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Dose: 20g
Ratio: 1:17
Grind: Significantly finer than neutral
Brew Time: 3:30
TDS: 1.27%
Extraction: 19.2%
Sensory Description:
The Striped bourbon is similar to the Chili in that they are both bourbon, but presents with a more silky texture and layered florals. The fragrance and aroma of the striped bourbon stands out for its rich florals and deep fruit sweetness. In the cup, there are structured notes of orange marmalade, raspberry, and cherry. The texture is silky with a medium-heavy body. The aftertaste is long and pleasant with a toffee-like sweetness.
Dial Notes:
Similar to the Bourbon Aji, the Striped Bourbon required a fine grind size and longer brew time to extract properly.
Under-extracted brews of the Striped Bourbon were thin and tart. The primary flavor of underextracted brews were underripe raspberries with minimal sweetness. If you are noticing underripe fruit notes with minimal texture in the coffee, adjust your grind size finer.
Over-extracted brews of the Striped Bourbon dissipated on the palate quickly, leaving a drying sensation on top of the tongue. The primary flavor of over-extracted brews was bakers chocolate. If you are noticing drying chocolate notes and muted fruit, 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.
