Barista Bitch Dialing In

 La Josefina Estate Drying time: 15 days Altitude: 1500 masl Altitude: 1200-2000 Typica Mejorado and  Pacamara Varietal  Cherry, Chocolate, Floral and Boozey.

Typica Mejorado Varietal  Lemon, Mangosteen, Sweet and Floral

Roasted 03-20-24 Geisha Washed Juicy, Oroblonco, jasmine tea and lingering aftertaste.  Very refreshing. 

Roasted 07/25/23 Floral, Lime, Molasses & Chocolate.

Roasted 12/23/22 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 38. Floral, caramel, lime and cherry. I wasn't the biggest fan, the floral notes were a little lost in the lime and caramel. But I think it was good nonetheless. 

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. 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. Floral, black tea (somewhat astringent), orange and grape sweetness.  Washed 

Roasted on 02/17/2021 I brewed this in a Kalita wave using notneutral filters with a Baratza Encore 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. 15. I forgot I tried this one before, but I feel pretty similar to beforehand that it has a lot of chocolate-nougat notes with a dry acidity throughout and the barest hint of smokey cardamom. I think I could have gone coarser around 17, but it looses some of its clarity. 

Roasted on 03/04/20 I brewed this in a Kalita wave using notneutral filters with a Ditting KR1203 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. 7. Everything above 6.675 to 7.25 were pretty good. 6.25-6.5 were good, but not as good. It had some interesting malty notes, nougat and cardamon. I preferred the Finca Bruhwer Karla Garcia I tried from the other day, but this was nice.

Roasted on 3/4/20 I brewed this in a Kalita wave using notneutral filters with a Ditting KR1203 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. 6.375. Very interesting, a lot of darker stone fruits (plums, cherry, etc) notes, red winish and carmelizing sugar. There were some spice notes that I struggled with, almost cardamom like, but not quite. I rather enjoyed this coffee and would want to try it again.