Coffee Posts

Here's a running list of the coffee I'm drinking lately. Click a roaster's name to learn more about them.

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August 15, 2026
Campo Claro Chiroso

by JBC Roasters
- Origin Huila Colombia
- Varietal Chiroso
- Process Washed
- Elevation 1740 M
- Notes Fruity Pebbles, Honeysuckle, Tangerine, Geisha-esque
My tasting notes
- Fragrance / Aroma
  
  Faint, Sweet — Fruit loops
- Acidity / Structure
  
  Bright — Sparkling, Tartly sweet
- Mouthfeel / Body
  
  Medium — Lightly syrupy
- Flavor / Taste
  
  Layered — Stone fruit, Grape fruit
- Aftertaste / Finish
  
  Resonant — Iced tea, Drying
- Overall impression
  
  7/10 — This is a little more astringent and bitter than I expected, and maybe lightly darker than I wanted. It's definitely more grape fruit flavor than I typically like, but on the plus side it happens to work pretty well for my espresso setup!
August 14, 2026
Diego Vergara Pink Bourbon

by Three Marks Coffee
- Origin Finca Las Flores
- Varietal Pink Bourbon
- Process Double anaerobic + thermal shock washed
- Elevation 1750 - 2000 M
- Notes Tropical fruit, Lollipop, Rooibos
My tasting notes
- Fragrance / Aroma
  
  Layered — Perfume, Sweet, Fondant
- Acidity / Structure
  
  Bright — Sweetly tart
- Mouthfeel / Body
  
  Light, Medium — Satiny, Juicy
- Flavor / Taste
  
  Balanced — Stone fruit, Plum
- Aftertaste / Finish
  
  Long — Drying, Bittersweet
- Overall impression
  
  8/10 — Pretty dang good. This is a super drinkable pink bourbon. I could drink this all the time. The really stand out part of this coffee is on the nose. Very fragrant up front and everything else supports that initial sip as the cup cools down.
July 31, 2026
Kenya Gititu

by Kolo Coffee
- Origin Nyeri, Kenya
- Varietal SL28, SL34
- Process Washed
- Elevation 1880 Masl
- Notes Rhubarb, Cranberry, Blackcurrant
My tasting notes
- Fragrance / Aroma
  
  Faint — Chocolate
- Acidity / Structure
  
  Soft — Light, Sweet, Slightly tart
- Mouthfeel / Body
  
  Medium — Lightly syrupy, Dry
- Flavor / Taste
  
  Balanced — Some berry notes, Light tangy hints
- Aftertaste / Finish
  
  Lingering — Drying sweetness with some lingering sour and bittersweet notes
- Overall impression
  
  7/10 — I don't typically enjoy Kenyan coffees that much, but this is pretty interesting. Not one I'd choose to have over and over again though. Another one from The Bean Archives
July 25, 2026
La Fila Honey

by Recluse Roasting Project
- Origin Costa Rica, Ureña-Rojas Family
- Varietal Villalobos
- Process Red Honey
- Elevation 1700 M
- Notes Strawberry, Cola, Rose
My tasting notes
- Fragrance / Aroma
  
  Faint — Cola
- Acidity / Structure
  
  Juicy — Sparkling, Sweet
- Mouthfeel / Body
  
  Medium — Lightly syrupy
- Flavor / Taste
  
  Layered — Underripe blackberry, Molasses, Cardamom
- Aftertaste / Finish
  
  Resonant — Bittersweet, Lightly drying Molasses
- Overall impression
  
  8/10 — My second go with Recluse coffee and once gain it is really tasty. This coffee was almost a 9 for me, and probably could be with some brew tweaking. They nailed it with the cola descriptor too. I smell it, and taste it, and it's just really nice all around.
July 23, 2026
Wilder Lasso

by September Coffee
- Origin San Adolfo, Huila, Colombia - Bella Alejandria Farm
- Varietal Gesha
- Process Washed
- Elevation 1800 - 2100 M
- Notes Lavender, Bergamot, Jasmine
My tasting notes
- Fragrance / Aroma
  
