Coffee Log
Daily brewing experiments and notes.
Edison Argote Castillo washed
Flv: ★★☆☆☆ Bdy: ★☆☆☆☆ Acd: ★★★☆☆ Brewed: 03 Sept Good
Edison Argote Castillo washed
Region: —
Farm: Edison Argote
Variety: Castillo
Elevation: 1600-1800 MASL
Process: Washed with yeast inoculation
Roasted: 27/08/2026
Method: V60 switch (30)
Temp/Ratio: 94 / 1:14
Tough one this. The castillo variety is a bit odd. First brew did 96 bloom, 92 pour, low agitation, small swirl. 1:15.5 - Bitter/astringent.
Needs high temp. Second smaller test: 96 for bloom and pour. Still low agitation. Small swirl. Sweet and low bitterness. Thin cup though even at 1:14.
c25 at 1:14 created strange bitterness as cup cooled but managed to find and interesting grapefruit flavour.
C30 is ideal. 1:14 Switch and mid temp 94. 10-12 min in the switch 03. Made an amazing cup 10th Sept.
Tasting Notes
Skylark notes: 87.5 cup score
Pink marshmallow, vanilla, grapefruit.
Ken’s notes: Not getting the flavours on the first two cups. Some sugar sweetness and a little tea with tannins. No fruit yet.
Very tea like, grapefruit comes through as the cup cools but seems to bring bitterness with it. Still lacks body.
Bette Buna Kickstart
Flv: ★★★☆☆ Bdy: ★★★★☆ Acd: ★☆☆☆☆ Brewed: 29 Aug Great
Bette Buna Kickstart
Region: —
Farm: Bette Buna
Variety: 74112, 74110, wild guji megadu
Elevation: 1900-2200 MASL
Process: Natural kickstart
Roasted: 20/08/2026
Method: V60 (26)
Temp/Ratio: 96 / 1:15.5
96°, c26, 1min bloom, low agitation single pour, swirl. Amazing first cup.
Tasting Notes
Skylark notes: score 87
Cherry juice, coffee blossom
Megadu Lot-H CM
Flv: ★★★☆☆ Bdy: ★★★★☆ Acd: ★★☆☆☆ Brewed: 20 Aug Great
Megadu Lot-H CM
Region: Megadu, Shakisso Woreda, Guji
Farm: Bette Buna Megadu
Variety: Wild Guji Megadu (local landrace), JARC 74112/74158
Elevation: —
Process: Carbonic Macerated Natural (Sorted ripe cherries placed into hermetically sealed barrels flushed with CO2 for a 96-hour carbonic maceration. Post ferment, cherries drained and dried on raised beds with shade control. Milled in the Guji highlands with optical and hand sorting.)
Roasted: 23/07/2026
Method: V60 (24)
Temp/Ratio: 96 / 1:15 - 1:16
Don’t brew before 4 weeks: 23 August approx.
First brew: 96, c24, 3 pour, stunning straight out. Oolong tea, tannins and light mandarin fruits.
Can stretch out beyond 1:16 but loses some of the tea-like qualities.
Tasting Notes
Scenery: Crème de Cerise, Blueberry, Lavender. Lightest roast.
Ken’s notes: Expecting this to be like the last Megadu. Big shoes to fill.
Oolong punch. Huge tannins. Light fruit - more mandarin coming through on first cups.
Possibly my favourite megadu scenery so far.
Hermanos Guerreros
Flv: ★★☆☆☆ Bdy: ★★★★☆ Acd: ★★★☆☆ Brewed: 09 Aug Meh
Hermanos Guerreros
Region: —
Farm: —
Variety: Gesha, Catual
Elevation: 1800 MASL
Process: Natural
Roasted: 28/07/2026
Method: V60 (30)
Temp/Ratio: 90 / 1:13.5
96° low agitation didn’t bring out the best. Mid sweet and chocolate and berry notes as it cooled. Some bitterness though.
Tried 89° - still really bitter. Odd
C24, 96 degrees, 1:15 in a Switch. Better from a bitterness point of view but lost flavours.
Next up, try ratio (and everything) change. E.g. 90 degrees, C30, 1:18.
