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This coffee specifically is an heirloom variety, with an incredible profile. Often we place emphasis on variety and processing as the main indicators of quality, but with this Natural Heirloom, we see what can happen when terroir and proper cultivation coalesce.
We taste notes of Orange, Fig, and Chocolate.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly finer
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.43
Extraction: 20.35%We recommend a continuous pour, this cup is all about balance, so keeping the timing in line should balance body and brightness.
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.
