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Dose: 21g
Ratio: 1:16
Grind: Significantly Finer than Neutral
Brew Time: 2:51
TDS: 1.41%
Extraction: 19.8%
Sensory Description:
A well-dialed cup of La Maravilla Mezcal is a perfect example of a coffee in our Orange label series. It’s exceptionally chocolatey, tasting like a creamy, sweet, and rich cup of hot chocolate. You can expect a relatively low perceptible acidity, instead boasting flavors of vanilla, caramel, and dried dates. The milk chocolate flavor lingers on the palate, giving this coffee a long and pleasant aftertaste. This sweet and full-bodied coffee is a perfect daily drinker, whether prepared on pour over or espresso.
Dial Notes:
To highlight this coffee’s full-bodied mouthfeel, I’m recommending a slight updose to a 1:16 ratio.
With a relatively low perceptible acidity, under-extraction on La Maravilla doesn’t present as the typical sour flavor of other coffees. Instead, you’ll notice a slightly thin mouthfeel combined with a bit of nutty and wafer-like flavors. If this is the case, you’re missing out on some of Maravilla’s sweetness and richness, and I would recommend grinding slightly finer for the next cup.
Over-extraction on La Maravilla is more along the lines of traditional over-extracted flavors. You might notice a bit of a hollow characteristic, leaving the coffee not super sweet and feeling like it’s a bit dull. A papery flavor was present in significantly over-extracted cups. If you’re noticing these hollow or paper-like flavors, I recommend grinding coarser and trying again.
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.
