El Salvador – El Borbollon 250g

This lot has been prepared under high-quality standards set by the El Borbollon mill, which has more than one hundred years of experience in growing and exporting coffee. The mill is situated just outside the town of Santa Ana, surrounded by the Apaneca-Ilamatepec Mountain Range, a region known for producing consistent and clean sweet cup coffees.

This lot comes mainly from the Bourbon and Pacas varieties grown on the slopes of the Apaneca-Ilamatepec Mountain Range. The excellent growing conditions and commitment to sustainable practices help us harvest the best coffee cherries. El Borbollon has excelled in the art of blending coffees from origin to meet the parameters desired by the specialty coffee community.

The coffee is picked and separated before being delivered to the El Borbollon mill in Santa Ana, where it is pulped upon arrival. The cherries are emptied into tanks, and water is used to move the cherries up a pump and into a depulper to remove the cherry skin from the beans. The beans are then moved through channels to fermentation tanks, where they rest for 13 to 15 hours while naturally present bacteria and microbes break down the sugars and alcohols in the mucilage of the bean. They are washed again before being transported to the drying patio, where they dry for a period of 8-10 days.