SIP Collective - Wander El Salvador

EL SALVADOR | EL BORBOLLÓN

RED APPLE • WALNUT • CHOCOLATE

Weight: 200gr

WANDER | HOUSE FILTER

Wander is our House Filter a coffee selected and roasted with a focus on clarity, sweetness and everyday drinkability.

Our current Wander comes from El Borbollón in El Salvador. We also offer this coffee as an espresso roast, but for Wander we take a different approach to the roast profile, looking for a lighter and cleaner expression of the same green coffee.

The filter profile places greater emphasis on clarity, brightness and fruit character, bringing the red apple forward while keeping the walnut and chocolate notes delicate and balanced.

Expect red apple, walnut and chocolate, with juicy fruit character, gentle nuttiness and a clean, sweet chocolate finish.

PRODUCER | EL BORBOLLÓN

This coffee comes from El Borbollón in El Salvador and is composed of coffees from 19 farms across the Apaneca-Ilamatepec mountain range, predominantly around the Santa Ana Volcano.

The lot is carefully composed by the Alvarez family, together with El Borbollón’s head cupper, Luis Rodriguez, bringing together coffees selected for quality, sweetness and consistency.

The contributing farms are Rainforest Alliance certified and work closely with the El Borbollón mill throughout harvest. By bringing together coffees from across the surrounding farms, the team creates a consistent regional expression while showcasing the character of one of El Salvador’s most established coffee-growing areas.

COFFEE | PROCESSING

Freshly harvested cherries are delivered to El Borbollón, where they are washed and floated to separate qualities before being pulped.

The coffee is then fermented overnight before being washed with fresh water to remove the remaining mucilage. From there, the parchment is transferred to drying patios, where individual lots are kept separate and typically dried for around 8–10 days.

El Borbollón has also been experimenting with slower drying techniques, including denser layers of parchment and covering the coffee during parts of the day. By extending the drying period, the team is exploring how this can contribute to greater complexity and nuance in the final cup.

Once dried, the coffee rests in parchment for approximately six weeks before being hulled.

The green coffee is then carefully hand-sorted by a highly skilled team of around 40 women, who remove any remaining defects before the finished coffee is packed for export.