Mirador is a bodied coffee, with complex chocolate flavors that are tinged with fruit and bittering cacao. Malic to tartaric acidity provides structure in the cup, and the middle to dark roast levels make extremely nice espresso. City+ to Full City+. Good for espresso.
A long awaited return from one of the classic El Salvador estate coffees, 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 Mirador, a particular bloque of the farm separated for quality.
Grinding the coffee of City+ roasts there's a granola-like scent, raisin and sunflower seed, honeyed oats. Dry fruits make more of an appearance after pouring hot water, dense, raw honey smell coming up in the steam, and the break produces a creamy-sweet scent of hazelnut butter. This coffee has great body, weighty on the palate, especially as you near Full City. The middle roast ranges have a chocolatey 'thickness', like Scharfenberger chocolate, a sort of fruited cacao flavor as the cup cools. The acidity is moderate too, which makes this El Salvador stand out (malic to tartaric), and there's a tea tannin aspect in mouthfeel most felt in the finish. An exceptional espresso option, densely sweet, syrupy viscosity, and complex chocolate flavors.