[We maintained a separate “Roastmaster’s Blog” for the past year, but from now on we are combining the two and will post comments on our most recent Roasted Coffee Pairings in this space] For our most recent roasted coffee pairing, we are comparing two El SalvadorEl Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture... ...more coffees: the San Gabriel BourbonA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon,... ...more and the Siberia EstateA "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does... ...more PacamaraAs the name implies, Pacamara is a large bean cultivar, a cross between Pacas and Maragogype with unique flavor properties. This variant originated in El Salvador in 1958,... ...more. Both are from the same area of El Salvador – the Santa Ana departmentA Department is the term used in some Latin American countries for a State or County. For example, Huila Department is the state in the South of Colombia. ...more (or state) – though not the same farm. The Bourbon is a classic cup, balanced and rounded, with good bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more and sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... ...more. Bourbon can take a range of roasts, but to accentuate the comparison with the Pacamara we are keeping it light, to a City + roast, that allows the brightnessA euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee.... ...more of the bourbon to come through. The Pacamara has a wonderfully complexThe co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" ...more profile with hints of appleAn acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another... ...more skin fading to a sugary sweet finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... ...more. This pairing highlights just how different two coffees can be due to varietal, both are very sweet but the Bourbon displays a more traditional side, while the Pacamara is a bit more varied. Both are excellent and we hope you enjoy them! Final roast temperature of 422 degrees, total roast time 15 minutes.
