El Borbollón – Washed Espresso

El Borbollón – Washed Espresso

RED APPLE • WALNUT • CHOCOLATE

PRODUCER | EL BORBOLLÓN

This coffee comes from El Borbollón in El Salvador and is composed of coffees from 19 farms across the Apaneca-Ilamatepec mountain range, predominantly around the Santa Ana Volcano.

The lot is carefully composed by the Alvarez family together with El Borbollón’s head cupper, Luis Rodriguez, bringing together coffees selected for quality, sweetness and consistency.

The contributing farms are Rainforest Alliance certified and work closely with the El Borbollón mill throughout harvest. By bringing together coffees from across the surrounding farms, the team creates a consistent regional expression while showcasing the character of one of El Salvador’s most established coffee-growing areas.

COFFEE | PROCESSING

Freshly harvested cherries are delivered to El Borbollón, where they are washed and floated to separate qualities before being pulped.

The coffee is then fermented overnight before being washed with fresh water to remove the remaining mucilage. From there, the parchment is transferred to drying patios, where individual lots are kept separate and typically dried for around 8–10 days.

El Borbollón has also been experimenting with slower drying techniques, including denser layers of parchment and covering the coffee during parts of the day. By extending the drying period, the team is exploring how this can contribute to greater complexity and nuance in the final cup.

Once dried, the coffee rests in parchment for approximately six weeks before being hulled. The green coffee is then carefully hand-sorted by a highly skilled team of around 40 women, who remove any remaining defects before the coffee is packed for export.

We roast El Borbollón specifically for espresso, developing its natural sweetness and body while maintaining the clarity of the washed process.

In the cup, expect red apple, walnut and chocolate a balanced and comforting espresso with a gentle fruit character, nutty sweetness and a chocolate-driven finish. It works beautifully as a straight espresso while retaining plenty of sweetness and structure through milk.