El Salvador was one of the first origins we fell madly in love with - along with Papua New Guinea.
Back then, we stumbled on an exceptional Bourbon lot from branded "Himalaya".
El Salvador coffees exhibited amazing balance and sweetness when use in espresso and it was literally at the beginnings of specialty coffee in Austrlia - circa 2007.
Fast forward and the last few years have been challenging with sourcing quality and volume from El Salvador due to the impact of Roya (Coffee Leaf Rust). As a result, El Salvador has really missed out on both quality, price and availability to the growing dominance of Honduras and Colombia. The future of coffee in El Salvador is predicted to be marginal which is a shame because it can produce such stellar offerings.
When we first looked at this fresh crop lot around the late part of 2016, the sample sent to us by the Broker was pretty average - so we passed on it. Our strategy has always been to only pickup something that is exceptional. With more than 400 lots of coffee arriving into Australia each year, there are plenty of choices and price is not a factor in deciding what to range.
However, the broker was persistent and confident that the coffee was in fact more than capable of matching our quality standards.
After a bit of deliberation, we grabbed a small number of 69kg bags to play around with (trial) and after roasting up this coffee we came to realize that it was rather special. So we put that down to our intial assessment possibly the result of a pretty bad sample roast given to us by the broker (a reason we rarely ever take roasted samples from brokers).
The more we drank of this coffee the more we realized that we loved it and the more we had missed out of .......there's a citrus acidity that is lush, refined and delicious in every regard.
Located in the highlands of the Santa Ana Volcano, El Borbollon produces high quality coffees through a meticulous milling process.
First, the coffee is hand picked by trained individuals who select only the ripest, mature cherries that are then delivered to the mill. At the mill the cherries are sorted by region and degree of maturity and are then pulped, fermented, washed and sun-dried on aged clay patios
Mild fruity, mandarin citric acidity, cocoa, chocolate, milk tea, smooth body, well balanced and clean.
Bourbons are the jewels of the coffee universe. When well prepared they deliver exceptional sweetness and complexity.
This El Salvador coffee has a beautiful fusion of mandarin-orange and chocolate.