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Dose: 20g
Ratio: 1:17
Grind: Coarser than Neutral
Brew Time: 3:00
TDS: 1.31%
Extraction: 19.4%
Sensory Description:
A well-dialed cup of Orchard Thief will, to no one’s surprise, taste very peach-forward. The co-fermented component of this blend is fermented with fresh peaches, carrying through all the way to the final cup. You can expect a very fruity and sweet cup that reminded me of peach juice, apricots, cherries, and milk chocolate pastry. The acidity is bright and vibrant, standing up well to the very sweet profile of this cup, making it interesting and complex. A few of the secondary notes were reminiscent of hazelnut, fruit tea, and hibiscus. The mouthfeel is quite juicy, similar to fruit punch, and the peach note lingers on the aftertaste.
Dial Notes:
Over-extraction on Orchard Thief is still very peachy on the aroma, but then falls a little flat on the palate. A lot of the fruit sweetness gets lost in a slightly more bitter flavor profile. This also leaves the cup feeling a little dry on the palate, with an aftertaste that is more like dark chocolate than peaches. For cups like this, I would recommend grinding a little coarser on the next brew.
Under-extracted cups of this coffee, once again, are very peach forward, but are more similar to unripe peaches. There was a certain “green” quality that is common in under-extraction that was more similar to unripe melon than fresh juicy apricot and cherry. There also was not as much peach beyond the first impression, it didn’t carry through all the way to the aftertaste. In this instance, I would grind a little finer for the next cup.
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.
