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Dose: 20g
Ratio: 1:17
Grind: Slightly Coarser than Neutral
Brew Time: 3:40
TDS: 1.32
Extraction: 19.7%
Sensory Description:
The Hacienda La Papaya (HLP) Washed Typica balances a fruit and chocolate profile, leading with rich, sugar browning notes followed by delicate fruit notes. When well extracted, the flavor profile has notes of golden raisin, dried date, dark chocolate, white peach, and lemon bars. The aftertaste is long, coating, and sweet similar to the aftertaste of eating a sweet dessert. The aftertaste in particular reminded me of cola: syrupy and sweet. The texture is silky and the body is medium-heavy and contributed to the overall sweet profile of this coffee.
Dial Notes:
While dialing, I found the HLP Typica to be slow draining, requiring a brew time outside of our typical parameters to achieve proper extraction and a balanced. This is most likely due to the density of the seed itself, having been grown at higher elevations. While dialing, don’t be afraid to have brew times longer than our typical 3:30 maximum brew time. I found well extracted brews closer to 3:40 or 3:50. Use the balance of sweetness and acidity to assess extraction and adjust grind size to find balance between the two.
Under-extracted brews of HLP were tart and lost the rich chocolate notes found in higher extraction brews. The lemon-bar note shifted from sweet dessert into fresh lemon and the texture became thin. If you are observing these notes, adjust your grind size finer.
Over-extracted brews of HLP were drying and bitter, losing the delicate, bright fruit notes (like white peach). The dark chocolate note became heavy and the profile was muddled with a short aftertaste. If you are encountering drying notes in the coffee, adjust your grind size 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.
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