  Layered — Lavender
- Acidity / Structure
  
  Delicate — Tartly sweet
- Mouthfeel / Body
  
  Medium — Silky
- Flavor / Taste
  
  Complex — Floral, Honeysuckle, Lavender, Grassy
- Aftertaste / Finish
  
  Resonant — Fading, Almond, Lemon
- Overall impression
  
  8/10 — Very floral and Juicy with a slightly tart finish. Perhaps slightly, slightly under-roasted, which is ultimately why it's not a 9 for me. This one is from The Bean Archives.
July 17, 2026
Kamavindi Framagi Peaberry

by Datura
- Origin Muranga, Kenya
- Varietal SL28, SL34, Batian (Peaberries)
- Process Washed
- Elevation 1600 - 2100 M
- Notes Blackcurrant Leaf, Blackberry, Pomegranate, Juniper Berries
My tasting notes
- Fragrance / Aroma
  
  Faint — Vanilla, Sweet
- Acidity / Structure
  
  Brisk — Sweetly tart
- Mouthfeel / Body
  
  Medium — Silky
- Flavor / Taste
  
  Balanced, Clean — Muscadine, Stewed berries, Earthy
- Aftertaste / Finish
  
  Resonant — Sweet
- Overall impression
  
  8/10 — This is a very drinkable cup that tends toward the modern profile without being too wild. No chocolate or roasty notes but instead just deep, rich sweetness.
July 10, 2026
PFX

by People Possession
- Origin Ethiopia, Columbia
- Varietal JARC 75112, 75110 / Castillo
- Process Natural / Co-fermented with yellow fruits
- Elevation N/A
- Notes Peach lemonade, Iced tea, White nectarine
My tasting notes
- Fragrance / Aroma
  
  Layered — Sweet, Floral, Gardenia
- Acidity / Structure
  
  Juicy — Sweet, Smooth
- Mouthfeel / Body
  
  Medium — Satiny, Lightly syrupy
- Flavor / Taste
  
  Simple — Iced tea with lemon
- Aftertaste / Finish
  
  Resonant — Light citrus
- Overall impression
  
  8/10 — Really interesting coffee in that it gives off super strong iced tea vibes. It is mild for a co-ferment, which I like. This probably works VERY well as an iced coffee, but I did not get a chance to try that. This is another from The Bean Archives.
July 09, 2026
Pepe Jijon Sidra "Wave"

by ONYX Coffee Lab
- Origin La Soledad, Intag Valley, Ecuador
- Varietal Sidra
- Process Anaerobic Natural
- Elevation 1500 - 1750 M
- Notes Strawberry, Red grape, Vanilla, Mango
My tasting notes
- Fragrance / Aroma
  
  Complex — Berry, Fermented
- Acidity / Structure
  
  Juicy, Slightly sparkling — Sweetly tart
- Mouthfeel / Body
  
  Medium — Lightly syrupy
- Flavor / Taste
  
  Layered — Berries, Rhubarb, Strawberry
- Aftertaste / Finish
  
  Flavor saturated — White grape, Lightly drying
- Overall impression
  
  9/10 — I wish I had more of this coffee! Rich berry sweet without being too heavy. This is a natural without too much funk. It could be a fantastic daily cup if you wanted. It worked fairly well as an espresso too! This is another from The Bean Archives.
June 28, 2026
Umapata Community

by Camellia Coffee Roasters
- Origin Calca, Peru
- Varietal Typica, Bourbon, Castillo
- Process Washed
- Elevation N/A
- Notes Swiss Orange Chip, Dried Apricot, Butter Toffee
My tasting notes
- Fragrance / Aroma
  
