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NATIVO NOGALES CATURRA
Dose: 20g
Ratio: 1:17
Grind: Finer than Neutral
Brew Time: 2:50
TDS: 1.36%
Extraction: 20.3%
Sensory Description:
The Nativo Nogales is a standout example of the Caturra variety, enhanced through thermal shock fermentation. This process results in a clean cup with distinct, vibrant characteristics. When dialed in properly, expect juicy sweetness reminiscent of cherries and watermelon candy, paired with crisp, bright acidity and prominent lemon notes. The acidity should be balanced by a juicy mouthfeel, medium body, and a long, sweet aftertaste. You’ll taste tropical fruits, delicate florals, and a clearly defined lemon note. This coffee is intense so take extra care to balance the profile during dialing.
Dial Notes:
Under-extracted brews will taste like citrus peel and lack sweetness. These brews left a tingling, fuzzy sensation on the tongue due to the sharp citrus and absence of sweetness.
Over-extracted brews will taste muted and flat with a short aftertaste. In these cups, the citrus brightness and tropical complexity from the thermal shock process were lost.
When dialing, aim for a lemon note that is clearly present but not dominant. In under-extracted brews, lemon overwhelmed everything, similar to biting into a lemon peel. Gradually adjust your grind finer until the lemon note is supported by juicy sweetness, like tropical fruits, cherry, and watermelon candy. If the coffee becomes muted or drying, you've gone too fine, coarsen slightly from there and fine-tune as needed.
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.
