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Dose: 20g
Ratio: 1:17
Grind: Significantly finer than neutral
Brew Time: 3:30
TDS: 1.28%
Extraction: 19.4%
Sensory Description:
The Chili Bourbon stands out for it’s creamy texture and vibrant acidity, resulting in a cup that is bursting with malic and citric acidities and a soda-like sweetness. A well-dialed cup has a prominent note of orange soda, with malic fruit notes like green grape, green apple, and rhubarb, along with a sparkling sensation (phosphoric acidity), similar to strawberries. The body is medium-heavy with a creamy texture. It has a long and refreshing aftertaste like well-extracted black tea with clover honey.
Dial Notes:
The Chili Bourbon requires a fine grind size and long brew time to extract. This is likely due to the density of the bean and the light roast to express the variety and terroir. Poorly extracted brews result in an imbalance between the texture and the acidity.
Under-extracted brews of the Chili lean too far into acidity and do not balance the vibrant acidity with creamy texture. If you’re observing notes of underripe fruits with minimal texture, the coffee needs a finer grind size and more extraction.
Over-extracted brews sway the other way, resulting in muted acidity and an overpowering body. The various acidities present in the coffee are hidden by the addition of bitter solubles, resulting in a drying, muted sensation similar to that of cacao powder or oversteeped black tea. If you are observing these notes, the coffee needs a coarser grind size and less extraction.
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.
