Tablon La Cima
|Brooklyn, New York
|Santa Ana region, El Salvador
Crisply sweet, cocoa-toned. Cocoa powder, lime zest, almond butter, freesia-like flowers, oak in aroma and cup. Sweetly tart structure with pert acidity; satiny-smooth mouthfeel. The quiet finish centers around cocoa and almond.
Produced by Café Pacas at Finca La Esperanza entirely of the Red Bourbon variety of Arabica and processed by the honey method (sometimes referred to as “semi-washed”), which means that the outer skin of the coffee fruit is removed as it is in the wet or “washed” process, but at least some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin.An integral part of New York’s coffee renaissance, Brooklyn-based Café Grumpy opened its first café in 2005 and has since expanded to 10 locations in New York, including a roasting facility, and one in Miami. Visit www.cafegrumpy.com or call 718-383-0748 for more information.
A friendly, accessible cocoa- and nut-toned El Salvador cup.
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