Las Uvas

hello@bill.dev (Bill) — Sun, 25 Dec 2022 11:30:00 +0000

Day 25

Name	Las Uvas
Grower	Marina Ramirez
Origin	Honduras
Variety	Bourbon
Process	Washed
Roast	Light
Acidity	Grape
Mouthfeel	Silky
Hints of	Blackberry & black tes

Preparation

Time: 11:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 97.5ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds reminded me of a the vegetable isle in a Chinese supermarket. An earthy mix of smells that all felt alien.

El Durazno

hello@bill.dev (Bill) — Sat, 24 Dec 2022 11:30:00 +0000

Day 24

Name	El Durazno
Grower	Venutra Family
Origin	Guatemala
Variety	Bourbon
Process	Honey
Roast	Medium
Acidity	Grape
Mouthfeel	Chewy
Hints of	Plum, brown sugar & liquorice

Preparation

Time: 11:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.4ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds reminded me of a sweet wood with hints of apple vinegar.

La Pedregosa

hello@bill.dev (Bill) — Fri, 23 Dec 2022 11:30:00 +0000

Day 23

Name	La Pedregosa
Grower	Mauricio Vega
Origin	Colombia
Variety	Castillo
Process	Washed
Roast	Medium
Acidity	Grape
Mouthfeel	Round
Hints of	Raspberry cream chocolate

Preparation

Time: 11:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.2ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds reminded me of an apple wood. When wet the smell was creamy soft.

Muthua-ini

hello@bill.dev (Bill) — Thu, 22 Dec 2022 11:30:00 +0000

Day 22

Name	Muthua-ini
Grower	A collective of smallholder farmers
Origin	Kenya
Variety	SL-28, SL-34
Process	Washed
Roast	Light
Acidity	Grape
Mouthfeel	Silky
Hints of	Blackcurrant coulis

Preparation

Time: 11:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.4ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The grounds smelled like cloves. Not the strong fresh clove smell, but the weaker, more subtle smell of cloves that have been allowed to sit in the open for a while.

Chapanda

hello@bill.dev (Bill) — Wed, 21 Dec 2022 11:30:00 +0000

Day 21

Name	Chapanda
Grower	Marcus Carvalho
Origin	Brazil
Variety	Sucupira
Process	Natural
Roast	Medium
Acidity	Apple
Mouthfeel	Heavy
Hints of	Dark chocolate & glaće cherry

Preparation

Time: 11:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.1ºC. Measured 21g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds gave off a plum like fruitiness. When wet the smell was more chocolatey.

El Aguacate

hello@bill.dev (Bill) — Tue, 20 Dec 2022 11:30:00 +0000

Day 20

Name	El Aguacate
Grower	Saturnino Bejarano Aguilar
Origin	Honduras
Variety	Catuai
Process	Washed
Roast	Medium
Acidity	Grape
Mouthfeel	Silky
Hints of	Panela/Muscovado Sugar

Preparation

Time: 11:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.2ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds reminded me of a sweet, spiced plum.

Cafeina Blend

hello@bill.dev (Bill) — Mon, 19 Dec 2022 16:00:00 +0000

Day 19

Name	Cafeina Blend
Grower	Adalgisa S.M. Vilela, Julia Figueiredo and Elza Leopoldino
Origin	Brazil
Variety	Mundo Novo, Acauã
Process	Natural
Roast	Medium/Dark
Acidity	Apple
Mouthfeel	Creamy
Hints of	Dark chocolate & apricot

Preparation

Time: 16:00

Washed the filter, warmed the mug and prepared hot water. Water temperature was 94.4ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Kimunye

hello@bill.dev (Bill) — Sun, 18 Dec 2022 12:00:00 +0000

Day 18

Name	Kimunye
Grower	A collective of smallholder farmers
Origin	Kenya
Variety	SL-28, SL-34
Process	Washed
Roast	Light
Acidity	Grape
Mouthfeel	Juicy
Hints of	Blackberry

Preparation

Time: 12:00

Observation

The coffee grounds reminded me of a fruity bramble, perhaps freshly picked berries.

Finca El Zapote

hello@bill.dev (Bill) — Sat, 17 Dec 2022 11:30:00 +0000

Day 17

Name	Finca El Zapote
Grower	Julio Roberto Meléndez Peréz
Origin	Guatemala
Variety	Caturra
Process	Natural
Roast	Medium
Acidity	Orange
Mouthfeel	Creamy
Hints of	Peach cheesecake

Preparation

Time: 11:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.3ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The grounds smelled of pistachio with a sweetness that I attributed to rose.

Kaiguri

hello@bill.dev (Bill) — Fri, 16 Dec 2022 11:30:00 +0000

Day 16

Name	Kaiguri
Grower	A collective of smallholder farmers
Origin	Kenya
Variety	SI-28, SL-34
Process	Washed
Roast	Light
Acidity	Grape
Mouthfeel	Round
Hints of	Blackcurrant

Preparation

Time: 11:30

Observation

The coffee grounds reminded me of fresh kindling. A freshness about to be lost to the smell of a roaring fire.

