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El Salvador Buenos Aires Project Coffee


Juicy tangerine citrus flavour, almond butter and milk chocolate, extremely balanced coffee and delicate acidity

This year we were fortunate to be introduced to the Buenos Aires Project Coffee a project bringing together small growers from the vicinity of El Borbollon.

The project started with 25 growers with average farms size below 5 hectares, these growers have properties ranging from 1,300 to 1,700 masl on the slopes of the Santa Ana volcano, which is one of the main growing areas in El Salvador.

The community project had some main objectives:

1. Improve the living condition of small growers, by giving them better access to market and logistics. The price received by the growers was almost double the local market rate.

2. Create a stronger community bond in the area.

3. Improve the community knowledge on how to grow higher quality coffees and gain more value for their product. (For some of the growers it was the first time they have met an international buyer)

Most of the coffees grown by this group are heirloom arabicas and Bourbons with some other exotic and hybrid varietals that El Borbollon has started to screen at the mill and cup.

All the coffee is collected from up by the mill truck that brings the cherry down to the mill. At the mill the coffee is floated and washed before then being pulped and left to ferment overnight in tiled tanks. After this the coffee is then washed to removeany any mucilage remaining and transferred to the patios where it is then dried for 13 - 15 days with regular turning.

All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
1300 - 1700 MASL
Buenos Aires Project Coffee Growers
Apaneca Ilamatepec Mountain range