Finca la Rosala – Spanish Nut Manufactory from Valencia
Finca la Rosala is a Spanish family-run manufactory in Valencia that has been roasting nuts in wood-fired ovens since the 19th century. The assortment ranges from classic Marcona almonds to sweet-and-spicy cashews with Korean BBQ – always handmade, using La Vera paprika and with a Mediterranean signature.
Finca la Rosala is the manufactory of the Ciudad Imedio family from Valencia, Spain. What began in the 19th century with jumbo peanuts, known as "panchitos," is today a small boutique manufactory for seasoned almonds, cashews, pecans, and nut mixes – in bags and jars, both classic and with a playful twist. Let yourself be surprised by what four or five quality ingredients can do to a nut.
Pedro and the Panchitos from Valencia
The manufactory traces its roots back to Pedro Ciudad Imedio, who began roasting jumbo peanuts in his native Valencia – the so-called "panchitos," a classic regional bar snack.
Pedro's neighbor was the owner of Angelito, a small workshop where nuts had been roasted in wood-fired ovens since the early 19th century. The old master taught Pedro everything he knew – about quality, heat, timing, and the little secrets that every craft possesses. A neighborhood story that became a story of a manufactory.
When the old man passed away, Pedro continued the business under the name Finca la Rosala and taught the craft to his sons. It is no coincidence that the business is based in Valencia: the region is one of Spain’s classic almond-growing areas, its Mediterranean climate having favored the cultivation of nuts, citrus fruits, and olive oil for centuries. Today, alongside the USA and Australia, Spain is considered one of the world's largest almond producers – the tradition of cultivation dates back to the Moorish era, and Valencia, along with Aragon and Catalonia, is one of its core regions.
Almonds, Cashews, Pecans – The Assortment
At "nur Gutes," you will find nine varieties from Finca la Rosala – categorized by seasoning, packaging formats, and occasions.
The almond line features four varieties: classic pure Marcona almonds with olive oil and sea salt in a 90g jar, Marcona truffle almonds with real summer truffle, Valencia almonds with rosemary and La Vera paprika for a Mediterranean aperitif, and Valencia almonds with truffle as a more refined version in a bag.
From the cashew line: cashews with Korean BBQ seasoning with Gochujang spice, sweet and spicy, and cashews with lime and lemon as a fresh, summery option. Additionally, there are the pecans with rosemary honey as the company’s sweetest variety, and the luxury cocktail nut mix available in two formats: bag and jar, using the same recipe of peanuts, almonds, cashews, and pecans.
Wood-Fired Roasting and La Vera Paprika
The craft has barely changed since the 19th century: the nuts are blanched (skinned) in small batches, roasted in wood-fired ovens, and seasoned while still warm so that the aroma adheres evenly to the kernel.
The wood-fired oven is not just about nostalgia – it emits a heat that slowly penetrates the core without burning the outer layer. The result is nuts with a calm, even roast instead of the rapid outer crust produced by industrial ovens. It is a method found in only a few manufactories worldwide today.
The La Vera paprika is no ordinary paprika powder: it originates from the valley region of the same name in the Spanish Extremadura, is traditionally slow-smoked over oak and holm oak wood, and has carried a Protected Designation of Origin (PDO) since 1996. This makes it one of the few paprika powders in the world legally bound to a specific location – and it gives the Finca mixtures that unmistakable, subtle smoky note that binds even the spiciest or sweetest varieties together.
Beyond that, the manufactory’s world of seasoning relies on a few recurring elements: cane sugar for a caramel touch, fine extra virgin olive oil, and sea salt. Depending on the variety, regional specialties are added – rosemary honey, summer truffles, freeze-dried lemons and limes, or Korean Gochujang paste. What makes Finca la Rosala special is not one spectacular aroma, but rather the consistency of their craft: good raw materials, short ingredient lists, and plenty of time spent in the roasting process.
Marcona and Valencia – Two Almond Sisters
Spain is home to a multitude of almond varieties. At Finca la Rosala, two play a leading role: the Marcona and the Valencia.
In Spanish, the Marcona almond is known as the "Reina de las almendras," the queen of almonds. It is rounder, fattier, and softer than other varieties, its oil content is exceptionally high, and it has an almost creamy bite – a natural premium almond traditionally served in Spanish tapas bars that has since achieved cult status abroad.
The Valencia almond is the leaner relative: longer, firmer, with a milder, slightly sweet natural flavor. It retains its crunch even with intense seasoning, making it the first choice for the manufactory’s seasoned varieties – rosemary and truffle adhere to it particularly well. Anyone who tries both varieties side-by-side will realize: quality isn't a question of "better or worse," but of character.
For the Aperitif and as a Gift
For the classic aperitif evening at home, our top recommendations are the Marcona almonds and the lime cashews – one creamy and buttery, the other citrusy and fresh, both without heat and each with its own distinct character.
If you prefer a bit of heat, the cashews with Korean BBQ come into play – a crunchy companion for beer or highballs. For sophisticated evenings with red wine, the truffle almonds (Marcona or Valencia, depending on your preference) are a perfect fit, and for a sweet-and-salty treat, we reach for the pecans with rosemary honey.
The Valencia almonds with rosemary are a great pairing for a Sunday cheese board – they pick up the salty note of a mature Manchego and add a touch of herbal freshness. With a slice of aged Iberico ham and some olives, you have a little Spanish tapas corner with zero effort. As gifts, the jar versions work especially well – Marcona, Marcona truffle, pecan-honey, and the luxury cocktail mix all come in screw-top jars, pretty enough that no wrapping paper is needed. Explore the assortment for yourself. A Spanish manufactory in a handy format.
