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 have divided our coffees into two roasting categories: espresso and filter. The espresso roast is medium to dark, while the filter roast is medium to light - depending on the specific coffee profile. This classification is for convenience only, as you can brew an espresso roast using a filter or pour-over method, and vice versa.
To fully enjoy the flavors and aromas of our coffees, water temperature plays a crucial role. We recommend using the following guidelines:
For pour-over:
•Water temperature: 93-95°C (200-203°F)
•Brew ratio: 1:15 to 1:18 (1 gram of coffee to 15/18 grams of water)
•Grind size: medium-fine to coarse, depending on your brewing method
For espresso extraction:
•Water temperature: 89-91°C (192-196°F)
•Brew ratio: 1:2 to 1:2.5
•Extraction time: 28-33 seconds for a double shot using 20 grams of fine ground coffee
*Please keep in mind that all ratios are 1 gram of coffee to 'x' grams of water.
As with many things in life, there is no “one size fits all” when it comes to coffee. Feel free to experiment with these suggestions to discover what best suits your taste.
Enjoy!😋
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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.