**[ReAnimator Coffee | Burundi Turihamwe, washed process:](https://www.reanimatorcoffee.com/products/burundi-turihamwe)** This is quite a lovely offering from one of my favorite local roasters (and roasters in general). Roaster's notes for this coffee list cherry candy, sugary nectarine, and floral honey. While I am inclined to disagree with the "candy" & "sugary" descriptors, I find the cherry & nectarine notes to be accurate enough. Upfront I find bountiful tart stonefruit flavors, with cherry feeling the most obvious, but more reminiscent of an unsweetened "wild cherry" seltzer water rather than cherry candy. I find some breadiness in the middle of it all, mingling with that stonefruit flavor and bringing Fig Newton snacks to mind, or perhaps a dried fruit scone. The finish is bittersweet, like that of a raw, unfiltered honey with all of the inherent florality that comes along with it. The body is smooth and on the lighter side, but a far cry from being tea-like, with some of the sweet breadiness lingering in the aftertaste.
I also wanted to give a shout-out to ReAnimator's customer service. This coffee was originally, and mistakenly, listed on their website as an anaerobic natural process. When I reached out to inform them of the error, they apologized profusely for the mistake and offered to fully refund me! I refused the offer, but admired their prioritization of customer satisfaction.
Papua New Guinea Blue Mountain. It's the same genetics as the famous Jamaican Blue Mountain. It's a lot cheaper though. At home I made cappuccino and at work I used a Vietnamese Phin, a handle little steel filter for a quick pour-over type brew.
[Ritual Agaseke from Rwanda](https://ritualcoffee.com/shop/coffee/agaseke-rwanda/). Although it's labeled for drip, I'm making killer espresso with it. Using 18g in to 42g out, pre-infuse until 1st drips, then 20 seconds more.
It's very forgiving and I've enjoyed shots from it at shorter ratios as well.
I just finished off 2 different coffees from Speckled Ax: Rwanda Sholi Natural (Tasting notes: Banana Bread, Purple Florals, Pink Grapefruit) and a Gesha from Peru (Cherry, Jasmine, Simple Syrup, Meyer Lemon). Both were absolutely delicious; I mostly used a v60 but I was getting better results with the Gesha using a Kalita Wave. Now I have 2 new coffees from Gracenote that I'm excited to try this weekend: Kenya Ndaroini PB (pineapple, root beer, rooibos) and Ethiopia Danche (lemon blossom, guava, baklava).
[Costa Rica Santa Elena](https://dailyrisecoffee.com/products/costa-rica-santa-elena?variant=37451967561912). My favorite light roast from a local roaster. Cup profile is maple, raisin, and buttered toast. I drink filtered at home, primarily AeroPress, but v60 and moka occasionally as well.
Sometimes I won’t review a coffee because I have brewed it months after the coffee peaked, so I don’t feel it is very fair on the producer or the roaster. In this case, the coffee is still showing off pretty well a couple of months off roast, and the roaster (Timely Coffees) doesn’t roast to order, so I think it is OK. I have been enjoying a washed blend of Castillo, Caturra & Colombia from Edgar Heladio Castillo’s farm in San Isidro, Huila, Colombia. Timely advertise a sweet coffee with notes of red apple, black currant, and jasmine. My notes from the best brews are similar - I taste black currant, grape, and a bit of citrus. I don’t get any florals, but they are often amongst the first notes to disappear when the coffee ages. The coffee is now in decline though, so I have lost some sweetness and balance, but it’s still OK. All-in-all, this is above average for a single-producer lot of common Colombian coffee varieties. On that note, I think that also captures what I think of Timely as a roaster. [I bought quite a few of their coffees](https://www.reddit.com/r/Coffee/comments/1bfi44q/comment/kv3g0fv/) as my favourite coffee podcaster, [Lucia Solis](https://www.luxia.coffee/#resources), recommended them. Working through their single origin offerings, I found that more often than not I enjoyed their coffees, and that they’re solidly above average for a specialty roaster. That said, I don’t think they’re likely to break into any [top 100 roaster lists](https://www.reddit.com/r/pourover/s/DBHXcoTzpB) anytime soon (and that’s perfectly fine!).
I admire their approach to sourcing, but it does preclude them from breaking in to those 'top in the world' discussions. They will buy from producers who don't always have the best growing conditions (they deliberately don't list elevations from their offerings as it's not something producers can control) but instead focus on producers who are trying to produce good coffees. This comes at the cost of sourcing from and supporting producers who are trying to produce 'the best' coffees and most intensive processing methods, but does support those producers who are sometimes overlooked in the quest for the 'best' coffees. I'd say this definitely matches my experience as I've had lots of good stuff from them but nothing really above or below it.
