New Cupping: Rodrigo Sanchez - Candy Hearts
Roasted by: Black & White Coffee Roasters
Method: Hario V60
Notes: orange peel, jammy, caramel
04.03.2026 20:44
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New Cupping: Rodrigo Sanchez - Candy Hearts
Roasted by: Black & White Coffee Roasters
Method: Hario V60
Notes: orange peel, jammy, caramel
New Cupping: Remera
Roasted by: FLOWER CHILD COFFEE
Method: Chemex
Notes: mixed berries, whipped cream, pink lady apple
New Coffee: Remera
Roasted by: FLOWER CHILD COFFEE
Origin: Kayanza
Process: Washed
New Cupping: fruit-forward flavor
Roasted by: 94 Celcius
Method: Espresso
New Cupping: Evin Moreno Gesha
Roasted by: Ritual Coffee Roasters
Method: Chemex
Notes: elderflower, melon, meyer lemon, butterscotch
New Coffee: Evin Moreno Gesha
Roasted by: Ritual Coffee Roasters
Origin: Santa Barbara
New Cupping: Diego Horta – El Rincón
Roasted by: Kafiex Roasters
Method: Chemex
Notes: raspberry, dark chocolate, cherry
A clean, delightfully fruit-forward cup with some lovely...
New Coffee: Diego Horta – El Rincón
Roasted by: Kafiex Roasters
Origin: Huila
Process: Anaerobic Natural
New Cupping: Robinson & Luis' Geisha
Roasted by: FLOWER CHILD COFFEE
Method: Hario Woodneck
Notes: floral, marionberry, wild honey
The notes really shine in the Hario Woodneck.
New Coffee: Robinson & Luis' Geisha
Roasted by: FLOWER CHILD COFFEE
Origin: Huila
Process: Washed
New Cupping: Ruvumu
Roasted by: Ritual Coffee Roasters
Method: Hario V60
Notes: black cherry, lime, green tea, orange peel
A delicate surprise.
New Coffee: Ruvumu
Roasted by: Ritual Coffee Roasters
Origin: Kayanza
Process: Washed
New Cupping: Ernedis Rodriguez - Sidra
Roasted by: FLOWER CHILD COFFEE
Method: Chemex
Notes: plum, white nectarine, lychee, violet
Lovely bright flavors with some floral complexity.
New Coffee: Ernedis Rodriguez - Sidra
Roasted by: FLOWER CHILD COFFEE
Origin: Huila
Process: Washed
New Cupping: Rodrigo Sanchez - Candy Hearts
Roasted by: Black & White Coffee Roasters
Method: Hario Woodneck
Notes: caramel, pink bubblegum, butterscotch
New Coffee: Rodrigo Sanchez - Candy Hearts
Roasted by: Black & White Coffee Roasters
Origin: Huila
Process: Co-fermented and experimental
New Cupping: Rodrigo Sanchez - Candy Hearts
Roasted by: Black & White Coffee Roasters
Method: Hario V60
Notes: pink bubblegum, jammy, sweet, powdered sugar, confectionary
Quite a treat to have this to enjoy on Valentine’s...
New Recipe: Shaharyar by Šhahäryar Àhmed
Method: Chemex
Coffee: Andres Martinez Gesha by Hydrangea Coffee Roasters
New Coffee: Andres Martinez Gesha
Roasted by: Hydrangea Coffee Roasters
Origin: Colombia
Process: Washed
New Cupping: Andres Martinez Gesha
Roasted by: Hydrangea Coffee Roasters
Method: Chemex
Notes: bergamot, jasmine, peach
Delightful and delicate coffee. You can really taste the...
New Cupping: Rambagirakawa
Roasted by: Sweet Bloom Coffee
Method: Chemex
Notes: pink lady, bing cherry, honey
New Coffee: Rambagirakawa
Roasted by: Sweet Bloom Coffee
Origin: Rwanda
Process: Washed
New Cupping: Chapina
Roasted by: Upper Left Roasters
Method: Chemex
Notes: cherry, milk chocolate
New Cupping: Colombia Javier Omar De La Rosa
Roasted by: Heart Coffee Roasters
Method: Chemex
Notes: blackberry, honey, elderflower
I should probably wait a few more days to taste this,...
New Coffee: Colombia Javier Omar De La Rosa
Roasted by: Heart Coffee Roasters
Origin: Nariño
Process: Washed
New Cupping: Ethiopia Limmu Kossa
Roasted by: Harder Day Coffee Company
Method: Chemex
Notes: jasmine tea, blackberry, sweet basil
A bit roasty for my taste.
New Cupping: Honduras Yoniar Aguilar
Roasted by: Heart Coffee Roasters
Method: Pour-over
Notes: raspberry, maple, apple blossom
