Here you can find the coffees I've tried and what I think of them. My opinions are not professional or definitive, so please take them with a grain of salt. Everything is relative and highly dependent on the type of drink and the equipment, so if you think I'll make something you enjoy from a coffee, I didn't particularly enjoy myself, feel free to experiment.
La Cabra's Hacienda La Papaya
This is a special one. It's my first time since picking up this hobby, trying a coffee from abroad.
This is single origin natural Typica from the Loja region in Southern Ecuador produced by Juan Pena. Traceability isn't usually common for Ecuadorian coffee, so it says something that this one is traced to the estate itself. It's also relevant to note that the Loja region, due to its geographical perspectives it is the most suitable for high-quality speciality coffee.
This one has been roasted in Denmark, bought in Italy, and it will now be drunk in Bulgaria - what a trip this coffee has had!
Review coming soon!
Martines' Kenya Matunda
This is a variety blend of washed Kenyan beans. It is a light-medium roast. I drank it between the 5th and 10th day after roasting.
Simoly lovely. The typical Kenyan coffee acidity and sweetness came through strong, and it was fantastic. I loved this tomato aftertaste. I drank this mainly using the Aeropress, and it produced a very clean and smooth cup. I have recently really fallen in love with African coffees, and this is definitely one I would buy again.
I forgot to take a snap of this one :\
Martines' Nicaragua Santa Maria De Lourdes
This is a single farm red catuai from the Nueva Segovia region in Nicaragua. It's natural process coffee roasted to a light-medium roast level. I drank it after the 6 day after roasting.
I liked this one, although it's not something that amazed me. It was a well-balanced, full bodied cup, but it lacked in brightness. A month ago, I would have adored it, but I have recently fallen in love with African coffee and its bright acidic taste notes.
Kolichka Bar's Ethiopia Heirloom
This is a natural heirloom coffee from a single farm in Oromia’s Bale region in Ethiopia that has been roasted to a light-medium roast. I drank it after the 10th day after roasting.
Simply fantastic. It's my first Ethiopian coffee and in awe with its floral taste. the acidity is on the higher half but its the good kind of acidity. It's such a refreshing coffee compared to central american coffees(those are great in another way). Can't wait to try coffees from other regions in Africa!
Dabov's Brazil
This is a naturally processed yellow cutuai from a single lot that has been roasted to a medium roast. I drank it after the 10th day after roasting as espresso and AeroPress coffee.
I don't have too much to say about this one. It's nothing offensive but it does not shine too much in any particular way. It has this dark chocolate aroma, but when it comes to taste notes, it's quite bland. I have to admit that the body is quite full, though. Not bad for the price, but definitely forgettable.
Coffero's Colombia Cauco, Chevero
This is an arabica blend that has been washed and decafinated using the sugarcane method . I've drank it as espresso and AeroPress coffee after the 4th day after roasting.
I simply adore this one. It produces very smooth and pleasant coffee drinks. It has a slight initial bitterness and it quickly shifts to a chocolaty sweetness leaving a syropy/sugary aftertaste. I highly recommend this to anyone who wants to try decaf coffee.
Rawbbite/Kometa's Guatemala Santa Rita
This is a naturally processed cuturra coffee that has been roasted to a medium-light roast. I drank it as espresso, AeroPress and cold brew between the 21st and 26th day after roasting.
This is a divisive coffee for me. It might be me, but I find it a bit hard to get a consistently great coffee out of these beans. I make a fantastic, balanced cup, and the next one is bearly above mediocre. Best case scenario, I get a rich bodied aromatic fruity and bourbony(the alcohol) notes, which I very much enjoy. Worst case it's an acidic mess. I probably wouldn't buy this one again, especially at the price- this is the most expensive coffee I've bought so far.
Elements's Brazil Fazenda Samambaia
This is a single origin microlot yellow bourbon that has been processed using natural anaerobic process. It was roasted to a medium roast level. I drank it as espresso and cold brew between the 30th and 36th day after roasting.
I was very excited about trying anaerobic coffee, but I have to say this was definitely not my favourite coffee, though it wasn't bad per se. The acidity was a bit high for my taste. The notes weren't very clearly pronounced, but I could sense fruity and alcoholic notes.
Dabov's Guatemala Bio
This is a single origin Cutuai and Cutimor that has been washed and roasted to a medium-light roast level. I drank it as espresso between the third and tenth day after roasting (which is a bit early).
I really enjoyed this coffee. It had a good balanced acidty and sweetness. The notes that I found were chocolate and honey. There was a bit to be desired from the body - I like my coffee with strong body. I would highly recommend it if your not a fan of high acidity coffes.