El Silencio

hello@bill.dev (Bill) — Thu, 15 Dec 2022 11:30:00 +0000

Day 15

Name	El Silencio
Grower	Oscar Ortiz Gonzalez
Origin	Colombia
Variety	Castillo, Colombia
Process	Washed
Roast	Light
Acidity	Grape
Mouthfeel	Syrupy
Hints of	Strawberry liquorice

Preparation

Time: 11:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.6ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds reminded me of toasted hazelnuts, in those moments just before they catch and burn.

San Jeronimo

hello@bill.dev (Bill) — Wed, 14 Dec 2022 10:15:00 +0000

Day 14

Name	San Jeronimo
Grower	Bressani family
Origin	Guatemala
Variety	Caturra
Process	Washed
Roast	Light
Acidity	Orange
Mouthfeel	Creamy
Hints of	Orange cheescake

Preparation

Time: 10:15

Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.9ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds convinced me this was a dark roast. There were hints of an acidic fruit but I couldn’t place which one.

El Zapote

hello@bill.dev (Bill) — Tue, 13 Dec 2022 10:15:00 +0000

Day 13

Name	El Zapote
Grower	Francisco Alvarado
Origin	Honduras
Variety	Bourbon
Process	Washed
Roast	Light
Acidity	Apple
Mouthfeel	Round
Hints of	Black tea & cranberry

Preparation

Time: 10:15

Washed the filter, warmed the mug and prepared hot water. Water temperature was 94.2ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds gave off a strong toasted nutty aroma.

Karango

hello@bill.dev (Bill) — Mon, 12 Dec 2022 12:00:00 +0000

Day 12

Name	Karango
Grower	A collective of smallholder farmers
Origin	Democratic Republic of the Congo
Variety	Bourbon
Process	Washed
Roast	Light
Acidity	Grape
Mouthfeel	Juicy
Hints of	Blackcurrant & apricot

Preparation

Time: 12:00

Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.2ºC. Measured 21g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds smelled like the bark of a sour fruit tree. I couldn’t place the fruit.

Capim Seco

hello@bill.dev (Bill) — Sun, 11 Dec 2022 11:15:00 +0000

Day 11

Name	Capim Seco
Grower	Rafael Dias Pereira
Origin	Brazil
Variety	Icatu
Process	Pulped Natural
Roast	Medium
Acidity	Apple
Mouthfeel	Round
Hints of	Picnic bar

Preparation

Time: 11:15

Observation

The coffee grounds had a spicy but earthy smell that I struggled to place. When wet they reminded me of freshly turned earth in the spring.

La Esperanza

hello@bill.dev (Bill) — Sat, 10 Dec 2022 10:15:00 +0000

Day 10

Name	La Esperanza
Grower	Javier Ortega
Origin	Colombia
Variety	Castillo, Colombia
Process	Washed
Roast	Medium
Acidity	Apple
Mouthfeel	Smooth
Hints of	Raspberry & green apple

Preparation

Time: 10:15

Washed the filter, warmed the mug and prepared hot water. Water temperature was 94.6ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The coffee grounds had one of the strongest aromas yet. A toasted bark smell with a hint of fruit.

Remera Natural

hello@bill.dev (Bill) — Fri, 09 Dec 2022 10:15:00 +0000

Day 9

Name	Remera Natural
Grower	A collective of smallholder farmers
Origin	Rwanda
Variety	Bourbon
Process	Natural
Roast	Medium
Acidity	Creamy
Mouthfeel	Creamy
Hints of	Strawberry & cream

Preparation

Time: 10:15

Observation

The coffee grounds reminded me of a sweet chinese plum, the sticky kind that are almost dry but still retain enough moisture to keep them soft.

Filadelfia

hello@bill.dev (Bill) — Thu, 08 Dec 2022 11:30:00 +0000

Day 8

Name	Filadelfia
Grower	Roberto Dalton
Origin	Guatemala
Variety	Bourbon, Caturra
Process	Washed
Roast	Medium
Acidity	Apple
Mouthfeel	Coating
Hints of	Dark chocolate tiffin

Preparation

Time: 11:30

Observation

The coffee grounds had a distinct aroma of indian spices.

Buenos Aires

hello@bill.dev (Bill) — Wed, 07 Dec 2022 12:30:00 +0000

Day 7

Name	Buenos Aires
Grower	José Ramón Collazos & María Del Rosario Ariza Coy
Origin	Colombia
Variety	Caturra, Castillo
Process	Washed
Roast	Medium
Acidity	Grape
Mouthfeel	Round
Hints of	Ripe plum

Preparation

Time: 12:00

Observation

A very light smell, hints of apple and freshly sanded floorboards. It is entirely possible that recent floor sanding has clouded my sense of smell.

