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El Salvador Majahual Tablon La Montana

It's a balanced and basic cup, Full City+ roasts develop nice cocoa roast tones, while middle roast ranges show rich tapioca flavors. The mouthfeel intensifies as the cup cools and becomes quite creamy. The cup finishes with bittersweet notes, a bit of cacao and caramel, with a slightly tannic almond skin accent. Full City to Full City+.
Out of stock
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  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Jun 20 2012
Lot size 288bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB/EP
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations Full City to Full City+ is ideal ; this coffee takes a wide range of roasts.
Weight 1 LB
Recommended for Espresso Yes
El Majahual is part of a larger farm that was divided some years back. Majahual averages 1500 meters although much of the farm is higher up. This year we decided to offer lots from those specific plots on the farm that are at the upper altitudes, that are basically 1600 meters and up. These are called "tablones" which literally means plank or board. La Montana is named as such since it cuts a vertical swath up the steep slope all the way to the edge of the natural forest preserve at the top of the farm. At that altitude, the coffee just doesn't produce due to the cold air and cloud cover. So Montana is as high as it gets on the farm. Besides selecting by tablon, the farm is impressive in other ways. I visited a couple times, and was amazed by the 50 to 80 year old Bourbon trees. There is a minority percentage of Pacas at El Majahual, which is a local type of Bourbon as well. The trees at the farm seemed so healthy, with great coffee production on branches from top to bottom, despite their age. It proves that long-term, traditional farming techniques can result in good production volumes and cup quality too, rather than new techniques that exhaust small hybrid plants that must then be replaced every 10 years. This coffee is marketed as "Aida Batlle Selection" because Aida, known for Finca Kilimanjaro, takes a hand in marketing the coffee.
From the ground coffee, the fragrance has slight Brazil nut hints, with cocoa and butterscotch sweetness. While pouring the hot water caramelized sugar and chocolate tapioca scents emerge, with a more semi-sweet chocolate and almond in the break. It's a balanced and basic cup, with a raw sugar taste at City+ roast, a thick body and lots of nut-to-chocolate roast tones. Deeper roasts develop nice cocoa roast tones, while middle roast ranges show rich tapioca flavors. The mouthfeel intensifies as the cup cools and becomes quite creamy. The cup finishes with bittersweet notes, a bit of cacao and caramel, with a slightly tannic almond skin accent. This makes a great alternative to Brazil coffees as an espresso blend base. It gives a classic, bittersweet espresso flavor.