Malacara is like a season in itself at James Gourmet. It’s a coffee we look forward to every year and is more than just another delivery of coffee, however good it may be. We have experienced the highs and lows of the harvests, the shortfalls, and years like this one. Good, if not great news, this is a top year.
Finca Malacara is an important coffee for us at James Gourmet. Apart from being a connection between people (which is a long and complicated story spanning nearly 40 years), it is also an exceptional coffee in the good years. We are offering this up as a filter to start with, as it is so very good.
Farm; Malacara A
Country El Salvador
Owners: Epe Guillermo and María de Los Angeles Alvarez Prunera ( Forth generation of the Alvarez family to run Malacara)
Region Apeneca Ilamatepec Mountain range
Varietal: Red Bourbon (90%) and Typica.
Roast: Light to medium Filter. Works well (forgiving) in most water.
Aromatics; Chocolatey| Body medium-creamy| Acidity: Bold-Cooked Plums|
When Malacara is hot, it is a whole range of sugars. Think toffee, brown sugar, sugar cane. As it starts to cool the sweetness becomes like black grapes, followed on by a tartness comparable to cooked plums. The better your water is the more of the acidity you get. With harder water, this tends to be more cocoa-esque and the fruit is less prevalent.
Brewer’s tip: 60g per litre and up.
Malacara was founded in the late 1880’s when the first coffee was planted there. Over time, the farm became the family’s home, and then it was separated and split between siblings. Today Malacara A has a great reputation across the coffee world.