El Derrumbo

hello@bill.dev (Bill) — Tue, 06 Dec 2022 11:30:00 +0000

Day 6

Name	El Derrumbo
Grower	Joaquin Martinez
Origin	Honduras
Variety	Lempira
Process	Washed
Roast	Light
Acidity	Apple
Mouthfeel	Silky
Hints of	Peach, nectarine & white tea

Preparation

Time: 10:45

Washed the filter, warmed the mug and prepared hot water. Water temperature was 93.6ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

There was a dampness to the smell of the grounds. Sweet, fruity but distinctly the strength of aroma that comes off damp mossy wood.

Ndundu

hello@bill.dev (Bill) — Mon, 05 Dec 2022 11:30:00 +0000

Day 5

Name	Ndundu
Grower	A collective of smallholder farmers
Origin	Kenya
Variety	SL-28, SL-34
Process	Washed
Roast	Light
Acidity	Grape
Mouthfeel	Tea-like
Hints of	Blackcurrant & bergamot

Preparation

Time: 10:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 94.2ºC. Measured 21g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

The grounds reminded my of freshly pealed parsnip. Distinctly sweet but earthy, with a hint of apple. In the mug the armoa shifted, giving off a hint of berry or bramble.

Sertão

hello@bill.dev (Bill) — Sun, 04 Dec 2022 11:30:00 +0000

Day 4

Name	Sertão
Grower	Nazareth Dias Pereira
Origin	Brazil
Variety	Bourbon
Process	Natural
Roast	Medium / Dark
Acidity	Creamy
Mouthfeel	Round
Hints of	Dark chocolate, cherry & almond

Preparation

Time: 10:30

Observation

This coffee smelled toasted, a dark roast. The smell ends with a syrupy sweetness. In the mug the smell shifts towards the middled of the nose. The sweet notes fade leaving a strong woody smell.

Muungano

hello@bill.dev (Bill) — Sat, 03 Dec 2022 11:30:00 +0000

Day 3

Name	Muungano
Grower	A collective of smallholder famrers
Origin	Democratic Republic of the Congo
Variety	Bourbon
Process	Natural
Roast	Light
Acidity	Orange
Mouthfeel	Velvety
Hints of	Maraschino cherries

Preparation

Time: 15:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 98.6ºC. Measured 20g coffee and poured 25ml over the coffee to wet it. Waited 30s and pured over a further 300ml water, keeping the filter funnel about half full.

Observation

If the smell of the coffee were a musical note it would be high pitched. The smell itself was subtle but with hints of an earthy bitterness. In the mug, the musical notes drop a few octaves and we start to detect smells of toasting.

Zaroca

hello@bill.dev (Bill) — Fri, 02 Dec 2022 11:30:00 +0000

Day 2

Name	Zaroca
Grower	Gilberto Basilo
Origin	Brazil
Variety	Mundo Novo
Process	Pulped natural
Roast	Dark
Acidity	Apple
Mouthfeel	Creamy
Hints of	Dark chocolate & cocoa nibs

Preparation

Time: 11:40

Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.6ºC. Measured 22g coffee and poured 25ml over the coffee to wet it. Waited 30s and pured over a further 260ml water, keeping the filter funnel about half full.

Observation

Smelling the coffee when wet I was again reminded of smells that would put me right off coffee. A mushroom scent mixed with damp wood was something I couldn’t shake. This scent was interesting in that I could only sense it at the back of my nose right at the top. It’s rare to have such a localised sense of smell.

El Tolú

hello@bill.dev (Bill) — Thu, 01 Dec 2022 11:30:00 +0000

Day 1

Name	El Tolú
Grower	Manuel Duarte Orduz
Origin	Columbia
Variety	Castillo
Process	Washed
Roast	Light
Acidity	Orange
Mouthfeel	Silky
Hints of	Lavender & Honey

Preparation

Time: 11:00

Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.6ºC. Measured 21g coffee and poured 25ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.

Observation

Smelling the coffee when wet I was instantly reminded of Chinese food which I couldn’t quite place. I eventually settled on something that reminded me of roast meat accompanied by radish. A description that, if it appeared on the side of a bag of coffee, would almost instantly put me off buying it.

Coffee on Bill Glover

Las Uvas

Day 25

Preparation

Observation

El Durazno

Day 24

Preparation

Observation

La Pedregosa

Day 23

Preparation

Observation

Muthua-ini

Day 22

Preparation

Observation

Chapanda

Day 21

Preparation

Observation

El Aguacate

Day 20

Preparation

Observation

Cafeina Blend

Day 19

Preparation

Kimunye

Day 18

Preparation

Observation

Finca El Zapote

Day 17

Preparation

Observation

Kaiguri

Day 16

Preparation

Observation

El Silencio

Day 15

Preparation

Observation

San Jeronimo

Day 14

Preparation

Observation

El Zapote

Day 13

Preparation

Observation

Karango

Day 12

Preparation

Observation

Capim Seco

Day 11

Preparation

Observation

La Esperanza

Day 10

Preparation

Observation

Remera Natural

Day 9

Preparation

Observation

Filadelfia

Day 8

Preparation

Observation

Buenos Aires

Day 7

Preparation

Observation

El Derrumbo

Day 6

Preparation

Observation