El Borbollon, Santa Ana, El Salvador | Washed FSC-8991

This lot is a blend of Bourbon, Pacas and Catimor varieties cultivated on the fertile slopes of the renowned Ilamatepec Volcano in Santa Ana, El Salvador. Sourced from farms that supply El Borbollon Mill, it also includes carefully selected microlots from Finca La Reforma's SL28 plantings, grown from seeds originally brought from Africa as part of the Alvarez family's commitment to quality improvement and profile diversification.

With more than a century of experience in coffee cultivation and export, the family-run El Borbollon Mill is recognised for producing exceptional coffees that meet the evolving demands of specialty buyers worldwide. This particular lot was curated from daily microlot selections to create a distinctive and consistently high-quality cup profile.

Coffee cherries are delivered to the mill, where they are washed and floated to separate densities and quality levels before being pulped and fermented overnight. The beans are then thoroughly washed to remove any remaining mucilage, with all water recycled within the wet mill. Following processing, the coffee is dried by lot on patios for approximately 8 to 10 days. El Borbollon continues to experiment with extended drying techniques, including denser layering and intermittent covering, to encourage greater complexity and nuance in the cup.

Once dried, the parchment coffee rests for around six weeks before milling. After hulling, the beans are meticulously hand-sorted by a team of approximately 40 skilled women who remove defects and ensure consistency. The coffee is then packed in GrainPro-lined 69kg jute bags, ready for export.