Rodolfo Ruffatti-Batlle is back on the menu with this delicious and flavorful bourbon variety from El Salvador.  After picking, the cherries are fermented for 48 hours in low-oxygen conditions before pulping to enhance the complexity and sweetness of the beans.
 
Filter coffee:
Deep muscovado-like sweetness, juicy cherries, and Cointreau liqueur create an irresistible flavor combo.
 
Espresso:
Thick and velvety with molasses, dark cherries, and orange peel. 
 
Cappuccino:
Dessert-like experience with rum-soaked cherries, chocolate and mandarines.
 
The Producer:
The Ruffatti family moved to El Salvador long ago from Turin, Italy, and started planting coffee shortly after settling in on a farm called Finca El Salvador (FES). Now, the same Finca is in the hands of Rodolfo Ruffatti-Batlle, a fifth-generation coffee producer, and the production is more innovative than ever before.

The Finca is located at the top of Cerro El Aguila, on the north face of the Apaneca-Ilamatepec mountain range, and the coffee is currently planted at the altitude of 1640 masl. This altitude was previously unsuitable for planting the Bourbon variety due to the coldness, but due to climate change, it is not only possible but necessary to explore higher altitudes.
 
Rodolfo is a man of many interests and a curious mind. He has successfully introduced exotic varieties and new processing methods, such as anaerobic and kombucha fermentation, to his family estate. He has also founded a logistic company to enable direct trade with the roasteries he works with. We are very happy to be working with Rodolfo's coffees for the sixth consecutive year.