A mild peaberry outturn, opening up as it cools. Salted caramel and cocoa butter are central, with mellow citrus zest acidity, and black tea bittering finish. Versatile in the roaster. City+ to Full City+.
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. This is a peaberry selection from the estate blended from out turns of the different "tablones" - the various plots of coffee planted along the farm. Naranjo, Cidra, Calagual, Mirador, and more, a small amount of peaberry beans are sorted out from the larger flat beans during milling. It's usually a very small amount in relation to an entire lot, this blended out turn equating to 6 x 69 KG bags.
The dry fragrance has molasses sugar sweetness, hints of dried fruits and cocoa. The wet grounds are where the sweetness really shines - strong caramel and praline nut smells come up off the wet grounds, a candied quality. There's a pleasing salted caramel sweetness in the cup, a flavor of cocoa butter coming out as it cools. The acidity is very mild, a bit like shaved citrus peel, a mouthfeel that plays into a black tea/tannic flavor in the finish. A very versatile El Salvador roast-wise, and with juicy body across the spectrum.