Lighter roasts have a sweet orange hint, with malty sweetness and almond. Darker roasts are much more dominated by semi-sweet chocolate, although some clean-fruited hints are detectable in the background. Great for espresso! City to Full City+ and beyond.
This coffee is from the farm adjacent to El Molino coffee mill. It's a big old school wet-process mill that has turned out great coffee forever. Besides using a traditional process and sun drying on the old brick patios (something peculiar to El Salvador coffee culture), the coffee trees themselves are the old Bourbon types. I have seen 80-year-old trunks on the farm at El Molino, still producing a heavy load of fruit. Bourbon (pronounced "bore-bone" and originating from the island of Bourbon, now called Reunion) is a classic cultivar that gives a compact and well-structured flavor profile. It's not a flashy cup; it's restrained and balanced. In El Salvador, older trees are called Bourbon and newer types (still Bourbon) are called Tekisic. There is really no difference between the two. In any case, the result of terroir, plant material, and processing is a very balanced coffee that is so versatile, great as brewed coffee or for use in espresso.
The fragrance from the dry coffee grounds is dominated by a hazelnut-almond nutty scent, with toffee sweetness. Light roasts have a touch of sweet grain scent, steamy porridge, and that comes through in the wet aromatics as well. This coffee can take a wide range of roasts. Lighter roasts (City to City+) have a sweet orange hint, with malty sweetness and almond suggestions. The body seems thin when the coffee is fresh, but develops quite a bit after several days of rest. Darker roasts in the Full City range or more are much more dominated by semi-sweet chocolate, although some clean-fruited hints are detectable in the background. I highly recommend this lot for espresso, SO Espresso if you can extend the roast, finish slowly, tone down some of the brightness a bit in the final extraction. We love it as an espresso blend base, rather than soft Brazil coffees. It gives a classic espresso bittersweet flavor, and performs so well in the roaster.