EL SALVADOR - El Borbollon
Regular price £7.80
Unit price per
The Flavour Profile
El Salvador Borbollon is a medium-dark roast with rich notes of milk chocolate, praline, vanilla and brown sugar. Fully washed, this coffee delivers a clean, refined cup — the process removes the fruit layers to let the bean’s natural sweetness shine through, giving exceptional clarity to every sip.
With a medium to full body, it’s smooth, indulgent and deeply satisfying in every cup.
Versatile across all brewing methods — espresso, filter, cafetiere, V60, Aeropress and stovetop — this is a coffee that works beautifully morning or afternoon. Perfect to wake you up at breakfast or as a treat after lunch.
Single origin and roasted to order, this Salvadoran specialty coffee delivers consistency and depth every time. And we can grind it for you too!
Looking to stock your office or hotel? Check out our Buy More Save More page for bulk discounts, or save even more with a subscription.
Freshly roasted to order by Nick at our small family roastery in Canterbury.
The Little Details
The beans which together make up El borbollón come from two small neighbouring farms La Reforma and Santa Maria in the region of Santa Ana Volcano (Apaneca-llamatepec) in El Salvador. It's grown 1400 to 1500 metres above sea level and is fully washed then dried on clay patios. It's 100% Red Bourbon varietals of coffee beans.
About the Process
All El Borbollón coffee is hand-picked and collected in traditional hand woven baskets from December until March by pickers who have been specially trained to select only the best and fully - mature coffee cherries.
All the cherries are pulped without water and then fermented for 16 - 20 hours until peak fermentation is achieved. The coffee is then washed in clean, fresh water to remove all traces of mucilage. The parchment coffee is moved to the mill’s expansive clay patios, where it is slowly sun dried and regularly turned by hand.
Clay patios are traditional in this region as clay is endothermic (absorb heat) and , thus, very good at regulating temperature. Coffee dry very slowly (9 to 10 days) and evenly. The longer the drying time, the better the cup, and the mill has even been experimenting with increasing drying time further through partial sun drying for small lots, where the coffee is placed on an area of the patios that only receives 4 to 5 hours a day sunlight.