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MATALAPA EDITION | The first lot in our 2018 Los Inmortales lineup comes from Finca Matalapa, which has been an Intelligentsia Direct Trade partner since 2003 and has been growing coffee since the 1880s. Plum | Nectarine | Butterscotch
  • SKU Los Inmortales El Salvador
  • Country El Salvador
  • Region within Country La Libertad
  • Elevation 1200 - 1300 m.a.s.l
  • Farm Finca Matalapa
  • Farmer / Producer Name Vickie Dalton Diaz
  • Buyer Andrew Atkinson
  • Cultivar Bourbon, Pacas
  • Harvest Time November 2017 - January 2018
  • In Season Yes
  • Direct Trade Yes
  • Single Origin Yes
  • USDA organic No
Direct Trade 1
Single Origin 1
In Season 1
Stone FruitTropicalButtery

Los Inmortales El Salvador

Los Inmortales embodies the tradition of the storied estates in El Salvador that have been producing quality coffee for over a century. The lots that make up Los Inmortales exemplify the unyielding commitment to quality on farms that have been passed down through generations and continue to grow the traditional Bourbon and Pacas varieties that made the grand coffee estates of El Salvador famous. With that, we reintroduce Finca Matalapa to the Los Inmortales stable of farms, as it embodies all of the hallmarks that define a Los Inmortales coffee.

It seems that every year, the arrival of coffees from Vickie Dalton Diaz’s Finca Matalapa triggers the start of spring, or maybe it’s the other way around. Either way, our annual release of the first lots from Finca Matalapa is inextricably linked in my mind with the breaking of the winter chill. The annual ritual is an amazing demonstration of how seasonality is expressed in our In-Season coffees. It’s no coincidence that the emergence of warm weather almost always lines up with Intelligentsia’s first roasts of coffee from Finca Matalapa.

If you have ever wondered what we mean when we talk about “seasonality,” look no further than our first release from the Northern Hemisphere. Due to its growing environment, coffees from Finca Matalapa are always among the first of the season to be harvested and shipped to us. The timing of harvest is dependent on how long it takes for the coffee trees to bear ripe fruit, which is a product of environmental variables including elevation, temperature, the timing and amount of rain and other factors. Some years, when the weather is especially warm and dry early in El Salvador’s dry season, harvest comes early. Other years, when the weather is cooler and wetter during that same time, harvest comes later. In the cooler years, these coffees arrive deeper into the winter months or in early spring, which means it hasn’t been our shelves for an unusually long time. This is one of the cooler years, which why we are releasing it in May. We believe it was well worth the wait.

When the weather stays cool like it did this year, coffee cherry takes longer to develop and ripen. This longer maturation time often gives coffee greater sweetness and complexity in the cup. And cool weather means parchment coffee takes longer to dry on the raised beds Finca Matalapa has built in recent years. This longer drying time means it is likely to stay sweet and complex for longer.

Not that this Finca Matalapa edition of Los Inmortales will last long.

In our commitment to seasonality, we work to keep our menu stocked with fresh In-Season coffees that are no more than nine months off harvest. But perennial fans of Finca Matalapa have become as accustomed to ringing in spring with its fresh-crop coffees as I have. And Finca Matalapa’s coffee, just like spring, took its time in showing up this year. Given the eager expectation of the release of our Finca Matalapa coffee, we don’t expect this coffee to be on the menu more than a matter of weeks.

Once it is gone, we won’t see Finca Matalapa again until the next season’s harvest is finished. And when that happens is all dependent on the climate.

Espresso

Espresso

All home and commercial espresso machines.

Turkish Grind

Turkish Grind

If you need a little bit coarser grind for your espresso machine or utilize this favorite preparation in eastern Europe.

Stovetop Espresso

Stovetop Espresso

Moka pots and stovetop espresso kettles need a very fine grind.

Cone Filter - Paper

Cone Filter - Paper

Most automatic and electric brewers utilize this grind setting.

Cone Filter - Gold

Cone Filter - Gold

Automatic brewers with reusable mesh filters, or a Kone manual brewing insert.

Universal

Universal

If you're buying for a friend, or are just not sure - this is a good grind for most drip brewers.

Technivorm

Technivorm

We found this excellent automatic brewer needed a bit coarser grind than other cone filter brewers.

Vacuum Brewer

Vacuum Brewer

For those with an electric or flame-heated vacuum brewer.

Flat Bottom - Paper

Flat Bottom - Paper

Any basket-style brewer, including automatic and Kalita wave manual brewing.

Flat Bottom - Gold

Flat Bottom - Gold

For automatic brewers with basket-style reusable filters.

French Press

Hario Dripper

Manual pourover cone brewing is a simple, no frills way of brewing.

Grind Type

French Press

A classic of immersion brewing. Select this grind for perfect classical preparation.

Chemex

Chemex

The iconic Chemex, this grind provides a perfectly paired offering for the special filters made for this brewer.

Percolator

Percolator

Our coarsest grind, this also provides a good pre-ground solution for cold brew at home.

Whole Bean

Whole Bean

For those with a grinder at home, we love freshly ground coffee! We prefer burr grinders for a more even brew.