El Salvador Majahual - Tablon Tempisque

The cup is rounded and balanced, with a thick and syrupy body. There are delicious cocoa chocolate notes that combine well with almond roast tones. A mild red apple sweetness lurks behind the roast notes, and fades to cocoa-dusted nut tones in the finish. While balanced as drip or press coffee, Tablon Tempisque is really intense and wonderful as espresso. City+ to Full City+.
Out of stock
86.2
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 287bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Pacas
Grade SHB/EP
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations City+ roast level through Full City+ works well. This can hold up to darker roasts too.
Weight 1 LB
Recommended for Espresso Yes
Tempisque is back for the new crop. 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. I found that the Tablon El Tempisque was distinct in the cup, so we chose to separate it from the others. Tempisque is toward the top of the farm, and over that altitude the coffee just doesn't produce due to the cold air and cloud cover. It is a traditional farm, and has many 50 to 80 year old Bourbon trees. There is a minority percentage of Pacas variety trees too , which is a local type of Bourbon as well. The trees at the farm seem 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 is a very versatile coffee that does well as brewed coffee and espresso, as a straight single origin or as a blend component.
From the ground coffee, the fragrance ranges from malted milk to hazelnuts and cocoa powder. There's much in the way of toasted sugar along with hints of cinnamon. The wet aroma is very sweet with caramel and butter scents emerging, slight red apple notes and mulling spices. It's a very rounded and balanced aromatic image, which suggests the old Bourbon cultivar that comprises most of this coffee. The cup taste stays true to the aromatics; rounded and balanced, with a thick and syrupy body. There are delicious cocoa chocolate notes that combine well with almond roast tones. A mild red apple sweetness lurks behind the roast notes, and fades to cocoa-dusted nut tones in the finish. While balanced as drip or press coffee, Tablon Tempisque is really intense and wonderful as espresso. I made SO espresso shots from City+ to FC+ roasts and found it performed well all along the spectrum. Classic espresso flavors of chocolate bittersweets have a nice bright note, gingerbread spice flavors.