|Flavor profile||Blackberry, Cranberry, Honey, Dates, Macadamia Nuts, Dark Chocolate|
|Producers||Jose Antonio Salaverria|
|Farm||Los Nogales, El Roble|
|Varietal||Hybrid de San Francisco|
|Omni||perfect balanced for espresso and filter extractions|
Los Nogales is a very special farm for JASAL as it was the first farm that the Salaverria family bought and it is where Jose Antonio Salaverria grew up. He grew up surrounded by the fruits of Los Nogales and we thought it was the perfect place to launch a special project where you chose the plot of land, the process & the variety. This project has evolved over the years with the occasional lot (such as this) becoming available and is great in route to being included in future offerings. JASAL are a family business of over 100 years, with farms amongst the Apaneca Ilamatepec mountain range, part of the Cordelliera de Apeneca. This volcanic range runs through the Ahuachapán, Santa Ana, and Sonsonate departments in the west of El Salvador, and is where many of the Cup of Excellence producing farms in the country are located.
Los Nogales is 30 hectares of which El Roble is at the top of the farm at just over 1500+ masl. Coffees are milled at the groups Beneficio Las Cruces, located in nearby Santa Ana. Despite being a historic processing center with over 100 years behind it, it has been regularly updated to and is currently renovated to contain wet and dry processing facilities, along with eco-friendly equipment, raised African beds, patios and mechanical driers. Using this technology and the knowledge built up over the years gives them a true understanding of exactly how to handle each coffee that comes through.
The HSF varietal is a naturally occurring hybrid between Bourbon and Pacas that was first discovered on the Salaverria’s own San Francisco plot and now carries that reminder as part of it’s name. Picked when fully ripe, cherry is transported to the Beneficio where it is ‘depulped’ very loosely, only around 1% of mucilage is removed. The beans themselves are then loaded into jute bags to be transported to the drying tables to prevent any loss of mucilage or any washing away of the sugars as can happen in transportation via water channel. The raised beds are shaded and beans rest on them for 2 days with minimal movement before being switched to sunlight (still on raised beds) where they dry for 20-25 days depending on the weather.