Süssmund's El Capitan takes its name from the Yosemite granite formation. The source describes a blend of 60% Brazilian Arabica, 15% Mexican Arabica and 25% Indian Robusta. The Brazil component is pulped natural from Ismael Andrade in Carmo do Paranaíba; the washed Mexican component is associated with Union Majomut, and the washed Indian coffee with Mass and Plantrich in Kerala.
The supplier's flavour description emphasises dark chocolate, restrained fruit sweetness and a creamy body. Those notes communicate the intended style rather than an independent tasting result. The stated preparation options are an espresso machine, fully automatic machine or moka pot, where a concentrated cup and milk compatibility may matter more than a light filter texture.
Check the current bag before relying on the historical percentages, since blends can change with available lots. The source suggests resting four to sixteen weeks after roasting; treat this as product-specific roaster advice. Keeping dose and beverage weight recorded will make your own adjustments more useful than trying to reproduce every advertised descriptor.
The conversation
A good question can make a better brew.