El Salvador Finca Matalapa 2009

Out of stock
  • Process Method No
  • Farm Gate No
Region Central America
Grade SHB/EP
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations City+ to FC+ to Vienna - see notes above. Great as espresso!
Weight 1 LB
Finca Matalapa is a classic estate coffee, long before there were mini-mills and micro-lots. It has a complete independent mill to service the farm, from the tree through wet-processing, patio drying, hulling and preparation, to loading the coffee in jute bags and packing the shipping container. The mill is filled with fantastic, classic coffee equipment painted in bold colors. And it's the passion of the owner, Vickie Ann Dalton de Diaz, and the mechanical love of the archaic on the part of her husband that keeps the mill running and the coffee tasting so wonderful! Finca Matalapa is in the Libertad area, not far from the capital of San Salvador, on a west-facing slop ranging from 1200 meters up to the ridge top at 1350 meters. It's a 4th generation coffee estate totalling 120 hectrares and was founded in the late 1800's by Fidelia Lima, great grandmother of the Vickie. She maintains 14 acres of virgin tropical forest and keeps her coffee plants shaded with over forty varieties of larger trees. The cup has the character I aspire to find in El Salvador Bourbon-type coffees, though because of the strong winds in the area they find the native Salvador Pacas varietal to fare better in this region. Pacas is a natural mutation of the Bourbon varietal. The coffee has great balance and sweet accent notes. The dry fragrance has sweet nuts in the light roast, almost like praline and some soft floral notes at City+, and a syrupy molasses sweetness at FC roast. The cup is very approachable, and you can seek out some sweet, mild citrus in the wet aroma, with syrupy malt sweetness (C+ roast). The cup has a buttery body, laced with slight floral and citrus accents. As it cools my lighter roasts (City+) became more and more bright and dynamic. I preferred this roast level for brewed coffee; the finish is high-toned and sweet. But this coffee works with a huge range of roasts and Full City roasts produce a great bittersweet, full-bodied cup (ideal as part of an espresso blend, SO espresso or as French Press type coffee). Really balanced, classic coffees like this might have very even numerical scores across the board, and not break into 87+ scoring, but they are the kind of coffee you want to drink every morning!