El Salvador, La Borbonera - Espresso

Rodolfo Ruffatti Batlle may have never met his grandfather, but maintains a connection to his family and their land through traditional coffee production. Planted by his grandfather more than fifty years ago, the Red Bourbon trees that make up 'La Borbonera' continue to produce coffee to this day. 

To create this lot, Rodolfo created a specific plot on his farm to maintain the trees that were more than fifty years old. Named 'La Borbonera', this plot produces coffees that often cup better than the younger, newer trees across the farm and in surrounding areas. The trees have survived over the decades due to consistent pruning and the nutrient-rich soil of the Apaneca-Ilamatepec mountain range. 

PROCESSING 

After picking and hand sorting cherries from the trees of the La Borbonera plot, Rodolfo transfers the cherries straight to raised beds for drying. The drying process takes about 2 weeks, utilising frequent turning in order to promote a clean cup profile and even drying throughout the cherries. 
The result of this non-macerated method is a coffee that is complex, sweet and fruit-forward, with notes of cranberry, blueberry and a slight hint of cashew on the finish.