Villa Betulia Maragesha

Dose: 22 grams
Ratio: 1:15.5
Grind: Finer than Neutral
Brew Time: 2:50
TDS: 1.48
Extraction: 19.7%

Sensory Description:

The Villa Betulia Maragesha, when well dialed, has a syrupy-sweet profile that coats the palate with notes of baker's chocolate and cherry liqueur. The most prominent feature on the first sip is its full, heavy body and smooth, syrupy texture. The acidity resembles that of cherry liqueur: bright, but balanced by a sweet booziness. The aftertaste is pleasant but dries quickly on the back of the palate, similar to eating very high–percentage dark chocolate or baking chocolate. The flavor profile reminded me of chocolate brownies, Aperol (for its pleasantly sweet, subtly bitter, and herbal notes), cherry liqueur, and dark chocolate bars. My overall impression is that this coffee’s bold and complex flavor profile is distinctive to the variety and well suited to anyone looking to explore a layered, unique cup.

Dial Notes:

This coffee tastes best at a higher dose, which accentuates the body and syrupy sweetness. In general, the Maragesha variety retains its clarity of flavor at higher doses while benefiting from the added strength to boost body and texture. The coffee is highly soluble and performs well at the higher end of our TDS range, around 1.48.

Under-extracted brews are too bright, tasting more like fresh cherries than cherry liqueur. They lack the syrupy sweetness and coating texture of a well-extracted brew. Adjust your grind finer until the texture becomes coating and sweet.

Over-extracted brews are overly drying and lose the fruit characteristics found in a well-extracted cup. They taste like plain dark chocolate with none of the cherry fruit notes. Adjust your grind coarser until the dark chocolate notes are complemented by dark stone fruit.

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