Coffee notes
Notes from dialing-in coffees at home, and trying them in cafes.
Variables I play with (in descending importance)
- Grind size: The main way i control extraction. All grind sizes are on a Comandante C40 MK4.
- Temperature: For light roasts, I now use 90-95°c.
- Immersion vs percolation: Immersion and percolation can bring out different profiles from the same coffee. As per Jonathan Gagne, The chemical composition of an immersion brew correlates with the distribution of compounds inside the coffee bean, while that of percolation brews correlates with how fast each compound extracts.
- Iced vs hot: I think how a coffee tastes iced shouldn’t be second-class citizen compared to how it tastes hot.
- Agitation: Done via kettle agitation (pour height) and wet WDT.
- Pouring structure: Start with a default and tweak according to taste. With percolation, I like James Hoffman’s one cup V60 recipe.
- Cone vs flat-bottom: Anecdotally, cone-shaped brewers bring out more acidity, while flat-bottomed brewers highlight body and sweetness. I’m not sure if this is true though, and will investigate this in a future post.
Variables I keep constant
- Water: Kent Ridge tap water. The tap water here yields similar results to 70ppm Aquacode.
- Filter paper: Cafec Abaca for cone/negotiator, or Timemore for flat bottomed drippers.
- Dose: 12g hot, 15g iced.
- Ratio:
- Hot: 60g/L (1:16.67) for easy maths.
- Iced: Brew with 1:11, then dilute to 1:16.67 with ice.
Blind Cupping #1
A challenging selection for a first cupping. The 4 washed Kenyans were very similar, I couldn’t tell them apart meaningfully.
Cupping was done at 94°c, 10g:160ml.
AA Tekangu #59 Washed, Friedhats
- Aroma: Blue florals, ripe sweet fruit (nectarines?)
- Nose: Red fruit, sharply of blackcurrant, dates
- Palette: Dates, medium blended acidity, medium-high sweetness
- Body and texture: Medium juicy, very light
- Aftertaste: Almost no finish, red fruit
Kii Washed, Apollon’s Gold
- Aroma: Blue florals
- Nose: Intensely of blackcurrant, jasmine
- Palette: Medium sharp acidity, similar to Muthingi
- Body and texture: Light, watery, sharp juiciness
- Aftertaste: Short, blackcurrant brown sugar
Kagumoini Washed, Apollon’s Gold
- Aroma: Blue florals
- Nose: Ribena, similar to Muthingi
- Palette Medium acidity, medium sweetness, similar to Muthingi and Kii
- Body and texture: Light
- Aftertaste: Short, blackberry
Muthingi Washed, Apollon’s Gold
- Aroma: Blue florals
- Nose: Similar to the AA Tekangu but tobned down and more muted, very subtle herbal note
- Palette: Medium blended acidity, herbal-smoky, medium sweetness
- Body and texture: Low juiciness, medium-light
- Aftertaste: Short, chamomile
Sudan Rume Washed, 20 Grams
- Aroma: Prominent blue fruit bubblegum, blue gatorade
- Nose: Same as aroma, jasmine
- Palette: Explosive, blue fruit bubblegum, very sweet, medium ripe berry acidity, jasmine,
- Body and texture: Medium-light
- Aftertaste: Long, same as nose
Ombligon Washed, 20 Grams
- Aroma: Chocalate covered peanuts
- Nose: Same as aroma
- Palette: Medium acidity of blackberries, high sweetness, chocalate covered peanuts
- Body and texture: Light-medium, watery
- Aftertaste: Medium, same as palette
Kii Washed, Apollon’s Gold
From the bag
- Roaster: Apollon’s Gold, Tokyo, Japan
- Roast date: 5th September 2024
- Origin: Kii Coffee Factory, Rungeto Cooperative, Kibugu, Kirinyaga, Kenya, 1310-1900 masl
- Varietal: SL28, SL34, Ruiru 11
- Processing: Washed
- Roast: Light
Dialing In
18 clicks, 95°c, V60
- Nose: Steamed bok choy, blackcurrant top note, brown sugar, white florals
- Palette Medium acidity of oranges, brown sugar sweetness, burnt sugar bitterness
- Body and texture: Medium-heavy
- Aftertaste: Medium aftertaste of caramelized sugars
Kagumoini Washed, Apollon’s Gold
From the bag
- Roaster: Apollon’s Gold, Tokyo, Japan
- Roast date: 26th August 2024
- Origin: Kagumoini Coffee Factory, Mugaga Cooperative, Kenya
- Varietal: SL28, SL34
- Processing: Washed
- Roast: Light
Dialing In
20 clicks, 90°c, V60
- Aroma: Kinda roasty, blue flowers
- Nose: Much less defined than aroma, purple fruit, tiny reminisence of blue flowers
- Palette: Juicy, lemon peel acidity, savoury, not balanced by sweetness, bitterness of rind
- Body and texture: Light
- Aftertaste: Short, almost no finish
Costa Rica Las Lajas Natural, Onyx Coffee Lab
From the bag
- Roaster: Onyx Cofeee Lab, AR, USA
- Origin: Costa Rica
- Varietal: Catuai, Caturra, Bourbon
- Processing: Natural
- Roast: “Moderate” (Agtron 71.6)
Dialing in
18 clicks, 90°c, v60
- Nose: Hersheys
- Palette: Hersheys, tropical fruit, medium-low acidity
- Body: Medium, soft and silky
- Finish: Long finish, similar to palette
Ethiopia Habtamu Fekadu Aga, Onyx Coffee Lab
From the bag
- Roaster: Onyx Cofeee Lab, AR, USA
- Origin: Habtamu Fekadu Aga, Ethiopia
- Varietal: Kurume, Dega, Wolisho
- Processing: Washed
- Roast: “Expressive moderate” (Agtron 73.6)
Dialing in
18 clicks, 90°c, v60
- Nose: Prominent jasmine, lavender, plum, sweet
- Palette: Medium-low soft acidity, peach top note, plum base note, minerally
- Body: Soft, light-medium
- Finish: Medium, very pleasant finish of florals
Southern Weather, Onyx Coffee Lab
From the bag
- Roaster: Onyx Cofeee Lab, AR, USA
- Origin: Honduras, Colombia, Ethiopia
- Varietal: Mixed
- Processing: Wet washed
- Roast: “Moderate” (Agtron 70.3)
Tasting at Percolate, Singapore
- Nose: Prominent brown sugar, rotiboy (coffee-butter buns), plum
- Palette: Medium citric acidity that lingers pleasantly, brown sugar sweetness, dark chocalate
- Body: Medium
- Finish: Medium-long finish of brown sugar
AA Tekangu #059 Washed, Friedhats
From the bag
- Roaster: Friedhats, Amsterdam, Netherlands
- Roast date: 25th July 2024
- Origin: Tekangu, Mount Kenya, Nyeri, Kenya
- Varietal: SL28, SL34, Ruiru 11, Batian
- Processing: Washed
- Roast: Light
Dialing in
20 clicks, 90°c, v60
- Nose: Low intensity, blood orange zest
- Palette: High acidity of grapefruit zest, slight bitterness of rind, green tea
- Body: Medium body
- Finish: Short finish of florals
16 clicks, 90°c, v60
- Nose: Medium intensity, blood orange zest, little bit of honey
- Palette: High upfront acidity, balanced by medium-high sweetness, very juicy, green tea, some honey, some florals.
