Underlying sweetness of toffee and caramel, notes of cacao nibs, candied nut and green tea. Bitter-to-sweet roast tones at Full City with raisin and dried fig. City to Full City+. Good espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||69 KG|
|Appearance||.4 d/300gr, 16-18 Screen - a few partial quakers|
|Roast Recommendations||City to Full City+, very versatile!|
|Recommended for Espresso||Yes|
No, "H1" is not a Formula 1 car. It's a hybrid cultivar, also commonly referred to as "Centroamericano". It's also what's called an F1 hybrid, which are first generation offspring from two very different parent plants; in this case a Sarchimor (Timor hybrid and Villa Sarchi) and an African heirloom cultivar Rume Sudan. An important aspect of F1 hybrids is that you have to buy the 1st generation seeds in order to produce. Essentially, you can't re-plant seed from an F1 and expect to get the same "Centroamericano" characteristics like you would with other commercial varieties. The upside is that being 1st generation, they have what's called "hybrid vigor", which in this case is expressed as resistance to leaf rust ("la roya") and the ability to outproduce many of the older Bourbon and Caturra types. We've also noticed a somewhat delicate flavor profile with H1 cultivar that I can best describe as having citrus-like brightness and sometimes floral cup character; I think it comes through in this lot as vibrant acidity. Finca Miravalle is perched on the verdant slopes of the Apaneca-Ilamatepec mountain region. It's about 1500 meters above sea level, and is planted in Pacamara, Bourbon, H1 and Sanpacho, which owner Luis Duarte processes separately. This is an all H1 separation and tastes quite different from the Bourbon lot we're also selling. It's a great opportunity to taste two different cultivars from the same farm side by side!
The dry fragrance has smells of cocoa powder and cinnamon, along with light brown sugar and hazelnut. The wet aroma is has dense sweetness and pushes a smell of Mexican cocoa in the steam, with a sweet nutty side that's like almond paste. Drinking my lightest City roast, there's a toffee/caramel underlying sweetness with a flavor green tea that also defines the acidity. This H1 separation is fairly brilliant for El Salvador coffee and adds a mouth refreshing quality to a candied nut flavored finish (especially in lighter roasts). Full City roasts have roasted cacao nibs, chocolate syrup and more in the real of bitter-to-sweet roast tone. Fruited flavors also appear in these darker roasts like raisin and Mission figs. I pick up on some of that dried fruit character in espresso shots too, which brought to mind dark chocolate covered raisins.