El Salvador: Borbollon, Pacamara, Natural

A sweet caramel runs throughout this cup, with the soft sweetness of nectarine and orange adding complexity. The caramel carries through into the aftertaste, where it’s joined by a delicate raspberry. 
 
The Borbollon motto: "We appreciate the richness of every step of the coffee process and we strive for perfection throughout it." 
- F. Eduardo Alvarez 
 
In the fertile highlands of the Santa Ava Volcano, the El Borbollon farm and mill now runs six generations of the Alvarez family deep. Rafael Alvarez Lalinde immigrated from Colombia in 1892 with seedlings that would become the farm’s very first planting - over 130 years later, Eduardo Alvarez manages the mill, continuing his father's (also Eduardo) passion for coffee excellence. The coffees grown here today are a testament to the family's quality-driven philosophy. The mill now operating at Borbollon not only processes the Alvarez family's own harvests, but also works with approximately 15 high-altitude partner farms across the Santa Ana region. Through this hub they provide agronomic support, advisory services, and technical assistance to the local coffee community. This support for local farmers enables them to be able to maximize both quality and production at their own farms. Luis Rodriguez (of Fincas San Jose and Nejapa fame) is the QC Manager at El Borbollon mill as his day job. Luis plays a key role in cupping all of their production and helping them make the most of every lot which comes through their doors. 

We’ve previously bought coffee from the Borbollon farm many years ago (14 years we estimate!) so those of you who have been here for a good while may remember it way back when. It’s been a long time but we’re thrilled to manage to snag this lot from this year’s harvest. This one was quite lucky - we came across the opportunity by chance and this phenomenal Natural Pacamara was available, so we jumped on it. 

Pacamara is a Brazilian varietal but is most closely associated with El Salvador. This is where it came to prominence for its quality, thriving in the Salvadorean climate to win copious competitions and becoming beloved by baristas when speciality coffee was first emerging there. It’s now a mainstay of Salvadorean farms and is still a favourite among producers, roasters, baristas, and customers - far more so than in any other country we’ve visited. 
 
With eyes set on traceability and corporate social responsibility, Borbollon are committed to helping reform the environmental and social issues in the region. Alongside diligent hard work and great farm management, the Alvarez family have long played a part in community welfare including fighting malnutrition among children in nearby areas, operating a health clinic, and providing free schooling for children on local farms. 
 
On the farm, pickers are trained to only select the ripest cherries. They selectively pick only the cherries that are at the peak of their maturity, leaving green and unripe ones to further maturation and be harvested later. This is much more labour-intensive and skilled than simple strip harvesting but essential for high quality results.  Upon receipt of the coffee cherries at the mill, coffee is separated by farm and/or quality. The whole cherries to be Naturally processed are dried on clay patios until they reach their appropriate humidity level. The dried cherries are then stored in wooden silos or bags where they rest until they are hulled. After being hulled, they clean the beans once more so they can be bagged and prepared to export.  

• Country: El Salvador 
• Region: Santa Ana 
• Producer: Alvarez Family 
• Farm: Borbollon 
• Elevation: 1400-1500 m.a.s.l 
• Variety: Pacamara 
• Processing method: Natural 

Cupping Notes: Caramel, Nectarine, Orange.

Cup of Excellence Cupping Scores

• Clean Cup: 6/8 
• Sweetness: 6.5/8 
• Acidity: 6.5/8 
• Mouthfeel: 6/8 
• Flavour: 6.5/8 
• Aftertaste: 6/8 
• Balance: 6/8 
• Overall: 6.5/8 
• Correction: +36
• Total: 87/100

If you would like to find out more about how we score coffees, make sure to read our blog post "What Do Coffee Cuppings Scores Actually Mean?" by clicking here.

Roast Information
Medium - Keep the development on this steady, looking for a medium to medium dark roast. 

Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Here's the thing: freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled.

Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus.

We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way.

That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.