Barista Bitch Dialing In

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. 42. Strawberry, Mango, Apricot & Syrupy. Again, I am surprised by how much I liked this, I haven't been that impressed with Proud Mary's Deluxe series, but this isn't that bad. This may even be good as an espresso. 

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. 44. Apple, cloves, nectarines and cherry. Loved it. 

Roasted on 08/24/22 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. Hibiscus, honey, lime, mint, peach, silky. "This fermentation formula brings some means of Geisha-characteristics to the Isolated Ruiru 11 varietal - a varietal considered 'inferior' to the SL variations." [Pull & Pour Coffee Club]. This is the last of the sampler I bought and it left me speechless. I never thought I had a complete understanding of coffee terms, but with Coffea Circulor, Luminous Coffee and every new anaerobic style I have never felt more like I know very nothing. I love how more and more companies are almost info dumping, but I wish they would define the terms they are using more than they do already. 

Roasted on 08/24/22 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. Almond, brown sugar, black tea, blackberry, juicy. "This fermentation formula is considered the traditional Kenyan methodology and is built for mass production. This coffee will also highlight the roasting ideology of Coffea Circulor so that it can be ‘compared’ to previous other Kenya encounters one might have had. " [Pull & Pour Coffee Club] Despite having strong black tea notes, I didn't find this astringent like I normally do. This feels like the most orthodox of the coffees. 

Roasted on 08/24/22 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. Dried dates, coffee cherry liquor, cider, honey, juicy (Recently used by Simen Andersen placing 1st in the Norwegian Brewers Cup). Another banger, I normally am happy to try a coffee maybe three times before I start to get bored, but I really wish I had more. 

Roasted on 08/24/22 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. Cotton candy, black currant, mango, purple plum and syrupy. (Recently used by Ellen Chen to place 2nd in the Indonesian Brewers Cup). This is my first Coffea Circulor coffee and I am in love. I really am disappointed I only have 40g of this. I bought this though the Pull & Pour Coffee Club and I think I might have to add them to my coffee subscription list. So far I think they are in my top three coffee roasters list along with My Friends Coffee & Luminous Coffee. 

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 07/23/22 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. 45. Lots of complexity in this one. Wine like, cherry, spiced apple cider, and orange rind. May or may not be good as an espresso. 

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. 45. I loved this, it was a little fast and I think I could have gone finer. Green Pear in honey, vanilla marshmallow and lychee. 

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. 44. A little orthodox and would make a good espresso. Milk chocolate, cherry, orange and almond, reminds me a lot of Tico's Sangre de Toro.  Washed.

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. 43. Strawberry throughout, blackberry and something like plum, but not quite. I rather liked it.  This is a wild anaerobic, I am not sure what that means, if it is some naturally occurring anaerobic or something else. 

Roasted on 07/03/22 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. 44. Lots of acidity, dark chocolate throughout and red fruit jam. I liked it, would probably be good as an espresso. I feel most of the fruit notes are probably a result of the carbonic maceration.

Roasted on 07/03/22 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. 48. Pineapple, tea (not astringent!) Lemongrass and papaya. I don't know what to say about this one other than I really enjoyed the tropical fruit notes in this. 

Roasted on 07/03/22 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. 46. Mild chocolate notes that I was surprised that disappeared, mango throughout, nutmeg and taffy. Natural Carbonic Maceration, finally an processing method I know!

Roasted on 07/03/22 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. 44. A lighter toffee, citric acid, green plum, and kiwi. It has a lot of complexity and I feel like I should like this more than I do, but it feels like a nice daily drinker and might be good as an espresso.  Natural White Wine Fermentation dry anaerobic fermentation of 30 hours. I've been having some issues with the Luminous qr codes recently and since I tend to order four 50g sampler packs I don't receive the info card with them. 

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. I struggled with this one, I feel it is definitely better as an espresso, but it has potential as a daily drinker or maybe as a drip. There is a lot of chocolate, some burnt sugar, a little orange and just enough acidity that an acidity hater wouldn't find it offensive, but there was something evasive about it. I feel that I couldn't quite dial it in fully. 

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. 44. Sweet riesling, cacao nibs, melon and well-rounded. I feel that I should like this more so than I do, but I have a feeling this would have made a nice, perhaps slightly unbalanced, espresso.  Natural assisted prefermentation. I am not sure if this means it was fermented before drying which to me would make sense. 

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. 44. Rose, peach and watermelon. Another surprising coffee despite such delicate flavors it isn't as tea like as I would expect it to be. It certainly is on the lighter side of medium, but it is really enjoyable black. 

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. Interesting. Very mild. Watermelon at the front, sweet lemon, and very light honey. I feel like it is both realitively light and on the medium side, but at the same time neither. 

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 43. I don't know if I like this or the other Koji more. Floral cloves pear and black cherry. The clove notes are a little stronger in this one then the other.  Cattura natural koji