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Dose: 20 g
Ratio: 1:17
Grind: Slightly Finer than Neutral
Brew Time: 2:42
TDS: 1.34%
Extraction: 19.8%
Sensory Description:
Dial Notes:
This coffee can reach pretty high extraction percentages even with relatively quick brew times. Go slightly finer than what you would typically grind, and don’t be afraid of brew times close to 2:30 on a Hario V60.
Under-extraction on this coffee left the sweetness and florality lacking. The body was a bit thin, and the aftertaste dissipated quite quickly. You’ll likely still get notes of blackberry and cherry, but perhaps closer to the under-ripe versions of these fruits. If that’s the case, set your grinder a little finer and try again. Even if you get a similar brew time, the result might surprise you.
This coffee is pretty forgiving of over-extraction, not developing that drying papery note until you hit really high extraction percentages. However, when over-extracted, you’ll miss out on some of the nuances that define this coffee. Despite the fact that this coffee is naturally processed, you can expect a vibrant acidity out of it, likely due to the warm anaerobic fermentation. If you’re getting chocolate but no fruits, you might be over extracted. And pay special attention to the rose tasting note which is easy to wash out with over-extraction. If that happens, adjust your grinder a little coarser and try again.
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.
