Coffee from El Salvador Red Bourbon / Honey

Name: Coffee from El Salvador Red Bourbon / Honey | Sensorial Coffee
Price: 18.95 EUR
Availability: InStock

Filter coffee

18,95€ VAT included

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.

Weight

Grinding type

Clear

ORIGIN
El Salvador

REGION
San Salvador Volcano

FARM / AREA
San José

ALTITUDE
1500 Mts

VARIETAL
Red Bourbon

PROCESS
Anaerobic Honey 36H

More about this coffee from El Salvador

This is a specialty coffee with a long history. It comes from the San José estate, a place where tradition and passion for coffee have been the driving force behind the growth of the Borgonovo Pohl family.

His history in the coffee industry began in the early 20th century, when Mauricio Borgonovo arrived in El Salvador from Monza, Italy. His first experience in the sector was in a mill, where he weighed coffee and learned first-hand about its quality and processing. Soon after, he acquired the San Carlos farm, laying the foundations for what is today a company committed to excellence and sustainability.

Beyond being a business, Borgonovo Pohl is characterised 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 with an ideal profile for filtering methods, bringing out its unique and complex notes. This specialty coffee represents not only the dedication of generations, but also the constant quest to deliver 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 2-hour soak for cleaning and hydration. The cherries then undergo an initial 18-hour anaerobic fermentation before being pulped, leaving 50% of the mucilage. This is followed by a second 18-hour anaerobic fermentation to intensify the sensory profile. The coffee is sun-dried on African beds for 18 days, followed by stabilisation in fique sacks for 5 days.

Variety - Red Bourbon

Red Bourbon coffee is a variety highly valued for its excellent quality and taste. Its cultivation requires specific conditions, as the plant is sensitive to drastic changes in climate. Red Bourbon is renowned for its balanced profile, which makes it ideal for speciality coffees. Its adaptability makes it a popular choice among growers. This variety continues to be a benchmark for 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 the coffee culture and discover why El Salvador is synonymous with coffee excellence. Learn more.