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Dose: 20 g
Ratio: 1:17
Grind: Finer than Neutral
Brew Time: 2:55
TDS: 1.30
Extraction: 19.4%
Sensory Description:
When well dialed, Halcyon presents as a dried fruit and milk chocolate forward blend balancing gentle acidity with deep sweetness. The Latin America components bring rich, sugar browning notes providing the comforting base of this coffee, while the East African components brighten the coffee and offer acidity to balance the sweetness. The texture is creamy, similar to milk chocolate, with a medium-heavy body and long, pleasant aftertaste.
Dial Notes:
Halcyon is an easy coffee to dial and tastes excellent at a range of parameters. Optimal extraction should be deeply sweet with a long and pleasant aftertaste with gentle notes of dried fruit.
Under-extracted brews will present as sour and thin, like underripe fruit, lacking in the rich sugar-browning sweetness found in higher extraction percentages. If your brew is thin and sharp on the tongue, adjust the grind size finer.
Over-extracted brews will present as bitter and dull, similar to over-steeped black tea. Over-extraction masks the dried fruit notes and the coffee will have very little perceptible brightness, resulting in a flat, bitter dark chocolate profile. If your brew is bitter and dull, adjust the grind size coarser to balance the profile.
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.
