Honey sweetness accented by dried cherry, pomegranate and cranberry notes, and tannic acidity and mouthfeel. Darker roasts show cocoa bittersweetness, and softer fruit characteristics. City to Full City.
|Region||Apaneca, Ahuachapán, Apaneca – Ilamatepec|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||69 KG|
|Cultivar Detail||Bourbon, Pacas, Sanpacho, Marsallesa|
|Appearance||.7 d per 300 gr; 16-18 screen|
|Roast Recommendations||City to Full City|
Finca El Naranjo is just outside the town of Apaneca, Ahuachapan and lies on the sloping mountainside of Cerro Ahuachapan. The altitude at the farm ranges from 1200 to 1350 meters above sea level and this lot is a blend of the different cultivars they are growing which include, Bourbon, Caturra, Pacas, Sanpacho and Marsallesa. The latter two are Sarchimor hybrid types - a cross of Villa Sarchi and Timor hybrid - bred for disease resistance. The coffee is harvested and then transported to be milled nearby at Beneficio San Miguel, where the cherry is first graded by ripeness (the coffee has to be 95% ripe cherry before it is depulped - everything else is reserved for lower grades). Beneficio San Miguel's honey processing technics are a little more involved than what we typically see. After depulping the coffee, leaving some of the fruit intact, they bag up the wet, sticky parchment into jute and let it sit overnight in order to start a sort of dry fermentation. Then the coffee is laid out on raised African drying beds for about a week before being finished on patios.
The dry fragrance shows raw sugar sweetness, with raisin and fig smells, and a bit of a winey hint. The wet aroma is more straight-forward with prominent caramelizing sugar sweetness, fruits merely hinted at in the steam. The cup is sweet and finishes clean, and fruited character is a focal point in both light and more developed roasts. City and City+ roasts have honey sweetness accented by dried cherry and a pomegranate/cranberry note that best describes flavor and the tannic mouthfeel. Darker roasts have some cocoa bittersweetness, and fruits are softer in this context but still present.