About J. J. Borjan Nathan, S. A.
In our estates we cultivate the most highly-recognized varieties of coffee arabica, in terms of quality and flavor. Among them we can mention Bourbon, Pacas, Sampacho, plus the variety we have named ABM. This variety is carefully processed under J.J. Borja Nathan’s own proprietary process. All of these varieties are cultivated in the Apaneca-Lamatepec mountain range, which is known for its volcanic origin and ideal soil for coffee cultivation.
All our efforts are geared towards the well being of our plants and their environment, with a yearly cycle of cleaning, maintenance, fertilization and certification in all our plantations.
Coffee Bean Picking and Milling Process: J.J. Borja Nathan maintains a careful selection and classification process during picking. Every day during harvest season we identify zones and areas in each estate where our workers carefully pick the beans we will send to our mill (Agua Caliente Mill)
Here the beans are identified, separated and selected for Wet or Dry processing. This is where we put our considerable experience to work while preparing our coffee: fine wash, semi-wash, drying by sun, machine dry, african beds, etc.
One of our main features, and one of the things that brings high quality to our coffee is our use of the thermal springs in Agua Caliente, which comes out of the earth at 40° C. We also use spring waters that come out at 35°C and a reservoir with 28°C water. This is vitally important for our wet bean processing.
One of our peculiar local traditions is the Bell Ring that announces work and meal times for our workers.
Location: Cantón El Barro, Apaneca – Lamatepec mountain range, Ahuachapán, El Salvador (between 900 m – 1500 m above sea level)
Available land for production: 900 hectares
Installed Milling Capacity: 60,000 QQ, UVA ORO (coffee beans)