Coffee Log
All the coffee beans I’ve brewed. I’m in the process of retracing all my coffee orders over the years to include them here.
2026
March
Roaster: Escape Coffee
Candy Floss
- Origin: Guatemala (Chingo Volcanic Region)
- Varietals: Pacas
- Process: Winey
- Tasting notes: Blue Cotton Candy, Winegums, Fresh Blackberry
André the Giant
- Origin: Kenya (Northern Province)
- Varietals: SL28, SL34, Batian, Ruiru 11
- Process: Washed
- Tasting notes: Coca Cola, Five Alive, Japanese Persimmon
Roaster: Library Coffee
Bishala
- Origin: Guji, Ethiopia
- Varietals: Heirloom
- Process: Red Honey
- Tasting notes: Stone fruit, honeysuckle, jasmine
Roaster: Rogue Wave Coffee
Ivan Solis
- Origin: Dota-Tarrazu, Costa Rica
- Variety: Red Catuai
- Process: Natural
- Tasting notes: Plum, black cherry, blueberry, vanilla, chocolate
Chelbesa One
- Origin: Ethiopia
- Varietals: Korume, Wolisho
- Process: Washed
- Tasting notes: Nectarine, Orange, Iced Tea, Pear, Jasmine
Notes
Wow! Super impressed—the floral notes are strong with this one. It has a really nice fragrance.
February
Roaster: Subtext.coffee
Jose Gomez
- Origin: Nariño, Colombia
- Variety: Pink Bourbon
- Process: Natural anaerobic 7 day fermentation depulped and dried as Honey
- Tasting notes: Muscat grape, blackberry, pineapple; loud and vibrant
Green Spring
- Origin: Guji, Ethiopia
- Varietys: Gibirinna & serto
- Process: Natural; dried on raised beds for 21-28 days
- Tasting notes: Floral, blueberry, grape; jammy, complex, vibrant acidity
Notes
- So far, I got the best brew out of Green Spring with the following parameters:
- Apax Lab mineral concentrates with the Natural Processing recipe
- V60
- 1ZPresso JX: 1 and a half rotation -2 clicks (with 3 being the zero point, that’s at 8 -2 clicks)
- When brewing with the V60, grind coarser because these Ethiopian beans produce more fines with the JX. No need to swirl after the first pour—swirling actually makes the fines all congregate to the bottom and clog the flow.
January
Roaster: Subtext.coffee
David Flores
- Origin: La Neblina, Cajamarca, Peru
- Variety: Sidra
- Process: Washed
- Tasting notes: Plum, persimmon, floral; deep complex, vibrant acidity
San Pedro Ocopetatillo
- Origin: San Pedro Ocopetatillo, Sierra Mazateca, Oaxaca, Mexico
- Variety: Field blend
- Process: Washed
- Tasting notes: Plum, pear, strawberry; sweet round, medium acidity
2025
December
Roaster: Subtext.coffee
Volcan Azul
- Origin: West Valley, Costa Rica
- Variety: Gesha
- Process: Natural
- Tasting notes: Floral, Cane Sugar, Yellow Cherry | Sweet & Elegant
Kiaria PB
- Origin: Kiambu, Kenya
- Variety: Batian
- Process: Washed
- Tasting notes: Black Currant, Cola, Raspberry | Juicy & Vibrant
October & November
Roaster: Subtext.coffee
Arbegona Rumudamo
- Origin: Sidama, Ethiopia
- Variety: 74158
- Process: Washed Anaerobic
- Tasting notes: Stone Fruit, Blood Orange, White Tea Elegant & Vibrant
Daniel Sanchez
- Origin: Huila, Columbia
- Variety: Pink Bourbon
- Process: Washed
- Tasting notes: Raspberry, Grape, Tropical Fruit | Juicy & Sweet
September
Roaster: Subtext.coffee
Frank Torres
- Origin: Nariño, Columbia
- Variety: Gesha
- Process: Washed Carbonic Maceration
- Tasting notes: Lychee, Mango, Floral | Juicy & Complex
Tagel Alemayehu
- Origin: Guji, Ethiopia
- Varieties: Kurume & Dega
- Process: Washed
- Tasting notes: Lychee, Lemongrass, Hibiscus | Elegant & Vibrant