Printable coffee reviews
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El Salvador Majahual Tablon La Montana
From the ground coffee, the fragrance has slight Brazil nut hints, with cocoa and butterscotch sweetness. While pouring the hot water caramelized sugar and chocolate tapioca scents emerge, with a more semi-sweet chocolate and almond in the break. It's a balanced and basic cup, with a raw sugar taste at City+ roast, a thick body and lots of nut-to-chocolate roast tones. Deeper roasts develop nice cocoa roast tones, while middle roast ranges show rich tapioca flavors. The mouthfeel intensifies as the cup cools and becomes quite creamy. The cup finishes with bittersweet notes, a bit of cacao and caramel, with a slightly tannic almond skin accent. This makes a great alternative to Brazil coffees as an espresso blend base. It gives a classic, bittersweet espresso flavor.
Country: El Salvador
Region: Los Naranjos, Juayua, Sonsonate
Processing: Wet Process (Washed)
Crop: June 2012 arrival
Appearance: .2 d/300gr, 17-18 screen
Intensity/Prime Attribute: Mild to Medium intensity / balanced, chocolate and nut roast notes
Roast: Full City to Full City+ is ideal ; this coffee takes a wide range of roasts.