El Salvador Santa Ana Finca Malacara

Malacara has a mix of brown sugar and malt syrup sweetness, graham cracker accent, and understated tea-like acidity. Full City roasts have a flavor of chocolate muffin. City+ to Full City+.

Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Bourbon, Pacas, Catimor
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date December 2017
Lot size 30
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Pacas, Catimor
Grade SHB EP
Appearance .6 d/300gr, 16 - 18 screen
Roast Recommendations City+ to Full City+
Type Farm Gate

The Malacara Estate goes back over 125 years, when the Alvarez family planted the first shrubs to populate the farm on the slopes of the Santa Ana volcano. Now four generations deep, the Alvarez family continue to manage Malacara, which has expanded throughout the decades into three different plots: Malacara A, B, and C. This coffee is from plot C, which is located on the north side of the volcano at roughly 1500 meters above sea level. The farms are 90% planted with Bourbon and Typica types, and are wet milled onsite at Malacara. This is a fully washed coffee, meaning that the whole cherry is removed with a depulping machine, then the mucilage-covered seeds are fermented in order to remove the sticky layer that remains. The coffee is then dried on patios before being milled by Beneficio El Borbollón, who prepare the coffee for export by removing the layer of parchment, separating screen sizes, and sorting out physical defects. A comfortable coffee to roast, Malacara takes on a uniform color as you move through the stages of roast, and is therefore fairly easy to judge roast level by the changes in physical color.

The dry fragrance has an oat and malt sugar smell, subtle nut accents, which together have a sweet cereal appeal. The wet aroma has a similar malty smell to it, and also honey sweetness, and a pistachio scent comes up in the steam when breaking through the crust. The sweet smells leading up to the cup offer a fairly accurate representation of the cup that follows. City+ is a great starting point roast-wise, a sweetness defined by notes of brown sugar, malt syrup, and a honey graham accent as the coffee cools. Malacara has an understated tea-like perceived acidity, which affords a layer of clarity in a coffee that might otherwise be fairly two dimensional. Full City roasts are chocolatey, and with a sweet wheat flavor bears a likeness to a chocolate muffin, and bittersweet chocolate roast tones last in the aftertaste.