Community
Coffee discoveries, check-ins, and stories from the community.
Tanzania that I got recently from the Italian pal on this website. Region: Sorgwe, Mbozi Variety: Bourbon Altitude: 1,800 ml Process: Washed Roaster: Taste, Treviso, Italy Quite fruity, but not too sour. A nice sweetness in there, especially for a washed coffee. Well rounded. Think canned pineapples, this kinda vibe
Dude such an awesome little care package!! So psyched to bust into the coffee!
Is there a trend, product, or practice in specialty coffee that you think gets more hype than it deserves?
@kelyons80 The V60. Drawdown times are not consistent, bypass is not consistent. It is not a bad brewer, but it is not the most consistent and reliable.
@kelyons80 Agitation and high extraction in coffee.
Thank you for the coffee! I'm sorry about being so late with the response. I really enjoyed it
La Barba looks amazing, can't wait to try it. Thank you!
Old Town Coffee roasters, San Sebastian. A bag that our friends brought us from Spain. Anaerobic Brazil. And it does taste quite fermented-y. Moderate acidity, a touch of sweetness. Very noticeable cognac-brandy taste to it. (Although not mentioned in tasting notes) ------- Region: Alta Mogiana Producer: Jean Faleiros Process: Anaerobic 108h (gold yeast) Variety: Castillo Altitude: 1100masl Notes: Strawberry, Raspberry, Grape