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Casa Negra Washed Caturra:
Dose: 20g
Ratio: 1:17
Grind: Slightly Finer than Neutral
Lab Grind: 8.5 EK43 Drip Burrs
Brew Time: 3:05
TDS: 1.33%
Extraction: 20.05%
Sensory Description:
When well-dialed Casa Negra is an excellent expression of a classic Colombian terroir. It presents with a bright orange-like acidity paired with a milk-chocolatey sweetness. The body is textured and creamy, similar to hot chocolate. This coffee also has subtle notes of sweet almond like an almond pastry.
Dial Notes:
This is a rather forgiving coffee, tasting good even when slightly under- and over-extracted. However, when under-extracted, this coffee presents with little sweetness and lacks the creamy body of a well-dialed brew. If you find your brew lacks sweetness but does not have a drying aftertaste, it’s likely under-extracted. If you’re having trouble detecting any of the orange-note and the aftertaste leaves your mouth dry, it’s likely over-extracted.
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.
