El Salvador San Luis -El Cujal

Toffee-nut cup character, caramel and almond, subtle bittering cocoa tones. Apple and pear accents, big body, and integrated acidity, and a long finish of nougat and cocoa. City+ to Full City+. Good for espresso.
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 Aug 1 2016
Lot size 6bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Pacas
Grade SHB EP
Appearance .4 d/300gr, 16 - 18 screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Recommended for Espresso Yes
This is a lot separation of "El Cujal", one of 9 small plots situated within Finca San Luis. Luis Duarte has worked this farm for over 50 years, and though still a large part of management, the operation is primarily managed by his son of the same name. He's kept the farm planted in primarily Bourbon, despite the susceptibility to leaf rust. Many farmers are replanting with disease resistant varietals, but Luis Duarte has chosen to continue with Bourbon in response to the correlation to higher cup quality in comparison to Catimors, managing to prevent leaf rust outbreaks with good farm practices (proper space between plants, regular pruning, cleaning beneath the trees, directive spraying, etc). The farm is less than 9 hectares in total, and sits in the mountain region called Apaneca-Ilamatepec. This lot is the result of a new coffee project in the region by one of the local mills, their goal being to identify the top qualities from farmers they already buy coffee from. These coffees are then kept separate throughout the milling process, and sold as an individual microlots as opposed to being lost to large blends.
The dry fragrance has a smell of baked goods with raw sugar, a bit like molasses cookies. City+ and Full City roasts have more than their fair share of sweet and savory tones, chocolate covered raisins, walnuts, and snickerdoodle cookies. Pouring the hot water lifts a brown sugar and heavy cream smell, aspects of pumpkin pie (graham, sweet filling, cinnamon, etc), and warm cashews. This coffee shows well at a wide range of roasts, flavors spanning the range of candied nut, and sweet breads at light levels, to dark chocolate brownie with walnuts and currants in the Full City roast range. We preferred our City+/Full City roasts, where subtle dark fruit notes are found, and sweetness is trumped up, providing a nice counter to brooding dark chocolate tones in the finish. This is a mild acid cup, with big body, which makes for a great espresso option as single origin, or a blend base.