Hundred House’s new coffee from El Salvador is creamy and nutty, a great one for brewing up a crowd-pleasing french press or sweet espresso based drinks. This one has been sourced from the renowned El Borbollon mill in the Apaneca-Ilamatepec mountains, where the Alvarez family have been producing coffee for over a century. Coffee cherries are harvested from small neighbouring farms by specially trained pickers, then taken to the mill near Santa Ana to undergo a thorough washing process. They’re first pulped, then moved into tanks to ferment for up to 15 hours to bring out some delicate sweetness before being transferred to drying patios. El Borbollon use clay patios under direct sunlight to maximise moisture absorption and turn the beans every 45-60 minutes.

This lot, specially selected by head cupper Luis, highlights the clean, balanced flavour profile that El Salvador does so well.