El Borbollón

Round and sweet with milky chocolate and caramel notes, full body and low in acidity with a long aftertaste. 

680฿2,520฿

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  • Country: El Salvador
  • Region: Santa Ana Valcano (Apaneca-llamatepec).
  • Farm: La Reforma & Santa Maria.
  • Owner: The Alvarez family.
  • Processing: Fully washed and dried on clay patios.
  • Altitude: 1,400 to 1,500 Metres above sea level.
  • Varietal: 100% Red Bourbon.

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

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. The coffee cherries are hand-picked and collected in traditional hand woven baskets from December until March by pickers who have been specially trained to select only the best and fully-mature coffee cherries. The coffee is then processed at the family’s state-of-the-art El Borbollón mill in Santa Ana. 

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 sundried 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. 

Roast level: medium roast.

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