Every Coffee Has A Story

Discover More | Los Nogales - Red Honey, El Salvador

This coffee comes from Miramar, the top area of the farm at Los Nogales. This lot is both red and yellow Catuai. Cherries are picked and brought immediately to the depulper for removal of around 20% of the mucilage. Beans are then bagged in jute for transporting to preserve any mucilage loss and placed in thin layers on a raised bed where they are consistently turned to achieve an even drying. This normally takes around 15 days depending on the weather.

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. Los Nogales translates into English as walnut tree, one of the crops that grew there.

The farm is exclusive to DRW, and we share the expertise of the Salaverrias to create new, fun and experimental lots. The farm is split in to three named plots, El Roble, El Capulin stretching up the hillside and Miramar at the top of the farm. This year (2022) we have started producing some entire farm lots, to fully utilise all the varietals on offer.

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. However, equipment is not that old being 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.