I placed another order this morning from Intelligentsia. I used to only prefer coffees from Africa and the Pacific, but after trying their Peru last time (and loving it), I decided I would try one of their recommended American Coffees – Los Immortales™, from El Salvador.
LOS INMORTALES™, EL SALVADOR
Location: Santa Ana / La Libertad
Varietal: bourbon
Altitude: 1450-1700 meters asl
Soil: clay sandy loam, volcanic ashCharacteristics:
Acidity: round, supple, medium
Body: full
Flavor: semi-sweet chocolate, black cherry
Finish: sweet cocoa finish, clean and very smoothTasting Notes:
A study in elegance. The cup manages to be both bold and nuanced to equal degrees. There is abundant depth, and the detail is stunning—wonderfully articulated flavors of black cherry, raw maple syrup, semi-sweet chocolate with sweet cocoa notes underpinning the whole experience. The classic bourbon character really shines through in this immaculately prepared coffee.
Kenya – Kita-Oro Auction Lot
Altitude: 1500-2100 meters
Varietals: SL-28, SL-34
Soil type: red clay, sandy
Annual Production: 1.6 million bags
Harvest Time: October – January (main crop), June – August (secondary crop)Characteristics:
Aroma: Potent, sweet floral and lemon
Acidity: Very bright, sweet, slightly citric
Body: Full, clean, supple
Flavor: Intense, loads of floral and black currant notes, citron, very sweet and tremendously articulateTasting Notes:
This is one of those coffees that can leave one speechless with wonder. It all begins with the aroma, intense and enticing. A gorgeous combination of floral and citrus scents provide a preview of what will be found in the cup. As the cup cools, a classic black currant flavor emerges and resonates all the way through the finish. The sweetness is abundant and omnipresent, greeting one at first sip and trailing off serenely several seconds after swallowing. It all ends with a shadow of sweet currant lingering a few moments before disappearing cleanly and leaving a silly grin of pleasure.
