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Dose: 20g
Ratio: 1:17
Grind: Significantly Finer than Neutral
Lab Grind: 4.0 EK43 Drip Burrs
Brew Time: 2:45
TDS: 1.33%
Extraction: 19.7%
Sensory Description:
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.
Dial Notes:
Under-extraction on San Joaquin came across as slightly lacking in both sweetness and texture, two of the defining characteristics of this coffee. The cup was more malic in its acidity, reminding me of green apple, and didn’t have nearly as much of the sugarbrowning flavors of better-dialed cups. The finish and aftertaste were also quite quick. For the next brew, I would grind a little finer.
Over-extracted cups lost some of the subtle fruit characteristics that contributed to its complexity. The overall cup was still sweet, but became quite heavy and shifted more toward cocoa powder as opposed to milk chocolate. The flavor profile was a little muddled and the finish was slightly drying. On subsequent cups I would grind a little coarser.
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.
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.
