A nuanced profile, fruit and spice hints, tea-like and with refreshing acidity. Calagual y Naranjo is "complex" for El Salvador coffee, with a center of caramel and cocoa. City to Full City+. Good for espresso.
This coffee is from two different "tablones" (plots of land) of Finca Matalapa Estate, Calagual and Naranjo. We bought a full container from Matalapa Estate, each lot either featuring a single tablon or a blend of two, showcasing the variety grown within this single estate. Owners Vicki Ann Dalton de Diaz and her husband have a long standing passion for coffee production, and the level of independence they've created at their mill is a testament to this. Located in the Libertad area, just outside San Salvador, this 4th generation estate has it's own wet-mill, of course drying patios, and dry-mill where coffee is hulled and prepared, and eventually packed into the jute it will ship in (yes, at the farm as well). The estate is 120 hectares in total, much of which is dedicated to forest preserve. Bourbon is the dominant varietal lending to a syrupy sweetness found in the cup.
The ground coffee has a spice-pestle scent, fresh ground cinnamon stick and all spice, along with dried golden apple. A real standout aroma for El Salvador. Cooked peach and nectarine smells build in the wetted grounds. This isn't the toffee-nut sort of El Salvador coffee, it has nuanced flavors - laden with spice and fruit hints - and acidic highlights in the cup. A slightly floral orange tea flavor comes through and you get a feel for the fruit juice-like acidity, providing a nice "backbone". At the heart of this coffee is a caramel/cocoa flavor, equal parts sweet and bittering. City+ and Full City roasts were preferred brews, and the latter (and just beyond) make a classically profiled single origin espresso.