This is our 2nd lot of El Inteligente this season, and while there are subtle changes in the cup profile, this coffee remains very consistent one lot to the next, and year after year. El Inteligente is comes from an old coffee estate overlooks the colonial city of Antigua, and is situated at a range of 6000 feet altitude. The farm dates to early colonial times, but coffee was planted in the late 1800's and first exported in 1918. The farm is said to have a unique micro-climate in the Antigua valley as well as hillside exposure and well-draining soils. El Intelligente refers to a specific block of the farm, planted in old Typica and Bourbon cultivar trees. It has the best sun exposure, and ideal topography. This is our 2nd lot of the year, and like the others, we cupped too many small "day lots" to count, selecting those that had the best sweetness and brightness. Day lots are small harvest batches from particular areas of the farm. El Intelligente is a from the upper part of the farm so tends to ripen in the middle harvest.
El Inteligente is a sweet and balanced cup, with enough top-note complexity to make it that special dessert coffee as well as a daily brewed cup. The dry fragrance has a fruit punch aspect to it, with candied lemon and cane sugar sweetness. It's sweet and complex, and what we expect from this coffee! A bit of perfumed florals and spice come up in the steam off the crust along with a thick, pectin/peach syrup scent. It's a special coffee, which is apparent in the aromatics, and solidified in the cup. This coffee is loaded with caramel and malic fruits - Asian pear, red apple are the most foreword. But like the aromatics, there are tropical elements too that come out as it cools. Passion fruit, coitrus, strawberry, plum and apricot - it's a wide array and fun to parse out as the temp dips. Acidity too is defined by these elements, and very much malic in character, crisp and clear. The finish is very sweet, and with a flavor of toffee nut and butterscotch candy. Full CIty and beyond roasts will also make super solid SO espresso. This is our first lot of the year, and therefore only a limited amount is available at this time.
|Processing||Wet Process (Washed)|
|Arrival date||June 2014 Arrival|
|Appearance||.2 d/300gr, 17-18+ Screen|
|Intensity/Prime attribute||Mild-Medium intensity/ Elegant, balanced, sweet|
|Region||Antigua, Sacatepequez Department|
|Roast||City to Full City for the most complexity; Full City+ shifts focus to flavors of roast, but will work well as a darker SO espresso roast|
|Recommended for Espresso||Yes|