Here at J.J. BORJA NATHAN S.A. we grow high-quality coffee, predominantly Bourbon but also varieties that we have spent years to develop such as ABM, Sampacho and others. These are cultivated in the Apaneca – Lamatepec mountain range, in Ahuachapán, in an biodiversity-friendly environment. Coffee beans are processed immediately after it is picked in our Agua Caliente mill. Here we take care to maintain the quality that is established in our fields by being especially careful during pulping, fermenting, and washing with clear water from natural springs in the area to the optimal state before sun or machine-drying. Every batch is sampled to verify its quality. Coffee is then stored between 11.5% and 12% humidity for aging before it is finally prepared for export.
MANAGING OUR PLANTATIONS IN THE FIELD
- Our plantations are managed to be in harmony with nature. We take every measure to maintain our environment without altering it.
- Our plantations are managed around the coffee plants, starting from the moment it´s planted in our own coffee greenhouses to ensure the quality of the berries we will eventually harvest.
- The soil in our plantations is analyzed annually to determine its composition and to determine what changes or fertilizers are needed.
- Plagues and diseases in our plants are kept under control through cultural and natural means.
- Erosion control in slopes is achieved through natural plant barriers, threnches, turves, etc.
- Our coffee is grown in the natural shade of native tree and some exotic varieties.
- Coffee berries are selectively picked in their full ripeness, allowing for greater quality in the beans.
OUR MILLING PROCESS
- Coffee berries that are sent to our mill for processing are identified by point of origin so we can properly trace the quality of our product.
- Our coffee berries are pulped with clear, clean water from natural springs in the area.
- Our coffee beans are aged naturally, with aging times determined by local temperatures.
- The remaining pulp is treated with digestors and lime, and sent back to the field as organic fertilizer.
- The resulting wastewater is treated by extracting solids then placed in oxidation wells where water evaporates or is filtered out.
- Coffee beans are dried on ceramic bricks in open air patios. For Gourmet coffees we use 100% patio-dried beans, while generic blends use machine-dried beans. When coffee beans are at 11.5% to 12% humidity they are stored in jute or kenaf bags, in pallets or in bulk, then rested until hulling.
- Every resulting batch is sent to quality control to be sampled by a qualified taster.
- Gourmet coffee is graded manually.