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Dose: 21g
Ratio: 1:16.2
Grind: Coarser than Neutral
Lab Grind: 7.5 EK43 Drip Burrs
Brew Time: 2:56
TDS: 1.40%
Extraction: 19.55%
Sensory Description:
A well-dialed brew of Shakiso Hadeso is a lively and sweet cup with classic Ethiopian characteristics. You can expect tasting notes of mixed berries like blackberry, raspberry, and strawberry. The cup is lively and vibrant like lemonade at the front, and the middle is more sweet than it is bright. Being a natural process, you’ll get some red grape jam and a round, slightly syrupy texture that distinguishes itself from the typical delicate and tea-like body of many Ethiopian coffees. The finish is sweet and has hints of florality that linger beyond the sip.
Dial Notes:
To accentuate the jammy texture of this natural process coffee, I’m recommending a slight updose to 21g compared to our typical recipe.
Under-extraction on Shakiso Hadeso shifted the flavor profile more toward lemonade and away from some of the richer, sweeter fruit notes like strawberry. This made the cup lively but lacking some of the sweetness and texture of better dialed brews. The body came across as slightly tea-like instead of jammy, and the finish was pleasant but quick, rather than lingering. On the next brew, I would grind slightly finer.
Over-extracted cups came across in a very typical expression of over-extraction. The cups lost quite a bit of liveliness and sweetness, making the front half of the sip somewhat flat. There was still sweetness in the second half, but not as much fruit characteristic to pair with that sweetness, making it more like milk chocolate with hints of berries. The finish was a little drying like a wafer cookie. On the the next cup, I would recommend grinding 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.
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.
