San Jose Farm / Red Bourbon / Anaerobic Honey 36h.
| Farm | San Jose |
| Origin | El Salvador |
| Estate | El Salvador Volcano |
| Producers | Fundación Agape & Borgonovo |
| Varietal | Red Bourbon |
| Process | Anaerpboc Honey 36h. |
| Coffee Area | 220 Hectares |
| Altitude | 1.350 m.a.s.l. |
| Rainfall in mm. | 2200 mm. |
| Average Annual Temperature | 21 ºC |
| Cupping Notes | Yellow fruits, peach, passion Fruit, caramel, medium acidity , good body, soft creammy aftertaste. |
Mauricio Borgonovo arrives in El Salvador form Monza, Italy in early 1990’s. Begins working in a mill weighing in the coffee. Mauricio Borgonovo acquires San Carlos Estate, which lays the foundation for the family's entrepreneurial endeavors in the coffee sector. Over the years, Borgonovo Pohl, S.A. de C.V. emerges as a third-generation family business focused on processing and exporting high-quality coffee from El Salvador. In January 2023, the Santuario Project collaborates with Borgonovo Pohl, under Carlos Borgonovo (Second Generation) to establish the Santuario-Borgonovo Process center in El Salvador. This partnership aims to leverage the expertise and technology of Santuario Project globally to enhance coffee production and processing in El Salvador. The establishment of a new processing facility and cupping lab underscores their commitment to ensuring the quality of each harvest. Together, Santuario and Borgonovo Pohl aspire to become leading producers of specialty coffees from El Salvador, reflecting their dedication to quality, sustainability, and innovation in the coffee industry.
Santuario Project contributes with Harvesting tecniques, and have total control of the coffee process, mill exports and comercialization.
Anaerobic Honey 36h. Process
-Cherries are harvested above 23 brix
-Cherries are soaked in water for 2 hours (Cleannig, sorting , hydrating)
-Initial Cherry Anaerobic fermentation 18 hrs
-Coffee depulped leaving 50% of mucilage
-Second anaerobic fermentation 18hrs
-Coffee is sun dried on African beds for 18 days
-Initial stabilization under shade fique bags (5 days)
-Coffee is finally stored on grain pro bags for the final stabilization (20 days)
-Coffees are cupped lots conformed, and samples selected for shipping.
Time Lapse of Process
-Harvest: One Day -Wet Will process: 4 hours -Fermentation Process: 36 Hours -Drying Process: 18 Days -Stabilization Process: 28 Days
