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El Salvador Los Nogales Project El Roble HSF Black Honey

Cupping notes

Juicy, sweet, and with a really long, lingering aftertaste. Subtle blackberry and plum with grapefruit, chocolate and honey.

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.

Coffees are milled at the groups Beneficio Las Cruces, located in nearby Santa Ana. Despite being a historic processing centre 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. Processes innovated here have made it on to our offer list from other farms so it’s an exciting selection to be a part of!

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 in to 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.

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Origin
Process
Black Honey
Altitude
1469m
Harvest
December - March
SCA score
86.75
Varietal
HSF

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SCA84.75
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