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Coffee Details

Region: Santa Ana Volcanic Region

Estate: La Reforma & El Borbollon Processing Plant

Variety: Red Bourbon

Altitude: 1,300 to 1,500 meters

Grade: SHB

Processing: Washed

Harvest Period: October to February each year

Tasting Notes

Fresh green beans with melon fragrance, high-quality wine acidity, very juicy fruit sweetness, syrup-like sweet texture, purple grapes, cherry juice, complex berry flavors with delicate sun-dried notes, refreshing El Salvador green beans.

El Borbollon Processing Plant Awards:

2010 COE (Cup of Excellence) 10th Place

2009 COE 20th Place

2008 COE 5th Place, 23rd Place

2007 COE 20th Place

2005 COE 3rd Place

Introduction:

Active volcanic activity has brought mineral-rich volcanic ash to El Salvador. The soil composition, mainly consisting of volcanic ash, contains more minerals and less organic matter. Therefore, to maintain soil fertility and compensate for the lack of organic matter, Salvadoran farmers use processed coffee pulp residues or organic matter under coffee trees as fertilizer to supplement the lacking organic matter in the soil, enabling coffee trees to produce better-balanced coffee beans. El Salvador's most significant initiative has been introducing organic agriculture to the world, cultivating over 150,000 tons of organic coffee annually.

El Salvador coffee has five major producing regions (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range), mostly distributed in high-altitude mountain slopes or plateau areas above 1,200 meters covered with volcanic ash. November to April of the following year is the coffee harvesting season. Since coffee prefers moderate climates, Salvadoran coffee trees are mostly grown under tall, shade-providing trees (shade grown coffee) to avoid excessive temperatures and direct sunlight exposure that could affect coffee bean quality. The coffee beans produced belong to the Arabica species, with Pacas and Bourbon as the main varieties, characterized by large beans with sweet flavors and excellent taste profiles.

El Borbollon Processing Plant is owned by the Alvarez family, who have been growing coffee in El Salvador for over 100 years and are now managed by the fourth generation. The coffee from this processing plant comes from two nearby estates: La Reforma and El Cerro. La Reforma Estate was founded by Rafael Alvarez Lalinde in 1892 and is owned by the same family as the processing plant. El Borbollon Processing Plant is currently managed by Eduardo Alvarez. The 2011 El Salvador CoE National Competition third place was Finca La Reforma, owned by the Alvarez family. This family is most famous for the El Borbollon processing plant. Finca La Reforma is located in the Santa Ana volcanic region, where the volcanic nutrients and unique climate of Santa Ana Mountain provide abundant resources for the region's coffee. It is precisely because of the volcanoes that excellent terrain and climate exist, enabling the production of superior quality coffee. The Alvarez family has contributed greatly to the local community, providing free medical care and basic education facilities for their employees.

Flavor Characteristics:

Aromatic notes of herbal plants such as lemon balm and lemongrass, flavors of almond, walnut, and milk chocolate, with very soft fruit acidity and clean almond aroma in both the front and back end.

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