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Dose: 20g
Ratio: 1:17
Grind: Slightly coarser than neutral
Brew Time: 3:15
TDS: 1.3%
Extraction: 19.7%
Sensory Description:
The Hacienda La Papaya Typica is a fruit-forward, juicy coffee. When dialed in well, the aroma is intense, reminiscent of fresh orange juice and dark fruits. The signature characteristic of this coffee is its bright acidity paired with a juicy body, resulting in a vibrant, sweet cup with notes of orange, grape juice, blueberry yogurt, and a deep aftertaste similar to cacao and plum. This is a bright and sweet cup that should be dialed in to highlight those characteristics.
Dial Notes:
The best way to approach dialing this coffee is to focus on the attributes of acidity, sweetness, and body. Use the juicy texture as your guide and adjust grind to hit a perceived acidity that is balanced by the texture and sweetness.
Under-extracting this coffee creates an imbalance between the bright acidity and the juicy body, reducing texture and sweetness while amplifying acidity. The result is a cup that is overly bright and disappointingly thin.
Over-extracting this coffee, especially in extreme cases, diminishes the perceived brightness, leading to a short and drying tasting experience. While the juicy texture may still be present, the fruit profile is less vibrant, and the sweet, lingering aftertaste found in a well-dialed cup is almost entirely absent.
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.