1:13.5, c30, 90°, ultra low agitation with no swirl. Bloom and single pour. Sweet, no bitterness, a bit strong. Some fruit notes. Nice brew. Either longer ratio or add hot water after percolation has finished.
Just missing something. It’s ok.
1:14, 29:410, c30, switch 03, 90°, 11 min immersion. Just a stir. Really nice. 7th Sept - a long time since roasting interesting
Tasting Notes
Skylark: PINEAPPLE, CHERRY, MANDARIN
Isabela Lima
Flv: ★★★★☆ Bdy: ★★★★☆ Acd: ★★★★☆ Brewed: 07 Aug Good
Isabela Lima
Region: —
Farm: —
Variety: Catual
Elevation: 920-1080 MASL
Process: Fully Natural
Roasted: 27/07/2026
Method: V60 (262)
Temp/Ratio: 906 / 1:15
Solid first brew. 96° Low bitterness with a real sweetness as the cup cooled. Nice choc notes as if it was a darker roast. Not much fruit in my first cup.
90° - was ok but still generated some bitterness that shouldn’t be there.
C22, 96°, 1:15, 3 pours. Low ish agitation. Wow! What a cup. Still low aroma. Huge acidity compared to my normal style but is able to carry the choc and cherry and stewed fruits beautifully. Amazing sweetness like candy.
Tasting Notes
Skylark: CHERRY, CHOCOLATE, TROPICAL FRUITS
Extra Time
Flv: ★★★☆☆ Bdy: ★★☆☆☆ Acd: ★★★☆☆ Brewed: 25 Jul Meh
Extra Time
Region: —
Farm: —
Variety: —
Elevation: —
Process: Washed
Roasted: 06/07/2026
Method: v60 (26)
Temp/Ratio: 89 / 1:15.5
Tries a classic 96. 1:15 but bitter end and removed all sweetness. Shame, because the choc and spices came through well.
Second brew was 90 degrees 1:15.5 and a huge improvement. Bitterness down, sweetness up, some flavours muted.
Try immersion next.
Now using switch 03 on 400g brew at 15.5 or 16 and it makes a nice enough coffee for work. Wouldn’t buy again.
Tasting Notes
Oddly Knocky notes: smooth sweetness, and notes of milk chocolate, mixed spices, and blackcurrant.
Midsummer
Flv: ★★★★☆ Bdy: ★★★☆☆ Acd: ★★☆☆☆ Brewed: 11 Jul Great
Midsummer
Region: —
Farm: —
Variety: Castillo,
Elevation: 1600-1800 MASL
Process: Natural
Roasted: 02/07/2026
Method: V60 (26)
Temp/Ratio: 88 / 1:15.5
88 degrees has been my best cup at C26. Will keep experimenting but low agitation easy cups seem to been amazing with this bean.
Tasting Notes
Skylark notes: Notes of sugar and guava juice. Not much funk here for a natural.
Kens: Such a good coffee. Less on the nose that I expected but nice sweetness of maple syrup and rasin with hints of pear and strawberry.
Tangut
Flv: ★★★☆☆ Bdy: ★★★☆☆ Acd: ★★★☆☆ Brewed: 11 Jul Good
Tangut
Region: Taferi Kela, Sidamo
Farm: Taferi Kela farm
Variety: 74112, Enat Buna
Elevation: 2000-2200 MASL
Process: Pulped anaerobic (To create this lot, ripe cherries were de-pulped and then fermented with extra pulp from other natural coffee lots in sealed barrels for 96 hours. There were no added yeasts or starters, but the pulp gave the bacteria some extra sugar to feed on. After this, it was spread on raised African beds to dry. After dry milling locally to remove the hulls, there was another round of hand-sorting by the milling team to remove any defects. After that, the bags of green coffee were loaded on a truck to take a three- to five-day day drive to the main dry mill in Gelan. Here the cherries underwent another round of cleaning, screening on size and density, and colour sorting, and were bagged a final time.)
Roasted: 02/07/2026
Method: V60 Switch (26)
Temp/Ratio: 96 / 1:14.5
Lower temps don't bring out the cup, needs smaller ratio (don't stretch too thin) and hotter extraction than my normal low temp 90 degree range. Try finer grind than 26 next.
