This year we worked with Ricardo Ariz to create the best natural process bourbon we could. We requested that Ricardo's Bourbon varietal be naturally processed, as Bourbon cherries are known for sweet chocolate flavors. When the cherries are picked at their peak of ripeness, these flavors become more intense and fruit-laden in this version of processing as the fruit dries and develop...
read more s those fruit flavors back into the coffee bean. This leads to an even more intense version of what Ricardo does best and is a prime example of our collaborative efforts.

Drinking a natural processed coffee from Central America is rare, and these exciting flavors are rarely found from El Salvador in general, but having a producer partner like Ricardo Ariz is also rare.

Shot Parameters:
18 grams in
38-42 grams out
in 28-30 seconds

This does not mean that your range day to day will be 38-42 grams, but that each day, the coffee will most likely be sparkling at a different point within that range, so I encourage you to get a little bit more intentional and specific for your day to day dial-ins. At 42 grams out, I was noticing really jammy flavors of raspberry, and milk chocolate, with a deliciously silky body and vibrant acidity. At 38 grams out, this coffee was still amazing, but tended to be more chocolaty and less berry-forward.This stellar coffee steals the show either straight or in milk. As always, let your regulars know that the Sweetheart is changing, and dialogue about whether they can taste the difference between the Ricardo Ariz Natural and the Corral Grande. I think you will be pleasantly surprise with how many people notice! Happy dialing!"


Roast: Medium
Body: Silky
Acidity: Medium
Notes: Chocolate, berry and cream

Farmer: Ricardo Ariz Location: El Salvador Varietal: Bourbon Process: Natural Click for more factoids.