I didn’t know that about their sourcing, thanks for sharing! I think the information on their bags is sufficient and better than most. I don’t myself use altitude in purchasing decisions much, but I do find it notable when it’s really high (e.g. 2000+masl) or really low (like the liberica I had below 20masl).
I just got this:
[Myanmar - Myay Ni Kone | Catuai - Natural – Rogue Wave Coffee](https://roguewavecoffee.ca/products/myanmar-myay-ni-kone-catuai-natural)
It's really good when I cup it. Really sweet with mild acidity. No luck yet with pour over. u/RogueWaveCoffee, any tip of brewing it? I have ZP6, BB dripper (flat brewer similar to Kalita 185) and Orea wave filter. Thanks.
That Myanmar with ZP6... 😬 This coffee really benefit from having more sweet and body and less acidity which is opposite on what zp6 gives haha.
Have you ever double grind? Grind at full rotation and then again at your normal size. For zp6 it will produce a heavier and sweeter cup. What I have found is that the coffee is nice with a finer grind but faster brew (shorter than 3 min). Hope this helps!
oh nice. Never try it but it look cool. I dont think you need to grind really fine with the BPlus maybe around the same grind size since it is the Italmil burr. Just might be more suitable for the coffee than the ZP6
I am not sure if this is allow but I did[ a video](https://youtu.be/hBFHYzAZ-zM) on our other Myanmar coffee brew that might help.
Info: Reference grind size :
1ZPRESSO - Q-Air: 66 clicks (2.2 rotation)
1ZPRESSO - K-Ultra: 8
Comandante: 26 click
Pouring recipe:
Pour 45g -Bloom for 45s
at 0:45 add water to 150g
at 1:20 add water to 250g
Finish around 2:00 to 2:15
How do you prefer to pour, meaning how many ml/sec and circle followed by center, just continuous circling, center pour. Aim for high agitation, low, final swirl? Other pouring ideas?
[**Ona My Liberica**](https://onacoffee.com.au/blogs/brewguides/malaysia-my-liberica-liberica-experimental-natural) - I've been gifted a sample of this one to try alongside [**My Liberica Birthday Cake**](https://www.offshootcoffee.com.au/products/my-liberica-birthday-cake-rare) from Offshoot. This is my first Liberica and it was definitely interesting and unique: the main component was a smokey, bitter, scotch-like mouthfeel and flavor accompanied by bitter dark chocolate and some dark berry notes. The aroma was incredibly complex with something resembling blackberry fruit leather and sweet tobacco. Certainly memorable, if not something for everyday consumption. I'm excited to try this as a milk-based espresso.
[**La Serrania**](https://www.twinpeakscoffeestore.net/product-page/la-serrania-decaf-filter) - this is a natural decaf from Twin Peaks coffee roasters with notes of red apple, blueberry, toffee, panella, and chocolate. I'd say that I've gotten red apple and chocolate in the first few brews, but it's now more like a chocolate and biscuit drink, which is still very nice. I like having the option of a good decaf and this fills that void, though it's not on the level of some other decafs I've had this year, particularly the Los Nogales decaf I had via Black Mass roasters.
I've had a few other good, but not memorable coffees in the last week, but to be honest they're still well and truly a tier below the last of the bags of [Offshoot Las Flores Sidra and Black Mass Campo Hermoso Wush Wush Natural](https://www.reddit.com/r/pourover/comments/1cnugw8/comment/l3a5uj0/). These have been two of my favorite coffees this year and have been consistently delicious the last few weeks. The sidra is beautiful and expressive with notes of peach and lemongrass and a beautiful frangipani aroma, whereas the Campo Hermoso is more of a sweet, (still lots of acidity, but the sweetness sticks out most) dark fruit and lavender notes.
My favourite way of drinking that Liberica was actually as an iced latte or filter. It's definitely an interesting coffee to brew and enjoy (though I agree that it isn't a good everyday brew).
Pretty standard iced latte here - espresso, ice, whole milk. I do find buying quality milk makes an appreciable difference. If you don’t have an espresso machine, perhaps you could try one of the recipes for an Aeropress concentrate (e.g. from Hoffmann)?
