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Dose: 20g
Ratio: 1:17
Grind: Finer than Neutral
Brew Time: 3:05
TDS: 1.35%
Extraction: 20.1%
Sensory Description:
This year’s Kerinci Barokah is once again vibrant and dynamic. As expected from its terroir, it carries deep notes of dark chocolate, spice, and cedar, complemented by bright, fruity accents of ripe apricot and cranberry. When brewed well, the coffee balances its lively acidity with a rich sweetness reminiscent of palm sugar, resulting in a medium-heavy body and a juicy, satisfying mouthfeel.
Dial Notes:
Kerinci was relatively easy to dial in—likely due to its familiarity. Under-extracted brews produced a sharp, tingling sensation on the tongue, similar to biting into underripe stone fruit like apricot or peach. Over-extraction, on the other hand, dulled the coffee’s bright fruit notes and brought out a flat, woody characteristic — I find this to be a common outcome with over-extracted Indonesian coffees. While most brews may taste pleasant, it’s important to note that the dialed version stood out for its sparkling, effervescent quality. It reminded me of whole cranberries simmered with orange peel and sugar: deeply sweet, yet still vibrant and crisp.
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.
