El Salvador - El Borbollon

EL SALVADOR – EL BORBOLLON

Tasting Notes

Stone fruits, milk chocolate, hazelnut

Cupping score - 83

Bean - Red Bourbon

Altitude - 1300 - 1400

WASHED

Behind the Beans

There are 19 farms that have contributed to this lot, all located on the Apaneca Ilamatepec Mountain Range and mainly on the Santa Ana Volcano and all are RFA certified.

The coffee is washed and floated to separate qualities and then pulped before then being fermented overnight. The fermented beans are then moved to a washing machine where fresh water is used to remove any remaining mucilage and prepare the beans for the drying patios. All water is recycled and is used to move fresh cherries around the wet mill. The washed beans are then taken to the drying patios and kept separate by lot. They will dry there for around 8-10 days.The dried parchment is left to rest for around a six weeks before being hulled to remove the parchment and sorted by a group of highly skilled women.

250g