J.J. BORJA NATHAN ESTATE COFFEE FARMS
In our estates we cultivate the most highly-recognized varieties of coffee arabica, in terms of quality and flavor. Among them we can mention Borbón, Pacas, Sampacho, plus the variety we have named ABM. This variety is carefully processed under J.J. Borja Nathan’s own proprietary process. All of these varieties are cultivated in the Apaneca-Lamatepec mountain range, which is known for its volcanic origin and ideal soil for coffee cultivation.
All our efforts are geared towards the well being of our plants and their environment, with a yearly cycle of cleaning, maintenance, fertilization and certification in all our plantations.
J.J. Borja Nathan is a company of the entrepreneurial group Grupo Borja.
At J.J. Borja Nathan we specialize in preparing fine coffees for export, including: Gourmet Coffees, SHG PLUS, Boutique Specialties, Generic HG Coffees and Neter.
Our coffee is cultivated under the shadow of native trees that we have maintained for years. We also use the shade of a variety of Inga type plants that also serve a nitrogen fixators to enrich the soil. We maintain a soil-plant ratio that generates a proper environment for conservation of local fauna. This also makes our estates an important source of oxygen and water production as well as a safe habitat for local biodiversity.
All our coffee plantations receive adequate care against plagues and diseases through eco-friendly products, especially through biological and cultural systems that avoid degrading the environment. We have maintained a reliable realtionship of the highest degree with coffee exporters Cafetalera del Pacíico, S.A. De C.V..
Here at J.J. BORJA NATHAN Estate coffee farms we grow high-quality coffee, predominantly Borbón but also varieties that we have spent years to develop such as ABM, Sampacho and others. These are cultivated in the Apaneca – Lamatepec mountain range, in Ahuachapán, in an biodiversity-friendly environment. Coffee beans are processed immediately after it is picked in our Agua Caliente mill. Here we take care to maintain the quality that is established in our fields by being especially careful during pulping, fermenting, and washing with clear water from natural springs in the area to the optimal state before sun or machine-drying. Every batch is sampled to verify its quality. Coffee is then stored between 11.5% and 12% humidity for aging before it is finally prepared for export.