Photo courtesy Victrola Coffee.
Wet Mill: Beneficio el Paraiso
Region: La Libertad
Elevation: 1200-1350m
Process: Washed
Varietals: Bourbon/Pacas
Producer: Vickie Ann Dalton de Diaz
Tasting Notes
Fragrance/Aroma: Cinnamon, Hazelnut, Cereal Grains
Flavor: Hazelnut, chocolate, hints of citrus
Body: Meduim
Finish: Cocoa
Acidity: Mellow
Victrola’s El Salvador Finca Matalapa is a classic estate coffee. It has a complete independent mill to service the farm; from the tree to washed processing, patio drying, hulling and preparation, and finally to packaging the coffee. All procedures are completed onsite.
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 1350 meters. The 120 Hectare estate was founded in the late 1800s by producer Vickie Ann Dalton de Diaz’s great grandmother, Fidelia Lima. Today, Vickie maintains 14 acres of virgin tropical forest and keeps her coffee plants shaded with over forty varieties of larger trees.
The term ‘Matalapitas’ refers to the small bean size of the lot. Despite its petite size, this coffee brews a pleasing and mellow cup, the sort you want to enjoy every morning. The dry fragrance has a sweetness carrying nuts, cinnamon, ginger, allspice and a very slight citrus. You’ll find caramel and hazelnut in the wet aroma and the cup itself is nutty, mellowing into flavors of cereal grains and cocoa with a slight green pepper in the background.
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