El Borbollon

Norman and Edy Canales established Estate Los Angeles 15 years ago, blending tradition with innovation. They cultivate both classic varieties like Caturra and Bourbon and exciting new ones like Parainema, known for its superior taste. To perfect their coffee, the Canales brothers store the beans for at least one month. This resting period allows the coffee's attributes to fully develop, delivering a rich and well-rounded flavour that shines through in every roast. The coffee production involves a detailed 24 to 30 hour fermentation period, after which the beans are washed and sun-dried for 3 days. They are then transferred to the shade for 18 to 22 days to complete the drying process, ensuring optimal flavour development.