Barista Bitch Dialing In

 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. 41. Berry, Milk Chocolate, Strawberry and creamy. Turns out this was a natural Guatamala.  ORIGIN INFORMATION Location: Guatamala Ayarza Variety: Bourbon, Caturra, Yellow Catuai Processing: Natural Crop year: 2022 Altitude: 1800 Meters Origin type: El Porvenir Co-op No. of farms: 28 No. of members: 9 Farm size: 136.5 ha|| 

 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. 40. Guava juice, pink grapefruit, lemon pastry & candied violet. I rather enjoyed it. Definitely a bright coffee, not as acidic as I would have guessed, but I haven't had as much Guatemalan coffee in the last two years so I was expecting something a little more boring. So far I am liking Whiptail Coffee.  

Roasted on 07/19/22 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. Fruity, golden syrup, cacao. I've been lazy with my tasting notes recently, but this is another one that I think would be good as an espresso or drip. 

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 45. Very clean and sweet. Lots of orange almost like orangesicle ice cream and light cherry.

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. 45. Going to be honest I am not 100% on the actual name of this coffee, I received this as a sample in my latest order from MFC and while the owner has beautiful handwriting, his stylistic choices are sometimes a little hard to read (and it has not been listed on the website at the time of writing this). Incredibly clean tasting, some cocoa, pecans, a lot of sweetness and peppery. I imagine this would be great as an espresso.

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.  45. Very middle of the road, some bing cherry at the front, followed by dark chocolate, oak and hints of vanilla. Too dark for my tastes. 

Using a Niche Zero Grinder and an Anza espresso machine at 21, 18.3g in, 17 seconds and 24g out. Caramel and milk chocolate, ok as a daily drinker, but a little boring.

Roasted on 07/02/20 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. Like all things Temple this is roasted too dark. Some sweet lemon notes a lot of dark chocolate and a persimmon-like finish. If it was slightly lighter I'd say it was great, but it is just ok to goodish.

Roasted on 04/16/20 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. 6.5. I struggle with washed coffees especially when they taste good regardless of what setting I try. Lots of Acidity, weirdly on the sweeter side and a dark stonefruit finish, like red cherry or a dark plum. I liked it although I felt it was mostly acidic and stonefruit notes.