Wrote to Skylark who suggested immersion method. 96 degrees, C26, 6 minutes in the Switch. Much better cup. Nice, easy drinker. No rough edges. Much more flavour.
Tasting Notes
Skylark notes: Raspberry, Peach Iced Tea. This coffee is lush and nuanced with notes of raspberry and peach iced tea. Extra coffee pulp was added to the fermentation tank during the anaerobic phase of the process to give it a sweetening boost.
Kens notes: Sweetness of iced tea in the switch. Some fruit comes through very slightly. Smooth cup.
Megadu Static Cherry
Flv: ★★★★☆ Bdy: ★★★★☆ Acd: ★★☆☆☆ Brewed: 27 Jun Great
Megadu Static Cherry
Region: Megadu, Shakisso Woreda, Guji Zone, Oromia region
Farm: Bette Buna Magadu
Variety: 74112, 74110, Enat Buna Megadu
Elevation: —
Process: Static Cheery Anoxic Natural (Ripe cherries picked and floated before placing on covered drying beds for a gentle 24 hour static pre-dry. Cherries added to sealed barrels alongside water and fermented for 96 hours in anoxic conditions before draining and drying on beds.)
Roasted: 02/06/2026
Method: v60 (26)
Temp/Ratio: 95 / 1:15.5
96° 1:15.5 (17:260) - smooth as hell. 4 week off roast. Light cherry notes as it cooled. Slight unexpected bitterness near and of cup. Next, try 1:15. Keep temp.
Bloody lovely cup though.
Dropped temp to 95° and grind to 26. Two pours, low agitation. Like an oolong tea. So good.
Tasting Notes
Scenery - Blueberry danish, Marmalade, Floral
62g/L at 96 degrees rest 3 + weeks.
Ken
Oolong with cherry. One of the nicest coffees I have even brewed.
Coproca
Flv: ★★☆☆☆ Bdy: ★★☆☆☆ Acd: ★★☆☆☆ Brewed: 19 Jun Good
Coproca
Region: —
Farm: 603 small holder blend
Variety: Red Bourbon
Elevation: 1800m
Process: Natural (Natural)
Roasted: 02/06/2026
Method: V60 (26)
Temp/Ratio: 96 / 1:15.5
Low agitation brew. Makes bigger batches really well - 450g.
Tasting Notes
Skylark notes: Rhubarb, Lemon, Brown sugar
Ken: Basic enjoyable coffee. Been good for work. No bitterness.
Java Halu
Flv: ★★★☆☆ Bdy: ★★★☆☆ Acd: ★★☆☆☆ Brewed: 13 Jun Meh
Java Halu
Region: —
Farm: Rani Mayasarl
Variety: Sigarautang Ateng
Elevation: 1400-1600
Process: Anaerobic Natural (Dried on patios)
Roasted: 03/06/2026
Method: V60 (28)
Temp/Ratio: 96 / 1:15.5
96° seems to work well but grind might need to be a bit finer than 28c.
Gentle nose with some fruits coming through as it cools. Sure I can develop more and I’m sure it will open up once it has been rested for a few more weeks.
Tasting Notes
Skylark: Freshly squeezed tropical juice
Ken: never really developed despite pushing extraction. Nice enough.
Chinchilla
Flv: ★★★★☆ Bdy: ★★★★☆ Acd: ★★☆☆☆ Brewed: 12 Jun Great
Chinchilla
Region: —
Farm: Sudus
Variety: Pink Bourbon
Elevation: 1750m
Process: Natural
Roasted: 28/05/2026
Method: V60 (26)
Temp/Ratio: 90 / 1:15.1
Amazing coffee.
Low agitation brew just produces a cup of sweetness and tropical fruits. 16.7:260 through hario filters (white) turned out the best of all the cups.
Tasting Notes
Skylark notes: Strawberry, pineapple, white rum
Edison Argot Orange B
Flv: ★★★★☆ Bdy: ★★★☆☆ Acd: ★★☆☆☆ Brewed: 15 May Great
Edison Argot Orange B
Region: —
Farm: —
Variety: —
Elevation: —
Process: Natural
Roasted: 05/05/2026
Method: V60 (28 c40)
Temp/Ratio: 90° / 1:15.5
Normal recipe with double bloom. I have made some of the best coffees I have ever brewed with these beans.
