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| Coffee Info | |
| Flavour notes | Milk chocolate, dried peach, dates, cherry |
| Origin | El Salvador |
| Region | Santa Ana |
| Producer(s) | Rodolfo Ruffatti |
| Farm | Finca El Salvador |
| Altitude | 1500 m.a.s.l. |
| Varietal(s) | Borbonera |
| Processing | 48N Fermentation Natural |
| Roasting Profile | |
| Omni | perfect balanced for espresso and filter extractions |
La Borbonera is a special area and concept located in the 6th Sector (which is at approx. 1500 m.a.s.l./13.8° North Latitude) of Finca El Salvador, situated on the north face of Cerro El Águila (Eagle Hill), Apaneca-Lamatepec Mountain Range, Santa Ana Department, Western El Salvador.
The variety Borbonera is what the Ruffatti family calls the Old Bourbons. "We have separated a part of the farm which has 60+ year-old Bourbons from my grandfather's time. We are renovating the rest of the farm but keeping these old trees in this sector. We are replanting only the missing trees with seeds from the same old trees to preserve the profile. We also find that the older trees provide more complex cups," Rodolfo Ruffatti says.
The processing method “48N” stands for 48-hour natural fermentation. This technique involves fermenting the coffee cherries for 48 hours in a low-oxygen environment, a process that enhances the fruitiness and acidity of the beans. After fermentation, the cherries are dried naturally on raised beds, allowing for slow and even drying, which contributes to the development of complex flavours.
