El Salvador Finca Matalapa Guayabo

This last Matalapa offers us classic bittersweetness often associated with mild Central American coffees, bittersweet cocoa and brown sugar, roasted almond and pistachio, mild acidity, and viscous body. City+ to Full City+. Good for espresso.
Out of stock
85.6
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Apr 1 2015
Lot size 33bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB EP
Appearance .4 d/300gr, 15+ screen
Roast Recommendations City+ to Full City+; a nice espresso at FC and beyond
Weight 1 LB
This is the final lot from this year's Finca Matalapa Estate. 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. 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 is from Tablon "Guayabo" (meaning "guava tree", a shade-tree of choice), a particular bloque of the farm separated for quality.
In our experience, this coffee shows best in the City+ to Full City range, where balance is found between honey and grain flavors, roasted nuts, and gentle roast tones. The acidity is "soft" (mild to moderate), and the brewed coffee has heavy body, and convincing simple-syrup sugar sweetness. The fragrance is a bit like hazelnut syrup, that along with cocoa powder and raw cacao nib, carry over in the aroma. These middle roast ranges have a chocolatey 'thickness' that is like dark chocolate torte, along with a bittering cacao flavor, and nutty hints of roasted almond and pistachio. This is a nice mild Central American coffee profile, one that will appease those who long for "classic" bittersweetness in the cup, and also for those who appreciate roast tone as this will do well on into 2nd snaps.