Cantón Buenos Aires, Apaneca
Farm: Finca Ethiopia
Elevation: 2,100 meters
Variety: Gesha
Process: Honey - Carbonic Maceration.  The cherries are left in sacks, kept out of direct sunlight, for 16 hours. Then placed in sealed plastic barrels with a lid and metal strap.  The lid of the plastic barrel must have a valve where alcohol is added so the cherries absorb it as fermentation takes place.  Alcohol is refilled into the valve whenever it becomes empty. The cherries remain in this process for 24 to 36 hours, depending on the temperature
Notes: Jammy pear, perfumey jasmine, and fresh citrus zest flavors with sparkling acidity and syrupy sweetness.