El Salvador Matalapa Tablon Cidra

El Salvador Matalapa Tablon Cidra

Farm Description

Finca Matalapa is a classic estate coffee, long before there were mini-mills and micro-lots. It has a complete independent mill to service the farm, from the tree through wet-processing, patio drying, hulling and preparation, to loading the coffee in jute bags and packing the shipping container. The mill is filled with fantastic, classic coffee equipment painted in bold colors. And it's the passion of the owner, Vickie Ann Dalton de Diaz, and the love of archaic machinery on the part of her husband that keeps the mill running and the coffee tasting so wonderful! Finca Matalapa is in the Libertad area, not far from the capital of San Salvador, on a west-facing slop ranging from 1200 meters up to the ridge top at 1350 meters. It's not the highest farm around, but the coffee cups out so well. It's a 4th generation coffee estate totaling 120 hectares and was founded in the late 1800's by Fidelia Lima, great grandmother of the Vickie. She maintains 14 acres of virgin tropical forest and keeps her coffee plants shaded with over forty varieties of larger trees. The cup has the character I aspire to find in El Salvador Bourbon-type coffees, though because of the strong winds in the area they find the native Salvador Pacas varietal to fare better in this region. Pacas is a natural mutation of the Bourbon varietal. Cidra is a unique lot from one part of the Matalapa farm, a "Tablon." It means Citron.

This coffee is part of our Farm Gate pricing program.

Cupping Notes

The right roast makes this coffee really sing! The dry fragrance has hazelnut butter, light brown sugar, and caramel. Darker levels have a roasted almond and chocolate aspect. The wet aromatics are rife with roasted barley malt, a quieter nutty tone with butter caramel; it's more of a praline effect in total. The cup varies quite a bit, as "roast taste" dominates with the particular roast curve and level. Tablon Cidra is great raw material for roast development, as the caramel notes can become intensely aromatic with vanilla accents, and the cocoa and nut seems saturated with melted butter in an ideal roast. Again, lighter City roasts tend toward hazelnut, and darker levels take on chocolate almond characteristics. Fruits are very muted, with only a touch of dried apple at the lighter levels, a minor aspect overall in the cup. Acidity is quite moderate, which works well with what I think is a very broad, crowd-pleaser flavor profile, a nice alternative to coffees that are all about brightness.



Roast Recommendations

City+ to Full City+ levels work well, with more gentle heat applied early in the roast, ramping up at the early browning stage.


Wet Process



Grade & Appearance

SHB EP; .2 d/300 grams, 15+


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

The vintage works at the mill

Vickie in the storehouse at the mill

Pulpers at the Matalapa beneficio.


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