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El Salvador Los Nogales Project El Roble Caturra Washed

Cupping notes

Sweet, sweet, sweet! Blackberry, orange, pear, redcurrant. Crisp, balanced, and did we say sweet?

Description

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 our 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 a 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, exclusively supplied to us, and grows Bourbon, Sarchimor, Hybrido de San Francisco (HSF), Caturra, Red Catuai and Yellow Catuai across three plots; El Capulin, El Roble and Miramar at the top of the farm at just over 1500+ masl.

Cherry is processed at their centralised processing mill, Beneficio Los Cruces. An old 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. However, equipment is not that old and has since been renovated and kept up to date with the ability to process washed, semi washed, honey and natural coffees across patios, raised beds and mechanical driers. 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.

For the washed coffees, Cherries are picked and brought to the Beneficio Las Cruces as usual, but instead of going through the pulper, they enter a demucilager, which removes the beans from the cherry via high pressure water leaving them 98% mucilage free. Beans are then transported straight to the raised beds (or patio if space is tight) for sun drying in around 12-15 days. If you are looking for minimal intervention coffee, this is it.

See if it tastes as good as it sounds

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Origin
Process
Washed
Altitude
1380m
Harvest
December - March
SCA score
86.75
Varietal

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El Salvador Los Nogales Project El Roble HSF Black Honey

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El Salvador Los Nogales Project El Roble HSF Red Honey

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Rwanda Cocatu

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