- Body: Medium body
- Finish: Medium-short finish of florals
Koke Washed, Sweet Blossom
This espresso almost has the flavour clarity of a pourover
From the bag
- Roaster: Sweet Blossom Coffee Roasters, Johor Bahru, Malaysia
- Origin: Koke, Ethiopia
- Processing: Washed
- Roast: Light-medium
Tasting at Sweet Blossom Coffee Roasters
- Nose: Roast, peach
- Palette: Sharp upfront acidity followed by intense sweetness of peach, white florals, green tea bitterness at the top and back of the palette
- Body: Medium-light
- Finish: Very long finish of peach and brown sugar
- Price: RM9
Yunnan Puer, Pota Slowbar
From the bag
- Roaster: Pota Slowbar, Johor Bahru, Malaysia
- Origin: Yunnan, China
- Processing: Natural
- Roast: Medium
Tasting at Pota Slowbar
Nose and palette of dark caramel. Medium acidity. Lacking the brown sugar note I look for in a well-extracted medium roast espresso. Rich and heavy body.
Blueberry Boom, Dak
From the bag
- Roaster: Dak Coffee Roasters, Amsterdam, Netherlands
- Origin: Guji, Ethiopia
- Varietal: Heirloom
- Processing: Natural
- Roast: Light-medium
Dialing in
18 clicks, 90°c, April brewer
- Nose: Loud, blueberry, cream soda
- Palette: Savoury, very sweet, blueberry, jammy, medium acidity, green apple popsicle
- Body and texture: Medium body, creamy
- Aftertaste: Medium finish similar to palette
La Fortuna Sudan Rume Washed, 20 Grams
From the bag
- Roaster: 20 Grams Coffee Roastery, Singapore
- Origin: Santiago Noreiga Jr, Finca La Fortuna, Huila, Colombia, 1650 masl
- Varietal: Sudan Rume
- Processing: Washed
- Roast: Nordic light (70/114.4)
Dialing in
20 clicks, 90°c, v60
- Nose: Prominent purple florals, purple fruit, vegetal
- Palette: Low-medium purple fruit, medium acidity, medium bitterness of rind, green tea, peach, low sweetness
- Body and texture: Light, tea-like
- Aftertaste: Medium finish of brown sugar and florals
15 clicks, 90°c, v60
Similar to above
15 clicks, 100°c, v60
- Nose: Lemon, vegetal, no florality
- Palette: Upfront grapefruit acidity, low sweetness
- Body and texture: Light
- Aftertaste: No finish at all
20 clicks, 95°c, v60
- Nose: Small, vaguely of stone fruits, some floral
- Palette: Slightly savoury, some sweetness, medium-low acidity, no prominent notes
- Body and texture: light
- Aftertaste: No finish at all
10 clicks, 96°c, v60, 3:10
Pushing extraction
- Nose: Vegetal, jasmine, plum
- Palette: Sour candy acidity and sweetness, brown sugar
- Body and texture: Light-medium
- Aftertaste: Medium finish of brown sugar
Las Brisas Ombligon Washed, 20 Grams
From the bag
- Roaster: 20 Grams Coffee Roastery, Singapore
- Origin: John Wilmer Cuellar, Las Brisas, Tolima, Colombia, 1700 masl
- Varietal: Ombligon
- Processing: Washed
- Roast: “Extremely light” (66/112.4)
Dialing in
24 clicks, 90°c, v60, 15:250, 2:00
- Nose: Vegetal, some undefined purple fruits but not much
- Palette: Not much going on, medium-low but sharp acidity, some sweetness, mineral water
- Body and texture: Medium-heavy
- Aftertaste: Very short finish of apple
20 clicks, 95°c, v60, 15:250, 2:00
Similar to above, but nose has abit of hazelnut as well
15 clicks, 90°c, v60, 15:270, 4:00
Similar to above
18 clicks, 93°c, v60, 19:300, 4 pours, 3:00 (roaster’s recipe)
- Nose: Very small, some undefined purple fruits
- Palette: Not much, some acidity and sweetness of purple fruits
- Body: Medium
- Finish: No finish
10 clicks, 96°c, v60, 4:30
Pushing extraction
- Nose: Steamed bok choy, brown sugar
- Palette: High upfront sweetness and acidity of sour candy, brown sugar
- Body: Medium-heavy
- Finish: Medium finish of caramel
La Arboleda Washed, 20 Grams
From the bag
- Roaster: 20 Grams Coffee Roastery, Singapore
- Origin: Mildrey Montoya, La Arboleda Farm, Urrao, Colombia, 1650 masl
- Varietal: Caturra Chiroso
- Processing: Washed
- Roast: Nordic light
Tasting at 20 Grams, Singapore
Espresso
Balanced and punchy citrus acidity when hot, sour when cold. Medium-high brown sugar and fruit sweetness. Lemongrass.
