Processes in Apaneca Ilamatepec, El Salvador


El Salvador

Apaneca Ilamatepec Region

The Republic of El Salvador is located on the Pacific Ocean coast, borders east and north with Honduras and west with Guatemala. The coffee crop boom in this country occurred between 1871 and 1931 and today generates hundreds of thousands of direct and half a million indirect jobs.

On this occasion we traveled to the Apaneca-Ilamatepec region an area that is located in the mountain range that bears the same name and whose main elevations are the Apaneca and Chichicastepeque hills, thanks to this altitude the area produces good quality coffee, which It is part of the Apaneca-Ilametepec designation of origin.



On this occasion we traveled to Salvador to continue working with the Salaverria Family and with the entire Jasal team. A family that has been working in the world of coffee for more than 100 years in which they consider the best region of El Salvador for coffee cultivation and this is argued by showing us their fantastic soils, explaining the microclimate of the area and knowing their Fantastic team that creates the perfect environment for coffee.

The Jasal group works for the sustainable development of the coffee business in El Salvador, using sustainable agricultural practices and innovation in technology to optimize quality.





Coffee maturation, processes.

The first step for us is to explain the importance of cutting and the correct selection of cherry. Pleasantly Andrés has a very good training and awareness work for his workers and they surprise us with a fantastic, uniform cut and at the best of the ripening points.

In our training talks we put a lot of emphasis on the constant cleaning of the facilities and the tools for the experiments. We explain the importance of removing the cherry and that proper drying is essential since here we guarantee the stability of the cup.

R&D recipes

Experiments with Fermentation

The recipes that we carry out are based on the realization of new and exceptional processes that are based on studies that the R&D department has developed.In these new investigations, both the fermentation times and their temperatures have been modified:

  • Ice Ice Baby
  • Kenyan Process by MTC
  • Combined Honey
  • Natural Cold Fermentation
  • Natural Hot Fermentation
  • Natural Triple Fermentation
  • Natural Sleeping Bag
  • Extra Long Whased



Cerro Chino


Vega FFB


Vega FRO