The Alvarez family has been growing coffee in El Salvador for over 100 years and across four generations. Their award-winning farms are located on the lush green hills of Santa Ana, in the west of the country, whose rich volcanic soils and mild climate provide ideal conditions for growing coffee. The beans which together make up El Borbollón come from two small neighboring farms - La Reforma and Santa Maria. They are hand-picked and collected in traditional hand woven baskets from December until March by pickers who have been specially trained to select only the best and fully-mature coffee cherries. 

The level of care that Musasa Dukunde Kawa Nkara takes over the processing is impressive. Cherries are hand-picked only when fully ripe and then pulped that same evening using a mechanical pulper that divides the beans into three grades by weight. The beans are then graded by density using machines and manual techniques to maintain top-quality beans. The cherries undergo 18 hours of dry fermentation before being washed and further sorted in canals, where only the heavier, sweeter beans are retained for sun drying to a moisture level of 12%. 

Once dried, the coffee is milled at the cooperative's dry mill in Ruli before export.