El Salvador La Esperanza Lote Zapote

City+ roasts have a dark chocolate bittering, sweet toffee, and cinnmon-spiced finish. Full City is much more bittersweet/chocolate roast tones, and a good starting point for espresso. City+ to Full City+. 

Out of stock
86
  • Process Method Wet Process
  • Cultivar Hybrids
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-Dried
Arrival date June 2018 Arrival
Lot size 13
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB EP
Appearance .6 d/300gr; 16-18 screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

La Esperanza borders El Boqueron National Park, a majestic natural forest that is home to a multitude of wildlife, and a main feature of San Salvador’s volcano crater. After the roya crisis, most farmers in the region let the original Bourbon and Pacas cultivars die off, replanting with rust-resistant varieties that unfortunately also produce an inferior cup. However, La Esperanza has kept most of its original tree populations, which farm managers have kept productive and healthy by implementing integrated farming practices. The farm is broken into several plots, most with intermixing of Arabigo (Typica) and Bourbon. La Esperanza benefits from being able to hire the same group of pickers each harvest, who know the farm well, and know which cherries are ripe enough to pick. The coffee is transported to a mill in San Miguel where each batch is processed individually under strict processing protocols to ensure the quality of the beans are maintained. La Esperanza is a fairly large farm, and altitude ranges from 1000 to 1350 meters above sea level. They have been isolating the coffee from different parts of the farm, harvesting by demarcated lots, and also separating by cultivar, in an effort to identify different quality levels. These 13 bags are from one of the higher elevation plots called "Zapote".

A sweet smell of buttery toffee stands out in City+ roasts, as does a nutty side. Sweetness is somewhat neutral when smelling the wet aroma, and is complimentary to the savory nut and grain characteristics that are somewhat typical for El Salvador. I was pleasantly surprised by the cocoa tones found in my light-ish roasts, City+ having a dark chocolate-bittering and sweet toffee flavor. Full City is much more bittersweet, and a good starting point for espresso. Both roasts cooled to a spiced finish, cinnamon powder offering contrast to the otherwise simple cup profile.