Filter
Lemongrass and citrus acidity become prominent, white florals, medium sweetness, some peach. Loved how the filter brew’s openness contrasted with the espresso’s intensity.
El Mirador Natural, Origin
From the bag
- Roaster: Origin Coffee, London, UK
- Origin: El Mirador, Colombia
- Varietal: Pink Bourbon
- Processing: Anaerobic Natural
- Roast: Filter
Tasting at Origin Coffee, Charlotte Road
- Nose: Ribena
- Palette: Ribena, Dark plum
- Body and texture: Heavy mouthfeel
- Aftertaste: Short finish of honey and dark plump
Sadiloya Washed Ethiopian, Coffee Collective
From the bag
- Roaster: Coffee Collective, Copenhagen, Denmark
- Origin: Habtamu Fedaku, Sadi Loya, Gera, Jimma, Ethiopia, 2100-2300 masl
- Varietal: Heirloom
- Processing: Washed
- Roast: Filter
Tasting
- Nose: Not much, dark fruits
- Palette: Dark, slight medicinal bitterness, medium low acidity, latte
- Body and texture: Light body
- Aftertaste: No aftertaste
Watermelon Drops, Dak
Funk done well
From the bag
- Roaster: Dak Coffee Roasters, Amsterdam, Netherlands
- Origin: Huila, Colombia
- Varietal: Field blend
- Processing: Anaerobic Natural
- Roast: Light
Dialing in
22 clicks, 90°c, Melitta
- Nose: Overripe berries, funky, a bit of tropical fruit, milk chocalate
- Palette: High acidity, nice berry sweetness
- Body and texture: Light
- Aftertaste: Medium finish of dark berries
20 clicks, 90°c, April brewer
- Nose: Sharp, pungent, cherry liquer, jamaican rum punch
- Palette: High sweetness, controlled funk, tropical fruit, berries, hersheys
- Body and texture: Light
- Aftertaste: Short finish of funky fruits
Milky Cake, Dak
From the bag
- Roaster: Dak Coffee Roasters, Amsterdam, Netherlands
- Origin: Cauca, Colombia
- Varietal: Castillo
- Processing: Thermal Shock
- Roast: Light
Dialing in
22 clicks, 90°c, Melitta
- Nose: Very strong cardamom, hint of cinnamon
- Palette: Surprisingly medium-high acidity, very sweet, cinammon, slight spice bitterness
- Body and texture: Medium
- Aftertaste: Long finish of cinammon and cardamom
Yoiner Mosquera Natural, La Cabra
Exceptional. Fruit punch. Pairs well with döner kebab.
From the bag
- Roaster: La Cabra, Denmark
- Roast date: 11th June 2024
- Origin: Palestina, Huila, Colombia
- Varietal: Pink Bourbon
- Processing: Natural
- Roast: Light
Dialing In
24 clicks, 90°c, V60
- Nose: Explosive, berry, watermelon
- Palette: High acidity, orange, passion fruit, watermelon, very sweet
- Body and texture: Heavy
- Aftertaste: Long finish, similar to palette
Yoiner Mosquera Washed, La Cabra
From the bag
- Roaster: La Cabra, Denmark
- Roast date: 11th June 2024
- Origin: Palestina, Huila, Colombia
- Varietal: Pink Bourbon
- Processing: Washed
- Roast: Light
Dialing In
25 clicks, 93°c, V60
- Nose: Brown sugar, slight florals
- Palette: Brown sugar sweetness, medium-high acidity
- Body and texture: Light
- Aftertaste: Medium-short aftertaste of brown sugar
Tibebu Ropa Natural, Monmouth
The beans are displayed and sold in large open-air bowls, leaving the coffee prone to staling.
They brew with an interesting, non-mainstream, and lax (not necessarily bad) approach — by pouring aggresively into the center from a non-gooseneck kettle.
Also, I love the fact that they only do takeaways in a £5 glass takeaway cup, which you can reuse during your next visit, or return for £5.
From the bag
- Roaster: Monmouth Coffee Company, London, UK
- Origin: Tibebu Ropa, Ethiopia
- Varietal: Kurume and Wolisho
- Processing: Natural
- Roast: Medium
Tasting at Monmouth, Borough Market
- Nose: Sweet dark stone fruits
- Palette: A bit of funk, tropical fruit acidity, some sweetness
- Body and texture: Gooey body
- Aftertaste:No finish
- Price: £4
Paupa New Guinea, Fuckoffee
Very edgy hipster cafe that only had one choice of coffee on the menu.
