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El Borbollon — Natural — FSC‑8057

El Salvador, Natural · Sun‑dried natural; patio + raised bed drying

Red Fruit, Chocolate, Caramel, Sweet

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Signature

El Borbollon — Natural — FSC‑8057

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

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El Borbollon — Natural — FSC‑8057

Red Fruit · Chocolate · Caramel · Sweet

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From the farm

Calzontes Arriba

Producer · El Borbollon Mill

El Borbollón sources cherry from smallholder farms on the Apaneca–Ilamatepec slopes of Santa Ana, cropped at 1,300–1,600 metres. Farmers deliver harvest to the El Borbollón Dry Mill where Bourbon and Pacas lots are natually processed — sun-dried first on patios then finished on raised beds. The site’s high annual rainfall and cool mountain microclimates give steady ripening windows through the December–March harvest, supporting consistent lots for milling and export.

AC

Origin passport

Calzontes Arriba

Producer · El Borbollon Mill

Batch

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✓ Traceable to lot

Provenance
Altitude
1300–1400m
Process
Natural · Sun‑dried natural; patio + raised bed drying
Varietal
Red Bourbon
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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.

Origin

Region
Calzontes Arriba
Country
El Salvador
Producer
El Borbollon Mill
Altitude
1300–1400m
Process
Natural · Sun‑dried natural; patio + raised bed drying
Download Origin Passport (PDF)
Asteri Coffee · Origin passportEl Salvador

How to brew it

Best as Filter.

Brew at sweet espresso, filter, blends. 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 El Borbollon — Natural — FSC‑8057 to the exact particle size for that method.

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