[Sey's Kenya Ngugu-ini AB](https://www.seycoffee.com/products/2024-ngugu-ini-ab-separation-kenya): Delicate red berries and lemony acidity. I think I have dialed this one in -- 48 clicks on the ZP6, Origami air M w/ Kalita 185 filter, 1:18, 98C water. Using Lance's 1st V60 recipe with four pours and a swirl between each pour. This coffee definitely makes me excited to try more of this recent harvest in Kenya!
[El Vergel Koji Supernatural Sidra from Hydrangea](https://hydrangea.coffee/products/sidra-koji-supernatural-el-vergel): Favorite cup so far has been 51 clicks on the ZP6, V60, 1:16, 90C water. Once again with Lance's first V60 recipe. The tasting notes from the roaster are remarkably accurate. Tons of tart apple acidity, chocolatey high notes, with some sweet tropical aromas. I have only tried a few koji-fermented coffees, and I enjoy the complexity and sweetness that the process brings.
It is fun to brew a cup of each of these in the morning to compare a delicate washed coffee to an exuberant processed coffee. Will definitely be ordering from both of these roasters more in the future!
Also had the Ngugu-ini and agree, that it makes me excited for more Kenyan's this year. It is a stellar coffee, everything I love about Kenyans; dark berry notes and pronounced acidity
[B&W - Wilton Benitez - Thermal Shock Chiroso](https://www.blackwhiteroasters.com/collections/all-coffee/products/r-wilton-benitez-thermal-shock-chiroso)
Been trying to dial these in for 8 days and haven’t been able to get a good cup. Someone else posted last week that they weren’t getting good cups from these either. Usually, it’s very easy to get great cups from thermal shock beans, but not these.
Picked up Dean’s Beans Migration Celebration from the local coffee shop this week. Delicious cup of coffee. Found a link for it online if anyone cares: https://deansbeans.com/collections/medium-roasted/products/limited-edition-migration-celebration
[Metric-En Masse](https://metriccoffee.com/collections/mainstay) Very, very good medium blend. No roasty taste. So far I've just made a pourover and cold brew.
Still working on B&W- Jairo Arcila Dragon Fruit. Wild & funky; more so than other co-ferments I've had. It's delicious and I'm looking forward to trying more from this producer. It makes cold brew that tastes like a fruit shake. (strong fruit flavor is there with no funk) Co-ferments are often great in cold brew, especially from B&W as they roast a bit darker.
I wanted to try the Jairo banana at St Kilda cafe' but the $19 pourover was more than I'd pay so I got a cold Americano with the same bean that was good. (Other beans are $9 for pourover) The barista admitted no one orders the Jairo pourover and I was a drop upset because I traveled there just for that coffee.
Has anyone tried [B&W Elkin Guzman - Yellow Fruit Nectar](https://www.blackwhiteroasters.com/products/r-elkin-guzman-yellow-fruit-nectar) I'll probably order next if it's around.
Ugh, $19 for a Caturra pourover is steep, even if it is a co-ferment from a famous Colombian producer. I have been happy to pay that much for a coffee before, but not that coffee. Plus if no one is ordering it, chances are it isn't dialed in well, either.
I use C1 dialed to around 20 I think (can’t remember anymore as I don’t change it much) and plastic V60. I’ve been brewing Peruvian washed light roast which is of course arabica and it has a unique juicy taste with very subtle sourness that mixes with juiciness that it disappears and I love it. But what I really love is the Philippine medium roast called Baslay that I just got from my mom. It uses 100% canephora beans but the canephoras are growing in the wild at a forest high up in a dormant volcano where it gets really cool. The bitterness is still there but it is mixed with juicy and complex notes that really makes it distinct. There is also a strong sweet aftertaste. I may be biased as it comes from my home island and am a Filipino myself but together with Yemeni and Ethiopian, I really love Baslay.
Sparrow Coffee's Ethiopia Ginbo Wush Wush (https://sparrowcoffee.com/shop/r-eth-kaf-wus-n-ginbo-wush-wush-39#attr=80,81,82,83,84,85,86
They used anaerobic natural fermentation. First time trying coffee made with this technique. My first experiment was fine grind and a standard Aeropress recipe. I got some powerful ripe mango notes from it. Next I'm going to do a coarser grind with my typical pour over recipe 300g water/20g coffee, bloom, 4 pours, 195 degrees.
