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El Salvador Majahual - Tablon Tempisque
From the ground coffee, the fragrance ranges from malted milk to hazelnuts and cocoa powder. There's much in the way of toasted sugar along with hints of cinnamon. The wet aroma is very sweet with caramel and butter scents emerging, slight red apple notes and mulling spices. It's a very rounded and balanced aromatic image, which suggests the old Bourbon cultivar that comprises most of this coffee. The cup taste stays true to the aromatics; rounded and balanced, with a thick and syrupy body. There are delicious cocoa chocolate notes that combine well with almond roast tones. A mild red apple sweetness lurks behind the roast notes, and fades to cocoa-dusted nut tones in the finish. While balanced as drip or press coffee, Tablon Tempisque is really intense and wonderful as espresso. I made SO espresso shots from City+ to FC+ roasts and found it performed well all along the spectrum. Classic espresso flavors of chocolate bittersweets have a nice bright note, gingerbread spice flavors.
Country: El Salvador
Region: Los Naranjos, Juayua, Sonsonate
Processing: Wet Process (Washed)
Crop: May 2013 Arrival
Appearance: .2 d/300gr, 17-18 screen
Varietal: Bourbon, Pacas
Intensity/Prime Attribute: Mild - Medium intensity / Classic balance, chocolate and nut roast notes dominate the cup
Roast: City+ roast level through Full City+ works well. This can hold up to darker roasts too.