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: Rogue Wave Coffee 🇨🇦 | Filter

Sebastian Gomez

• Origin: La Divisa, Colombia
• Varietals: Castillo
• Process: Natural
• Tasting notes: Cherry, Mango, Tangerine, Strawberry, Caramel

Notes: This was a miss for me; not a big fan overall. Very strong fermentation and winey notes when I ground this with my ZP6, but the brews were better with K-Ultra and the TORCH Mountain Dripper instead of the V60. It ended up being enjoyable, but not my favourite.

Roaster: Propeller Coffee 🇨🇦 | Espresso

Turbo Espresso

• 50% Brazil + 50% Colombia
• Tasting notes: Nougat, Chocolate, Toffee

Roaster: Prodigal | Filter

El Diviso

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

Notes: 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.

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