El Borbollón

El Borbollón Country: El Salvador
Region: Santa Ana Volcano
Farm: La Reforma & Santa Maria
Town: Santa Ana
Owner: Alvarez Family
Processing: Fully Washed and sun dried on clay patios. Varietal: 100% Red Bourbon
Altitude: 1,400 to 1,500 metres above sea level

Flavour: Caramel and a fruity Peach notes, and complexity.

The Alvarez family has been growing coffee in El Salvador for over 100 years and across four generations. El Borbollón comes from two small neighboring farms – La Reforma and Santa Maria. These award-winning farms are located on the lush green hills of Santa Ana (El Salvador), in the west of the country, whose rich volcanic soils and mild climate provide ideal conditions for growing coffee.

The trees are cultivated under native shade, which improves and conserves the soil and provides habitation for birds, and are managed according to a stringent pruning schedule that maintains the health of the trees and improves their resistance to diseases and insect damage. The excellent growing conditions and the commitment to sustainable growing practices have helped the family to harvest some of the best coffee from this elite region of El Salvador, which is then processed at the family’s state-of-the-art El Borbollon mill in Santa Ana. Eduardo manages activities at the mill to complement the natural potential of the coffees that he and other farms in the region produce.

All their coffees are pulped without water and then fermented for 16 – 20 hours until peak fermentation is achieved. The coffee is then washed in clean, fresh water to remove all traces of mucilage. The parchment coffee is moved to the mill’s expansive clay patios, where it is slowly sun dried and regularly turned by hand. Clay patios are traditional in this region, and Eduardo prefers them to the more modern concrete patios as clay is endothermic (absorbs heat) and, thus, very good at regulating temperature. Coffees dried this way dry very slowly (a minimum 9 to 10 days) and evenly.

Eduardo’s experience has shown that the longer the drying time, the better the cup, and the mill has even been experimenting with increasing drying time further through partial sun drying for small lots, where the coffee is placed on an area of the patios that only receives 4 to 5 hours a day of sunlight.

El Borbollón is very delicious in every kind of coffee method.