Barista Bitch Dialing In

Plum, Ruby Grapefruit, Concord Grape Juice and Kiwi.

Caturra Double Washed CM Koji Process Red & Yellow Caturra  Dragon fruit, Tamarind, Kiwi and Melon.

 Roasted 03-22-24 Herbaceous, Grapefruit, Green Apple and Graham Cracker.

Ruby Grapefruit, Apple, Lemon and Graham Cracker. 

 Dragon fruit, melon, tamarind and kiwi. 

Floral (dandelion tea?), green peach, chocolate and cranberry.

 Pomegranate, wine and cola. 

 Cola, pomegranate and wine like complexity.

I don't remember when this roasted I unfortunately didn't record it in my notes. Pink Bourbon Varietal Double Washed Anaerobic Process "Cafe 1959 produces yet another hyper digital, flavor resolution masterpiece! 72 hours or closed fermentation and 2 separate washing cycles makes this visualized feast a complex array of tongue melting harmony. Presented in light form, to showcase maximum processing power." Watermelon, Lemon-Lime and fruit punch.  I love the aesthetic of Cool Roast Curves, the retro-80s/90s is refreshing as well as the VHS inspired packaging. 

Roasted 07/23/23 Whisky, Wine, Acidic, Pomegranate and Brown Spices 

Roasted 07/23/23 Brandy, Lime, sweet cherry and rose. 

 Roasted 06/27/23 Praline, Plum and Cranberry 

Roasted 06/23/23 Whisky-like, evanescent, cherry and rose. 

Roasted 06/16/23 Pineapple, Orange Blossom Water, candied Citrus, very juicy and vibrant. 

Roasted 05/23/23 "For this lot we barely depulped the coffee and after that, we made a 36 hours fermentation with Koji Spores in thin layers in rised shaded beds, with a temperature ranging from 22 Celsius degrees up to 29, followed by a 22 day drying shaded process in rised beds, controlling the temperature to be below 32 celsius degrees.  40. Whisky, Winey, Pomegranate, Brown Spice and Acidic. 

Roasted 05/30/23 37. Candies orange, black cherry and plum. 

 Roasted 05/09/23 Colombia Los Jazmines Pink Bourbon Anaerobic Washed Apricot, Strawberry Lemonade (mapped to Lemon), and Honeysuckle (mapped to Honey)

Roasted 04/15/23 Mint, Elderflower, lime, tropical, very sweet, and complex. 

Roasted 05/09/23 41. Dried peach, apple and brown sugar. 

Roasted 03/27/23 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. 36. Pear, mango, marshmallow and very creamy.