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Dose: 20gRatio: 1:17Grind: Finer than NeutralBrew Time: 2:30TDS: 1.37%Extraction: 20.4%
Sensory Description:
A well-dialed cup of Volcán Azul Honey H1 is layered, complex, and a fantastic addition to our Orange series of coffees and an exceptionally high quality example of honey processing. You can expect a deep, rich sweetness that reminds me of a combination of caramel, chocolate, and valencia orange. The texture and body is very pleasant, with a mouthfeel that is round and creamy. This being a Yellow Honey (meaning quite similar to a washed process), there is a higher degree of acidity than most honey processed coffees I’ve tried – in a very positive way. The increased brightness reminds of lemon, lime, and oranges, which makes this coffee feel a little sparkly on the palate. This coffee also cools very well, maintaining its sweet and slightly orange-syrup-like flavor even as it approaches room temperature.
Dial Notes:
This coffee brewed relatively fast, even at very fine grind settings. Don’t be afraid of brew times on the short end of our parameters, and use your palate as your guide more so than the brew time.Under-extracted cups of this coffee exaggerated the acidity, making the coffee taste like lime zest and under-ripe passionfruit. It maintained some dark chocolate notes, but lost a lot of the caramel-like sweetness this coffee is capable of. It still had a pleasant creamy texture, avoiding the somewhat thin mouthfeel that other coffees can have when under-extracted. In this instance, I would recommend grinding a little finer for the next cup.Over-extracted brews resulted in a more pronounced ferment-y flavor combined with heavy dark cocoa notes. This muted almost all of the acidity and resulted in cups that also weren’t as sweet. It presented with a very quick finish, negating the long, pleasant aftertaste of a better dialed cup. The muted acidity and sweetness in this cup made it clear I should grind a little coarser for the next one.
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.