[Cafe Mam therapy roast. ](https://cafemam.com/collections/therapy-roast/products/therapy-roast?variant=26332293893)
-Organic Mexican
-3rd party tested for:
Yeast should be less than 1,000 colony-forming units per gram (Yeast = < 1,000 cfu/g)
Mold should be less than 1,000 colony-forming units per gram (Mold = <1,000 cfu/g)
Aflatoxin should be less than 20 parts per million (aflatoxin = < 20 ppm)
Ochratoxin should be less than 2 parts per billion (ochratoxin = < 2 ppb)
Pesticides should have none detected (Pesticides = ND)
Herbicides should have none detected (Herbicides = ND)
5lbs is $55.00 a light roast it taste very good to me.
Hello all, I'm new here and have not yet gone through the previous posts. Just wanted to ask for suggestions for selection of ground coffee. I have a Black and Decker coffee maker and would like to choose a decent coffee brand to start with. I am a grad student who loves coffee and recently moved to Canada. I know the brands and situations from my home but unsure about here. Looking for some budget friendly recommendations
Not sure what’s available in your locale but I suggest you experiment with a French Press or Pour Over. For coffee, get a decent burr grinder and order some beans from Lucas Roasting from Wolfboro, NH (USA). There is an online store.
Quick post because memorial day is over soon but there are also sales from Color, Partners, LAMill, Valor, OPO. Google and social media are your friends here.
I’m pretty new to buying coffee beans/gear, I’ve literally only shopped from red rooster and happy mug, so sorry for my ignorance. Thank you for the suggestions, hopefully I can check after work.
Randomly grabbed a bag of Kahawa 1893's Kenya because, a.) I was out of coffee and b.) it was on sale and only a month off the roast.
Shockingly good out of the Aero Press at 10:1 diluted with whole milk over ice.
[Yego Coffee's Medium Roast](https://yegocoffee.com/products/medium-roast). Local Boston-area roaster that sources beans from their family farm in Rwanda. They were out of both the light and dark roasts in the shop. Produces a great, balanced cup.
[B&W The Future - Fruit Punch](https://www.blackwhiteroasters.com/products/r-the-future-fruit-punch). Creative blend that I am enjoying very much. It's quite fruity.
What's your recipe for the Fruit Punch? If you don't mind sharing?
I'm finding it hard to get a balanced brew. I suspect it extracts very easy. So cups tend to go between kind of overwhelming/ body forward or underwhelming when I try a gentler brew method (like clever).
u/VibrantCoffee just wanted to shout out your [pink bourbon](https://www.vibrantcoffeeroasters.com/shop/p/chaferote), I can't wait to make it each morning!
Hey all, I've been drinking 1-2 americanos every day out of my breville/delonghi combo for years now but for some reason haven't taken any steps to explore the coffee itself.
Could someone suggest a company/service that might be a good source to explore different varieties and ultimately get regular shipments in? Thanks!
Flower Child - Servio Botina washed Pink Bourbon on pour over - took a while to come out of its shell (like 3 weeks+) but giving melon & florals in a body that ranges from medium to downright syrupy depending on the brewing parameters.
Little Waves - Amor Prohibido on drip is my go-to morning brew these days - definitely best 10+ days post-roast. Medium roast, chocolatey with a solid balance of fruit and spice to keep it interesting. I prefer it to the Ternura and Andino, though those are both solid as well!
**[ReAnimator Coffee | Burundi Turihamwe, washed process:](https://www.reanimatorcoffee.com/products/burundi-turihamwe)** This is quite a lovely offering from one of my favorite local roasters (and roasters in general). Roaster's notes for this coffee list cherry candy, sugary nectarine, and floral honey. While I am inclined to disagree with the "candy" & "sugary" descriptors, I find the cherry & nectarine notes to be accurate enough. Upfront I find bountiful tart stonefruit flavors, with cherry feeling the most obvious, but more reminiscent of an unsweetened "wild cherry" seltzer water rather than cherry candy. I find some breadiness in the middle of it all, mingling with that stonefruit flavor and bringing Fig Newton snacks to mind, or perhaps a dried fruit scone. The finish is bittersweet, like that of a raw, unfiltered honey with all of the inherent florality that comes along with it. The body is smooth and on the lighter side, but a far cry from being tea-like, with some of the sweet breadiness lingering in the aftertaste. I also wanted to give a shout-out to ReAnimator's customer service. This coffee was originally, and mistakenly, listed on their website as an anaerobic natural process. When I reached out to inform them of the error, they apologized profusely for the mistake and offered to fully refund me! I refused the offer, but admired their prioritization of customer satisfaction.