  Layered — Sweet, Vanilla
- Acidity / Structure
  
  Brisk — Bittersweet
- Mouthfeel / Body
  
  Medium — Silky
- Flavor / Taste
  
  Layered — Orange peel, Plum, Baking chocolate
- Aftertaste / Finish
  
  Fading — Molasses, Drying
- Overall impression
  
  7/10 — Overall a bit darker than I typically like, but good coffee all around. Works really well in a latte! This was a Fellow Drop btw!
June 28, 2026
Lisbeth Mariño SL9

by Flower Child Coffee
- Origin Pacaybamba, Cusco, Peru
- Varietal SL9 ("Inca Gesha")
- Process Washed
- Elevation N/A
- Notes Iris, Pineberry, Citrus
My tasting notes
- Fragrance / Aroma
  
  Gentle, Layered — Vanilla, Creamy, Floral
- Acidity / Structure
  
  Delicate, Bright — Sweet
- Mouthfeel / Body
  
  Light medium — Silky smooth, Lightly drying
- Flavor / Taste
  
  Layered — Lilac, Citrus
- Aftertaste / Finish
  
  Resonant — Grape
- Overall impression
  
  9/10 — This coffee is nuanced, fresh, and tasty all the way through. The tastes really develop as the cup cools. This is one of my first coffees from The Bean Archives.
May 29, 2026
Finca Arashi

by Little Wolf Coffee
- Origin Loja, Ecuador
- Varietal Typica Mejorado
- Process Washed
- Elevation 1890 M
- Notes Peach, Sugarcane, Tea-like
My tasting notes
- Fragrance / Aroma
  
  Faint — Sweet, Floral, Fondant
- Acidity / Structure
  
  Juicy — Sweetly tart
- Mouthfeel / Body
  
  Medium — Silky
- Flavor / Taste
  
  Balanced — Stone fruit, light citrus
- Aftertaste / Finish
  
  Fading — Sweet, drying
- Overall impression
  
  8/10 — Really clean and enjoyable. Got this as a mystery bag from Little Wolf and was pleasantly surprised. Always love this roaster's work!
May 22, 2026
El Diviso - Estate

by Stereoscope
- Origin Bruselas, Huila, Colombia
- Varietal Caturra
- Process Washed, Mosto Anaerobic
- Elevation NA
- Notes Candied pineapple, Strawberry yogurt, Milky, Coconut
My tasting notes
- Fragrance / Aroma
  
  Layered — Candy
- Acidity / Structure
  
  Bright — Sweetly tart
- Mouthfeel / Body
  
  Light — Satiny
- Flavor / Taste
  
  Layered — Pineapple, Sweet, Candy, Coconut
- Aftertaste / Finish
  
  Resonant — Tropical fruit
- Overall impression
  
  9/10 — Really good. Super bright, and also works surprisingly well in espresso drinks. Also, this was a Fellow Drop! which is always an awesome way to find out about new roasters!
May 15, 2026
Las Afiladeras

by Touchy Coffee
- Origin Cariamanga, Ecuador
- Varietal Typica, Caturra, Bourbon
- Process Washed
- Elevation 1700 - 1900 M
- Notes Pomegranate juice, Pink flowers
My tasting notes
- Fragrance / Aroma
  
  Faint — Sugar cookie
- Acidity / Structure
  
  Crisp — Sweetly tart
- Mouthfeel / Body
  
  Medium — Silky, Lightly syrupy
- Flavor / Taste
  
  Balanced — Fresh fruit, Apple, Mixed berry juice
- Aftertaste / Finish
  
  Flavor-saturated — tart
- Overall impression
  
  8/10 — This coffee is really juicy and clean and something you have a hard time not drinking too fast.
May 08, 2026
Aura Diaz

by Touchy Coffee
- Origin Nariño, Colombia
- Varietal Papayo, Castillo, Cenicafe
- Process Washed
- Elevation 1900 M
- Notes Gâteau, Guava, Mouthy
My tasting notes
- Fragrance / Aroma
  
