This is a special small bean lot of Matalapa, hence the name Las Matalapitas. 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 slope ranging from 1200 meters up to the ridge top at 1350 meters. It's a 4th generation coffee estate totaling 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 look for 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 crop from Matalapa is very low this year, and Vickie suggested I cup the small bean preparation to see what I thought. It's something we have done in Costa Rica with great result. I was impressed with the cup. It was brighter and more dynamic than the larger bean preparation. I prefer the lighter roasts of this lot. The dry fragrance has sweet nuts in the light roast, almost like almond praline. The wet aroma has sweet grain smells; barley, as well as the nutty sweetness I already mentioned. The cup is very approachable, and you can seek out some sweet orangey citrus in the wet aroma, with syrupy malt sweetness (C+ roast). It has a buttery body, laced with slight floral and orange blossom accents, where darker roasts tend to be more monochrome, but have a nice dark caramel sweetness. 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. 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!