El Salvador Matalapa Bourbon - Toffee-nut cup character, caramel and almond, subtle bittering cocoa tones. Apple and pear accents, big body, and integrated acidity, and a long finish of nougat and cocoa.
Vicki Ann Dalton de Diaz and her husband have a long standing passion for coffee production, and the level of independence they've created at their mill is a testament to this. Their farm, "Finca Matalapa", is located in the Libertad area, just outside San Salvador. This 4th generation estate has it's own wet-mill, of course drying patios, and dry-mill where coffee is hulled and prepared, and eventually packed into the jute it will ship in (yes, at the farm as well). The machinery is quite impressive, and the attention they give to detail during processing is the irreplaceable step that leads to this coffee's consistency. Finca Matalapa is 120 hectares and was founded by Vickie's great grandmother in the late 1800s. A slice of the farm is dedicated of virgin tropical forest, also providing shade for the coffee. Bourbon is the dominant varietal, and the coffee is planted on a slope that starts at 1200 meters, reaching 1350 meters at the ridge. This 25 bag lot is made up of several small lot separations from the various parts ("tablones") of the farm.
This is truly a balanced coffee and with sweet accent notes. The dry fragrance has a bit of dried apricot, with strength behind raw sugar and dry spice smells. There's a burned sugar sweetness at Full City, and cocoa roast tones come into view. A sweet smell of brown sugar and Brazil nut emerges in the steam when adding hot water, and notes of praline and rhubarb pie are released off the break. The cup has a toffee-nut flavor - caramel sugar and almond - with a subtle bittering cocoa quality. Complexity builds in the cooling cup, and pear and apple accents contrast core bittersweetness, along with a restrained, yet 'present' acidity. Layered chocolate flavors are more dominant in darker roasts, while still retaining a strong countering sugary sweetness. This coffee has a clean finish, with a lengthy nougat/cocoa aftertaste. City+ roasts make fantastic brewed coffee, and Full City and beyond are the perfect option for a "classic", SO espresso. I pulled a shot with a Full City roast with loads of chocolate, citrus zest, and a viscous body.
Cupping credit: Tom Owen. Processing: Wet; Varietal: Bourbon; Appearance: 16-18 screen. (15 oz. bag)