El Salvador - Finca San José
El Salvador - Finca San José
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(Now available for pre-order, shipping from 16 February onward)
Flavor: honey, caramel, sugar cane, pineapple
Roast: medium light
Process: Classic Honey
Origin: Finca San José, San Carlos, Morazán - El Salvador
Altitude: 1.350 masl
Varietal: Red Bourbon
Producers: Fundación Agape (owner), managed by Carlos Borgonovo
Classic Honey Process
- Cherries are harvested above 22 brix
- Cherries are soaked in water for 2 hours (Cleaning, sorting , hydrating)
- Coffee depulped leaving 50% of mucilage
- Coffee is sun dried on African beds for 21 days (under shade)
- Initial stabilization under shade fique bags (6 days)
- Coffee is finally stored on grain pro bags for the final stabilization (14 days)
Shipment
Shipment
Processing Orders placed before 14:00 (Mon-Fri) ship same day. Weekend orders ship Monday.
Netherlands €7.30 standard (1 day) | €5.60 pickup point | Free over €60
EU Shipping
- Zone 1 (BE, DE): €10.38 | Free over €60
- Zone 2 (AT, DK, FR, LU): €12.85 | Free over €100
- Zone 3 (IT, PT, ES, SE, EE, SK, SI): €15.83 | Free over €100
- Zone 4 (CZ, HU, PL, LV): €14-17.35 | Free over €125
- Zone 5 (HR, FI, GR, RO): €12.90 | Free over €125
International
- UK/IE: €18.95 | Free over €125
- Switzerland: €21.35-37.55 | Free over €200
- US/CA: €39.50 (7-14 days)
Tracking included. Customers responsible for customs/duties outside EU.
Brewing Espresso & Filter: Recipes for the Perfect Cup
Brewing Espresso & Filter: Recipes for the Perfect Cup
We hebben onze koffies onderverdeeld in twee brandcategorieën: espresso en filter. De espressobranding is medium tot donker, terwijl de filterbranding medium tot licht is, afhankelijk van het specifieke koffieprofiel. Deze indeling is uitsluitend bedoeld voor het gemak, aangezien je een espressobranding kunt zetten met een filter- of pour-overmethode, en vice versa.
Om optimaal te kunnen genieten van de smaken en aroma's van onze koffie, speelt de watertemperatuur een cruciale rol. We raden de volgende richtlijnen aan:
Voor filter:
• Watertemperatuur: 93-95°C (200-203°F)
• Zetverhouding: 1:15 tot 1:18 (1 gram koffie op 15/18 gram water)
• Maalgraad: middelfijn tot grof, afhankelijk van uw zetmethode
Voor espresso-extractie:
• Watertemperatuur: 89-91°C (192-196°F)
• Zetverhouding: 1:2 tot 1:2,5
• Extractietijd: 28-33 seconden voor een dubbele shot met 20 gram fijngemalen koffie
*Houd er rekening mee dat alle verhoudingen 1 gram koffie op 'x' gram water zijn.
Zoals met zoveel dingen in het leven, bestaat er geen 'one size fits all' als het om koffie gaat. Experimenteer gerust met deze suggesties om te ontdekken wat het beste bij jouw smaak past.
Geniet ervan!😋
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El Salvador Red Bourbon - Classic Honey
About the Farm
Finca San José and the Santuario Borgonovo Innovation Center
In the early 1990s, Mauricio Borgonovo arrived in El Salvador from Monza, Italy, marking the beginning of his journey in coffee by working at a local mill. Shortly thereafter, he acquired San Carlos Estate, laying the groundwork for what would become his family’s enduring entrepreneurial legacy.
Over the years, Borgonovo Pohl, S.A. de C.V. evolved into a respected third-generation family business dedicated to sourcing, processing and exporting high-quality Salvadoran coffee.
In January 2023, the Santuario Project partnered with Borgonovo Pohl-under the leadership of Carlos Borgonovo (second generation)-to establish the Santuario–Borgonovo Innovation Center in El Salvador. This collaboration brings together Santuario global expertise and Borgonovo deep local heritage to advance coffee innovation and quality in the region.
The new processing facility and cupping laboratory embody their shared commitment to excellence, sustainability, and continuous improvement. Santuario contributes advanced harvesting and processing techniques while overseeing the entire value chain-from milling to export and commercialization-ensuring consistency and distinction in every lot produced.
El Salvador Finca San José FAQ
What makes this El Salvador coffee special?
This single-origin coffee comes from Finca San José in Morazán, El Salvador, grown at 1,350 meters above sea level. The Red Bourbon beans are processed using the classic Honey Process and sun-dried on African beds for 21 days. This results in a unique flavor profile with notes of honey, caramel, sugar cane, and pineapple.
What is the honey process?
The Honey Process is a special processing method where the coffee beans retain 50% of their mucilage (the sweet, sticky layer) during drying after the cherry skin is removed. This gives the coffee its characteristic sweetness and complexity. Finally the beans are shade-dried for 21 days to achieve optimal flavor development.
Which brewing method work best with this coffee?
This medium-light roasted coffee is versatile and perfect for various brewing methods, including Chemex, V60, Hario, filter/pour over, and espresso. The lighter roast preserves the delicate flavor profiles of these high-quality single-origin beans.
Who produces this coffee and what is Finca San José?
This coffee is produced at Finca San José in San Carlos, Morazán, El Salvador, at 1,350 meters altitude. The farm is owned by Fundación Agape and managed by Carlos Borgonovo, who specializes in cultivating Red Bourbon varietals using meticulous Honey Process techniques to create exceptional specialty coffee.