Tasting Notes
Really interesting that this is the second time I have had these beers from Skylark this year. This batch is much more subdued, the aperol spritz orange is muted, the cup has changed little over the few weeks open in contrast to the first batch which transitioned from bright to mellow significantly. Whilst I prefer the punch and excitement of the first batch with its fruit forward aromas and bright cup, this second batch is actually a better and more balanced coffee.
Marcel Chinguel Marshel'
Flv: ★★★☆☆ Bdy: ★★★☆☆ Acd: ★★☆☆☆ Brewed: 07 May Good
Marcel Chinguel Marshel'
Region: —
Farm: —
Variety: —
Elevation: —
Process:
Roasted: 30/04/2026
Method: V60 (28c C40)
Temp/Ratio: 91° / 1:15.5
90° standard ratio and low agitation. This was a bit soon to brew but I want to try it. Lovely smooth cup but didn’t get the fruit notes I was expecting. I’m assuming it needs more resting time. Lots of co2 release. Nice sweetness. Chewy cup. Should improve.
Wanted to develop more flavour so changed to 24c at 94°. Still smooth as you like but with more coffee chewiness. Molasses and black fruits coming through. Shouldn’t have changed temp and grind at the same time. Next up - drop back to 28c.
Keeps getting better. Settled back on standard recipe and low temp. A really enjoyable brew.
Tasting Notes
Skylark notes:
Grape juice, strawberry, mandarin
Ken’s comments
Lovely to the end. Feel mean rating as good.
Perunor
Flv: ★☆☆☆☆ Bdy: ★★☆☆☆ Acd: ★★☆☆☆ Brewed: 04 May Meh
Perunor
Region: —
Farm: —
Variety: Caturra, Pacas, Timor Hybrids
Elevation: 1600-1700 MASL
Process: Fully Washed
Roasted: 01/04/2026
Method: v60 (28)
Temp/Ratio: 96 / 1:15.5
Wow. Burnt flavours like an over roasted bean. 90°. Just a cup of burnt sugar.
Tried again at 96°. Much better sitting in an insulated flash for an hour or so. Softens it. Not my style. .
95° works fine and this becomes a very easy drinking big batch 32g to 500g. Low bitterness, little sweetness, nothing unpleasant going on but the burnt sugar flavours start to return as the coffee cools to the normal temperature I enjoy drinking at.
Tasting Notes
Pharmacie notes:
Wild strawberries and cranberry juice with raw honeycomb and muscovado sugar body.
Giku FW Lot #5
Flv: ★★★☆☆ Bdy: ★★★☆☆ Acd: ★★★★☆ Brewed: 02 May Great
Giku FW Lot #5
Region: Gikungere, Butaganzwa, Kayanza Province
Farm: 150 smallholder farmers selling cherry to Ninga CWS
Variety: Red Bourbon
Elevation: 1600-1750 MASL
Process: Washed (Ripe cherries picked and delivered on foot/bicycle to Ninga CWS. Cherries floated and skimmed to remove underripes. Pulped with initial density sorting before wet fermenting for 12-36 hours depending on temperature. Post ferment coffees washed using serpentine grading channels to sort by density whilst scrubbing mucilage. Dried for 1 day on shaded pre-drying tables with hand sorting to remove defects before being moved to raised beds)
Roasted: 10/04/2026
Method: v60 (26)
Temp/Ratio: 94 / 1:16
200g batch at 26c 300g at 28c Prefer 90° over 96°. Lacking a little flavour. Very tea like- agree with oolong. Some of that grape and shortbread coming through.
Have tasted in store as well as at home and I’m getting a very similar cup. Zero bitterness as it cools. Nice coffee and something a little different for me.
‘Perfect’ near end brew: 94° 15:250, 2 bloom, 2 small pours, final large pour and let sit until finished. Beautiful cup. Rating upgraded.
Lovely to the end with a 24:372 brew.
Tasting Notes
Scenery notes:
Light Roaster Influence: Burundian washed coffees tend to pick up a little extra colour in the roaster that’s inconsistent with the actual perceived roast degree in the cup - we’re roasting this lot super light, bright, acid and aromatic forward.