  Faint — Baked fruit
- Acidity / Structure
  
  Bright — Sweetly tart
- Mouthfeel / Body
  
  Light — Lightly syrupy
- Flavor / Taste
  
  Balanced — Orange, Fresh fruit, Vanilla
- Aftertaste / Finish
  
  Fading — Drying
- Overall impression
  
  8/10 — This coffee is really clean, crisp and tasty. It's bright and tart but has a mellow aftertaste that fades into a caky finish.
May 01, 2026
Wilton Benitez Geisha

by Utopian Coffee
- Origin CAuca, Colombia
- Varietal Geisha
- Process Yeast inoculated fermentations / Washed
- Elevation 2000 M
- Notes Jasmine perfume, Honeydew syrup, Fruit loops, Mint
My tasting notes
- Fragrance / Aroma
  
  Strong — Floral, Fruity, Boozy, Raspberry
- Acidity / Structure
  
  Juicy — Smoothly sweet
- Mouthfeel / Body
  
  Full Medium — Silky
- Flavor / Taste
  
  Complex — Lychee, Tropical fruit, Black cherry
- Aftertaste / Finish
  
  Resonant — Lightly drying
- Overall impression
  
  9/10 — I love this coffee. There's so much flavor packed into these beans from Wilton Benitez' unique form of processing, that it's hard to compare to others. But it is loud, opinionated, and delicious. If you've never had a coffee by Wilton Benitez, do yourself a favor and grab it when you see it at ANY roaster.
April 26, 2026
San Jerónimo Tecoatl

by Paloma Coffee
- Origin Sierra Mazateca, Oaxaca, Mexico
- Varietal Typica, Bourbon, Ora
- Process Washed
- Elevation 1600 - 1800 MASL
- Notes Key Lime, Green Mango
My tasting notes
- Fragrance / Aroma
  
  Faint, Layered — Sweet, Berries
- Acidity / Structure
  
  Juicy — Sweetly tart
- Mouthfeel / Body
  
  Medium — Syrupy
- Flavor / Taste
  
  Layered — Lime, Tart mango
- Aftertaste / Finish
  
  Drying — Lime
- Overall impression
  
  9/10 — This is an awesome, surprising coffee. It's really juicy, sweet, and a little tart and very true to the descriptors on the bag. I really enjoyed this and will be going back to Paloma again because of it. This was a Fellow Drop, which is an awesome way to discover new coffee.
April 16, 2026
Jairo Arcila Santa Monica

by Heart Roasters
- Origin Quindio, Colombia
- Varietal Bourbon Aruzi
- Process Washed
- Elevation 1450 - 1500 M
- Notes Red apple, Vanilla cream, Rose
My tasting notes
- Fragrance / Aroma
  
  Faint — Apple, Herbs
- Acidity / Structure
  
  Juicy — Sweetly tart
- Mouthfeel / Body
  
  Medium — Silky
- Flavor / Taste
  
  Complex, Fresh fruit — Apple, Vanilla
- Aftertaste / Finish
  
  Clean, Resonant — Candy apple
- Overall impression
  
  8/10 — This coffee really caught my attention at The Can Opener in Durham, so I grabbed a bag to take home. I had a little trouble keeping my pour-overs consistent so a few of my cups weren't the best but overall this was still amazing coffee.
March 28, 2026
Don Angel

by Metric Coffee
- Origin Huehuetenango, Guatemala
- Varietal Bourbon
- Process Washed
- Elevation 1800 MASL
- Notes Pear, Cocoa powder, Fig
My tasting notes
- Fragrance / Aroma
  
  Faint — Sweet, Raspberry
- Acidity / Structure
  
  Juicy — Smoothly Sweet
- Mouthfeel / Body
  
  Medium — Satiny
- Flavor / Taste
  
  Layered, deep sweetness — Stone fruit, Pear, Orange, Black Cherry
- Aftertaste / Finish
  
