Coffee Log

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. _

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.

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

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.

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.

Tasting Notes

Tasting notes:

Lychee, vanilla, caramel.

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.

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.

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

Tasting Notes

Tasting Notes:

Sweet notes of candid lemon and rosewater with syrupy molasses and cacao body.

Tasting Notes

Tasting Notes

Blackcurrent, Darjeeling, Blood orange

Ligtest roast

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.

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

Tasting Notes

Pharmacie Tasting Notes: Notes of stewed pear and honey with juicy winegums body.