El Salvador Matalapa Tablon Calagual

A green tea note accents layered caramel sweetness and nutty roast tones, bigger chocolate bittersweetness with roast development, and a twist of orange rind in the finish. City+ to Full City+. Classic toned SO espresso.

In stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region La Libertad District
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date March 2018
Lot size 47
Bag size 69
Packaging GrainPro liner
Farm Gate Yes
Grade SHB EP
Appearance .4 d/300gr, 16-18 screen
Roast Recommendations City+ to Full City+
Type Farm Gate

Finca 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, 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 mechanical love of the archaic on the part of her Francisco Diaz 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 slope ranging from 1200 meters up to the ridge top at 1350 meters. It's a 4th generation coffee estate totaling 120 hectrares 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. While most of our El Salvadors are Bourbon coffees (or Tekisic a local Bourbon type), 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 is from a particular part of the farm called Tablon Calagual.

This Matalapa lot is an approachable cup, balanced core coffee flavors, and infinitely drinkable. The dry fragrance from the ground coffee has hazelnuts and honey granola scents, while the wet aromatics give a more volatile aromatic emphasis to the dry fragrance, praline, almonds and a hint of dried fruit. The cup flavors add to this a unique green tea accent at City+ roast, with the cup dominated by layered caramel and nutty roast tones, and a twist of orange rind in the finish. Body is moderate at this level, and at Full City seems much more dense and opaque, as do the accompanying bittersweet cocoa roast tones. It has mild acidity, and at City+ finds balance between brightness, flavor and body. Finca Matalapa makes for a classic-toned SO espresso at Full City roast, heavy cocoa roast flavor is accented by an orange zest note, and followed by creamy macadamia nut in the aftertaste.