El Angel has a balanced base coffee flavor, aromatics reminiscent of vanilla ice cream sundae, caramel sauce, and roasted peanut, shadowed by subtle top notes of dried apple, raisin, and black walnut. City+ to Full City+ (and beyond). Good for espresso.
Finca El Angel is a 7 hectare farm located on the steep slopes of the Santa Ana volcano, not far from the town of Santa Ana. The farm is operated by Don Pedro Antonio, whose father inherited the initial 1 hectare parcel many years ago. The family continued reinvesting in the farm each year, acquiring many of the surrounding parcels of land, and expanding their coffee plantation. The farm is planted in Bourbon and a small amount of Pacas (which acount for the large bean size), and has survived much of the roya crisis. This lot is the result of a new coffee project in the region by one of the local mills, their goal being to identify the top qualities from farmers they already buy coffee from. These coffees are then kept separate throughout the milling process, and sold as an individual microlots as opposed to being lost to large blends, rewarding the farmer for quality with a much higher premium. They experimented with dry processing coffee this year, and we already sold through the few bags that resulted from the project. This is the wet processed counterpart.
The cup profile of El Angel is build around a melded raw sugar sweetness and rich bittersweet cocoa tones. These two aspects provide a wonderful base "coffee" flavor, on which subtle top notes hang. The bean size is on the large size, 16-18 screen, and the coffee can take a bit of heat in the roaster. We didn't roast a production batch, however I drew out the roast time a bit in our sample roaster by dropping the temperature and pulling air through the drum at the first audible 'pops'. If I were roasting in our Probat L12, I would stretch the tail end of the roast a bit to really develop the sweetness, dropping the heat to 20% about 20 degrees before 1st crack, and still have enough charge to roll on through. Our City+ roast showed a toffee candy smell with roasted peanut, creamy and sweet, like when cooking brown sugar and butter. The aromatics offer sundae smells, sweet vanilla cream, topped with caramel sauce and nuts. Full City will prove to be more bittersweet, also apparent in the cup, with a pleasant, sweet cedar smokiness in the background. City+ roasts have weighty body, like apple juice, and are dominated by brown sugar sweetness and a flavor of coffee cake crumble (the sugar, cinnamon, flour, and butter mixture that tops the cake). Top notes shadow the sugar and nut base coffee flavors, including a muted presence of dried apple, raisin, and black walnut. An overall lovely El Salvador coffee, which also makes for an incredibly chocolate toned espresso shot.