El Salvador Matalapa -Tablon El Naranjo

The cup is dominated by layered nutty roast tones, lemon grass, and a twist of orange rind in the the finish. The body is not that heavy, but seems dense and opaque. It has moderate acidity, less so than other El Salvador coffees we have now, and the balance between brightness, flavor and body makes for an interesting SO espresso. City+ to Vienna.
Out of stock
86.8
  • Process Method Wet Process
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Arrival date Jul 12 2011
Lot size 40bags/boxes
Bag size 60.00kg
Farm Gate Yes
Grade SHB/EP
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations City+ to FC+ to Vienna - see notes above. Great as espresso!
Weight 1 LB
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, preparation, to loading the coffee in jute bags and packing the shipping container. The mill is filled with fantastic, classic coffee equipment painted in bold colors. And it's the passion of the owner, Vickie Ann Dalton de Diaz, and the mechanical love of the archaic on the part of her Francisco Diaz that keeps the mill running and the coffee tasting so wonderful! Finca Matalapa is in the Libertad area, not far from the capital of San Salvador, on a west-facing slope ranging from 1200 meters up to the ridge top at 1350 meters. It's a 4th generation coffee estate totaling 120 hectrares and was founded in the late 1800's by Fidelia Lima, great grandmother of the Vickie. She maintains 14 acres of virgin tropical forest and keeps her coffee plants shaded with over forty varieties of larger trees. The cup has the character While most of our El Salvadors are Bourbon coffees (or Tekisic a local Bourbon type), because of the strong winds in the area they find the native Salvador Pacas varietal to fare better in this region. Pacas is a natural mutation of the Bourbon varietal. This is from a particular part of the farm called Tablon El Naranjo. A Tablon literally means a board or plank. It is named Naranjo for the orange trees planted on the farm.
The coffee has great balance and body, an approachable and easy drinking coffee. The dry fragrance from the ground coffee has hazelnuts and honey granola scents. Adding hot water, the wet aromatics give a more volatile aromatic emphasis to the dry fragrance. There are praline, almonds and a hint of plum in the pleasing smells. The cup flavors add to this a unique jasmine tea aspect at City+ roast, with the cup dominated by layered nutty roast tones, lemon grass, and a twist of orange rind in the the finish. The body is not that heavy, but seems dense and opaque. It has moderate acidity, less so than other El Salvador coffees we have now, and the balance between brightness, flavor and body makes for an interesting SO espresso at Full City roast. It's not the most complex cup, but has great flavors; a real drinkin' coffee.