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Dose: 21g
Ratio: 1:16
Grind: Slightly Finer than Neutral
Brew Time: 2:40
TDS: 1.43
Extraction: 20.02%
Sensory Description:
Sadayana Kongsi Winey process lives up to the name, boasting a complex and boozy profile that is an excellent representation of anaerobic fermentation from Indonesia. The flavor is similar to that of raspberry yogurt, tangy and sweet, with clear notes of cherry syrup, dark chocolate, and vanilla. The leading flavor characteristic is boozy, similar to red wine. The texture is velvety with a medium heavy body. The aftertaste is long and pleasant like the aftertaste of eating a dark chocolate bar.
Dial Notes:
Sadayana Kongsi Winey is a very soluble coffee, due to the fermentation, meaning the coffee will drain quickly while still achieving high extraction percentages. It is an easy coffee to brew tasting excellent at a range of parameters, however optimal extraction balances the vibrant, tangy fruit notes with rich dark chocolate.
Under-extracted brews of Sadayana Kongsi Winey became too bright, where the tangy, raspberry yogurt notes shifted toward underripe raspberry. The velvety texture dissipated at lower extractions as well. If the brew is thin and sour, grind finer to balance the profile.
Over-extraced brews of Sadayana Kongsi Winey still had fast brew times, but resulted in bitter cups that were flat and astringent. The complex fruit characteristics of the coffee were muted in over-extracted brews, and the profile was primarily dark chocolate. If the brew is flat and dull, adjust the grind size coarser to add more vibrant fruit notes.
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.
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