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Aldea La Chota
Dose: 21g
Ratio: 1:16
Grind: Finer than Neutral
Brew Time: 3:15
TDS: 1.45%
Extraction: 20.23%
Sensory Description:
When well dialed, Aldea La Chota is a sweet and crisp profile with clear notes of vanilla, wildflower honey, caramel, and green apple. The acidity is bright and malic, similar to that of a fresh kiwi or green apple. The texture is like honey with a medium-heavy body. The aftertaste is long and pleasant with notes of chocolate covered raisin and dark caramel.
Dial Notes:
Aldea La Chota dialed best at a slight up dose, using a 1:16 ratio of coffee to water, to enhance the texture, body, and sweetness. Well extracted brews should taste balanced from hot to cold across the coffee sensory attributes.
Under-extracted brews of Aldea La Chota tasted reasonably enjoyable while hot, however, once cooled, turned thin and sour. When dialing, allow the coffee to cool completely to assess the balance, if the profile is thin and sour, adjust the grind size finer.
Over-extracted brews of Aldea La Chota started bitter and remained bitter from hot to cold, similar to a dark baker’s chocolate with minimal sweetness. The coffee is very sweet when well-extracted, if you are noticing minimal sweetness or bitter chocolate notes, adjust the grind size coarser.
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.
