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Dose: 20g
Ratio: 1:17
Grind: Finer than Neutral
Brew Time: 3:05
TDS: 1.34%
Extraction: 19.9%
Sensory Description:
Finca El Calagual presents with an excellent balance of chocolate and fruit flavors. At the front end, you’ll notice notes of raspberry syrup and black cherry juice offering a slightly tangy yet deeply sweet fruitiness. That sweetness carries through alongside a single origin dark chocolate note. The fruit and chocolate combine with a creamy mouthfeel, resulting in a flavor profile similar to a raspberry chocolate truffle ice cream. The sweet, syrup-like flavor lingers on the palate, giving this coffee a very pleasant aftertaste.
Dial Notes:
Overall, El Calagual was a forgiving coffee to dial, offering a pretty wide range of extraction percentages that still tasted delicious.
Under-extraction on El Calagual favored more of the fruit characteristics, but also took on a slightly unripe quality. So you end up missing out on the dark chocolate tasting note, and the raspberry/cherry combination was as if the fruits weren’t fully ripe yet. The under-extracted cups didn’t present as particularly sour or thin, but lacked a bit of the layered complexity that this coffee offers.
Over-extracted cups of this coffee were a little muted, lacking the brightness of the fruit components. This left the coffee still tasting like chocolate, but not as exciting as fruity chocolate ice cream. If your cup turns out slightly dull, I would recommend grinding a little coarser for the next brew.
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.