From the bag
- Roaster: Fuckoffee, London
- Roast: Looked medium-dark to me
Tasting at Fuckoffee, London
- Nose: Grape mentos, a bit of wood
- Palette: Sweet, nice rounded acidity, grape mentos
- Body and texture: medium, smooth and velvety
- Aftertaste: No finish
- Price: £3
Ture Waji, Friedhats
From the bag
- Roaster: Friedhats Coffee Roasters, Amsterdam, Netherlands
- Origin: Ture Waji, Guji, Ethiopia, 2173 masl
- Varietal: 74110, 74112
- Processing: Natural
- Roast: Light
Dialing in
22 clicks, 90°c, v60
- Nose: Blueberry pie
- Palette: Somewhat muted acidity, chocalate, peach
- Body and texture: Medium
- Aftertaste: Medium-short finish of vegetal, unripe berries
Flavio Ccori Gesha, Friedhats
Green tea cola
From the bag
- Roaster: Friedhats Coffee Roasters, Amsterdam, Netherlands
- Origin: Puno, Peru
- Varietal: Gesha
- Processing: Washed
- Roast: Light
Dialing in
22 clicks, 90°c, v60
- Nose: Vegetal, Cola
- Palette: Cola, grapefruit acidity, vegetal
- Body and texture: Light
- Aftertaste: Medium finish of vegetal, cola
Luis Sanchez Perdomo, Friedhats
A one-note wonder
From the bag
- Roaster: Friedhats Coffee Roasters, Amsterdam, Netherlands
- Origin: Hulia, Colombia
- Varietal: Pink Bourbon
- Processing: Lactic Anaerobic
- Roast: Light
Dialing in
22 clicks, 90°c, v60
- Nose: Stewed blueberries
- Palette: Not a lot of sweetness, tart acidity, stewed blueberries
- Body and texture: Light
- Aftertaste: Short finish of brown sugar
Shyira Washed, La Cabra
From the bag
- Roaster: La Cabra, Denmark
- Roast date: 22nd April 2024
- Origin: Shyira farmers, Nyabihu, Rwanda
- Varietal: Bourbon
- Processing: Washed
- Roast: Light
Dialing In
22 clicks, 90°c, V60
- Nose: Floral, brown sugar
- Palette: Slight brown sugar sweetness, medium-high acidity of lemons
- Body and texture: Light
- Aftertaste: Medium-short aftertaste of brown sugar
Boa Vista Natural, La Cabra
Grape mentos
From the bag
- Roaster: La Cabra, Denmark
- Roast date: 16th May 2024
- Origin: Daterra, Boa Vista, Brazil
- Varietal: Aramosa, Guarani, Laurina
- Processing: Natural
- Roast: Light
Dialing In
22 clicks, 90°c, V60
- Nose: Rounded, artificial, grape mentos
- Palette: Grape mentos, cherry liqueur, cotton candy, high sweetness, medium acidity
- Body and texture: Light-medium
- Aftertaste: Medium aftertaste of grape mentos
Fabiano Diniz Gesha, La Cabra
A uniquely un-gesha gesha
From the bag
- Roaster: La Cabra, Denmark
- Roast date: 22nd April 2024
- Origin: Fabiano Diniz, Alto da Serra, Matas de Minas, Brazil
- Varietal: Gesha
- Processing: Natural
- Roast: Light
Dialing In
22 clicks, 90°c, V60
- Nose: Lemon, brown sugar
- Palette: Like a washed, brown sugar, lemon, lacking typical gesha characteristics
- Body and texture: Light
- Aftertaste: Medium-short aftertaste of brown sugar
Honduras, Angelical, Kiss the Hippo
From the bag
- Roaster: Kiss the Hippo, London, UK
- Origin: Angelical, Honduras
Tasting at Kiss the Hippo, London
- Nose: Not much, fruits
- Palette: Muted and hollow, hint of raisins, faint brown sugar sweetness
- Body and texture: Medium body
- Aftertaste: No finish
- Price: £4
Brazil Anaerobic, Omotesando
From the bag
- Roaster: Omotesando Coffee, London, UK
- Origin: Brazil
- Processing: Anaerobic Natural
Tasting at Omotesando, London
Batch brew
- Nose: Very funky, mangosteen
- Palette: Low-medium acidity, some sweetness, mangosteen, lychee
- Body and texture: Suprisingly light
- Aftertaste: Short finish of mangosteen
- Price: £4.5
Kasundi Washed, Colonna
From the bag
- Roaster: Colonna Coffee, Bath, UK
- Origin: Kasundi, Congo
- Processing: Washed
- Roast: Light
Tasting at Colonna & Small’s, London
- Nose: Floral, vegetal, gesha-like, stewed leaves
- Palette: Delicious toffee sweetness, muted acidity, savoury and smoky
- Body and texture: Light, tea-like
- Aftertaste: Long aftertaste of caramel
- Price: £4
Washed Kenyan, Prufrock
From the bag
I honestly don’t remember anything about this other than it being a guest bean from another roastery.
Tasting at Prufrock, London
£4. Dissapointingly muted acidty, hollow. They wiped this from the menu after I ordered so it might’ve been the last dose of the batch (stale)
Finca Tamana SL28, Tim Wendelboe
Didn’t expect to find this here
From the bag
- Roaster: Tim Wendelboe, Norway
- Origin: El Pital, Huila, Colombia
- Varietal: SL28
- Processing: Washed
- Roast: Nordic light
Tasting at The Alley, Penang
- Nose: Medium intensity stewed berries
- Palette: “Clean and sweet”, medium acidity, red berries, green tea, hints of hibiscus and vegetal
- Body and texture: Medium body
- Aftertaste: Medium finish of fruit and honey
- Price: RM22
San Augustin Sidra Natural, Momos
You can smell this from a mile away.
From the bag
- Roaster: Momos Coffee Roaster, Busan, Korea.
- Origin: San Augustin, Ecuador
- Varietal: Sidra
- Processing: Natural
Tasting at Slow Coffee Person, Penang
- Nose: Big, mangosteen, blackberries, lychee
- Palette: Dark, prominent berry acidity, mangosteen, similar to nose
- Body and texture: Surprisingly tea like
- Aftertaste: Short finish of honey
- Price: RM30
Sun Dried Brazil, Starbucks
Suprisingly clean and sweet batch brew.