  Fading — Molasses, Cola
- Overall impression
  
  8/10 — This is an interesting one. My cupping notes were all over the place and the flavor really evolved from hot to warm to cool. This one is a pleasure to drink every day.
March 28, 2026
Alma Pineda

by Metric Coffee
- Origin El Cedral, Honduras
- Varietal Parainema
- Process Washed
- Elevation 1650 MASL
- Notes Cherry, Wildflower honey, Lime zest
My tasting notes
- Fragrance / Aroma
  
  Complex — Floral, Honey
- Acidity / Structure
  
  Bright, Crisp — Sweetly tart
- Mouthfeel / Body
  
  Light — Silky
- Flavor / Taste
  
  Complex — Date, Plum, Orange peel, Tamarind, Start fruit
- Aftertaste / Finish
  
  Resonant — Dry, Golden raisin
- Overall impression
  
  8.5/10 — Nice and bright with an interesting combination of sweet and tart flavors. Really clean and pleasant from start to finish.
February 28, 2026
Nahun Fernandez

by Merit Coffee Co
- Origin Santa Barbara, Honduras
- Varietal Parainema
- Process Natural
- Elevation N/A
- Notes Pink Guava, Red wine, Parfait
My tasting notes
- Fragrance / Aroma
  
  Layered, Balanced — Floral, Chocolate
- Acidity / Structure
  
  Juicy — Smoothly Tart
- Mouthfeel / Body
  
  Medium — Satiny
- Flavor / Taste
  
  Layered — Red wine, Stone fruit, Grape, Guava, Tangy
- Aftertaste / Finish
  
  Fading — Sweet, Bittersweet
- Overall impression
  
  9/10 — Super good, really sweet, even juicier as it cools. That little bit of tang definitely comes through but is balanced nicely by the overall sweetness.
February 28, 2026
Andrés Martinez Caturra Floral

by La Barba Coffee
- Origin Cauca, Colombia
- Varietal Caturra
- Process Semi-washed
- Elevation 1750 M
- Notes London fog, Papaya, Vanilla
My tasting notes
- Fragrance / Aroma
  
  Layered — Lavender, Fruit loops, Citrus
- Acidity / Structure
  
  Bright — Sweetly tart
- Mouthfeel / Body
  
  Medium — Silky
- Flavor / Taste
  
  Balanced — Spicy lavender, Vanilla, Lemon
- Aftertaste / Finish
  
  Resonant — Vanilla
- Overall impression
  
  9/10 — Really pleasant bright cup. Balanced and complex with wonderful floral notes as described on the bag. I think my description of lavender doesn't capture the slight spiciness of bergamot which is a primary component in earl gray tea, but throughout my experience with this coffee, I'd say that interesting spike of bergamot is absolutely present.
January 31, 2026
Faysal Abdosh Karamo

by Bear Lake Coffee Co
- Origin Sidama, Ethiopia
- Varietal 774110, 74158 (Heirloom Landraces)
- Process Anaerobic natural
- Elevation Not listed
- Notes Blueberry Compote, Candied Citrus, Ripe Tropical Fruit, Rose Florals
My tasting notes
- Fragrance / Aroma
  
  Complex — Caramelized sugar, sugar cookie
- Acidity / Structure
  
  Juicy — Sweetly tart
- Mouthfeel / Body
  
  Medium — Syrupy
- Flavor / Taste
  
  Complex — Tart Cherry, Subtle Blueberry, Overripe fruit
- Aftertaste / Finish
  
  Resonant — Bittersweet
- Overall impression
  
  8.5/10 — A really consistent natural light roast from Ethiopia. The Blueberry flavor started to show up a lot more after resting for a couple of weeks.
January 31, 2026
Hambela Bishan Wate

by Bear Lake Coffee Co
- Origin Guji, Ethiopia
- Varietal Ethiopia Heirloom
- Process Washed
- Elevation Not listed
- Notes White peach, Lime zest, Jasmine, Honeysuckle, Cane Sugar Cocoa
My tasting notes
- Fragrance / Aroma
  
