||El Salvador Monserrat Washed Bourbon 2013
||Municipio Juayua, Departmento Sonsonate
This coffee is in its second year with us, and this year I was lucky enough to visit the farm, along with the farm manager and agronomist.
Owned by Maria de los Angeles Arevalo de Oporto, this amazing new farm is located in Canton Los Naranjos, which is in the Municipio Juayua, and the Departmento Sonsonate. It's a 100% Bourbon farm and it's grown at an altitude of 1450 meters above sea level. The coffee's grown using a mixture of shade, with the majority coming from Cipres pine tress.
Maria doesn't live on the farm, in fact she lives in the US, and relies on the agronomist Mauricio Ortiz from the mill to manage and look after the farm. But there are plans afoot with rebuilding the farm house and for Maria to become more involved. In the mean time there has been lots of replanting and organising going on on the farm, and I think there has been a step up in quality because of this: it's a coffee that's getting better and better
In the cup expect a lovely nutty flavour mixed with a milk chocolate base. It's a simple cup which works very well in both brewed and espresso. The tiniest acidity, which is controlled, and has the loveliest smooth aftertaste.
Owner: Maria de los Angeles Arevalo de Oporto
Location: Canton Los Naranjos,Municipio Juayua,Departmento Sonsonate
Altitude: 1450 m.s.n.m.
Area: 50 Mzs.
Soil: Franco Arenoso
Variety: 100% Bourbon
Shade: Ingas sp. y Cipres
Chocolate, sweet, nuts, controlled acidity
Clean Cup: (1-8) :7
Sweetness: (1-8) :8
Acidity: (1-8) :6
Mouthfeel: (1-8) :7
Flavour: (1-8) :7
Aftertaste: (1-8) :6
Balance: (1-8) :7
Overall: (1-8) :7
Total:(max 100) :91
This one is a medium roast, no more. Into the first pops of second if you must, but no more.
"Quick Look" Guide:
Chocolate, sweet, nuts, controlled acidity.
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