Best Rested: 3-4 weeks
Filter: 60g/L & 96°C, with rest we like to move down to 94°C
We’re tasting: Super bright citrus zest, chamomile and date aromatics. In the cup we’re getting sweet meyer lemon, white grape, dried apricots, buttery shortbread sweetness and vanilla chantilly cream; with a complex tea note that reminds us of light oolong.
Fizzy Apple - competition
Flv: ★★★★☆ Bdy: ★★★☆☆ Acd: ★★★★★ Brewed: 10 Apr Great
Fizzy Apple - competition
Region: Quindío
Farm: Finca Santa Mónica
Variety: Castillo
Elevation: 1450-1500 MASL
Process: Co-ferment (Green Apple) (A controlled dry anaerobic co-fermentation with green apples introduces bold, layered flavours and a bright, juicy acidity that lifts the cup without overwhelming it.)
Roasted: 13/03/2026
Method: V60 (28)
Temp/Ratio: 90°c / 1:15.5
28c at 90C with 19.8g to 300g water seems to be the sweet spot literally. Lovely flavour, sweetness and apple scent. It's not bitter at all (unless I brew it wrong or too fine) but the acidity, especilayy nearer the bag opening, was intense. Not unplesant in any way, but the most acidity I have had in a cup brewed at home. A great bean.
This got better and better until finished. Lovely and best in those 300ml batches.
Tasting Notes
Formative’s notes
Fizzy apple rings, lime. Fizzy Apple is a sweet, fruit-forward coffee with green apple, chocolate, and honeyed depth.
Musaza Lot 3
Flv: ★★★☆☆ Bdy: ★★★☆☆ Acd: ★★★☆☆ Brewed: 07 Apr Good
Musaza Lot 3
Region: Mbare, Muhanga, Southern Province
Farm: Rwamatamu
Variety: Bourbon
Elevation: 1800 MASL
Process: Natural (Beans are fully washed using spring water and sun-dried, with careful handpicking to ensure only the best cherries are processed.)
Roasted: 09/03/2026
Method: v60 (28)
Temp/Ratio: 95 / 1:15.5
First brew at 95°c and C28. Low agitation brew. Great aroma, small amount of funk, honey sweetness. Quite bitter cup as it cooled, will try lower temp.
This brewed really well at around 92°. Couldn’t stretch it so 1:15.5 or 1:16 worked better. Ended up being a really nice cup of coffee in the end. Not spectacular, but really solid. That stronger ration removed the bitterness and brought the wine gum sweetness forward. Never any fruit on the nose though.
Tasting Notes
Pharmacie **Tasting Notes:** Notes of stewed pear and honey with juicy winegums body.
Yulieth Mora's Ombligon
Flv: ★★★★☆ Bdy: ★★★★★ Acd: ★★★★☆ Brewed: 07 Apr Great
Yulieth Mora's Ombligon
Region: Vereda Sinaí, Palestina, Huila
Farm: Villa Pastora
Variety: Ombligon
Elevation: 1680 MASL
Process: Yeast Inoculated Washed (Ripe cherries picked, floated and skimmed before depulping. Parchment placed in sealed barrels with water and inoculated with a specific S. cerevisiae yeast strain for a 120 hour fermentation, washed then dried under a marsequina for 15 days.)
Roasted: 09/03/2026
Method: v60 (28)
Temp/Ratio: 90°c / 1:15.5
Scenery recommends: Best Rested: 3-4 weeks. Filter: 64g/L & 93°C, with rest we like to move down to 91°C - reduce the process notes.
Started at 90°c and C28. Citra and passion fruit on the nose, mouthful of fruit. Superb first cup. No bitterness and lots of sweetness.
A wonderful cup till the last bean. So fruit forward. So good.
