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Borbollón Sol

El Salvador, Natural

Candied Orange, Chocolate Mousse, Caramel

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Signature

Borbollón Sol

A sweet and balanced natural from Santa Ana. Expect red fruit, chocolate, caramel sweetness and gentle acidity.

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Borbollón Sol

El Salvador · Bourbon Natural

Candied Orange · Chocolate Mousse · Caramel · Roasted Peanut

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Selected, 198g at £25.00 per bag.

1

Only 4 bags of this lot remain.

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One-off orderNo commitment
Subtotal£25.00
Shipping£4.95
Total£29.95

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From the farm

Calzontes Arriba, Apaneca–Ilamatepec, Santa Ana

Producer · El Borbollón Mill

El Borbollón sits on the volcanic slopes of Ilamatepec (Santa Ana Volcano) in the Apaneca–Ilamatepec region of western El Salvador. Farms around Calzontes Arriba deliver cherry to the El Borbollón Mill at 1,300–1,400 metres, where this Red Bourbon lot is dried whole on raised beds for 18 days.

AC

Origin passport

Calzontes Arriba, Apaneca–Ilamatepec, Santa Ana

Producer · El Borbollón Mill

Batch

—

✓ Traceable to lot

Provenance
Altitude
1,300–1,400m
Process
Natural
Varietal
Red Bourbon
Importer cup score
85.25
Coordinates
13.9117°N, 89.6033°W
Rainfall
1800–2200 mm annually
Export
Moderate — Santa Ana naturals are widely produced
Ripe coffee cherries drying on raised beds at El Borbollón in Santa Ana, El Salvador
Ripe coffee cherries drying naturally on raised beds at El Borbollón, where coffees from the neighbouring La Reforma and Santa María farms are carefully processed in Santa Ana, El Salvador.
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Origin notes

El Borbollon is a family-run coffee mill in El Salvador, shaped by generations of experience in growing, milling and exporting quality coffee. Located in Calzontes Arriba, Santa Ana, the mill works with coffees grown around the slopes of the Ilamatepec Volcano, one of the country's most celebrated coffee landscapes. This natural lot is selected from coffees delivered to El Borbollon Mill and prepared with the care expected from a producer with deep roots in Salvadoran coffee. The cherries are dried on raised beds for around 18 days, allowing the fruit to slowly concentrate before the coffee is dry milled at El Borbollon. The result is a warm and generous cup with orange, chocolate mousse and a confectionery sweetness reminiscent of caramel and roasted nuts. It is expressive without being wild, offering a polished natural profile with medium acidity and a smooth chocolate finish. Asteri note: A naturally processed Salvadoran coffee from the Ilamatepec Volcano region, selected for its orange brightness, chocolate depth and indulgent sweetness.
Download Origin Passport (PDF)
Asteri Coffee · Origin passportEl Salvador

How to brew it

Best as Filter.

Brew at rich, balanced cups. Start at 60g coffee per litre of water, off-boil. Adjust grind a click finer if it tastes thin, coarser if it tastes harsh.

  • Filter
  • Espresso
  • French Press
  • Moka Pot
Full filter guide →

Filter timer

3:00

Pre-roast checks

The Asteri Standard

Every green coffee passes five independent checks before it touches our roaster. Tap any check to see how we test and what we accept.

Good to know

Questions before you brew

Whole beans stay fresher for longer because grinding exposes more surface area to oxygen. If you own a burr grinder, always pick beans and grind just before you brew. Choose ground only if you don't have a grinder at home. When you pick ground, tell us the brew method (espresso, filter, cafetière, AeroPress, moka) and we grind Borbollón Sol to the exact particle size for that method.

198g

£25.00