Lot from the Nyagishiru Coffee Washing Station, located near Buhinyuza in the Muyinga region of Burundi. Around 850 families on the surrounding hills contribute cherries to the station.
The beans have aromas of chocolate, nuts, berries and pot herbs. Brewed with the Dotyk dripper, the drink was quite fruity and sweet with a hint of spiciness and tanginess.
🇧🇮 Burundi / Buhumuza / Muyinga Province
🗻 1500 - 1700 masl
🌱 Bourbon
🏭 Nyagishiru
📅 2024
⚙️ Natural
Costa Rica Vara Blanca by #TastyCoffee. The beans smell very fruity with distinctive fermentative notes, even though half a year has passed since roasting. I brewed it in various ways, but I enjoyed it the most in the #Aeropress: it came out juicy and bright, with strong apple acidity and hints of bread and apple cider.
🇨🇷 Costa Rica / San José / Tarrazú
🏡 El Alto Vara Blanca
🧑🌾 Diego Ureña and his brother
🗻 1800 masl
🌱 Catuai
🏭 Los Madrigal Micromill
📅 2024
⚙️ Natural
Tried Java Frinsa Pangalengan from #TastyCoffee. As a longtime fan of #Frinsa, I was excited to give this one a try.
The farm is run by Wildan Mustofa and his wife, along with their four children. They specialize in experimental processing methods like natural, anaerobic, and lactic.
As for the cup, the flavor is quite complex, with notes of cherry and spice.
🇮🇩 #Indonesia / West Java
🧑🌾 Wildan Mustofa & Atieq Mustikaningtyas
🏡 Frinsa Collective
🌱 Sigarar Utang
⚙️ Natual
📅 2024
Afternoon #espresso. Guatemala La Laguna: Caturra variety, honey process with a five-day-long anaerobic fermentation. Bright aroma with a classic espresso taste profile.
Reading "The Selfish Gene" by Richard Dawkins in 2025 is quite an interesting experience. It makes me think about how much has changed over the past fifty years, how much new knowledge scientists have gained and what engineers have built.
#Coffee #Guatemala #TastyCoffee #Book #TheSelfishGene #RichardDawkins
Costa Rica La Fila from Tasty Coffee., naturally processed at Joycafe station. Grain is smaller, darker, easy to grind. Brewed with Origami, 16.5 g to 250 ml. Aroma starts off boozy, then shifts to chocolate. In the cup it's bright, juicy, acidic, creamy-chocolaty with slight astringency and coriander hint.
🇨🇷 Costa Rica / Brunca
🏡 La Fila
🌱 Catuai
🏭 Joicafe by Joiner Alvarado & family
⚙️ Natual w/ fermentation in GrainPro bags 72h
📅 2024
Tried #Guatemala La Senda from #TastyCoffee. Smells fruity right from the bag, with tea and herbs during brewing. At 1:15 it felt thin and dusty. Switched to 1:14 — got better body, mild fruit acidity, a hint of boozy note. Despite 6 days of anaerobic fermentation, taste is neat and balanced. Experimental, but not over the top.
🇬🇹 Guatemala / Chimaltenango / Acatenango
🏡 Finca La Senda
🌱 Catuai
⚙️ Natural w/ anaerobic fermentation for 6 days
📅 2024
Afternoon #espresso. Decided to mix some leftovers: Kenya, Rwanda, and two types of Ethiopia. Got rich and bright cup.
#Rwanda Kilimbi Rolex is an experimental lot from Nyamasheke, processed like a taco roll but renamed after local street food.
Beans are quite dense, grind feels like workout. In cup it's blueberry-forward, herbal and bright. Hot it doesn't impress, but once it cools becomes juicy and complex. Definitely worth a slow sip.
🇷🇼 Rwanda / Western Province / Nyamasheke
🌱 Burbon
🏭 Kilimbi Washing Station
⚙️ Natual with hot fermentation 72 h
📅 2024
Статья с хабра от компании, чей кофе я пью каждый день :-)
Как мы автоматизировали обжарку кофе и доставляем 100 тысяч заказов в месяц почти без ошибок
https://habr.com/p/890228/
First time ordered a 1 kg bag of #coffee and have no regrets. A whole month of pure enjoyment.
Brewed it mostly in #Origami dripper. It was bright, acidic, juicy, with sour berry notes, yet clean, with no "dust" or bitterness. As it cools, it gets slightly thick and creamy. Worked great in AeroPress and espresso machine as well. A time-tested blend, the flavor profile I like, quality roast - what could go wrong?
🇪🇹 Ethiopia / Sidamo
🌱 Heirloom
⚙️ Washed
cattail
multed