From the bag
- Roaster: Starbucks
- Origin: Brazil
- Processing: Sun dried (natural?)
Tasting at Starbucks, Singapore
- Nose: Smoky when piping hot, but apricot when cool.
- Palette: Low acidity but not flat, apricot, brown sugar, no bitterness, clean and sweet.
- Body and texture: Rich, pleasing.
- Aftertaste: Medium finish of brown sugar
- Price: $4.5 for a huge (venti) cup
Gakuyuini Peaberry SL28/34 Washed, 20 Grams
A yummy SL-only espresso.
From the bag
- Roaster: 20 Grams Coffee Roastery, Singapore
- Origin: Gakuyuini F.C.S, Kenya, 1600+ masl
- Varietal: SL28, SL34
- Processing: Washed
- Roast: Espressso
Tasting at 20 Grams, Singapore
$4, double espresso. Red florals, controlled acidty when hot but still overwhelming when cool, lots of sweet fruits, creamy.
Dulce Misterio Washed Gesha, Homeground
A very lemony gesha.
From the bag
- Roaster: Homeground Coffee Roasters, Singapore
- Origin: Dulce Misterio, Caldas, Colombia
- Varietal: Gesha
- Processing: Washed
- Roast: Light
Tasting at Homeground Coffee, Singapore
- Nose: Delicate, jasmine, vegetal
- Palette (hot): Muted
- Palette (cool): Very bright acidty of lemons, candied, hint of peach, hint of vegetal
- Body and texture: Tea-like
- Aftertaste: Short finish of green tea
- Price: $16 (shared this with a friend)
Washed Ndunduri, Apartment
From the bag
- Roaster: Apartment Coffee, Singapore
- Origin: Ndunduri, Embu, Kenya
- Processing: Washed
- Roast: Light
Tasting at Apartment Coffee, Singapore
$8. Prominent berry acidity, muted florals. Underwhelming.
Astrid Medina Washed, Kurasu
From the bag
- Roaster: Kurasu, Kyoto, Japan
- Origin: Astrid Medina, Planadas, Tolima, Colombia, 1816 MASL
- Varietal: Variedad Colombia
- Processing: Washed
- Roast: Light
Tasting at Kurasu, Singapore
- Nose: Candied, vegetal-lemongrassy, similar to AG’s Astrid Medina but less vegetal
- Palette: High acidity of citrus, creamy, dough-y
- Body and texture: Light bodied
- Aftertaste: Short, raw brown sugar (not caramelized), creamy
- Price: $8.5
Finca El Salvador 120hr, Friedhats
A pina colada with chocalate bitters.
From the bottle
- Roaster: Friedhats Coffee Roasters, Amsterdam, Netherlands
- Origin: Finca El Salvador, Cerro Al aguila, El Salvador, 1650 m.a.s.l
- Varietal: Bourbon
- Processing: 120 hour natural anaerobic
- Roast: Light
Dialing in
20 clicks, 90°c, April brewer, 2x30/70g pours
Boozy, hersheys, tropical fruits, sweet, creamy.
Anaerobic Yeast Catuai, Asylum
From the tin
- Roaster: Asylum Coffeehouse, Singapore
- Origin: Delmy Esperanza Hernandez, Cascaritas, Octotepeque, Mercedes, Honduras.
- Varietal: Catuai
- Processing: Anaerobic yeast fermentation + washed
Tasting at Asylum Coffeehouse, Singapore
Floral, berry acidity, yogurt. Creamy mouthfeel.
Nensebo Riripa Washed, Nylon
Perfume in a cup.
From the bag
- Roaster: Nylon Cofee Roasters, Singapore
- Origin: Various small holders, Nensebo, West Arsi, Ethiopia, 1900-2100 m.a.s.l
- Varietal: Wolisho, Kurume
- Processing: Washed
- Roast: Light-medium
Tasting at Nylon Coffee, Singapore
- Nose: Peach, floral, blackcurrant
- Palette: Medium acidity, high clarity, peach, permufey, honey.
- Body and texture: Light, tea-like
- Aftertaste: Short finish of stone fruits
- Price: $8
Dialing in
18 clicks, 95°c, Orea v3 with Timemore filters, 4x50g pours
Bitter. No acidity.
20 clicks 95°c, V60, 4x50g pours
Abit more perfumey, and some acidity
20 clicks, 90°c, April brewer, 2x30/70g pours
Exactly like how it tasted in the cafe, but with less acidity and more sweetness.
20 clicks, 90°c, 4x50g pours, fully drained before each pour
Each pour drained quickly. Good acidity, no perfume, low-medium peach sweetness.
18 clicks, 90°c, Switch, 4 minutes full immersion
Heavy but chalky body, muted sweetness and acidity
18 clicks, 90°c, V60, 2x50g circle pours + 2x50g center pours
Medium-acidity, perfumey, honey. Doing all circle pours clogs the filter and mute acidity and sweetness. Swirling very gently helps to not clog the filter.
Yellow Catuai Natural, Twenty Grams
From the box
- Roaster: Twenty Grams Roastery, Singapore
- Roast date: Some time in February
- Origin: Roberto Mata, Tarrazu, Costa Rica
- Varietal: Yellow Catuai
- Processing: Natural
- Roast: Nordic light
Dialing in
20 clicks, 90°c, April brewer, 2x30/70g pours
- Nose: Hersheys
- Palette: Hersheys, dates, malic acidity of apples, hints of tropical fruits
- Body and texture: Light and smooth
- Aftertaste: Short finish of hersheys
22 clicks, 90°c, April brewer, 2x30/70g pours
Similar to 20 clicks, but emptier and with a lighter body. 20 clicks is the sweet spot.