Tasting Notes
Scenery says they are tasting: Big process forward notes of passionfruit yoghurt, bruised plum, tepache and citra hops. In the cup it’s super peachy and process forward - almost like peach bellini. Supporting notes of alphonso mango, nectarine and orange barley water keep the cup interesting, and as it cools we find more of that tropical hop note - reminding us of both the profile of citra and galaxy hops. Very sweet and wild
Sironko
Flv: ★☆☆☆☆ Bdy: ★★★☆☆ Acd: ★★☆☆☆ Brewed: 09 Mar Meh
Sironko
Region: Sironko, Budadiri, Mount Elgon
Farm: smallholders
Variety: SL28, S:34
Elevation: 1500-1850 MASL
Process: Fully Washed (Mbare Washing station: The selected cherries are then mechanically depulped and demucilaged using an Eco pulper. Farmers are trained to decompose the discarded pulp and use as composite fertilizer, while waste water is treated on site and used for other crops and demo-farms in the local area. The wet parchment is then mechanically dried. A variety of drying chambers and carefully regulated temperatures help maintain the quality of the coffee throughout this process. The first chamber consists of water drainage (skin drying) and lasts approximately 7 hours. This helps to eliminate any chance of quality deterioration associated with traditional fermentation & sun-drying. It takes between 21 and 48 hours total to dry the wet parchment to recommended moisture level of 12%.)
Roasted: 11/02/2026
Method: v60 (28)
Temp/Ratio: 96 / 1:15
Resting until 4th March.
Observation: slightly darker roast than I like. Maybe light medium.
1st: C28, 89C, 20-300g, low agitation. Dull 2nd C28, 94C, 26.5-405g, low agitation. Still dull. 3rd C25, 95C, 27-415g, low agitation......dull. 4th C28, 95c, 15-250g, low……ok. Some sweetness.
Tasting Notes
Roaster’s notes:
Light and juicy, magnolia florals with raisin sweetness and creamy vanilla body.
_Ken’s Notes: _
The bigger batches turned out perfectly drinkable but still lacks discernible tasting notes past some brown sugar, a little vanilla in the sweetness and a bit of tobacco or roasty slightly burnt flavours until the coffee settles and cools enough. The lingering taste is much nicer than at the point of drinking it. The biggest different with this batch is that it sat in a flask for 2 hours before drinking.
_Finally made a passable cup with high temperature 15-250- 1:16.6 ratio. _
Edison Argote Orange B
Flv: ★★★★☆ Bdy: ★★★★★ Acd: ★★★☆☆ Brewed: 17 Feb Great
Edison Argote Orange B
Region: —
Farm: MiCafe
Variety: Orange Bourbon
Elevation: 1600-1850 MASL
Process: Natural
Roasted: 03/02/2026
Method: V60 (28)
Temp/Ratio: 89 / 1:15
First brew: low agitation, low temp. Two 50g blooms of 30 sec. Pour to 200g, final pour to 250g. Great flavour, lovely smell, hugely sweet. Very little bitterness.
Tasting Notes
Skylark tasting notes
Pink Grapefruit, Vanilla, Aperol Spritz
Ken’s notes
The final brew was the best of all. 90°c 1:15.5 28C low agitation double recipe with 21.5g of coffee. Amazing brew. 15 March makes it 4 weeks after roast.
Basaltico
Flv: ★★★☆☆ Bdy: ★★★☆☆ Acd: ★★☆☆☆ Brewed: 11 Feb Good
Basaltico
Region: La Esperanza, Casabianca, North Tolima
Farm: El Carminal
Variety: Caturra/Castillo
Elevation: 1800 MASL
Process: Traditional washed (Ripe coffees picked, with a 12 hr in cherry fermentation before pulping. Post pulping, the parchment was fermented for 24 hrs in open tanks, washed, before drying in a marquesina)
Roasted: 23/01/2026
Method: V60 (25)
Temp/Ratio: 93 / 1:15
1st brew: Used double recipe. A nice cup low on the nose. Got some nice caramel, unspecified fruit sweetness, perhaps stewed apples.
Temp change next
Tasting Notes
Bright lemon cake, caramel and apple aromas. In the cup it’s got a delightful combination of rich sweetness and bright acidity - cox’s orange pippin apple, satsuma, lemon cake and blackcurrant jam for the acidity, but then dense & rich body and finish that reminds us of muscovado and raisin, with a frangipani element - like fruitcake.
Best Rested: 3 weeks
Filter: 62g/L, 95°C when fresh but when well rested you can go down to 91-92°C
Luz Angela’s Chiroso
Flv: ★★★★☆ Bdy: ★★★★★ Acd: ★★★★☆ Brewed: 08 Feb Great
Luz Angela’s Chiroso
Region: Oporapa, Hulla
Farm: Chorro Alto
Variety: Chiroso
Elevation: —
Process: Anoxic Natural (dry 48hr ferment in sealed environment, water added for 48hr aerobic ferment. Dried for 72hrs.)