  Gentle — Floral, Apricot
- Acidity / Structure
  
  Bright — Sweetly tart
- Mouthfeel / Body
  
  Light / Medium — Silky
- Flavor / Taste
  
  Complex — Lime zest, Tea-like
- Aftertaste / Finish
  
  Fading — Peach ring candy, Lightly drying
- Overall impression
  
  9/10 — Really clean tea like cup with gentle fruit and floral aromatics. Love it.
January 08, 2026
Goro Muda Ethiopia

by Reanimator Coffee
- Origin Guji, Ethiopia
- Varietal Ethiopia Landraces
- Process Natural
- Elevation 2300 MASL
- Notes Cherry, Blackberry, Vanilla Cream
My tasting notes
- Fragrance / Aroma
  
  Balanced — Hazlenut, Vanilla
- Acidity / Structure
  
  Juicy — Tartly sweet
- Mouthfeel / Body
  
  Light — Silky
- Flavor / Taste
  
  Layered — Stone fruit, Plum, Apricot, Bubblegum
- Aftertaste / Finish
  
  Simple — Drying, Astringent
- Overall impression
  
  8/10 — Very tasty but it's so dry on the finish that it wasn't excellent.
January 03, 2026
Tablon de Gomez

by Reanimator Coffee
- Origin Narino, Colombia
- Varietal Caturra, Colombia, Castillo
- Process Washed
- Elevation 1700 - 2000 MASL
- Notes Red Apple, Raspberry, Sugar Cookie
My tasting notes
- Fragrance / Aroma
  
  Layered — Spice, Molasses
- Acidity / Structure
  
  Juicy — Smoothly tart
- Mouthfeel / Body
  
  Medium — Lightly syrupy, Dry
- Flavor / Taste
  
  Balanced — Berry, Apple, Sugar
- Aftertaste / Finish
  
  Simple — Richly drying
- Overall impression
  
  8.8/10 — A really nice clean washed Columbian with plenty of straightforward fruit and sweetness to make it a really nice everyday drinker.
January 02, 2026
Layyoo

by Little Wolf Coffee
- Origin Sidama, Bensa, Ethiopia
- Varietal Ethiopia landraces
- Process Double layered natural
- Elevation 2100 - 2300 MASL
- Notes Watermelon, Cherry blossom, Clean
My tasting notes
- Fragrance / Aroma
  
  Balanced — Brown sugar, Cantaloupe
- Acidity / Structure
  
  Bright — Sweetly tart
- Mouthfeel / Body
  
  Medium — Silky
- Flavor / Taste
  
  Complex — Cherry, Floral
- Aftertaste / Finish
  
  Resonant — Sweet
- Overall impression
  
  9.5/10 — This ethiopian is so clean and bright. I love this coffee and I'm just sad it's gone for the season.
December 21, 2025
Banko Chelchele

by Broadsheet Coffee Roasters
- Origin Chelchele, Gedeb, Ethiopia
- Varietal 74110 & 74112
- Process Anaerobic natural
- Elevation 1900 - 2300 MASL
- Notes Golden kiwi, Lemongrass, Orange blossom
My tasting notes
- Fragrance / Aroma
  
  Balanced — Orange
- Acidity / Structure
  
  Bright — Sweetly tart
- Mouthfeel / Body
  
  Medium — Syrupy
- Flavor / Taste
  
  Complex — Citrus, orange, subtle blueberry
- Aftertaste / Finish
  
  Simple — Bittersweet
- Overall impression
  
  8.4/10 — This Banko Chelchele, while not as enjoyable as I've had from other roasters, was still high quality and delightful with a little more citrus and sour than the blueberry and vanilla falvors I'd had previously.

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by Datura

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by Merit Coffee Co

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by Bear Lake Coffee Co

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by Reanimator Coffee

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