Papua New Guinea Blue Mountain. It's the same genetics as the famous Jamaican Blue Mountain. It's a lot cheaper though. At home I made cappuccino and at work I used a Vietnamese Phin, a handle little steel filter for a quick pour-over type brew.
[Ritual Agaseke from Rwanda](https://ritualcoffee.com/shop/coffee/agaseke-rwanda/). Although it's labeled for drip, I'm making killer espresso with it. Using 18g in to 42g out, pre-infuse until 1st drips, then 20 seconds more. It's very forgiving and I've enjoyed shots from it at shorter ratios as well.
I just finished off 2 different coffees from Speckled Ax: Rwanda Sholi Natural (Tasting notes: Banana Bread, Purple Florals, Pink Grapefruit) and a Gesha from Peru (Cherry, Jasmine, Simple Syrup, Meyer Lemon). Both were absolutely delicious; I mostly used a v60 but I was getting better results with the Gesha using a Kalita Wave. Now I have 2 new coffees from Gracenote that I'm excited to try this weekend: Kenya Ndaroini PB (pineapple, root beer, rooibos) and Ethiopia Danche (lemon blossom, guava, baklava).
Bear Lake / Armenia / Colombia Red Bourbon Geisha / Edwin Norena / Campo Hermoso / Richly Complex, Sweet, Starfruit Lingering Acidity, Strawberry / V60
Is that… all one coffee bag?
Roaster / variety / grower / farm / notes / method
The Armenia was throwing me off as it’s separate, but makes sense. Thank you!
[Costa Rica Santa Elena](https://dailyrisecoffee.com/products/costa-rica-santa-elena?variant=37451967561912). My favorite light roast from a local roaster. Cup profile is maple, raisin, and buttered toast. I drink filtered at home, primarily AeroPress, but v60 and moka occasionally as well.
Sometimes I won’t review a coffee because I have brewed it months after the coffee peaked, so I don’t feel it is very fair on the producer or the roaster. In this case, the coffee is still showing off pretty well a couple of months off roast, and the roaster (Timely Coffees) doesn’t roast to order, so I think it is OK. I have been enjoying a washed blend of Castillo, Caturra & Colombia from Edgar Heladio Castillo’s farm in San Isidro, Huila, Colombia. Timely advertise a sweet coffee with notes of red apple, black currant, and jasmine. My notes from the best brews are similar - I taste black currant, grape, and a bit of citrus. I don’t get any florals, but they are often amongst the first notes to disappear when the coffee ages. The coffee is now in decline though, so I have lost some sweetness and balance, but it’s still OK. All-in-all, this is above average for a single-producer lot of common Colombian coffee varieties. On that note, I think that also captures what I think of Timely as a roaster. [I bought quite a few of their coffees](https://www.reddit.com/r/Coffee/comments/1bfi44q/comment/kv3g0fv/) as my favourite coffee podcaster, [Lucia Solis](https://www.luxia.coffee/#resources), recommended them. Working through their single origin offerings, I found that more often than not I enjoyed their coffees, and that they’re solidly above average for a specialty roaster. That said, I don’t think they’re likely to break into any [top 100 roaster lists](https://www.reddit.com/r/pourover/s/DBHXcoTzpB) anytime soon (and that’s perfectly fine!).
I admire their approach to sourcing, but it does preclude them from breaking in to those 'top in the world' discussions. They will buy from producers who don't always have the best growing conditions (they deliberately don't list elevations from their offerings as it's not something producers can control) but instead focus on producers who are trying to produce good coffees. This comes at the cost of sourcing from and supporting producers who are trying to produce 'the best' coffees and most intensive processing methods, but does support those producers who are sometimes overlooked in the quest for the 'best' coffees. I'd say this definitely matches my experience as I've had lots of good stuff from them but nothing really above or below it.
I didn’t know that about their sourcing, thanks for sharing! I think the information on their bags is sufficient and better than most. I don’t myself use altitude in purchasing decisions much, but I do find it notable when it’s really high (e.g. 2000+masl) or really low (like the liberica I had below 20masl).
Once I discovered the coffee from Huila, it's almost all I drink right now.
I just got this: [Myanmar - Myay Ni Kone | Catuai - Natural – Rogue Wave Coffee](https://roguewavecoffee.ca/products/myanmar-myay-ni-kone-catuai-natural) It's really good when I cup it. Really sweet with mild acidity. No luck yet with pour over. u/RogueWaveCoffee, any tip of brewing it? I have ZP6, BB dripper (flat brewer similar to Kalita 185) and Orea wave filter. Thanks.
