Barista Bitch Dialing In

Kenyan style double fermentation processed 74110, 74112, Dega, Wolisho varietal Star fruit, Pomelo, Molasses and Melon. 

Roasted 03-22-24 Natural 74110, 74112, Dega, Wolisho Varietal  Blueberry, Floral, Orange and Winey. 

Kokose, Bensa, Sidamo Zone 74158 Varietal Dry Process  Juicy, Cherry, Bergamot and Apricot.  Lots of stone fruits. 

Roasted 03-20-24 Sidama Bensa  74165 Varietal Natural Process "It has an elegant floral quality reminiscent of lavender and a juicy sweetness like ripe blueberries. As it cools down, a tangy texture emerges, changing to a pleasant sweetness like freshly made grape jam. Enjoy this gentle, sweet and gorgeous Ethiopian Natural." Lavender, blueberry and grape jam.  An all around fruity coffee, not quite a fruit bombe, it is a little to clean and refined whereas fruit bombes for me are very big and lack staying power. 

Roasted 03-22-24 Nguisse Nare Lost & Found Natural Fruity, Orange, Lemongrass and BlackBerry. 

Roasted 06/26/23 Tangerine, floral and honey. 

Roasted 06/06/23 Kiwi, strawberry, cream, and hibiscus. 

Roasted 05/23/23 "The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8-12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5-15 days, depending on the weather." 39. Ripe Apricots, Floral, Chocolate and Blood Orange. 

Roasted 05/24/23 Lime, Hibiscus and very tea-like. 

Roasted 04/22/23 Floral, Orange, Milk Chocolate and Peach. I decided to omit my recipe and methodology, as these are not really reviews, just tasting notes and what I occasionally feel.  Like I mentioned before I am feeling lost. I always feel that I dedicate too much time to my jobs where I always find a niche and become disillusioned. Am I not happy because I am never happy anywhere for long? There are aspects of my jobs that I enjoy and try to focus on, but as time goes on the aspects I enjoy are never enough. 

Roasted 02/22/23 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 41. Blueberry, floral, citrus and mild chocolate. Daily drinker territory. 

 Roasted 02/26/23 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. 37. Tangerine, floral and honey. Really good daily drinker, it might be a really good espresso too. I feel that most of the Pair Cupworks coffees are good, especially for the price, but I haven't been wowed by anything in particular, however I haven't been disappointed either.  I also have mixed feelings about their naming conventions, they definitely are minimalist, but I feel that they can give more info. At the same time I often doubt the validity of others claims to be a single origin, or a single microlot. I believe that there is more blending at origin than many roasters publicly acknowledge.

Roasted 01/25/23 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. I had this at a coffee tasting and my normal at home pour over. The coffee tasting wasn't quite a cupping, but something close to one. The four coffees I had were dialed in to be a little thinner then I'd like, but were good to get the main notes. 36. Berry, sweet cocoa and nutmeg. Again very interesting, a bit different from what I had last time, I don't know if I prefer the new direction or old one. 

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. Caramel, Blueberry, tropical fruits, very complex and sweetish. 

Roasted 01/12/23 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. 46. Orange Blossom, Jasmine & sweet. I liked it. It was a little brief for my taste.  

Roasted on 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. 36  Blackberry, lemon, mango and chocolate. Would be good as an espresso. I could have gone a little coarser, it started out fast then has a slightly longer then usual drawdown. 

Roasted 12/06/22 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. 39. Rose hips, apricot, golden raspberry, & honeydew melon. I loved it. Honestly everything I love in an Ethiopian with a somewhat spicy edge from the rose hips. I feel I have been falling out of love with Ethiopian, as many seem to be of a lesser quality in these last couple years or just that they are priced a little to high for their quality. 

Roasted on 08/17/22 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. 47. Red apple, stone fruit and bergamot aroma. I loved it, it was very sweet and very smooth, probably one of the best Ethiopians I had in the last year or so, maybe I have been selfselecting floral Ethiopians, but I was pleasantly surprised.

Roasted on 07/25/22 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. 44. Red berries, chocolate and floral. Would be nice as an espresso or even as drip as a daily drinker. 

Roasted on 06/06/22 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. 40. Strawberry very briefly at the front, followed by flat chocolate and complex brandy. I really loved this at the first sip, but not so much afterwards. I think this would be a good espresso though.