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Dose: 20g
Ratio: 1:17
Grind: Neutral
Brew Time: 3:05
TDS: 1.43
Extraction: 21%
Sensory Description:
Kii Rungeto is a lively cup that pops with high intensity across its sensory characteristics. The aroma is sweet with notes of wildflower honey, ripe plum, and brown sugar. The flavor is tropical and dense, with notes of ruby red grapefruit, grilled pineapple, dark honey, honeysuckle, dark brown sugar, lime candy, and ripe blackberry. The aftertaste is long and soft, similar to that of eating a spoonful of honey, with lingering floral and grapefruit notes. The acidity is bright and electric, like fresh citrus, and is balanced by deep sweetness, like brown sugar. The mouthfeel is surprisingly soft for how full-bodied the coffee is, with a texture similar to honey and heavy body.
Dial Notes:
Kii Rungeto dialed best near neutral (our average pour over grind) on our grinder. Interestingly, and likely due to the shape consistency of the seeds, the coffee was well-extracted and balanced at 21% extraction, which is roughly 1% higher than where most coffees dial in our line up. The higher extraction percentage is not a negative thing, if the profile is balanced, which in this case it was. All brews of Kii are bright, so it can be challenging to assess the balance of the profile. Texture is what I found most useful to guide my dialing, as well-extracted brews had pleasant texture through the entire sensory experience while over- or under-extracted brews did not.
Under-extracted brews of Kii were thin and sour, similar to underripe grapefruit. They were equally bright as well-extracted brews, however the mouthfeel of honey found in well-extracted brews was not present to balance the acidity. If you are detecting sour notes similar to underripe grapefruit or underripe citrus, adjust your grind size finer.
Over-extracted brews of Kii were still bright, however the body was heavy and the aftertaste was short. These brews had a distinct bitterness toward the end of tasting that was similar to burnt sugars, like caramel that has been heated too long. If you are noticing a short aftertaste and bitter burnt sugar notes, 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.
