El Salvador - El Bourbollon

 Tasting Notes

Orange, toffee, gingerbread, almond and dark chocolate

Cupping score - 84

Bean - Red Bourbon, Pacas

Altitude - 1200 - 1500

WASHED

Behind the Beans

El Borbollon mill has more than one hundred years of experience in growing and exporting coffees. The mill is situated just outside of the town of Santa Ana, surrounded by the Apaneca-Ilamatepec Mountain range. This region is 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 the commitment to developing sustainable practices help us to harvest the best coffee cherries. El Borbollon has been excelling in the art of blending coffees from origin that achieve parameters desired by the specialty coffee community.

This lot is from a blend that was cupped and curated by the head cupper at the mill, Luis, who selected these coffees. All the coffee beans contributing to this lot are shade-grown on one of the El Borbollon farms.

The coffee is picked and separated before it is delivered to the El Borbollon mill located 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 skin of the cherry from the beans. The beans are then moved in channels to fermentation tanks where they rest for 13 to 15 hours and naturally present bacteria and microbes break down the sugars and alcohols in the mucilage of the bean. They are then washed again before being transported to the drying patio, where they are dried for a period of 8-10 days.

250g/1Kg