El Salvador Majahual -Tablon Tempisque

The cup is balanced with syrupy body, chocolate notes, almond roast tones, red apple sweetness and cocoa-dusted nut tones in the finish. Balanced as drip or press coffee, intense and wonderful as espresso. City+ to Full City+.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Sep 14 2011
Lot size 115bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB/EP
Appearance .2 d/300gr, 17-18 screen
Roast Recommendations City+ roast level through Full City + works well. This can hold up to darker roasts too.
Weight 1 LB
Recommended for Espresso Yes
El Majahual is part of a larger farm that was divided some years back. Majahual averages 1500 meters although much of the farm is higher up. This year we decided to offer lots from those specific plots on the farm that are at the upper altitudes, that are basically 1600 meters and up. These are called "tablones" which literally means plank or board. I found that this tablon called Tempisque was distinct in the cup, so we chose to separate it as a special lot. In other ways, the farm is impressive. I visited last year, and again in 2011, and was amazed by the 50 to 80 year old Bourbon trees. There is a minority percentage of Pacas at El Majahual, which is a local type of Bourbon as well. The trees at the farm seemed so healthy, with great coffee production on branches from top to bottom, despite their age. It proves that long-term, traditional farming techniques can result in good production volumes and cup quality too, rather than new techniques that exhaust small hybrid plants that must then be replaced every 10 years.
From the ground coffee, the fragrance ranges from malted milk to praline and cocoa. The wet aroma has caramel and butter scents emerge, slight red apple notes and mulling spice. It's a very rounded and balanced aromatic image this cup paints, which suggests the old Bourbon cultivar that comprises most of this coffee. The cup taste stays true to the aromatics; rounded and balanced, with a thick and syrupy body, Cocoa chocolate notes combine well with almond roast tones to give a confection-like character. There's a very mild red apple sweetness lurking behind the roast notes, and fading to cocoa-dusted nut tones in the finish. While balanced as drip or press coffee, Tablon Tempisque is really intense and wonderful as espresso. I made SO espresso shots from City+ to FC+ roasts and found it performed well all along the spectrum. Classic espresso flavors of chocolate bittersweets have a nice bright note, gingerbread spice flavors, and a long finish.