№ 03
OJ 96
Red Bourbon
- Origin
- Cerro El Aguila, Santa Ana, El Salvador
- Farmer
- Rodolfo Ruffatti Batlle
- Process
- Orange Juice Co-Fermentation, dried as Natural
- Availability
- In stock
Light roast · 250 g · whole bean
- Red Currant
- Dates
- Whisky
Chapter — Story
Rodolfo Ruffatti Batlle,
Finca El Salvador.
OJ 96 is a Red Bourbon that was submerged in orange juice, fermented in the juice, and then dried as a natural. The result is a lot that reads as both fruit and ferment — a coffee that seems to remember the citrus it was steeped in.
Rodolfo works on the north face of Cerro El Aguila at 1,500 metres. He measures by latitude as much as altitude and treats processing as a design discipline rather than a tradition to defend.
Chapter — Origin
Chapter — Brewing
Recommended recipes.
V60
Medium-fine grind, 94 °C. Bloom 45 s.
Origami
Cone filter, single spiral pour.
AeroPress
Inverted, stir at 1:00.
Chapter — Cup
On the cupping table.
- Aroma
- Red currant, orange peel, dried fig
- Acidity
- Bright, wine-like
- Body
- Silky, layered
- Finish
- Long, whisky-soaked raisin
Four scenes,
one painting.
The artwork for OJ 96 read as an exhibition — reframed four ways, one for each part of the coffee's life.
The seed
Red BourbonThe variety, drawn as it grows: Red Bourbon. Selected on Rodolfo's cupping table before it was ever named for us.
The slope
1,500 maslCerro El Aguila, Santa Ana. Worked at 1,500 masl on the north face of Cerro El Águila — the aspect that decides how slowly the cherry ripens.
The process
ProcessOrange Juice Co-Fermentation, dried as Natural. Treated as a design decision, not a tradition — the fermentation is what turns this lot into itself.
The cup
Light roastIn the cup: Red Currant, Dates, Whisky. Long, whisky-soaked raisin on the finish, once the coffee has cooled enough to speak.
Productor.Coffee
Rodolfo Ruffatti Batlle · Santa Ana, El Salvador
- Producer
- Rodolfo Ruffatti Batlle
- Project
- Productor.Coffee
- Estate
- Finca El Salvador (FES)
- Region
- Cerro El Águila, Santa Ana
- Country
- El Salvador
- Generation
- Sixth-generation producer
Three farms — one approach to quality and process. Rodolfo is a sixth-generation coffee producer with family roots in Turin, Italy. He manages farms in the Santa Ana region of El Salvador, each serving a distinct role in his operation.
He is recognised internationally for his processing expertise, having shared methods with producers across Latin America. His approach is detail-oriented and grounded in data — he measures by latitude as much as altitude.
Finca El Salvador (FES)
Flagship estate on Cerro El Águila, north face of the Apaneca-Ilamatepec range
- Location
- Cerro El Águila, Santa Ana, El Salvador
- Altitude
- 1,350 – 1,600 m
- Latitude
- 13.9° N
- Area
- 70+ hectares of coffee, 20 ha preserved wild forest
- Varieties
- Bourbon, Red Bourbon, Sudan Rume, Tabi, Portillo, Sarchimor
- Processing
- Washed, Natural, Macerated Natural, Kombucha Natural, Washed × Natural
Select lots are released as FES. Lower elevation is sold separately as Piemonte.
Lote Alto
- Altitude
- 1,600 – 1,700 m
- Aspect
- North face, upper canopy
- Variety
- Pacamara, experimental hybrids
- Soil
- Volcanic loam, high mineral
- Harvest
- February — late
The coldest of the three. Slow ripening and long fermentations. Where the experimental lots begin.