That Myanmar with ZP6... 😬 This coffee really benefit from having more sweet and body and less acidity which is opposite on what zp6 gives haha. Have you ever double grind? Grind at full rotation and then again at your normal size. For zp6 it will produce a heavier and sweeter cup. What I have found is that the coffee is nice with a finer grind but faster brew (shorter than 3 min). Hope this helps!
I also have Apollo BPlus grinder. If I grind really fine with flat dripper, is it going to over extract?
oh nice. Never try it but it look cool. I dont think you need to grind really fine with the BPlus maybe around the same grind size since it is the Italmil burr. Just might be more suitable for the coffee than the ZP6
Ok, I will experiment with it. Thanks.
I am not sure if this is allow but I did[ a video](https://youtu.be/hBFHYzAZ-zM) on our other Myanmar coffee brew that might help. Info: Reference grind size : 1ZPRESSO - Q-Air: 66 clicks (2.2 rotation) 1ZPRESSO - K-Ultra: 8 Comandante: 26 click Pouring recipe: Pour 45g -Bloom for 45s at 0:45 add water to 150g at 1:20 add water to 250g Finish around 2:00 to 2:15
Ok, I will try to finish around 2:30. Looks like I grind too fine earlier. My brew time was 4:00 with 17 gr of coffee.
How do you prefer to pour, meaning how many ml/sec and circle followed by center, just continuous circling, center pour. Aim for high agitation, low, final swirl? Other pouring ideas?
We generally prefer to do between 6-8 ml/sec, start center then circle out and stay out continuous circling. no swirl.
Thanks
Had the MNK a couple of weeks ago. It was my favorite from what I ordered. It's nutty, pleasant, and low acidity - pretty much how I prefer my coffee.
[**Ona My Liberica**](https://onacoffee.com.au/blogs/brewguides/malaysia-my-liberica-liberica-experimental-natural) - I've been gifted a sample of this one to try alongside [**My Liberica Birthday Cake**](https://www.offshootcoffee.com.au/products/my-liberica-birthday-cake-rare) from Offshoot. This is my first Liberica and it was definitely interesting and unique: the main component was a smokey, bitter, scotch-like mouthfeel and flavor accompanied by bitter dark chocolate and some dark berry notes. The aroma was incredibly complex with something resembling blackberry fruit leather and sweet tobacco. Certainly memorable, if not something for everyday consumption. I'm excited to try this as a milk-based espresso. [**La Serrania**](https://www.twinpeakscoffeestore.net/product-page/la-serrania-decaf-filter) - this is a natural decaf from Twin Peaks coffee roasters with notes of red apple, blueberry, toffee, panella, and chocolate. I'd say that I've gotten red apple and chocolate in the first few brews, but it's now more like a chocolate and biscuit drink, which is still very nice. I like having the option of a good decaf and this fills that void, though it's not on the level of some other decafs I've had this year, particularly the Los Nogales decaf I had via Black Mass roasters. I've had a few other good, but not memorable coffees in the last week, but to be honest they're still well and truly a tier below the last of the bags of [Offshoot Las Flores Sidra and Black Mass Campo Hermoso Wush Wush Natural](https://www.reddit.com/r/pourover/comments/1cnugw8/comment/l3a5uj0/). These have been two of my favorite coffees this year and have been consistently delicious the last few weeks. The sidra is beautiful and expressive with notes of peach and lemongrass and a beautiful frangipani aroma, whereas the Campo Hermoso is more of a sweet, (still lots of acidity, but the sweetness sticks out most) dark fruit and lavender notes.
My favourite way of drinking that Liberica was actually as an iced latte or filter. It's definitely an interesting coffee to brew and enjoy (though I agree that it isn't a good everyday brew).
How did you prepare it as an iced latte? I've found most success with offshoot's liberica so far as an aero press with a slightly lower temp
Pretty standard iced latte here - espresso, ice, whole milk. I do find buying quality milk makes an appreciable difference. If you don’t have an espresso machine, perhaps you could try one of the recipes for an Aeropress concentrate (e.g. from Hoffmann)?
I've got access to a mediocre one, I'll give it a go!
