EL SALVADOR Altura EP El Borbollon

PROCESSING: Washed ; SCA Score: 86 points.

Flavor Profile: Notes of roasted hazelnuts, dark chocolate, a sweetness of Turkish nougat, and a fine orange acidity.

Fernando Escobar is the central figure behind Finca El Cerro, one of the specialty farms in the Apaneca–Ilamatepec region of El Salvador. He is a fifth-generation producer, inheriting the farm from a long line of Salvadoran cultivators. In 2016, after working in a completely different field, he decided to take over management of the farm from his father, Don Fernando, to continue the family tradition and elevate the quality of the coffee produced there.

El Salvador Altura El Borbollón bears the imprint of the Santa Ana mountains, where Bourbon and Pacas trees slowly ripen their fruit in rich volcanic soils and under the cool breezes of high altitude. The cherries are hand-picked at peak ripeness, then undergo carefully controlled natural fermentation and slow drying on clay patios.

The history of coffee in El Salvador began in the early 19th century, when the plant was initially cultivated for domestic consumption. By the middle of the century, its economic potential had become evident, and the government began stimulating production through tax exemptions, facilities for farmers, and the elimination of obligations such as military service for coffee workers. By 1880, coffee had already become the country's primary export product, surpassing indigo and transforming the national economy. The late 19th and early 20th centuries represented the golden age of Salvadoran coffee, when production grew rapidly and El Salvador became one of the most efficient producers in the world. The coffee industry deeply shaped society: it generated infrastructure, influenced land ownership structures, and integrated indigenous communities into the national economy.