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PRODUCER: Salaverria family
REGION: Santa Ana
PROCESS: Natural
VARIETIES: Icatu, Bourbon & Timor
ALTITUDE: 1300 - 1800 MASL
SIZE: 28 hectares
HARVEST: December - March
NOTES: Blackberry, hazelnut, cacao nibs
This is our third year buying from the Salaverria family and their farm, Los Nogales. Los Nogales is an incredibly beautiful plot of land, kept in immaculate condition and dominated by steep, sloping vistas. This sweet and balanced natural lot presents with lots of dark berries and moreish notes of hazelnut and cacao nibs. A lovely smooth mouthfeel rounds out the cup.
Buying some of the same coffees year on year enables us to build on relationships as we grow, and provides a comforting seasonality to our offering. Los Nogales farm is exclusive to our importing partners DR Wakefield, and they share the expertise of the Salaverrias to create new, fun and experimental lots.
FROM OUR IMPORTER - DRWakefield
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, surrounded by the fruits of the farm. He still manages all the farm operations now, with Orlando Garcia the specific manager for Los Nogales itself. Los Nogales translates into English as walnut tree, one of the crops that grew there. The farm is split in to three named plots, El Roble, with mainly HSF, Bourbon and Caturra; El Capulin stretching up the steep sloping vistas with Yellow Icatu and Red Catuai, and Miramar at the top of the farm which is mostly HSF too.
Cherry is processed at their centralised processing mill, Beneficio Los Cruces. A building over 100 years old and described as an ‘antique house’ forms the central part of the mill, with researchers claiming Che Guevara hid there on his journey through Latin America. It handles processing for all the Jasal farms. Jose Antonio’s son Andres is in General Manager of the mill and has kept up with quality investments. 2022 continued that trend with a new colour sorter being installed and two new guardiolas being added, for the commercial coffees. They also have patios, raised beds and mechanical driers, as well as the ability to make anaerobics. Having a centralised mill means focussed staff can pay attention to quality on the farms as well as cherry coming in, process consistency and final cup profile.
To get the best from your coffee please take a look at our brew guides HERE
ALL PACKAGING IS CARBON NEUTRAL AND WIDELY RECYCLABLE