El Pijao Divisa Dial - 2026

Dose: 20g
Ratio: 1:17
Grind: Slightly Finer than Neutral
Brew Time: 2:50
TDS: 1.37%
Extraction: 20.2%

Sensory Description:

Well-dialed cups of Pijao have an abundance of fruit juice and dark chocolate notes. On the front, you’ll experience a lively brightness similar to dark cherries and grilled pineapple. The sweetness is similar to dark fruit notes like purple plums and blackberries. An artisan dark chocolate note gives this coffee a nice balance to the abundant fruit notes. This coffee has quite a bit of syrupy texture which reminded me of luxardo cherries.

Dial Notes:

For Pijao, I found that small adjustments to grind size had relatively significant impacts on the final cup. For this reason, I would pay special attention to the exact grind size you set to. If your first few cups are close but not quite perfect, you’re likely only a very small adjustment away, and those small adjustments are definitely worth making to let this coffee shine.

Under-extracted cups of Pijao tasted very much of fresh red and dark fruits like cherry, blackberry, raspberry, etc. However, the sweetness and body were a little lacking and the coffee had a very quick finish that reminded me a little of underripe fruit. You should be looking for a syrupy texture and a long dark chocolate aftertaste. In this instance, I would grind slightly finer for the next cup.

Over-extracted brews were still quite fruity, but missing out on the essential lively characteristic of this coffee’s acidity. The fruit notes were more like fruit syrup rather than fruit juice - meaning they lacked some vibrancy and were a little less complex, yet still sweet. These cups also featured the dark chocolate note more prominently and lingered a little like cocoa powder on the aftertaste. For the next cup, I would grind slightly coarser.

Also in Reserve Dials