Inmaculada Natural Anaerobic, Homeground
A dissapointingly blended coffee.
From the bag
- Roaster: Homeground Coffee Roasters, Singapore
- Origin: Inmaculada Fellow Farms, Valle De Cauca, Colombia
- Varietal: Castillo, Pink Bourbon
- Processing: Natural Anaerobic
Tasting at Homeground Coffee Roasters, Singapore
- Nose: Red florals, sweet
- Palette: Harmonious, blended, medium acidity, maraschino cherry, berries
- Body and texture: Medium-light
- Aftertaste: Red florals
- Price: $13.5
Chelbesa Washed, Apollon’s Gold
A washed Ethiopian bursting with sweetness.
From the bag
- Roaster: Apollon’s Gold, Tokyo, Japan
- Roast date: 24th February 2024
- Origin: Various small holders + Negussee Debela, Chelbesa, Yirgacheffe, Ethiopia, 1950-2200 m.a.s.l
- Varietal: Wolisho, Dega
- Processing: Washed
- Roast: Ultralight
Dialing In
18 clicks, 90°c, Orea v3 with Timemore wave filters, JH’s V60 method, 3:00
- Nose: Intensely sweet peach, strawberry jam
- Palette: Strawberry jam, caramelized brown sugar, peach
- Body and texture: Medium
- Aftertaste: Medium finish of peach
16 clicks, 90°c, B75 with Timemore wave filters, 4:00
Still very good, but the sweetness is abit more muddled.
18 clicks, 90°c, Aeropress (3:30 steep, 1 minute press, no stirs)
Similar to the orea v3 brew. very sweet.
18 clicks, 95°c, Aeropress (3:30 steep, 1 minute press, no stirs)
More acidity, more bitterness, less sweet.
20 clicks, 90°c, V60, 4x50g pours
- Nose: Sweet peach, mandarin, hint of vegetal
- Palette: Peach tea, perfumey, medium-low acidity of mandarin, hint of vegetal
- Body and texture: Light bodied, soft
- Aftertaste: Long finish of peach
Gatare Red Bourbon Washed, Apollon’s Gold
From the bag
- Roaster: Apollon’s Gold, Tokyo, Japan
- Roast date: 28th February 2024
- Origin: IMPEXCOR, Nyamasheke, Rwanda
- Varietal: Bourbon
- Processing: Washed
- Roast: Ultralight
Dialing In
18 clicks, 90°c, Orea v3 with negotiated Abaca filters, 4x50g pours, 3:10
- Nose: Aloe, vegetal
- Palette: Needs more extraction. Upfront mouth watering lemon acidity, balanced with some sweetness.
- Body and texture: Fluffy
- Aftertaste: Short finish, similar to palette
20 clicks, 100°c, B75 with Timemore filters, 4x50g pours, 3:00
Abit overextracted, can’t taste much.
20 clicks, 90°c, April brewer, 2x30/70g pours
- Nose: Stone fruits, vegetal
- Palette: High acidity, citrus, dark berries, molasses, dark plum, peach, vegetal
- Body and texture: Medium
- Finish: Short finish of stone fruit
Finca La Virginia Washed, Autumn Brews
From the bag
- Roaster: Autumn Brews, Singapore
- Roast date: 10th March 2023
- Origin: Finca La Virginia, Colombia
- Varietal: Yellow Bourbon
- Processing: Washed
- Roast: Light
Dialing In
18 clicks, 100°c, hot percolation
Thick mouthfeel, lactic acidity like yogurt.
Fincas Mierisch Natural Pacamara, Apollon’s Gold
Sweet and clean, but underwhelming.
From the bag
- Roaster: Apollon’s Gold, Tokyo, Japan
- Roast date: 16th February 2023
- Origin: “Lake Apanas” plot, Fincas Mierisch, Jinotega, Nicaragua, 1400 MASL
- Varietal: Yellow Pacamara
- Processing: Natural
- Roast: Ultralight
Dialing In
18 clicks, 100°c, Switch, full immersion
- Nose: Honey, sweet florals, blackcurrant
- Palette: Structured berry acidity, honey
- Body and texture: Gooey, sticky
- Aftertaste: Long finish of honey
22 clicks, 100°c, V60, wet WDT
Good nose, but hollow and underextracted on the palette. This needs a finer grind.
18 clicks, 100°c/70°c, Switch, Tetsu Kasuya’s god recipe
Medium-light body, juicy, clean, slight fermenty note, rounded berry acidity well balanced with fruit sweetness, medium-short honey finish. We can try going finer. This recipe is pretty good.
20 clicks, 90°c, April brewer, 2x30/70g pours
Needs more extraction.
20 clicks, 95°c, April brewer, 2x30/70g pours
Weird smoked duck on the nose, but not much on the palette.
18 clicks, 90°c, April brewer, 2x30/70g pours
- Nose: Delicate, candy
- Palette: Medium-high acidity, sweetness of honey, hint of tropical funk
- Body and texture: Medium, gooey
- Aftertaste: Pretty much no finish
Finca La Palma Gesha, Tiong Hoe
An aromatic washed Gesha with incredible clarity.
From the bag
- Roaster: Tiong Hoe Specialty Coffee, Singapore
- Origin: Finca La Palma, Colombia
- Varietal: Gesha
- Processing: Washed
Tasting at Tiong Hoe, Singapore
- Nose: Intensely floral, peach, vegetal
- Palette: Incredible clarity and separation, blueberry-like acidity, jasmine, lightly-roasted oolong tea, peach, vegetal.
- Body and texture: Tea-like body.
- Aftertaste: Short-medium finish of honey.
- Price: S$8.
Astrid Medina Washed, Apollon’s Gold
I partially failed resisting the resting period.
