EL SALVADOR - El Borbollon

The Flavour Profile

This coffee was specially roasted to reveal sweet, caramel dark chocolate and nutty notes. It features a medium-dark roast with a medium-to-full body, making it ideal for all extraction methods.

 The Little Details

The beans which together make up El borbollón come from two small neighbouring farms La Reforma and Santa Maria in the region of Santa Ana Volcano (Apaneca-llamatepec) in El Salvador. It's grown 1400 to 1500 metres above sea level and is fully washed then dried on clay patios. It's 100% Red Bourbon varietals of coffee beans. 

About the Process

All El Borbollón coffee is 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.

All the cherries 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 as clay is endothermic (absorb heat) and , thus, very good at regulating temperature. Coffee dry very slowly (9 to 10 days) and evenly. 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 sunlight.