Full City shows bittering baker's cocoa and a touch of barley malt, along with rye bread and licorice root finishing accents. Inky body and lasting bittersweetness. Full City to Full City+. Good for espresso.
|Drying Method||Patio Sun-dried|
|Arrival date||July 2018 Arrival|
|Bag size||69 KG|
|Appearance||.4 d/300gr, 15-17 Screen|
|Roast Recommendations||Full City to Full City+|
|Recommended for Espresso||Yes|
Finca San Salvador is another farm operated by producer Luis Emilio Valladarez (also operates Finca Buenos Aires another coffee we purchased this year). Finca San Salvador came under his direction and ownership about 2 years ago now, thriving from his expertise and leadership and actually placed top 30 at last year's Cup of Excellence competition. It is located in the Dipilto area, in an area with a pleasant microclimate, with ample sun for drying coffee. They mechanically wash the coffee using a Penagos depulper that removes the coffee cherry and mucilage layer in one pass, not relying on fermentation to break down the sticky fruit. The coffee is then soaked in tanks overnight with fresh water to further clean the seed before washing in long cement channels where any remaining fruit is removed by agitating the coffee with long wooden paddles as it moves to the end. The coffee is transported from the beneficio to Buenos Aires dry mill in Ocotal where it is dried and prepared for export.
The dry fragrance has a cereal-like scent, especially at a City+ roast level. There's a smell of sweet, toasted grains, along with hints of dried fruits. Full City has a similar appeal, with a bit more emphasis on a cocoa powder backdrop. The wet aromatics have a hazelnut and chocolate scent that reminds me of Nutella spread. There's ample toasted grain in the aroma here, which also makes its way into the cup. Full City shows a well-developed sweetness, balancing a presence of bittering baker's cocoa and a touch of barley malt, along with rye bread and licorice root finishing accents. San Salvador's body is inky at Full City, and with lasting bittersweetness of burned sugar, raw nibs. Works well as a chocolate and body component in a blend as well as on its own for single origin espresso.