Barista Bitch Dialing In

Roasted on 08/24/22 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 46. Hibiscus, honey, lime, mint, peach, silky. "This fermentation formula brings some means of Geisha-characteristics to the Isolated Ruiru 11 varietal - a varietal considered 'inferior' to the SL variations." [Pull & Pour Coffee Club]. This is the last of the sampler I bought and it left me speechless. I never thought I had a complete understanding of coffee terms, but with Coffea Circulor, Luminous Coffee and every new anaerobic style I have never felt more like I know very nothing. I love how more and more companies are almost info dumping, but I wish they would define the terms they are using more than they do already. 

I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 46. A lot lighter than I thought an Asian roaster would roast, perhaps I am biased. Lots of clean grapes, currants, plums, berries notes. 

I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 50. Bitter orange peel, jasmine, root beer, saffron and sweet. I don't know how I feel about this, It reminds me a lot of trying to make candied orange peel, there is enough sweetness there, but there is a bitter bite as well. 

I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 46. Very interesting and a little unusual. It is very clean tasting, lots of wine notes at the front, followed by a hard to describe herby-spice (sort of like a very mild fennel seed), cranberry and a nice grapefruit finish. I cannot stress enough how clean this is, I don't think I have every had a coffee like this that left almost nothing on my tongue immediately after drinking.