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Dose: 20g
Ratio: 1:17
Grind: Much Finer than Neutral
Brew Time: 2:35
TDS: 1.41%
Extraction: 20.9%
Sensory Description:
The Nogales Thermal Shock is a truly unique sensory experience when it comes to coffee. There are very few coffees that I’ve tried before with similar flavor profiles. The thermal shock processing, anaerobic fermentation, and yellow bourbon variety all come together to create an exceptionally lively cup with tasting notes that will almost certainly surprise you.
My dialed cup presented with a lot of brightness up front similar to a limeade. Following this was more syrupy and candy-like flavors that reminded me of raspberry syrup, tropical coconut cocktails, and watermelon candy. I also got a lot of texture from this coffee which made me think of key-lime pie with its tangy yet creamy mouthfeel. Throughout the cup there’s also a permeating chocolatey sweetness that pairs with the more citrus-like notes in a very interesting way. The chocolate and fruit syrup notes linger for quite a while on the palate, giving this coffee a complex and long-lasting aftertaste.
Dial Notes:
This coffee brews extremely quickly, even at quite fine grind settings. You’ll need to rely a little more heavily on the sensory experience as opposed to the brew time to determine over- or under-extraction.
Under-extracted cups were quite a bit too sour, reminding me of pure lemon juice as opposed to something like limeade, which has a sweetness to balance it out. There was also a slightly thin quality that left me wanting more out of the body. Because of how fast this coffee brews, I would be especially attuned to under-extracted cups and adjust your grinder finer to accommodate.
Over-extraction on Nogales Thermal Shock was a little astringent, making the coffee come across as a little drying and muting the very juicy body that it’s capable of having. I was only getting over-extracted flavors from extremely fine grind settings, leaving the brew bed muddy looking after the water drained through. If you notice this, you’ll need to grind a little coarser for the next brew.
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.
