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. El Molino is located within Ahuachapán, with El Encanto and San Francisco in Sonsonate.
This year they combined the attention to detail in the picking with one of their learnings from the Los Nogales project – the double soaking. After wet processing, coffee is soaked, Kenyan style, for 10 hours in clean water before being soaked again in another batch of clean water. The result is subtle, but improves clarity, depth and body.
Origin | El Salvador
Mill | Beneficio Los Cruce
Process | Washed, Double Soaked