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Dose: 21g
Ratio: 1:16
Grind: Slightly finer than neutral
Brew Time: 2:57
TDS: 1.4%
Extraction: 19.73%
Sensory Description:
This coffee is rich and deeply complex, showcasing dark fruit notes like plum and raisin—especially at a 1:16 ratio, which really brings out these characteristics. When well-dialed, the cup becomes clean and layered, revealing delicate high notes reminiscent of lemon yogurt. The classic Indonesian terroir also comes through with underlying cedar and spice. Expect a creamy mouthfeel and a long, pleasant aftertaste with a dark chocolate finish.
Dialing Notes:
This coffee leans funky—similar to Pangelangan and Frinsa if you had those last year. Let clarity and sweetness be your guides while dialing; they’re key to unlocking this coffee’s complexity.
Under-extraction results in a thin, tea-like cup—think unsweetened cinnamon tea—with little to no fruit character and a lack of texture.
Over-extraction mutes the coffee’s syrupy, lingering finish and replaces it with a drying, woody aftertaste.
Although it's anaerobically processed, I found Indragiri to not brew like most anaerobics—it drains slower. My brews typically finished around 3:00, whereas generally I see anaerobics finish much faster. With a coffee this complex, a dial with clarity and sweetness best showcases what it has to offer.
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.
