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

August

Roaster: Prodigal

El Diviso

Origin: Huila, Colombia
Varietals: Pink Bourbon
Process: Semiwashed
Tasting notes: Cherry, Orange, Maple

This has to be one of the best coffees I’ve ever brewed. It was so fruity and juicy, and it smelled incredible.

July

Roaster: Sorellina

Symbiosis “Finca Irma”

Origin: Volcáncito, Boquete, Panama
Varietals: Geisha
Process: Natural
Tasting notes: Guava, Papaya, Pink Floral

Roaster: Rogue Wave Coffee

Tariku Kare

Origin: Ethiopia
Region: SNNPR
Varietals: Korume, Wolisho
Process: Washed
Tasting notes: Blueberry, Mango, Lemonade, Nectarine, Jasmine

June

Roaster: September Coffee

Ninga Hill

Origin: Burundi
Region: Ninga Hill, Muramvya
Varietal: Bourbon
Process: Washed
Tasting notes: Lemon Tea, Raw Sugar, Dates

El Rubí

Origin: Columbia
Region: San Adolfo, Huila
Varietal: Sidamo
Process: Washed
Tasting notes: Bergamot, Key Lime, Flora

Notes

This one was fantastic! Incredibly juicy and complex. One of my favourites from this year for sure.

Roaster: RoastBerry

Kenya Mukurweini

Origin: Kenya
Varietals: Ruiru 11, SL 28, SL 34
Process: Washed
Tasting notes: Red currant, Hibiscus, Orange, Blackberry, Honey

April–May

Roaster: Library Coffee

Bella Vista

Origin: Antigua, Guatemala
Varietals: Gesha
Process: Washed
Tasting notes: Caramel, Sugarcane, Lemonade

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.