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Dose: 20g
Ratio: 1:17
Grind: Significantly Finer than Neutral
Lab Grind: 4.0 EK43 Drip Burrs
Brew Time: 2:50
TDS: 1.32%
Extraction: 19.6%
Sensory Description:
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.
Dial Notes:
Because perceived acidity is relatively low, under-extraction on La Maravilla doesn’t show up as the sourness you’d expect from other coffees. Look instead for a slightly thin mouthfeel along with nutty, wafer-like flavors. If that’s what you’re tasting, you’re leaving some of the coffee’s sweetness and richness behind, so grind a bit finer for the next cup.
Over-extraction on La Maravilla looks more like what you’d expect from any over-extracted coffee. The cup can taste hollow, a little dull, and less sweet than it should. Significantly over-extracted cups can pick up a papery flavor. If you’re getting hollow or paper-like notes, grind coarser and try 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.
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.
A well-dialed cup of Esperanza Kenya will present with a lot of fresh fruit-like sweetness similar to peach juice, clementines, and ripe strawberries. Compared to most naturally processed coffees, there is also a unique pop of citrus acidity that reminded me of lime. This fruit characteristic is paired with a lot of candy bar flavors like milk chocolate and nougat mousse, making the overall cup profile one of fruit and chocolate notes working very pleasantly together with a creamy, relatively heavy body. On the aftertaste, you should get some subtle florals and a lot of chocolate bar.
