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Specialty Coffee from EL SALVADOR Red Bourbon
Exquisite and full of character, this specialty coffee from El Salvador stands out for its unique and enveloping profile. Its notes of hazelnut, brown sugar, and velvety texture captivate the senses.
Origin: El Salvador
Region: San Salvador Volcano
Farm: San José
Altitude: 1,500 meters above sea level
Variety: Red Bourbon
Process: Anaerobic Honey 36h
Tasting Notes: Hazelnut, brown sugar
Red Bourbon - El Salvador
Specialty Coffee from EL SALVADOR Red Bourbon
Exquisite and full of character, this specialty coffee from El Salvador stands out for its unique and enveloping profile. Its notes of hazelnut, brown sugar, and velvety texture captivate the senses.
Origin: El Salvador
Region: San Salvador Volcano
Farm: San José
Altitude: 1,500 meters above sea level
Variety: Red Bourbon
Process: Anaerobic Honey 36h
Tasting Notes: Hazelnut, brown sugar
Specialty Coffee from EL SALVADOR Red Bourbon
More about this coffee from El Salvador
This is a specialty coffee steeped in history. It comes from the San José farm, a place where tradition and a passion for coffee have driven the growth of the Borgonovo Pohl family.
Its history in the coffee industry began at the beginning of the 20th century, when Mauricio Borgonovo arrived in El Salvador from Monza, Italy. His first experience in the sector was at a mill, where he weighed coffee and learned firsthand about its quality and processing. Shortly after, he acquired the San Carlos farm, laying the foundation for what is now a company committed to excellence and sustainability.
Beyond being a business, Borgonovo Pohl is characterized by its strong social responsibility. Over the years, it has promoted initiatives that improve the quality of life of nearby communities, supporting local development and the well-being of those involved in coffee production.
Each bean is carefully cultivated, precisely selected, and roasted to an ideal profile for filtering methods, highlighting its unique and complex notes. This specialty coffee not only represents the dedication of generations, but also the constant pursuit of offering an exceptional experience in every cup.
Discover the taste of tradition and excellence in every sip!
Process - Anaerobic Honey 36h
The Anaerobic Honey 36h process begins with the harvesting of cherries at over 23° Brix, followed by a two-hour soak for cleaning and hydration. The cherries then undergo an initial 18-hour anaerobic fermentation before being depulped, leaving 50% of the mucilage. This is followed by a second 18-hour anaerobic fermentation to intensify its sensory profile. The coffee is sun-dried on African beds for 18 days, followed by stabilization in fique sacks for five days.
Variety - Red Bourbon
Red Bourbon coffee is a highly valued variety for its excellent quality and flavor. Its cultivation requires specific conditions, as the plant is sensitive to drastic changes in climate. Red Bourbon is recognized for its balanced profile, which makes it ideal for specialty coffees. Its adaptability makes it a popular choice among producers. This variety continues to be a benchmark for its consistency and character in the coffee world.
Origin - Coffee from El Salvador
El Salvador is world-renowned for the quality of its coffee. With nutrient-rich volcanic soils, ideal altitudes, and a perfect climate, the country produces some of the best specialty coffees in the world. Each cup tells a story of tradition, dedication, and passion for growing the bean. Immerse yourself in coffee culture and discover why El Salvador is synonymous with coffee excellence.
el-salvador-red-bourbon-sensorial
Data sheet
- Country of Origin
- El Salvador
- Roasted for
- Filter
- Tasting notes
- Brown sugar
Hazelnut - Processing
- Anaeróbico natural 48 horas
- Variety
- Red Bourbon
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