El Salvador La Borbonera 120h

Регион: Santa Ana
Ферма: Finca El Salvador
Фермер: Ruffatti Family
Сорт: Borbonera
Процес: 120h fermentation, natural
Височина: 1500 masl

Нето тегло: 200гр.

Вкусов профил: Фурми, касис, коняк, черен шоколад, лешници. 

La Borbonera is a special area and concept located in the 6th Sector (which is at approx 1500 masl/13.8 North Latitude) of Finca El Salvador situated in the North Face of Cerro El Aguila (Eagle Hill), Apaneca-Lamatepec Mountain Range, Santa Ana Department, Western El Salvador. 

The variety: Borbonera is what Ruffatti Family called the Old Bourbons. "We have separated a part of the farm which has 60+ year old Bourbons from my grandfather's time. We are renovating the rest of the farm but keeping these old trees in this sector. We are replanting only the missing trees with seeds from the same old trees to preserve the profile. We also find that the older trees provide more complex cups.", Rodolfo Ruffatti says.

The processing method: "120N" means the cherries were macerated for 120 hours, putting the freshly harvested cherries in low oxygen conditions and letting the cherries own weight macerate themselves, releasing a bit of juice and moving them around for a more even process. After 5 days (120 hours) the macerated cherries are passed to dry on raised beds and processed as natural. 

The collaboration between Roberto and the Ruffatti family is a long withstanding one. The Ruffattis do most of the processing for Roberto and this lot is no exception. The prolonged fermentation techniques aim to enhance the renowned and sought-after sweet and fruity profile of the Red Bourbon varietal. We chose this crop the 48-hour cherry maceration lot. During this process, cherries are held in a low oxygen environment for 48 hours. This allows for enzymatic reactions where the inside of the pulp releases aromas into the mucilage, which the bean absorbs. After this fermentation process, the coffee was dried as a natural, with the coffee beans still in the cherry. The aim of the technique is to create fruitier, more aromatic naturals. The longer it goes, the more prolonged fermentation-specific flavours develop, therefore, a 120-hour maceration will be much more intense. 48 hours is a good balance, with a more fruity profile but not too much ferment notes.