El Borbollon is a green coffee producer and exporter that opened its mill in 1985. It prides itself on it attention to detail, the quality of its coffees and the options is can offer importers and roasters.
The El Borbollon team includes agronomists who work with and advise the mill’s customers (the local farmers) on how to maximize quality and production on their farms. They also train pickers to only select perfectly ripe fruit.
When coffee cherries arrive at the mill, they’re separated by the farm or a determined quality and then pulped, naturally fermented, washed and then dried on either clay patios or raised beds. After reaching the appropriate humidity level, the beans are stored in wooden silos or bags to rest until they’re hulled. After they’re hulled, the beans are cleaned and sorted again, before they’re bagged and exported.
Cupping notes: Milk chocolate, hazelnut, caramel, grape; bright acidity, medium body.
Photos are courtesy of El Borbollon.