This coffee is a blend of lots from 19 RFA-certified farms across El Salvador’s Apaneca-Ilamatepec mountain range, including the slopes of Santa Ana Volcano. Selected by the Alvarez family and El Borbollon’s head cupper, Luis Rodriguez, the coffee is washed, fermented overnight and slowly dried on patios for 8–10 days before resting and being carefully hand sorted at the mill.