From the bag
- Roaster: Apollon’s Gold, Tokyo, Japan
- Roast date: 14th February 2023
- Origin: Astrid Medina, Planadas, Tolima, Colombia, 1816 MASL
- Varietal: Castillo
- Processing: Washed
- Roast: Ultralight
Dialing In
18 clicks, 100°c, V60
- Nose: Cranberry juice, stewed fruit
- Palette: High quality acidity of kiwis that is focused in the middle of the tongue, cranberries, vegetal
- Body and texture: Medium-heavy body, syrupy
- Aftertaste: Short finish of stewed fruits and brown sugar
18 clicks, 95°c, iced V60, 15g:160ml in three pours
- Nose: Not much
- Palette: The vegetal has turned into lemongrass, kiwis, marascino cherry, brown sugar sweetness, pleasant herbal bitter note
- Body and texture: Medium body
- Aftertaste: Medium-long finish of marascino cherries and brown sugar
20 clicks, 90°c, April brewer, 2x30/70g pours
- Nose: Stone fruit, vegetal, mandarin
- Palette: High acidity of lemons, vegetal, hint of brown sugar sweetness, hint of lemongrass
- Body and texture: Medium body
- Aftertaste: Short finish of brown sugar
Los Pirineos Pacamara, Tim Wendelboe
Needs rest.
From the bag
- Roaster: Tim Wendelboe, Oslo, Norway
- Roast date: 21st February 2024, Batch 13
- Origin: Tecapa, Usultan, El Salvador
- Varietal: Pacamara
- Processing: Honey
- Roast: Light
Dialing In
18 clicks, 100°c, V60
Unpleasant citric acidity, very little sweetness.
24 clicks, 100°c, V60, wet WDT
- Nose: Orange florals
- Palette: Unpleasant citric acid that starts off sharp but gradually mutes, rose hips, honey, mild bitterness
- Body and texture: Medium body
- Aftertaste: Very short finish of sweet chocalate
Yambamine Sidra Red Washed, Homeground
Mystery filter from the roastery that turned out to be a competition lot.
From the bag
- Roaster: Homeground Coffee Roasters, Singapore
- Origin: Yambamine, Sozoranga, Ecuador 1700-1800 MASL
- Varietal: Sidra (a cross between Red Bourbon and Typica)
- Processing: Red Washed
Tasting at Homeground Roastery, Singapore
Prominent acidity, well balanced with fruity sweetness. Medium body.
“Wah, shiok” — Kenneth at HG
Haru Suke, Alchemist
A clean, aromatic, and delicate washed Ethiopian.
From the bag
- Roaster: Alchemist, Singapore.
- Origin: Haru Suke, Yirgacheffe, Ethiopia
- Varietal: Local Landraces & JARC 74 selections.
- Processing: Washed
Tasting at Alchemist, Singapore
- Nose: White flowers.
- Palette: White flowers, delicate bergamot, low acidity.
- Body and texture: Tea-like body.
- Aftertaste: Short-medium finish of peach.
Karogoto Washed Kenyan, Tim Wendelboe
My first bag from Tim Wendelboe, and it didn’t dissapoint.
From the bag
- Roaster: Tim Wendelboe, Oslo, Norway.
- Roast date: 21st February 2024, batch 09
- Origin: Several smallholder farmers, Nyeri, Kenya
- Varietal: SL28, SL34, Ruiru 11, Batian
- Processing: Washed
- Roast: Nordic light
Dialing In
18 clicks, 100°c, hot percolation
- Fragrance: Pink flowers, stewed red dates
- Nose: Pink flowers
- Palette: Pink flowers, prominent blackberry acidity, stewed red dates.
- Body and texture: medium body
- Aftertaste: Short-medium finish of raspberries
16 clicks, 100°c, hot percolation
More sweetness but less clarity.
18 clicks, 100°c, V60, JH’s 1 cup recipe
Muted acidity, but very prominent florals and a long brown sugar + floral finish.
18 clicks, 90/70°c, Tetsu Kasuya’s god recipe
Florals are less prominent, while acidity takes the center stage with loud and clear citrus and berry notes. Finish becomes shorter, and the brown sugar dissapears. 100°c/70°c would be a good next step.
18 clicks, Aeropress, JH’s recipe
No acidity, mild florals, cardboard water
Finca El Carmen Natural Anaerobic, Homeground
Earthy, tropical funk. Tame the funk!
From the bag
- Roaster: Homeground Coffee Roasters, Singapore.
- Roast date: 21st February 2024
- Origin: Finca El Carmen, Apaneca-Illamatepec, El Salvador
- Varietal: Bourbon Elite
- Processing: Natural Anaerobic
- Roast: Uneven, medium-dark
Dialing In
20 clicks, 90°c, V60
The earthy funk was abit too much. Yucky when paired with the acidity and bitterness.
20 clicks, 90°c, Switch, iced immersion
Again, the earthy funk was abit too much.
24 clicks, 90°c, V60, japanese iced
Yum. Just the right amount of funk, with brown sugar sweetness indicating a good extraction.
24 clicks, 90°c, Switch, iced immersion
This does really well as an iced filter.
- Nose: Earthy funk, shou pu-er tea.
- Palette (cold): High sweetness. Very pleasant medium-low acidity, focused in the middle of the tongue. Overripe and tropical fruits.
- Palette (cool): Very juicy. Acidity is turned up to medium-high, while still being focused and pleasant. Sweet oranges. Dark chocalate.
- Body and texture: Surprisingly light bodied and tea-like.
- Aftertaste: Medium-long finish of overripe fruit and brown sugar.
24 clicks, 90°c, V60
All yummy tropical fruits at 3 weeks of rest.
- Nose: Lychee, overripe orange.
- Palette: High acidity, very juicy and sweet, lychees, oranges, grapes, dark chocalate.
