Free U.S. Shipping on Orders Over $40
Dose: 20g
Ratio: 1:17
Grind: Significantly Coarser than Neutral
Brew Time: 2:55
TDS: 1.36%
Extraction: 20.2%
Dose: 20g
Ratio: 1:17
Grind: Neutral
Brew Time: 2:50
TDS: 1.36%
Extraction: 20.1%
Dose: 20g
Ratio: 1:17
Grind: Finer than Neutral
Brew Time: 3:00
TDS: 1.32%
Extraction: 19.7%
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.
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.
Well-dialed cups of Aril highlight the unique fermentation and processing combination of this Panamanian gesha. With an extended Carbonic Maceration combined with a washed finish, you’ll find this coffee to be exceptionally bright and lively compared to more delicate expressions of gesha. The result is a flavor profile of ripe tropical fruit like pineapple and mango, with some strawberry-like sweetness. You should expect a crisp, clear expression of fruit flavor rather than a syrupy or heavy-bodied one. The brightness and clarity in the cup also allows the floral and slightly citric notes to shine all the way through to the aftertaste.
Los Bellotos Bernardina are defined by their rich sweetness and creamy texture. There’s also a unique and pleasant contrast between the upfront flavor profile and the finish. At the front, you’ll notice more fruit-forward notes of concord grape, kiwi, and green apple – sweetness and malic acidity pairing well together. Towards the end and into the aftertaste, the flavors transition to more caramel, cola, and hazelnut-like notes.
Dose: 21g
Ratio: 1:16
Grind: Coarser than Neutral
Brew Time: 3:05
TDS: 1.39%
Extraction: 19.6%
Dose: 22 grams
Ratio: 1:15.5
Grind: Finer than Neutral
Brew Time: 2:50
TDS: 1.48
Extraction: 19.7%
Dose: 20 g
Ratio: 1:17
Grind: Slightly Coarser than Neutral
Brew Time: 2:55
TDS: 1.31
Extraction: 19.5%
