El Salvador Dry Process Los Angeles Bourbon-Archived Review 2017

El Salvador Dry Process Los Angeles Bourbon-Archived Review 2017


THIS COFFEE HAS SOLD OUT. Intense fruit notes fill the cup in light and dark roasts (even 2nd snaps!), dried strawberry and papaya, fruit jam, raw sugar, and roasted almond and peanut aroma. Big body, and very long finish. City to Full City+.

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Additional Info

Cultivars Bourbon
Grade SHB EP
Processing Method Dry Processed
Appearance .8 d/300gr, 16 - 18 screen - we found a few partial quaker beans in the roasted coffee
Arrival Date June 2017 Arrival
Region El Paste, Santa Ana, Apaneca-Ilamatepec
Roast Recommendation So intense at any stop between City and Full City+ - fruit-forward even with 2nd snaps
Organic No
Farm Gate Yes
Recommended for Espresso No



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Finca Los Angeles is a 63 hectare farm located on the steep slopes of the El Paste mountain, not far from the town of Santa Ana. The rather sizable farm is operated by Doña Maria, who has worked with the help of a local agronomist to keep much of the original bourbon cultivar productive through a campaign of stumping and replanting, though the farm is intermixed with leaf rust resistant cultivars as well. Unlike the large, expansive size of Los Angeles itself, this particular lot is only 2 bags in size and all a separation of cherry harvested from only the bourbon trees. It's also a dry process lot, the whole cherries plucked from the trees and laid out whole on raised beds for 17 days to dry. The farm's elevation starts at 1450 meters above sea level, and climbs 100 meters more to the peak. The higher areas is where their focus of renovation and replanting has begun and we expect to see larger offerings of bourbon from Los Angeles in the near future. Since this is such a small lot, we're only offering in 1 lb bags.

Grinding the coffee, the cup overflows with fresh and dried fruit smells, as well an undercurrent of caramel-coated, nutty sweetness. It's a lot to take in, and the wet aroma really bowls you over. Strawberry rhubarb pie comes to mind after immersing the grounds in hot water. Sweet fruit smells are prominent in both City and City+ roasts, and berry tones were still more than present in a roast we took all the way to 2nd crack, albeit intermixed with pungent roast smells. The cup is intense, fruit notes unconcealed within a web of roasted nut and raw sugar characteristics that are more familiar for the region. The fruited notes at City-City+ roasts are of the dehydrated/dried type, flavors of dried strawberry and papaya come to mind, and roasted almond and peanut fill out the aroma. Berry tones carry immense weight in the cup and at a wide roast range, our Full City+ roast still pulling out glimpses of dark berry from intense bittersweetness. Body is also immense adding to a super long aftertaste, as well as effecting a pleasing tactile presence. A must try for fans of dry process coffee, as well as those interested in tasting the effects dry processing has on a coffee's flavor profile.