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Dose: 20g
Ratio: 1:17
Grind: Slightly Finer than Neutral
Brew Time: 3:10
TDS: 1.32%
Extraction: 19.57%
Sensory Description:
The Savage gesha components of this blend add a layer of elegant floral notes, sweet citrus, and red berries to an already quite sweet and complex blend. You can expect a well-dialed cup to have an abundance of unique tasting notes—lemondrop candy, wild honey, ripe raspberry, jasmine, apricot, green grape, nectarine. The list could go on. What you’re getting is a bouquet of florals, citrus, and sweet fruits all with an undercurrent of milk chocolate from the Maravilla component. The texture of this coffee reminds me of adding honey to tea, a slightly silky yet not overpowering mouthfeel. The aftertaste, while subtle, reminds me of the chocolate oranges that come out around the holidays.
Dial Notes:
This coffee was relatively straightforward to dial in spite of its complex tasting notes. A standard 1:17 ratio and just slightly finer than neutral grind turned out great.
Under-extraction came across as too citrus-y and not juicy enough. This made it taste like lemongrass tea and under-ripe raspberries instead of the lemondrop candy of a better dialed cup. The body was a little thin, lacking the silky texture described above, and the finish was quite quick, leaving almost no aftertaste. For this scenario, I would recommend grinding just a touch finer for the next brew.
Over-extraction, on the other hand, definitely brought out more of the sweetness, but ended up incorporating a dry cocoa powder note. This cocoa note is something I’ve noticed as relatively common in over-extracted gesha coffee, and distracts from the more subtle and nuanced tasting notes like jasmine and nectarine. If that’s the case with your cup, I would try grinding a little 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.
