El Salvador Finca San Gabriel Bourbon

A classic, balanced Bourbon cultivar coffee. Light roasts have mild citrus, cane sugar sweetness, clean fruit. Full City roast has tangy chocolate and dense body. Great as SO Espresso! City+ to Full City+
Out of stock
86.8
  • Process Method No
  • Farm Gate Yes
Region Central America
Farm Gate Yes
Grade SHB/EP
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations City+ to FC to Vienna - highly versatile.. A slow FC++ roast is ideal for espresso
Weight 1 LB
Recommended for Espresso Yes
Bourbon coffee is a classic cultivar, named for the island of Bourbon (now called Reunion) where it was originally cultivated. When we call it "classic", we mean not just the fact that it is a lower-yield than modern types like Catuai, and that it has a very dense seed that roasts well, but also the cup character. Bourbon coffees, especially those from El Salvador, are neo-typical Central American coffees. They are bright, aromatic, balanced, semisweet or bittersweet, chocolaty and have a creamy mouthfeel. Bourbons should be appreciated for more than their sturdiness, versatility (they make great espresso blend components) and the way they take a wide range of roasts. Each has unique accent notes too. This coffee is from one of the best, most prolific coffee areas in Santa Ana, grown at 1400 meters, 100% Bourbon. It's from a particular part of the farm, called Tablon Buena Vista. (Tablon means a board or plank, but refers to a block of land on the farm which is separated in harvest and post-harvest processing, an ideal way to isolate quality coffees from within the farm boundaries.
It's a versatile coffee, which works well in espresso and drip type brewing. I did a very light City roast and the cup was aromatically lemony, sweet in the cup flavors (cane sugar), zingy, bright, and mildly floral. I did a City + roast that had creamy nut tones with ripe orange underneath, and a cinnamon accent. I did a FC, and FC+, a light Vienna, and with each the cup had great character, chocolate tonality becoming more intense and bittersweet as the roast darkened, but never becoming flat, ashy or carbony. I highly recommend this lot for espresso, SO Espresso if you can extend the roast, finish slowly, tone down some of the brightness a bit in the final extraction. We love it as an espresso blend base, rather than soft Brazil coffees. It gives a classic espresso bittersweet flavor, and performs so well in the roaster.