El Salvador

For over a century, the Alvarez family has cultivated coffee in El Salvador, with the fourth generation now guiding El Borbollón.
After pulping and natural fermentation, the beans are washed and dried slowly on clay patios or raised beds, before resting in wooden silos to develop balance and depth. Finally, they are hulled, cleaned, and prepared for export—a process that reflects both heritage and a commitment to sustainable excellence.
The result is a coffee that captures El Salvador’s elegance in the cup—clean, nuanced, and crafted with care across generations.