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Dose: 21g
Ratio: 1:16
Grind: Slightly finer than neutral
Brew Time: 3:20
TDS: 1.45%
Extraction: 20.3%
Sensory Description:
Aguacatones is an excellent orange label coffee that has a clean sugar browning forward profile balanced by crisp acidity. When optimally extracted, the most defining characteristic is the creamy texture. This creamy texture in combination with the gentle citric acidity and note of vanilla gives the clear flavor of orange creamsicle. While warm, the cup is predominantly chocolate with notes of chocolate fudge and caramel. As it cools the gentle fruit notes of orange and dried dates surface along with chocolate and vanilla notes like oreos and vanilla ice cream. The acidity is crisp and balanced by the sweetness, with a long, pleasant aftertaste.
Dial Notes:
Texture is the most useful characteristic to assess a brew of Aguacatones. To emphasize the texture, we chose to up dose the coffee to 21 grams : 340grams of water. To balance the extraction of the additional coffee, this coffee tasted best at a grind size finer than neutral (meaning finer than where we typically grind for pour overs).
Under-extracted brews of Aguacatones were thin and lacking sweetness, resulting in a sour orange note rather than a rich and textured orange-creamsicle. Adjusting the grind finer deepened the sweetness and left the cup balanced from hot to cold.
Over-extracted brews of Aguacatones shifted the chocolate notes from milk chocolate and fudge toward dark chocolate that dissipated quickly on the palate. The rich and creamy texture became dull and astringent when over extracted. Adjusting the grind size coarser returned the creamy profile and gentle critic acidity, balancing the cup.
Well-dialed cups of Calagual are dynamic in experience, a lovely combination of process and terroir. Grown in Santa Rosa, Guatemala, this anaerobic natural pache opens with a soft and bright apricot and raspberry yoghurt, reflecting its process, and finishes with a vanilla and cashew-like sweetness and texture. There is clarity to the flavor profile, while carrying a velvety texture and slightly thicker mouthfeel.
A well-dialed La Maravilla La Cumbre is a great example of what we look for in our Orange label series. It’s remarkably chocolatey, with the creamy sweetness and richness of a good cup of hot chocolate. Perceived acidity is relatively low, and the cup leans on flavors of vanilla, caramel, and dried dates. Milk chocolate lingers on the palate, giving the coffee a long, pleasant finish. Sweet and full-bodied, it works as an everyday coffee on either pour over or espresso.
For a natural processed coffee, well-dialed cups of San Joaquin are quite chocolatey. And much like our other El Salvador offerings, this coffee is very sweet and has a nice creamy texture. You can expect a lot of candy bar flavors like milk chocolate, caramel, and vanilla. There’s also an underlying red fruit characteristic that adds complexity to the cup. Pay special attention to subtle notes of cherry and red apple when dialing. On the finish, you’ll find some cola, maple syrup, and pecan-like notes.