Roasted: 26/01/2026
Method: V60 (28 clicks)
Temp/Ratio: 89°C / 1:14.5
The super low agitation two blooms and a single non laminar pour turned out the best cup. Low temp, course grind. 17g:250g 89°
One of the best coffee cups I have ever made. Excellent roast.
Tried between 89° and 94° and around 93° really cut the bitterness but kept the aroma. Great until the end and kept a lovely nose. Very enjoyable.
Tasting Notes
Scenery Tasting Notes
Strawberry Jam, Peach Puree, Wild
Ken’s notes
First brew. Started with 25c, 89°c. Double brew method 17.8g:250g
Was a fantastic cup - one of the nicest cups I have ever had no funk, nothing silly. Just some jam and fruits on the nose, low bitterness, mid sweetness.
I know I can develop more of everything. Excellent.
Thirds brew: changed to 28 clicks but kept the temperature and reduced to the even lower agitation two blooms and a single pour method. Flavours amazing, aroma of fruits, zero bitterness, loads of body. Might be a 5/5 brew.
Nester Lasso
Flv: ★★★★☆ Bdy: ★★★☆☆ Acd: ★★★★☆ Brewed: 20 Jan Great
Nester Lasso
Region: Pitalito, Huila
Farm: El Diviso
Variety: Anacafe 14, Bourbon, Catuai, Pache, San Ramon
Elevation: 1750 - 1800 MASL
Process: Anaerobic washed
Roasted: 14/01/2026
Method: V60 (25 clicks)
Temp/Ratio: 94°C / 1:14
No specific brew notes.
Tasting Notes
Ken’s notes:
First cup 1:14 300ml at 25 clicks has a lovely fruit on the nose with just a tiny bit of funk. Sweet with flavours of oranges and a lingering taste. A little bitter.
Test2: lower temp. Test3: alter grind.
Tasting Notes:
Juicy notes of nectarine and tropical fruit with creamy caramel and coconut water body.
Roasters information:
As third-generation coffee farmers, Nestor and his brother Adrian prioritised quality over quantity, making coffee farming a viable and respected way to earn a living. Nestor’s passion for coffee, combined with the prospect of a better life, motivated him to transform the family business. Nestor Lasso, a 25-year-old coffee farmer, and his brother took over their family farm five years ago and shifted their focus to producing micro-lots and enhancing post-harvest processes. They are also part of a youth movement in coffee-producing countries, emphasising quality and environmental sustainability. Their hard work and innovation have paid off, as now their coffee is known worldwide and even used for competitions. Nestor acquired much of his theoretical knowledge from a government-subsidised program, learning about the cultivation and processing of specialty coffees. However, he likes to emphasise that true learning happens in the field. Finca el Diviso is a collaboration project born from two neighbours, both coffee producers, they wanted to cultivate and process even higher scoring coffee. El Diviso Farm belongs to Nestor Lasso and Jhoan Vergara, from Las Flores Farm, it lies in Pitalito at about 1800 m.a.s.l and has the ideal conditions growing specialty coffee beans. This specific coffee went through a double anaerobic fermentation. Straight after picking, the cherries undergo a 20 hours anaerobic fermentation and then again in smaller batches for 16 hours. After depulping and washing, the coffee is submerged in water and leachate from previous harvests for 18 hours, before being mechanically dried.
Exceptional Lychee
Flv: ★★★★★ Bdy: ★★★☆☆ Acd: ★★★★☆ Brewed: 19 Jan Great
Exceptional Lychee
Region: Santa Monica
Farm: —
Variety: Castillo
Elevation: —
Process: Washed, Lychee co-ferment
Roasted: 21/11/2025
Method: V60 (28 clicks)
Temp/Ratio: 89°C / 1:15
2x 30sec bloom, pour rest in one dose and swirl, 2.5 min.
Tasting Notes
Tasting notes:
Lychee, vanilla, caramel.
