The Alvarez Family, owners of El Borbollon, have been growing coffee in El Salvador for over 100 years. The Alvarez brothers are the fourth generation to farm coffee in this exceptional region.
The excellent growing conditions and the commitment to developing sustainable practices has helped them to harvest the best coffee cherries which are processed at El Borbollon mill, managed by Eduardo Alvarez, one of the family members. The hand-picked beans come from surrounding farms. They are collected in traditional hand weaved baskets by pickers who have been specially trained to select only the best and fully mature coffee cherries. Upon receipt of the coffee cherries at El Borbollon mill, they separate the coffee by farm and/or quality. Once the cherries are pulped and naturally fermented they are washed and dried in clay patios or raised beds so they can dry and reach their appropriate humidity level. The dried beans are then stored in wooden silos or bags where they rest until they are hulled. After being hulled, El Borbollon cleans the beans once more so they can be bagged and prepared to export.
This coffee reminds us of: Honey, nougat and toffee.