This farm is owned by Salaverria family, which is the 6th generation which grows coffee. Jose works with his sons Andres and Jose the younger and now trade under the name of Jasal group.
Their base is Las Cruces which is where they mill, process and export all their coffees. They have been growing and producing coffee on quite a large scale for many years but their success has been down to their passion for quality and for adapting to changes in the market and this coffee perfectly displays this.
The anaerobic process starts immediately after the cherries are picked. When they arrive at the station they are dry fermented as whole cherries in barrels without water for 72hrs. The cherries go directly from the barrel to drying beds where they are turned daily. The coffee spends the first 40% of the drying time on raised beds with the remaining 60% on a patio.
