Light roasts have a correspondingly light body, which fits the high-toned, refreshing brightness. Convincing raw sugar sweetness, citrus rind and malted grain accent notes. City to City+.
|Region||La Libertad District|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||May 2019 Arrival|
|Bag size||69 KG|
|Appearance||.4 d/300gr, 15 Peaberry Screen|
|Roast Recommendations||City to Full City|
This is the peaberry outturn from Finca Matalapa, a lot separation of the tiny round beans that makes up an equally tiny part of their annual production. Once again, we were able to select a mere 4 bags of peaberries which barely comes out to 600 lbs. Matalapa is a classic estate coffee, long before there were mini-mills and micro-lots. It has a complete independent mill to service the farm, from the tree through wet-processing, patio drying, hulling and preparation, to loading the coffee in jute bags and packing the shipping container. The mill is filled with fantastic, classic coffee equipment painted in bold colors. And it's the passion of the owner, Vickie Ann Dalton de Diaz, and the love of archaic machinery on the part of her husband that keeps the mill running and the coffee tasting so wonderful! Finca Matalapa is in the Libertad area, not far from the capital of San Salvador, on a west-facing slop ranging from 1200 meters up to the ridge top at 1350 meters. It's not the highest farm around, but the coffee cups out so well. It's a 4th generation coffee estate totaling 120 hectares and was founded in the late 1800's by Fidelia Lima, great grandmother of the Vickie. She maintains 14 acres of virgin tropical forest and keeps her coffee plants shaded with over forty varieties of larger trees. The cup has the character I aspire to find in El Salvador Bourbon-type coffees, though because of the strong winds in the area they find the native Salvador Pacas varietal to fare better in this region. Pacas is a natural mutation of the Bourbon varietal.
This coffee is balanced with sweet accent notes atop a groundwork of bittering base tones. The dry fragrance has toffee-nut smells, along with a touch of raisin. The wet aroma is marked by a smell of praline nut and tea leaves at City roast, while more roast development builds a rich chocolate undercurrent. City and City+ roasts show both convincing raw sugar sweetness and vibrant acidity for El Salvador. The cool cup gives way to subtle malted grain and citrus rind notes. Light roasts have a correspondingly light body, which fits the high-toned, refreshing brightness. I prefer this roast level for brewed coffee; the finish is clear and refined. But if you prefer a more bittersweet cup with softer acidity, Full City roasting delivers. Overall this Peaberry lot is the brighter, livelier version of the Matalapa flat bean coffee, and excellent brewed in a vacuum pot, dripper or Technivorm.