Jasmine Dream

The Nogales Group is a project born from family roots, guided by a spirit of community and a shared purpose. What began as a traditional coffee farm has evolved into a collective vision that places both people and the planet at the heart of its priorities, with care and responsibility. From the very start, their mission has been to honor the legacy of coffee production while daring to reimagine what a coffee farm can become.

Their history blends tradition with innovation. In 2005, the farm earned international recognition by winning the Cup of Excellence, a milestone that confirmed the quality of their work and inspired them to push further. Over the last two decades, they have deepened their knowledge of fermentation and launched pioneering projects, such as a 100% farm-made decaffeinated coffee and a coffee cherry tisane. Each initiative reflects their commitment to creativity, sustainability, and industry leadership.

Beyond innovation, the Nogales Group invests in continuous learning. By traveling to other origins, they exchange knowledge and refine their practices, while at home, they focus on soil regeneration and ecological responsibility.

The year 2025 marks an exciting new chapter with the acquisition of Niebla, a farm located at 2,150 meters above sea level. There, they are planting rare and prestigious varietals such as Panama Gesha and Typica Mejorado, destined to become their most exclusive offerings. In parallel, they have installed their own dry mill directly on the farm, allowing them to control the entire process from seed to cup. Thanks to this milestone, every coffee they produce is not only artisanal but entirely farm-crafted.

The Process

The journey begins with selective harvesting, a meticulous practice carried out by expert pickers who choose only the ripest red cherries at their peak maturity. This crucial step ensures that every bean faithfully reflects its varietal character, preserving both quality and consistency.

Once harvested, the cherries are cleaned and sanitized. The fruit is thoroughly washed with treated water to eliminate residues, surface impurities, and any potential contaminants, ensuring the beans begin their transformation in the purest state possible.

The next stage is density sorting by flotation: immature or defective cherries that float are removed, while the denser, ripe cherries sink to the bottom. This rigorous separation reinforces the integrity of the final selection.

Following sorting, the cherries undergo dry pulping, a process that gently removes the outer layers while retaining the natural qualities of the bean. Immediately afterward, the beans move into natural fermentation for 24 hours in their own sugars. This stage develops the depth and aromatic nuances that define the cup.

The most distinctive stage is undoubtedly the floral drying. For approximately three weeks, the beans are carefully dried in contact with jasmine flowers. This slow, deliberate process allows the beans to absorb subtle aromatic influences, weaving delicate floral notes into the very heart of their profile.

The result is a coffee that is not only refined but also distinguished by a unique complexity and elegance.