Carlos Mejia
Flv: ★★☆☆☆ Bdy: ★★★★☆ Acd: ★★☆☆☆ Brewed: 28 Dec Good
Carlos Mejia
Region: —
Farm: —
Variety: IHCafe 90, Red Catuai
Elevation: 1450 MASL
Process: Honey
Roasted: 17/12/2025
Method: v60 (27 clicks)
Temp/Ratio: 87°C / 1:15
Low agitation, develops sweetness
Tasting Notes
Tasting Notes:
Juicy and sweet, notes of dried apricot and melon with creamy hazelnut body.
Ken’s Notes
As this is not the lightest of roasts I have played around with the brew. Low agitation works as always. Batch of 350ml worked amazingly well with 87°C water and 27 clicks. Best I have managed.
Blue Ayarza
Flv: ★☆☆☆☆ Bdy: ★☆☆☆☆ Acd: ★★☆☆☆ Brewed: 26 Dec Meh
Blue Ayarza
Region: —
Farm: —
Variety: Mixed
Elevation: 1400-2000 MASL
Process: Washed
Roasted: 19/12/2025
Method: Switch (28 clicks)
Temp/Ratio: 89°C / 1:15
Dull and britter blend. Switch only.
Tasting Notes
Tasting notes:
Notes of juicy berry jam with smooth and creamy hazelnut body.
Ken’s notes:
Dull coffee, works ok with switch for a travel to work coffee.
Quebraditas SL-28 NAT
Flv: ★★★★★ Bdy: ★★★☆☆ Acd: ★★★☆☆ Brewed: 20 Dec Great
Quebraditas SL-28 NAT
Region: Oporapa, Hulla
Farm: Quebraditas
Variety: SL-28
Elevation: —
Process: Advanced Natural (Hydro / Yeast innoculated - 72hrs anoxic, slow dried, water and yeast culture 248hrs, dried natural.)
Roasted: 04/12/2025
Method: V60 (28 clicks)
Temp/Ratio: 89°C / 1:15
First time I really explored low temp brewing for this style. Low agitation brew method.
Tasting Notes
Tasting Notes
Wine Gums, Cointreau, Stewed fruits
Ken’s Notes
Outrageous aromas - the wine gum / stewed fruits hits you in the face. Taste couldn’t live up the nose but it was amazing. Finer grind or coller temps brought bitterness and acidity. Took careful brewing to bring aroma and sweetness at the expense of body and depth
Tullu Demtu
Flv: ★★☆☆☆ Bdy: ★★★☆☆ Acd: ★★☆☆☆ Brewed: 05 Dec Good
Tullu Demtu
Region: —
Farm: —
Variety: Heirloom
Elevation: 2010 - 2300 MASL
Process: Natural
Roasted: 15/11/2025
Method: v60 (28 clicks)
Temp/Ratio: 93°C / 1:15
No specific brew notes.
Tasting Notes
Tasting Notes:
Sweet notes of candid lemon and rosewater with syrupy molasses and cacao body.
Gondo AA #261
Flv: ★★★★★ Bdy: ★★★★☆ Acd: ★★★☆☆ Brewed: 10 Nov Great
Gondo AA #261
Region: Kangema District, Murang's County
Farm: Gondo Factory station
Variety: SL-28, SL-34, Batain, Ruiru, K7 (AA screensize)
Elevation: —
Process: Washed (Dry fermented for 18 hours overnight)
Roasted: 22/10/2025
Method: V60 (28 clicks)
Temp/Ratio: 89°C / 1:15
Oh wow, the fruits smacked you in the nose
Tasting Notes
Tasting Notes
Blackcurrent, Darjeeling, Blood orange
Ligtest roast
Bahire
Flv: ★★★☆☆ Bdy: ★★★★☆ Acd: ★★☆☆☆ Brewed: 05 Nov Good
Bahire
Region: —
Farm: —
Variety: Bourbon
Elevation: 1800 MASL
Process: Washed, sundried
Roasted: 21/10/2025
Method: Switch (28 clicks)
Temp/Ratio: 89°C / 1:15
50/50 recipe - 350ml or 450ml
Tasting Notes
Ken’s notes:
This makes a great batch brew for taking to work in a flask. Easy to brew but not especially interesting.
Tasting Notes:
Juicy notes of strawberry and white grape with sweet and creamy vanilla body.