El Salvador Majahual -Tablon Tempisque

El Salvador Majahual -Tablon Tempisque

Farm Description

Tempisque is back for the new crop. El Majahual is part of a larger farm that was divided some years back. Majahual averages 1500 meters although much of the farm is higher up. This year we decided to offer lots from those specific plots on the farm that are at the upper altitudes, that are basically 1600 meters and up. These are called "Tablones" which literally means plank or board. I found that the Tablon El Tempisque was distinct in the cup, so we chose to separate it from the others. Tempisque is toward the top of the farm, and over that altitude the coffee just doesn't produce due to the cold air and cloud cover. It is a traditional farm, and has many 50 to 80 year old Bourbon trees. There is a minority percentage of Pacas variety trees too , which is a local type of Bourbon as well. The trees at the farm seem so healthy, with great coffee production on branches from top to bottom, despite their age. It proves that long-term, traditional farming techniques can result in good production volumes and cup quality too, rather than new techniques that exhaust small hybrid plants that must then be replaced every 10 years. This is a very versatile coffee that does well as brewed coffee and espresso, as a straight single origin or as a blend component.

This coffee is part of our Farm Gate pricing program.

Cupping Notes

From the ground coffee, the fragrance ranges from malted milk to hazelnuts and cocoa powder. There's much in the way of toasted sugar along with hints of cinnamon. The wet aroma is very sweet with caramel and butter scents emerging, slight red apple notes and mulling spices. It's a very rounded and balanced aromatic image, which suggests the old Bourbon cultivar that comprises most of this coffee. The cup taste stays true to the aromatics; rounded and balanced, with a thick and syrupy body. There are delicious cocoa chocolate notes that combine well with almond roast tones. A mild red apple sweetness lurks behind the roast notes, and fades to cocoa-dusted nut tones in the finish. While balanced as drip or press coffee, Tablon Tempisque is really intense and wonderful as espresso. I made SO espresso shots from City+ to FC+ roasts and found it performed well all along the spectrum. Classic espresso flavors of chocolate bittersweets have a nice bright note, gingerbread spice flavors.



Lot Size

100 60kg bags

Roast Recommendations

City+ roast level through Full City + works well. This can hold up to darker roasts too.


Wet Process



Grade & Appearance

SHB/EP; .2 d/300gr, 17-18 screen


Shipped to us in GrainPro
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This coffee has sold out. The review is provided for reference purposes only.

View down slope from the tablon Tempisque at Mahajual

El Majahual sign down at the school.

Coffee cherry: really ripe, and pretty ripe

Pacas cultivar, a few trees among the Bourbon


#1 Awesome pictures!

Hey! Just wondering what kind of copyright do you guys have on your pictures? There are some really fantastic shots I'd like to use.

#2 you can use the pictures to

you can use the pictures to help promote the coffees, we only ask that you give credit as well as only use the photos for the coffees that they represent.

#3 Temisque is holding up!

I used this coffee for our month coffee club subscribers back in Dec. and they loved it. I tried it again this week and as I sit here with a freshly made Chemex I detect zero pencil shavings and nothing that would have me believe this is "out of season" I am certain the lucky 55 members of our mid-month club will enjoy this coffee as much as I did this morning.

In place of the signs of aging, I picked up a very supple vanilla sweetness and notes of cocoa. It was almost as if someone had spiked the coffee with tablespoon of aged rum, sans the alcohol burn.

I went Roasted Coffee Pictorial Guide. ">FC+ on this coffee and didn't regret it for a second.


#4 just checked in on Majahual

just checked in on Majahual this morning, still really impressed with this coffee. Lots of sweetness left, and still a clean bright finish! Roasting this at FC will still give you a really nice central cup, and also continue to be a great component is espresso.

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