Barista Bitch Dialing In

Roasted 04-01-24 Geisha  Natural  "The Lamastus family have been growing coffee in the Boquete region of Panama for over 100 years and have won the Best of Panama competition five times with their Geisha. Wilford Lamastus and his son, Wilford Jr., manage the family's three farms high up in the cloudy rainforest of the Boquete region, on the edge of the Volcan Baru National Park. Elida Estate was their first farm to be planted with Geisha back in 2005, and they have been producing some of the best Geisha in the world ever since. In 2018 and 2019, Geisha from Elida won both the washed and the natural categories in the Best of Panama competition, something never seen before! This Geisha was processed using the traditional natural method and packed with delicious fruit notes." Tropical fruit, mango, black currant and lemongrass. Proud Mary sure does love Panamian coffees so much that I struggle to keep them straight. This one was very good, definitely not worth the price, but...

Roasted 12-01-23 Geisha Natural Jasmine, Peach, Black Teal and astringent.  This was quite boring for me. 

Roasted 03-01-24 Geisha Washed Jasmine, Honey sweetness, Mandarin and Peach. 

Roasted 07/06/23 Purple grape, watermelon and floral

 Blackcurrant, Cotten candy, passion fruit and plum.

Roasted 05/04/23 36. Lemon, jasmine, raspberry and apricot. This is the third time Ive had this coffee from Finca Hartmann. I feel that I enjoyed the natural one more than this, however it still is very good. 

Roasted 04/22/23 37. Melon, mango cacao and juicy. Another coffee that would be a great espresso. 

Roasted 03/02/23 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. 43. Coffee flower, honey, milky tea, cherry, & peach. I went coarser then I normally like to go and was not disappointed. I haven't been that impressed with my Proud Mary Deluxe subscription and often think that my water is at fault, my water is relatively hard, but I actually enjoyed this.  I have been to lazy to play around with my water, I often find at home filtered or purified water leaves coffee too anemic for my taste and never really cared for Third Wave Water enough to use it often. 

Roasted 02/06/23 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. Passion Fruit, Strawberry, Black Cherry, Floral & lemon. One of the first Proud Mary Coffees that I really enjoyed in the last year or so. 

Roasted on 12/01/22 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. 36. Jasmine, mandarin, meyer lemon and passion fruit. 

Roasted on 11/03/22 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. Punchy, sweet, strawberry, grape candy, honey crisp apple. I loved it definitely a sweet tasting coffee, but it has enough complexity to keep me interested.

Roasted on 07/23/22 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. 46. Sweet white grapes, chocolate, tropical and floral. I loved it. 

Roasted on 07/23/22 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. 46. Strawberry, truffles, tropical, peach and very sweet. 

Roasted on 06/22/22 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. 45. Strong cacao notes, a little harsh, but with moderate tropical sweetness not quite pineapple maybe mango or something similar and it had a really nice mouthfeel.  I guess static cherry refers to an anaerobic fermentation in an environment derived of oxygen. I am honestly not too sure what makes this different from other anaerobic fermentation methods, I am starting to become aligned with the anti random poorly defined anaerobic fermentation methods 

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. Interesting, but a little strange. Plum jam, jasmine and very silky. It's been a while since I have been impressed with a coffee from Proud Mary and I have been meaning to pause my subscription and start another one with someone else. I don't know why, but with the exception of one or two coffees I've had since starting my subscription they all have been mediocre or good if they were at a much lower price point. 

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. Not really impressed with this as a pour over, it feels like it would be perfect as an slightly orthodox espresso. Lots of chocolate notes throughout, light brief floral notes and some light apricot sweetness. 

Roasted 10/01/21 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. 42. Jasmine, nectarine, key lime pie and it was very clean. I think I am burning out geishas.