El Salvador Finca Matalapa Bourbon

The cup tastes of fresh caramel and almond, and with a subtle bittering cocoa quality. Complexity builds in the cooling cup, and notes of apple, pear, and mild citrus 'pop'. Layered chocolate notes are dominant in darker roasts, while still retaining aspects of malic fruit. This is such a great option for a "classic", SO espresso. City+ to Full City+.
Out of stock
87.8
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jun 12 2013
Lot size 181bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB/EP
Appearance .0d/300gr, 16 - 18 Screen
Roast Recommendations This coffee does great in the City+ to Full City range, but will hold up to Full City+ as well.
Weight 1 LB
Recommended for Espresso Yes
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 love of archaic machinery 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 not the highest farm around, but the coffee cups out so well. It's a 4th generation coffee estate totaling 120 hectares 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.
This is truly a balanced coffee and with sweet accent notes. The dry fragrance has a bit of orange, apricot, honey, and golden raisin. There's a raw sugar sugar sweetness at Full City along with a note of five spice. A smell of hazelnut emerges in the steam when adding hot water, and there are notes of praline and rhubarb pie in the crust. The cup tastes of fresh caramel and almond, and with a subtle bittering cocoa quality. Complexity builds in the cooling cup, and notes of apple, pear, and mild citrus 'pop'. Layered chocolate notes are dominant in darker roasts, while still retaining aspects of malic fruit. This is such a great option for a "classic", SO espresso. I pulled a shot with a Full City roast with loads of chocolate, citrus zest, and a viscous body.