- Body and texture: Light-medium body
- Aftertaste: Medium-long finish of overripe fruit and brown sugar.
Mesina Muje Natural, Homeground
I was served this at the bar at Homeground and was hit by a bergamot note and how clean the presentation was. I immediately bought a bag home, but was unable to replicate the bergamot note after multiple tries.
From the bag
- Roaster: Homeground Coffee Roasters, Singapore
- Roast date: 14th Feb 2024
- Origin: Mesina Muje, Guji, Ethiopia
- Varietal: Heirloom
- Processing: Natural
- Roast: Medium-light
Dialing In
18 clicks 100°c, V60
No bergamot. Savoury.
16 clicks, 100°c, Switch, full immersion
Still no bergamot. Savoury.
22 clicks, 100°c, 1:15, Kalita 155, 4x50g done gently
A little bit of bergamot, but not a lot.
24 clicks, 100°c, V60, wet WDT
Very sweet and well extracted. A little bit of bergamot.
Bali Perenan Natural, Naebizuka
A new roaster on the block. Hand carried from Bali, and roasted on an Ikawa — only 4 bags in the world.
From the bag
- Roaster: Naebizuka Coffee, Singapore
- Roast date: 20th Feb 2024
- Origin: Kintamani, Bali
- Processing: Natural
- Roast: Light
Dialing In
18 clicks, 100°c, V60
Prominent orange sour candy, and a medicinal bitterness.
20 clicks, 100°c, V60
Prominent orange sour candy, with less medicinal bitterness.
16 clicks, 100°c, Switch, full immersion
- Nose: Brown sugar
- Palette: Prominent orange sour candy acidity, with a hint of medicinal bitterness
- Body and Texture: Medium body
- Aftertaste: Medium finish of honey
18 clicks, 90°c, Switch, iced immersion
- Nose: Brown sugar
- Palette: No bitterness, medium-low acidity.
- Body and Texture: Medium body
- Aftertaste: Short finish of honey and orange zest
Hacienda Copey Natural Geisha, 2F+
2F+’s competition roast for the 2023 Malaysian Brewers Cup. This won #6 in Costa Rica’s 2023 COE. I wanted to support my hometown neighborhood roaster so I bought a bag of 100g for RM100 (yikes).
From the bag
- Roaster: 2F+ Roastery, Penang, Malaysia (Relau REPRESENT!)
- Roast date: 25th Jan 2024
- Origin: Hacienda Copey, Costa Rica, 1860 MASL
- Varietal: Geisha
- Processing: Natural
- Roast: Medium
Dialing In
18 clicks, 100°c, Switch, full immersion
- Fragrance: Smells like a geisha, but kinda fermenty
- Nose: High aroma separation. Red dates, sweet chocolate, cherry soda, olives
- Palette (hot): High flavour separation and intensity. Upfront acidity is well balanced with sweetness, like sweet and sour candy. Red fruits like tart plums.
- Palette (cool): Complex and tart acidity, chocolate, hint of tropical fruits.
- Body and texture: medium-light body, slightly fluffy.
- Aftertaste: medium-long finish of brown sugar and red fruits
Kenya Ukilili AA Washed, 2F+
I was promised blackberries, blackcurrant, and plums on the bag, but this was definitely a tomato kenyan — a roast defect. The thick body made the tomato soup somewhat enjoyable, but it was still a letdown.
From the bag
- Roaster: 2F+ Roastery, Penang, Malaysia
- Roast date: 26th Jan 2024
- Origin: Uklili Lot AA 22/03, Kenya, 1600-1750 MASL
- Varietal: SL28, SL34
- Processing: Washed
- Roast: Light-medium. Agtron 68/81.
Dialing In
18 clicks, 100°c, Switch, iced immersion
- Nose: Brown sugar, tomatoes
- Palette: Hearty tomato soup, oregano, leeks, bergamot. Medium but rounded acidity. Low sweetness.
- Body and Texture: Thick, heavy, gooey
- Aftertaste: Very short finish, same as palette
Finca San Antonio Natural Anaerobic, 2F+
A dissapointing natural anaerobic that tastes like a generic washed coffee, but less clean.
From the bag
- Roaster: 2F+ Roastery, Penang, Malaysia
- Roast date: 2nd Feb 2024
- Origin: Finca San Antonio, Matagalpa, Nicaragua, 1850 MASL
- Varietal: Parainema
- Processing: Natural Anaerobic
- Roast: Light-medium
Dialing In
18 clicks, 100°c, Switch, iced immersion
Generic light roast profile — stone fruits and chocalate. Just a tiny tiny hint of funk.
Western Province Rutriso Natural, 2F+
A generic but tasty natural Rwandan.
From the bag
- Roaster: 2F+ Roastery, Penang, Malaysia
- Roast date: 2nd Feb 2024
- Origin: Western Province Rutriso, Rwanda, 1750 MASL
- Varietal: Blended varietals
- Processing: Natural
- Roast: Medium-light. Agtron 68/79.
Dialing In
18 clicks, 100°c, Switch, iced immersion
Chcocalate, ribena, stone fruits.
Yaye Cherico Red Honey, Onyx
One of the most complex cups I’ve had so far.
From the bag
- Roaster: Onyx Coffee Lab, AR, USA
- Origin: Yaye, Arbe Gona, Ethiopia, 2100 masl
- Varietal: Heirloom
- Processing: Red Honey
- Roast: “Expressive Moderate” (Agtron 73.8)
Tasting at Percolate, Singapore
- Nose: Floral, white grapes
- Palette: Complex. Floral and fruity. Forward tartaric acid of white grapes. Pears.
- Body and Texture: Medium body
- Aftertaste: Medium finish of cooked white fruit.
- Price: S$12. Steep but well worth it.