Middle roasts have flavor aspects of granola; oats and roasted almonds baked with honey and cinnamon, even a subtle dried raisin note. Heavier dark chocolate flavors are found at Full City. City+ to Full City+. Good for espresso.
|Region||Santa Ana Town|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||69 KG|
|Appearance||.6 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
Finca Santa Julia is located on the slopes of the Santa Ana Volcano in one of the oldest producing regions in El Salvador. In fact, this farm was founded in the late 19th C. by the great grandfather of the current farm manager, Doña Haydee, and the farm has remained in the family ever since. Santa Julia is planted entirely with heirloom Bourbon types, and sits between 1450 and 1550 meters above sea level. This lot is the result of a fairly new coffee project in the region by one of the local mills, their goal being to identify the top qualities from farmers they already buy coffee from. These coffees are then kept separate throughout the milling process, and sold as an individual microlots as opposed to being lost to large blends, rewarding the farmer for quality with a much higher premium. Santa Julia has entered top scoring coffees in the El Salvador Cup of Excellence competition, winning first place in 2005.
At City+ roast level, raw sugar sweetness is seemingly wrapped around roasted grain and nut tones, cocoa accents are subtle, but promise an increased intensity with darker roasting. My preferred roasts of Santa Julia were right in the middle, a smooth bean surface (no mottling), but still not too close to 2nd snaps. The sweetness in the aroma is like brown sugar, and plays well off a cashew nut smell and dried fruit hints. City+ roasts have a flavor characteristics that remind me of granola; oats and roasted almonds baked with honey and cinnamon, even a subtle dried raisin note. Full City roasts lay down heavier dark chocolate flavors leading into an interplay of burned sugar and hazelnut in the finish. We ran our FC roast through the espresso machine too, producing a mouth-pleasing, creamy shot, with flavors of macadamia nut wrapped in melted dark chocolate, vanilla almond milk, and a very slight citrus rind bite.