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.

Ruby Grapefruit, Apple, Lemon and Graham Cracker. 

 Dragon fruit, melon, tamarind and kiwi. 

 Pomegranate, wine and cola. 

 Cola, pomegranate and wine like complexity.

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

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

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 04/22/23 39. Mango, chocolate, unami and acidic. A little strange to be honest and something I don't know if I liked. There was almost a mushroom-like taste that I described as unami. It wasn't earthy, but strange.

Roasted 03/023 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. Raspberry, kiwi, juicy, very sweet and a little mushroom? Interesting, not the best Koji I've had, I feel like I have had so many El Vergel coffees that I am growing tired of all Colombians. 

Roasted on 10/22/22 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. Tangy, rose, brown sugar and sweet mango. 

Roasted on 09/11/22 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. Earthy, Green Apple, Floral & Lime Acidity. I am not normally a fan of earthy coffees, but the acidity and the brief floral notes made this worth trying for me as well as the sweet green apple. 

Roasted on 09/11/22 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. 37. Mango, chocolate, strawberry and unami. It had a weird almost, but not quite unami/mushroom/miso/earthy-but-not-quite taste to it, but it was interesting. Reminds me a bit of some young shou purrs.

Roasted on 09/11/22 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. Floral, cloves, pear & black cherry.  Cloves came on a little too strong for me and washed out everything else. I wish I had a bigger sample so I could have played around with it more. 

Roasted on 08/21/22 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. 45. Floral, cloves, pear and black cherries. I loved it. The cloves were a little overpowering for me. 

Roasted on 05/01/22 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 37. I loved this, despite the clove notes. Lots of sweet apple juice, juicy nectarine, unripe cherry and cloves.