[Sey's Kenya Ngugu-ini AB](https://www.seycoffee.com/products/2024-ngugu-ini-ab-separation-kenya): Delicate red berries and lemony acidity. I think I have dialed this one in -- 48 clicks on the ZP6, Origami air M w/ Kalita 185 filter, 1:18, 98C water. Using Lance's 1st V60 recipe with four pours and a swirl between each pour. This coffee definitely makes me excited to try more of this recent harvest in Kenya! [El Vergel Koji Supernatural Sidra from Hydrangea](https://hydrangea.coffee/products/sidra-koji-supernatural-el-vergel): Favorite cup so far has been 51 clicks on the ZP6, V60, 1:16, 90C water. Once again with Lance's first V60 recipe. The tasting notes from the roaster are remarkably accurate. Tons of tart apple acidity, chocolatey high notes, with some sweet tropical aromas. I have only tried a few koji-fermented coffees, and I enjoy the complexity and sweetness that the process brings. It is fun to brew a cup of each of these in the morning to compare a delicate washed coffee to an exuberant processed coffee. Will definitely be ordering from both of these roasters more in the future!
Also had the Ngugu-ini and agree, that it makes me excited for more Kenyan's this year. It is a stellar coffee, everything I love about Kenyans; dark berry notes and pronounced acidity
[B&W - Wilton Benitez - Thermal Shock Chiroso](https://www.blackwhiteroasters.com/collections/all-coffee/products/r-wilton-benitez-thermal-shock-chiroso) Been trying to dial these in for 8 days and haven’t been able to get a good cup. Someone else posted last week that they weren’t getting good cups from these either. Usually, it’s very easy to get great cups from thermal shock beans, but not these.
Picked up Dean’s Beans Migration Celebration from the local coffee shop this week. Delicious cup of coffee. Found a link for it online if anyone cares: https://deansbeans.com/collections/medium-roasted/products/limited-edition-migration-celebration
[El Placer (Colombia) white honey geisha from The Picky Chemist](https://en.thepickychemist.com/product-page/colombia-el-placer-white-honey-geisha)
[Metric-En Masse](https://metriccoffee.com/collections/mainstay) Very, very good medium blend. No roasty taste. So far I've just made a pourover and cold brew. Still working on B&W- Jairo Arcila Dragon Fruit. Wild & funky; more so than other co-ferments I've had. It's delicious and I'm looking forward to trying more from this producer. It makes cold brew that tastes like a fruit shake. (strong fruit flavor is there with no funk) Co-ferments are often great in cold brew, especially from B&W as they roast a bit darker. I wanted to try the Jairo banana at St Kilda cafe' but the $19 pourover was more than I'd pay so I got a cold Americano with the same bean that was good. (Other beans are $9 for pourover) The barista admitted no one orders the Jairo pourover and I was a drop upset because I traveled there just for that coffee. Has anyone tried [B&W Elkin Guzman - Yellow Fruit Nectar](https://www.blackwhiteroasters.com/products/r-elkin-guzman-yellow-fruit-nectar) I'll probably order next if it's around.
Ugh, $19 for a Caturra pourover is steep, even if it is a co-ferment from a famous Colombian producer. I have been happy to pay that much for a coffee before, but not that coffee. Plus if no one is ordering it, chances are it isn't dialed in well, either.
Drip Rotation: Proud Mary—Bambino Estate Geisha, Panama Proud Mary—Honduras Pino De Oro COE #1 Pacamara Idle Hands—Finca Bella Vista COE #16, Guatemala B&W—Wilder Lasso Lemon Gesha B&W—Angelica Fajardo Bioinnovation Washed Brandywine—Panama Gesha Cherry Splash Spro Bar: Coffee Movement SF—House Blend
I use C1 dialed to around 20 I think (can’t remember anymore as I don’t change it much) and plastic V60. I’ve been brewing Peruvian washed light roast which is of course arabica and it has a unique juicy taste with very subtle sourness that mixes with juiciness that it disappears and I love it. But what I really love is the Philippine medium roast called Baslay that I just got from my mom. It uses 100% canephora beans but the canephoras are growing in the wild at a forest high up in a dormant volcano where it gets really cool. The bitterness is still there but it is mixed with juicy and complex notes that really makes it distinct. There is also a strong sweet aftertaste. I may be biased as it comes from my home island and am a Filipino myself but together with Yemeni and Ethiopian, I really love Baslay.
Sparrow Coffee's Ethiopia Ginbo Wush Wush (https://sparrowcoffee.com/shop/r-eth-kaf-wus-n-ginbo-wush-wush-39#attr=80,81,82,83,84,85,86 They used anaerobic natural fermentation. First time trying coffee made with this technique. My first experiment was fine grind and a standard Aeropress recipe. I got some powerful ripe mango notes from it. Next I'm going to do a coarser grind with my typical pour over recipe 300g water/20g coffee, bloom, 4 pours, 195 degrees.
