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Roasting as Usual

El Salvador – Apaneca Illamatepec – El Borbollon Lot

RM42.50 MYR
The Alvarez family has been growing coffee in El Salvador for over 100 years across. The farm was founded back in1982 on a richm humid slopes of the Santa Ana Volcano by Rafael Alvarez Lalinde. Don Rafael is originally from Colombia, he emigrated into the region together with his best coffee seed with him to begin a new legacy for coffee production. Four generations later, his descendants still owns and run the farm and manage neighbouring coffee farm near the Santa Ana Volcano.

Currently, the farm is run by Eduardo Alvarez Diaz and his brothers. Focus solely on the plantation of the Bourbon variety. The farm sits at and altitude of 1450 masl. This El Borbollon lot comes from a combination of two farms which owns by the Alvarez family. The two contributing farms include La Reforma (a winning COE Farm for its exotic varieties) and Santa Maria.

Under Eduardo’s direction, the mill has been increasingly accessed specialty markets and provided key technical assistance to farms which they work with. Eduardo’s hard work has enabled many of this smaller and growing farms to continue compete in the Cup of Excellence competition. Out of 15 farms, 10 has got its placed in the Cup of Excellence and 4 of which has won the COE Presidential Cup for achieving scores above 90 points.

What we have here is a coffee which is processed as washed. First the coffee is pulped without the presence of water and fermented for 16 to 20 hours until peak fermentation is achieved. The coffee is then washed in clean , fresh water to remove all traces of mucilage. The coffee is then placed on clay patios where it is slowly sundried and regularly turned.

Clay patio are traditional method in El Salvador. Eduardo prefer them over the modern concrete patios as clay is more endothermic which is better at regulating temperature. This way coffee is naturally dried for a minimum 9 to 10 days and usually the whole process to complete no more than 2 weeks.

The dry fragrance of this coffee is mandarin, plum and citrus aroma. At first sip, its prune with plum aroma with a touch of orange. It has a nice chocolate after taste. The coffee is well balanced throughout. Perfect for both with or without milk.

Variety : 100% Red Bourbon
Altitude : 1450 masl
Process : Washed dried on Clay
Origin : Santa Ana Volcano

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