El Salvador Finca Matalapa Bourbon

Matalapa bourbon shows great balance of toffee-nut flavors with subtle bittering cocoa qualities. Acidity is restrained, like green tea, and a dark chocolate taffy flavor fills out the finish. City+ to Full City+. Good for espresso.
Out of stock
86.6
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 2 2017
Lot size 39bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB EP
Appearance .4 d/300gr, 16 - 18 screen
Roast Recommendations City+ to Full City+; a nice espresso at FC and beyond
Weight 1 LB
Recommended for Espresso Yes
Vicki Ann Dalton de Diaz and her husband have a long standing passion for coffee production, and the level of independence they've created at their mill is a testament to this. Their farm, "Finca Matalapa", is located in the Libertad area, just outside San Salvador. This 4th generation estate has it's own wet-mill, of course drying patios, and dry-mill where coffee is hulled and prepared, and eventually packed into the jute it will ship in (yes, at the farm as well). The machinery is quite impressive, and the attention they give to detail during processing is the irreplaceable step that leads to this coffee's consistency. Finca Matalapa is 120 hectares and was founded by Vickie's great grandmother in the late 1800s. A slice of the farm is dedicated of virgin tropical forest, also providing shade for the coffee. Bourbon is the dominant varietal, and the coffee is planted on a slope that starts at 1200 meters, reaching 1350 meters at the ridge. This 39 bag lot is made up of several small lot separations from the various parts ("tablones") of the farm.
This is truly a balanced coffee and with sweet accent notes. The dry fragrance shows strength behind raw sugar and roasted nut tones, with glimpses of dry spice smells in the background. Toffee sweetness and Brazil nut emerges when adding hot water, and the wetted crust lets off an abundance of bittersweet cocoa smells in the steam. The cup has a toffee-nut flavor when brewed too - caramel sugar and almond - with a subtle bittering cocoa quality in the finish. Complexity builds in the cooling cup, some dried fruit notes providing contrast to the deep, core bittersweetness, along with a restrained acidity that reminds me of green tea. Layered chocolate flavors are more dominant in darker roasts, while still retaining a strong countering sugary balance. Matalapa finishes clean, a dark chocolate taffy flavor lingering in the aftertaste. City+ roasts make fantastic brewed coffee, and Full City and beyond are the perfect option for a "classic", SO espresso. I pulled a shot with a Full City roast with loads of cacao bar bittersweetness, a hint of citrus zest, and viscous body.