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Barrel Series – San Pedro
Dose: 20g
Ratio: 1:16
Grind: Significantly Finer than Neutral
Brew Time: 3:05
TDS: 1.32
Extraction: 19.6%
Sensory Description:
For this special Father’s Day release in collaboration with Laws Whiskey, green (not yet roasted) coffee from San Pedro is aged for five weeks on staves from Al Laws’ Four Grain Bourbon. The result is a combined flavor profile with prominent notes of charred oak, chocolate liquor, citrus peel, vanilla bean, and blackberry. The aftertaste is long lasting vanilla and caramel. The intense acidity of San Pedro is lowered through the stave aging process, shifting from citric toward tartaric, and is balanced by a coating, creamy mouthfeel with a medium-heavy body.
Dial Notes:
While still being San Pedro as the base, the infusion with staves and unique roast profile for this coffee requires a grinder size finer than San Pedro to properly extract. Adjust your grind size finer than your typical pour over grind to hit optimal extraction.
Under-extracted brews were thin and tart, while still maintaining the leading whiskey notes. If you’re detecting notes similar to underripe green apple and artificial vanilla flavoring adjust the grind size finer to balance the profile.
Over-extracted brews were woody and drying, while still maintaining the leading whiskey notes. If you’re detecting notes of drying wood or burnt caramel that dissipate quickly on your pallet adjust your grind size coarser to increase the brightness and balance the profile.
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.
