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Dose: 20 g
Ratio: 1:17
Grind: Finer than Neutral
Brew Time: 2:45
TDS: 1.39%
Extraction: 20.6%
Sensory Description:
A well-dialed cup of Kebun Galla is an excellent addition to our Orange Label offerings. The cup is a great expression of an Indonesian terroir, featuring prominent sweet baking spice notes of cloves and nutmeg. It has a pleasant and lively acidity, a little more so than Sadayana in comparison. You should detect mild fruit notes similar to white raisins and plums, with a brown-sugar-like sweetness. This coffee also boasts a very unique cedar note that stands out in our lineup.
Dial Notes:
This coffee extracts quite easily, achieving high extraction percentages with relatively quick brew times. It does taste better at the upper end of our extraction parameters, so I recommend grinding a little finer than typical, but you still might end up with a short brew. That’s okay, and you should use your palate to evaluate from there.
Under-extraction on Kebun Galla comes across too bright, without enough sweetness to round out the cup. It might taste like tart white grapes and be a little thin. If this is the case, just grind a little finer and try to get more extraction out of it. This will add to the sweetness and texture, making the coffee taste juicier.
Over-extraction muddled the acidity, leaving the coffee somewhat sweet but lacking the liveliness that it’s capable of. If you’re getting some plum and raisin, but the cup feels a little flat or dull (or in extreme over-extraction, drying) then you likely need to coarsen your grind. This will allow for a little less extraction, and a lively, sweet, and well-balanced cup.
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.
