El Salvador El Roble

£9.00

The estate's first farm 'Los Nagales' - walnuts to you & me, where owner Jose Antonio Salaveria grew up. El Roble is a specially nurtured San Fransisco plot ...

       Dusty Ape's first world-exclusive micro lot!

Red-honey processed, delivering a sweet depth of flavour. There's tangerine, black tea and soft fruits at play with chocolate texture and delicate acidity.   

  • Character
  • Region
  • Processing
  • Delivery

The attention to detail on the farms and at the dry mill is superb. Their selective hand picking on the farms is absolute and so too is sorting prior to processing, ensuring only perfectly ripe cherries are mixed and processed.

Most of the pickers come to the farms from the surrounding communities and have direct involvement in quality standard on the farm for which they are rewarded with good rates of pay, an improved quality of life and welfare of the families.

The coffee bushes and the coffee harvest is constantly monitored by a team of agronomists that make sure they are respecting coffee growing standards and the traceability of their coffees. All the estates use and promote sustainable coffee growing practices protecting the environment.

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 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.


Honey process: after picking only the ripest cherries from the trees. The beans are then pulped from their outer skin, and left in a layer of mucilage. This mucilage layer contains a high amount of sucrose (sugar) and acids which is really the key of the honey process.

The next stage is the most intricate and sensitive part of the process: the drying phase. You have to get the timing of this perfect. It’s crucial that you don’t dry the beans too quickly. If you do, the flavours won’t be converted from the mucilage to the bean. It’s also crucial that you don’t dry the beans too slowly. Once either laid on raised drying beds or concrete slabs, the beans need to be raked or agitated multiple times each hour until they reach the desired moisture percentage. This usually takes between 6-10 hours. After that, the coffee needs to be agitated once a day for a minimum of 6-8 days.

UK

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