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Dose: 20 g
Ratio: 1:17
Grind: Finer than Neutral
Brew Time: 2:55
TDS: 1.40%
Extraction: 20.8%
Sensory Description:
Hacienda La Papaya B7 is an exciting and lively cup of coffee when dialed in well. You can expect some red-fruit-like flavors similar to raspberries, watermelon, and red apples. This is accompanied by a citrusy lemon-zest acidity. An underlying high-quality dark chocolate flavor permeates the cup along with a juicy body and texture. Overall, this 120 hour anaerobic natural is fruity, chocolatey, and brighter than you would expect from a typical natural.
Dial Notes:
This coffee tasted best at higher TDS and Extraction percentages than we typically recommend. The long fermentation process also contributes to faster brew times, so even with a finer than neutral grind, you can expect mid-range brew times.
Under-extraction on this cup comes across as pretty sour with underripe fruit characteristics - think unripe lemon and watermelon rind instead of the more pleasant versions of those fruits. This is because the acids in the cup don’t have enough sweetness to balance them out. If this is the case, grind a little finer and you should detect more juiciness and texture.
Over-extraction presents as a dulling of the lively fruit characteristics, making them somewhat flat tasting, as the desirable acidity has been overpowered. The cup will also likely be muddled, meaning that it lacks clarity of tasting note due, in part, to a longer brew time. If your cup tastes this way, adjust your grinder slightly coarser, and give it another try.
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.
