|Roaster Location:||San Dimas, California|
|Coffee Origin:||Usulutan Department, El Salvador.|
|Review Date:||July 2009|
Blind Assessment: For Ken (90) and co-cupper Andy Newbom (88) "A classic and lovely El Salvador Bourbon with an intriguing twist at the end" (Andy). Pre-twist, Ken's more general descriptions emphasize dry raisiny fruit, nut, and flowers, whereas Andy's descriptors are more specific, not to mention more extravagant: "sweet dried nectarines and hibiscus" in the aroma, "flavors of stone fruits with apricot leading, hints of yellow pear and apple, a touch of soft lemonosity" in the cup, "honey ... chocolate ... peach" in the finish. As the cup cooled the twist at the end emerged. The hints of nut that Ken cited blossomed into a very explicit, dominating nut character with notes that Andy identified as "cashew and almond."
Notes: From the same trees as the 2006 El Salvador Cup of Excellence winner, this lot is made up entirely of the heirloom Bourbon variety. This coffee is Rainforest Alliance certified, meaning it was produced following sustainable ecological and socio-economic criteria developed by the Sustainable Agricultural Network, a coalition of independent, environment-focused non-governmental organizations. Coffee Klatch is an award-winning small-batch roasting company in the Los Angeles area whose resident barista and trainer, Heather Perry, won both the 2003 and 2007 United States Barista Championships brewing a Coffee Klatch espresso blend. Visit www.klatchroasting.com or call 877-455-2824 for more information.
Who Should Drink It: A very light roast style develops the nut character of this classic El Salvador Bourbon. Moderate acidity, crisp fruit, and hint of flowers makes it an excellent candidate for those who take their breakfast cup black but who avoid aggressive acidity.
This review originally appeared in the July, 2009 tasting report: Botany and the Cup: The Bourbon Conundrum