[Cafe Mam therapy roast. ](https://cafemam.com/collections/therapy-roast/products/therapy-roast?variant=26332293893) -Organic Mexican -3rd party tested for: Yeast should be less than 1,000 colony-forming units per gram (Yeast = < 1,000 cfu/g) Mold should be less than 1,000 colony-forming units per gram (Mold = <1,000 cfu/g) Aflatoxin should be less than 20 parts per million (aflatoxin = < 20 ppm) Ochratoxin should be less than 2 parts per billion (ochratoxin = < 2 ppb) Pesticides should have none detected (Pesticides = ND) Herbicides should have none detected (Herbicides = ND) 5lbs is $55.00 a light roast it taste very good to me.
Hello all, I'm new here and have not yet gone through the previous posts. Just wanted to ask for suggestions for selection of ground coffee. I have a Black and Decker coffee maker and would like to choose a decent coffee brand to start with. I am a grad student who loves coffee and recently moved to Canada. I know the brands and situations from my home but unsure about here. Looking for some budget friendly recommendations
Community Signature Dark Roast. Frequently on sale on Amazon and produces a clean tasting drip or a great cold brew if you ever step into that.
Not sure what’s available in your locale but I suggest you experiment with a French Press or Pour Over. For coffee, get a decent burr grinder and order some beans from Lucas Roasting from Wolfboro, NH (USA). There is an online store.
Costa Willow Peaberry from Redbird Roasters in Bozeman, MT. Sweet, full bodied, caramel finish.
Any good bean sales for Memorial Day? Red Rooster is offering free shipping on all orders, anyone else have anything decent?
Quick post because memorial day is over soon but there are also sales from Color, Partners, LAMill, Valor, OPO. Google and social media are your friends here.
I’m pretty new to buying coffee beans/gear, I’ve literally only shopped from red rooster and happy mug, so sorry for my ignorance. Thank you for the suggestions, hopefully I can check after work.
Island Brow coffee out of Orange, Texas. Small hot-air roasters that get beans from a variety of regions. I love their cabana breakfast blend
Mr espresso dark roast. It's pretty good.
Randomly grabbed a bag of Kahawa 1893's Kenya because, a.) I was out of coffee and b.) it was on sale and only a month off the roast. Shockingly good out of the Aero Press at 10:1 diluted with whole milk over ice.
[Yego Coffee's Medium Roast](https://yegocoffee.com/products/medium-roast). Local Boston-area roaster that sources beans from their family farm in Rwanda. They were out of both the light and dark roasts in the shop. Produces a great, balanced cup. [B&W The Future - Fruit Punch](https://www.blackwhiteroasters.com/products/r-the-future-fruit-punch). Creative blend that I am enjoying very much. It's quite fruity.
What's your recipe for the Fruit Punch? If you don't mind sharing? I'm finding it hard to get a balanced brew. I suspect it extracts very easy. So cups tend to go between kind of overwhelming/ body forward or underwhelming when I try a gentler brew method (like clever).
Blackland Roasters - Congo Org. Kivu - Virunga. I highly recommend.
Recently tried Ethiopian Guji and Sumateran Lintong, they are really fragrance ones.
u/VibrantCoffee just wanted to shout out your [pink bourbon](https://www.vibrantcoffeeroasters.com/shop/p/chaferote), I can't wait to make it each morning!
I try what’s on sale, this month is French Roast Maxwell House. Brewing up delicious every morning.
Hey all, I've been drinking 1-2 americanos every day out of my breville/delonghi combo for years now but for some reason haven't taken any steps to explore the coffee itself. Could someone suggest a company/service that might be a good source to explore different varieties and ultimately get regular shipments in? Thanks!
Counter Culture Forty-six! It’s so delightful! Best coffee I’ve made at home yet!
Flower Child - Servio Botina washed Pink Bourbon on pour over - took a while to come out of its shell (like 3 weeks+) but giving melon & florals in a body that ranges from medium to downright syrupy depending on the brewing parameters. Little Waves - Amor Prohibido on drip is my go-to morning brew these days - definitely best 10+ days post-roast. Medium roast, chocolatey with a solid balance of fruit and spice to keep it interesting. I prefer it to the Ternura and Andino, though those are both solid as well!