This variety of almond, also known as “desmayo,” is the first to bloom each year in mid-January.

Devoid of its hard shell, it is elongated, soft, and covered with a brown, fibrous skin.

It is always processed with its skin and classified into different calibers: 12, 13, and 14. It is widely used raw by horchata makers, confectioners, and the entire restaurant industry for various recipes.

We produce it fried, candied, lightly toasted, lightly salted, or coated with a layer of coarse salt; in any of these preparations, it is considered exquisite by our customers.