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El Borbollon Washed TypicaSince 1985, El Borbollon mill has been processing some the best quality coffees in El Salvador. El Borbollon has continued the Alvarez familys time honoured tradition of growing, milling and exporting the finest coffees in the country. The excellent growing conditions and the commitment to developing sustainable practices has helped them to harvest the best coffee cherries. El Borbollon Typica is a specific selection from different lots and farms

Wicho’s grandfather

Sections of the farm are reserved areas

This lot comes from the Processing and Field Manager at The Coffee Gardens

and then a gentle long fermentation lasting forty hours before a final wash

fermented and washed

the coffee cherries undergo natural processing — sun-drying over a period of 12 to 15 days

Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia

The cherries then undergo anaerobic fermentation sealed in cans for 40hrs at 16-18°C

They're then slowly dried in a dehumidifier to further preserves the beans' natural flavours while avoiding over-oxidation or over-fermentation

which is longer than the usual 7-10 days in Brazil

Located within the Rusizi District of Rwanda’s Southern Province

8 – 2 hectares in size