El Salvador Finca Malacara “A” Espresso

I was brewing Malcara Espresso this morning, wondering how I could describe it to you. What would be the easiest, simplest and most effective way? After making a “round” of milk-based drinks in the roastery and then the different variants of espresso, it occurred to me that Malacara is more like dark chocolate than any other coffee. Forget Brazils, they are different and diverse. I am in the process of writing something about coffee varietals and terroir, and this is almost the opposite of a red bourbon grown in Nyamasheke in Rwanda.

If you like milk in your coffee, then this might also be up your street. It’s not dark, but it works nicely in espresso.

Malacara is like a season in itself at James Gourmet. It’s a coffee we look forward to every year, and it’s very popular with trade customers.  We have experienced the highs and lows of the harvests, the shortfalls, and years like this one. This harvest is great in espresso.

With every coffee we receive, we know just how hard it is for producers to consistently deliver good harvests year after year, and the trials with working the land and the ever-present challenges of the environment.