El Salvador Matalapa-Fana SWP Decaf

This is a fairly straight forward cup, with a well rounded profile of unrefined sugar sweetness, flecks of fruited notes, and slight malic acidity. Flavors of peach skin and orange pekoe come out in both light and dark roasts, and acidity tends to sparkle 'brightest' at around the City+ roast range. This coffee definitely builds in body with roast, and darker, Full City/Full City+ roasts will make a great option for decaf espresso. City+ to Full City.
Out of stock
87.3
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process, then SWP Decaf
Drying Method Patio Sun-dried
Lot size 53bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Heirloom Varietals
Grade SHB EP and Gr 2
Appearance .4d/300gr, 16 - 18 Screen - some broken beans from decaf process
Roast Recommendations This coffee does great in the City+ to Full City range and beyond; dark roasts will make great espresso
Weight 1 LB
"Matalapa-Fana" sounds a little more like a Sam the Sham record than a coffee, but really it's referring to the two distinct farms that were used to create this decaf blend. From totally different sides of the world, Finca Matalapa and Shebel Fana Cooperative represent two very different organizational structures. Matalapa is an old Estate farm in El Salvador that's been around long before the days of "micro lots". Totally self sufficient, they have a fairly large 120 hectare farm and process their coffee from beginning to end onsite. The Shebele Fana Coop in Western Ethiopia is made up of hundreds of tiny lots (we're talking 1 hectare or less) from local farmer/coop members all delivering heirloom varietal coffees to a central processing station. These two coffees together make quite a blend. Really, there's quite a bit less Ethiopian component, but just enough to add nuance to an already balanced, sweet El Salvadorian cup. This is another of our custom decaf coffees we have processed by the folks at Swiss Water in Canada. Water processing is an effective but gentle method of removing caffeine, leaving much of the original profile intact. We've had great success using coffees we already know are great as non-decaf, and are happy to offer a decaf option to our decaf drinking customers that doesn't stray far from the original coffees.
There's enough sweetness and cleanliness in the profile of this new decaf blend, that aromatically and in the cup it comes close to fooling you of its caffeine content. The dry fragrance has a toffee nut smell to it that's like nut-brittle candy. Light roasts have a fruited aspect as well with a scent of red berry along with a slight herbaceous note. The wet grounds are very sweet with a smell of dried peach and apricot, and an earthy, grain syrup note. The break releases a bit of an oatmeal cookie scent with dark roasts showing a sweet, sorghum syrup note. This is a fairly straight forward cup, with a well rounded profile of unrefined sugar sweetness, flecks of fruited notes, and slight malic acidity. Flavors of peach skin and orange pekoe come out in both light and dark roasts, and acidity tends to sparkle 'brightest' at around the City+ roast range. This coffee definitely builds in body with roast, and darker, Full City/Full City+ roasts will make a great option for decaf espresso.