Filtering by Brewing Method: Pourover
Kona Ka'u Honey Process pourover. Tart, burnt orange. Dull, caramel sweetness. Smooth. Okay.
grown in Honduras
Honduras Finca El Pedrero Anaerobic natural pourover. Juicy stewed strawberries. Wheaty, but nice acidity and syrupy berry linger. Good.
grown in Ethiopia
Fuglen Ethiopian washed pourover. Soft, thick body, orange and caramel. Toasty. Red grape, long tea-like linger. Pretty good.
Indonesian Sumatra anaerobic natural pourover. Tropical fruits, brown sugar. Lemon, pineapple. Sweet, not candy. Clean fruit juice. Great.
grown in Ethiopia
Ethiopia washed pourover. Black tea with lemon and a milky finish. Thin, a bit dull. Good.
grown in Kenya
Phil & Sebastian Kenya Rukira washed pourover. Super grassy, green melon. Purple fruits, raisin. Bit sweet, floral bitters. Dull. Alright.
grown in Colombia
Onyx Colombia La Palma natural Gesha pourover. Muddled fruits, grape and tropical. Sweet, dry juice. Black tea, not floral. Decent Gesha.
grown in columbia
Natural Columbian pourover. Traditional. Dried nectarine. Stonefruit skin bitters. Thin. 👌 Sweet & Acidity. Great coffee, roasted too dark.
grown in kenyan
roasted by Flight Coffee
Kenyan Rutuma pourover. Bright green, tart. Underripe red, gaining fruitiness. Bitter blackberry. Good texture, body. Short linger. Muddy.
grown in Chelelektu, eth
roasted by Flight Coffee
Chelelektu, Kochere Eth Pourover. Green peach. Quite light, soft. Bitter stonefruit, spicey. Low brights, low sweets, mild bitters. Under?
grown in eth
Hama Eth Washed Pourover. Slight black tea, mostly reds. Very bright 👌. Not very discernable or clean. Nice sweetness, good balance for me.