Los Nogales is a truly special farm in El Salvador’s renowned Apaneca-Ilamatepec coffee-growing region. It was the first farm purchased by the Salaverría family — the heart and soul behind JASAL, a family-run business with over 100 years of experience growing and producing some of the country’s finest coffees.

Set along a volcanic mountain range, Los Nogales benefits from rich soils and ideal conditions that help create beautifully balanced and vibrant cup profiles. The farm’s name, Los Nogales (“the walnut trees”), reflects its deep-rooted connection to the land and its history.

Coffee from Los Nogales is processed at the family’s central mill, Beneficio Los Cruces — a historic site where tradition meets innovation. The mill combines meticulous care with modern methods to produce washed, honey, natural, and experimental lots with precision and consistency.

The Process

One standout process at Los Nogales is this anaerobic soaked method. After the ripe cherries are harvested, they’re fermented in sealed tanks for around 80 hours before being depulped and soaked in clean water. This carefully controlled process enhances sweetness and complexity, resulting in a cup that’s vibrant, fruity, and full of character.