El Salvador Finca Malacara
2008 Cup of Excellence #5
Roberto Dumont Alvarez (Chantuc, S.A. de C.V.)
Malacara Lote “B”

The first sniff of these beans say “nuts and toffee.”  Once brewed, there is a floral, sweet, tropical fruit aroma that continues into the cup.  The complexity of flavors flawlessly moves from one note to another, with the most prominent being strawberry.  This progresses to an orange citrusy acidity combined with pineapple and passion fruit.  There is a brightness that is present throughout which is nicely balanced with a creamy mouthfeel.  Most striking is the flavor transformation from hot to cold.  The cup cools into rounder tones including caramel and milk chocolate. Very distinct toffee/caramelized sugar finish. This is an exceptional coffee.

Top Jury Descriptions: citrus aroma (9), very clean and sweet (15), floral (12), tropical fruit (11), strawberry (10), sugar cane (7), peach (7), berry (7), chocolate (6), caramel (5), creamy (10), delicate (8), complex (12)
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Overview from Cup of Excellence
The history of this farm goes back to the beginning of last century with the Álvarez Prunera family’s great-grandfather.  On its 49 hectares today, the average age of coffee trees is 40 years, with densities of 3,500 trees per hectare and yielding some 25 quintals per hectare.

For third year in a row Malacara “B” achieved an award in the COE event. In the COE event in 2006 it placed 13th, in 2007 it ranked 20th and now in 2008 it has jumped to 5th place. With these awards won in a row, Malacara “B” shows the high quality of coffee that the estate produces.

The Alvarez family association, Chantuc S.A., helps support a school and a health center within the farm that was originally donated by the first Malacara’s owners. This farm is planted with 95% Bourbon and 5% Pacas on a sandy-loam soil.  Harvesting usually takes place between January and March, while flowering goes from April through May. The shade canopy is mainly made up of Ingas and mountain trees such as cedar, walnut, gravileo and avocado, among others.

There are two stories regarding the origin of the name of this farm: one says that “Malacara” was named after one local chief who lived in the area and who was known as the “Cacique Malacara”. The other talks about the relation between the farm appearance when Rafael Álvarez (grandfather of Francisco Arturo) bought it, and the face expression that his friends made when they saw the farm for the first time. The story told that it was so chaotic that everyone gave no hope on the farm and everybody made an “ugly face” or “Mala-Cara” because they imagined how difficult would be to establish a coffee farm there.

The smells from the grind to the cup are perfumy-florals that evoke dandelions, a brown sugar sweetness, cocoa-chocolate and a mix of spices: savory and sweet, including a “red-hots” candy artificial cinnamon tone.  The taste is high and bright, with a dominant citrus acidity similar to a tart plum.  Although the scale is definitely tipped toward the bright, this coffee is actually quite balanced between acidic and silky, although it happens in sequence rather than simultaneously.  The combination dusty cocoa and silky chocolate flavors follow quickly as the cup moves into a subtle, long finish.  This is an exceptionally smooth cup.

On grinding and brewing, the aromatics are floral and of baking spices.  In the cup, this is a big coffee with a lot of flavor.  The complex, winey acidity is perfectly balanced with exceptional structure and body.  The thick and creamy mouthfeel carries the berry/fruit acidity straight through the cup.  And as it cools, subtle hints of tart raspberries or pomegranate are drawn out. This is a supremely elegant and sophisticated combination of flavors with a nice dark tone running through the middle. The finish is like a slow trip down a long, winding road.  Fabulous.

“The Cup of Excellence is a strict competition that selects the very best coffee produced in that country for that particular year . These winning coffees are chosen by a select group of national and international cuppers and are cupped at least five different times during the competition process. The final winners are awarded the prestigious Cup of Excellence® and sold to the highest bidder during an internet auction.”

This is a wonderful example of a balanced, elegant cup of coffee.  The smells are familiar: coffee, flower-perfumy, citrus, with a touch of caramelized brown sugar.  The initial tastes are bright and crisp, like the first apples of Fall.  The dry mouthfeel doesn’t come across as acidic, but more high and bright, and it finishes slightly metallic. There are hints of dry nuttiness –a blend of almonds and cocoa powder with a slight malty-coffee-caramel thread. A new range of flavors emerges once it cools: complex layers of unusual fruit and spices.

The Santa Lucia Estate in Costa Rica took 16th place in the 2008 Cup of Excellence judging.  Farmers Ricardo Perez Barrantes and Rodriguez Villalobos have more than 30 years of coffee farming experience.

The quintessential Central American chocolate/citrus combination is present in this cup but with a very well rounded, buttery mouth feel and balance that puts this at the top of the region.  Soft, silky-smooth cocoa and chocolate flavors mingle in perfect harmony with lime peel acidity. The finish moves away from the citrus and into a smoky, dark chocolate underworld.

The Matalapa Estate is 4th generation-owned, by Vickie Ann Dalton de Diaz.  The 2008 El Salvador Matalapa Estate was judged and took #10 in the Cup of Excellence.