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Dose: 20g
Ratio: 1:17
Grind: Significantly Finer than Neutral
Brew Time: 2:50
TDS: 1.35%
Extraction: 20.0%
Sensory Description:
Being a blend of two of our most popular naturally processed coffees, a well-dialed brew of Butterfly Effect is a nice combination of sweetness and mouthfeel. You can expect a lively cup reminiscent of fresh cherries and strawberries. This pleasant brightness pairs well with the very sweet characteristic of this coffee. The sweetness tastes a lot of brown sugar, caramel, and milk chocolate. This coffee is also quite heavy-bodied, reminding me of syrup and juice. A lingering aftertaste of cocoa rounds out the overall sweet experience of this blend.
Dial Notes:
This coffee needs a pretty fine grind setting compared to many of our other coffees. This finer grind allows for more extraction, resulting in a higher sweetness and mouthfeel.
Under-extraction on this coffee was still pretty sweet, but lacked a lot of complexity and texture. It definitely had some red berry characteristics, but was missing the rich brown sugar and milk chocolate sweetness of better dialed brews. The key indication of under-extraction for me was the body. It was somewhat thin and lacked the syrupy sensation of higher extraction cups.
Over-extracted cups lacked some of the lively cherry and strawberry brightness of better dialed brews. Once again, the cup was very sweet but not as complex. It had plenty of body, but without the fresh fruit component, it didn’t remind me of juice. There was also a little bit of a rice crispy-like note on the aftertaste. The lack of fruitiness and slightly toasted aftertaste were my indicators of over-extraction.
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.
