Find your next
perfect cup.

GPT: Tug6 Full Gainer Chocolate Lock

N/A

“Chocolate-focused profile designed to eliminate citrus and emphasize cocoa, dark chocolate, and syrupy body. Profile Strategy: - Lower overall temperature curve to suppress acidity - Lower ratio (1:15) to increase body and sweetness - Extended bloom for even saturation - Step-down pulses to control late-stage extraction Grind Recommendations: - Breville Smart Grinder Pro: 54–55 (single) / 56–58 (batch) - Fellow Ode Gen2: 4.2 (single) / 7.2 (batch) - Fellow Opus: 4.2 (single) / 7.2 (batch) - Fellow Ode+SSP: 3.2 (single) / 6.1 (batch) Approx grind sizes: ~850–900µm single / ~930µm batch”

Finca El Vikingo Geisha

El Sauce, Santa Barbara, Honduras

“Flavor notes: herbal, floral, citrus. Recommended grind settings — Single Serve: Ode Gen2 4.1, Opus 5.2, Ode+SSP 4.2 (~720μm). Batch: Ode Gen2 6.1, Opus 7.2, Ode+SSP 6.2 (~950μm). Profile designed for maximum clarity and layered florals with a tea-like finish.”

Hundred Mile — Jam & Toffee Clarity

Latin America & Ethiopia Blend

“Tasting notes: apple jam, toffee, milk chocolate, floral sweetness. Recommended grind settings — Single Serve: Opus 7, Ode Gen2 5.1, Ode+SSP 5.2 (~825μm). Batch: Opus 8.1, Ode Gen2 7, Ode+SSP 7.1 (~1000μm).”

Square Mile, Sweetshop

Peru & Bolivia Blend

“Flavor notes: red apple, fudge, hazelnut, berry candy, citrus. Clarity-focused Aiden profile with reduced bloom mass and 4-pulse extraction for improved flavor separation and transparent finish. Recommended grind settings — Single Serve: Ode Gen2 5.1, Opus 6.1, Ode+SSP 4.2 (~775μm). Batch: Ode Gen2 7.1, Opus 8.2, Ode+SSP 6.2 (~975μm).”

Sightglass Sierra Nevada

Columbia

“Taste Notes: Bittersweet Cocoa, Nougat, Brown Sugar CORE Ratio: 15.5 Bloom Ratio: 3 Bloom Time: 45s Bloom Temp: 96C SINGLE 3 pulses 25s interval 96C / 94C / 92C Ode Gen2: 4.2 Opus: 5.2 Ode+SSP: 4.1 ~725um BATCH 3 pulses 30s interval 95C / 93C / 91C Ode Gen2: 6.2 Opus: 7.2 Ode+SSP: 6.1 ~925u”

Discovery Street

Blend

“Chocolate, hazelnut, cherry. Baratza grind 18”

94C Candy Blast Decaf

Colombia

“Candy-like tropical sweetness, juicy fruit, silky body, clean finish. Grind settings — Ode Gen2: 4.1 (single) / 6.1 (batch); Opus: 5.1 / 7.1; Ode+SSP: 3.1 / 5.1. Designed to maximize sweetness while preserving clarity and structure.”

YESPLZ Bavyeyi Burundi

Ngozi Province, Burundi

“Tasting notes: strawberry candy, orange zest, raspberry jam, vanilla cream, dark cherry. Recommended grind settings — Single Serve: Ode Gen2 5.1, Opus 6.2, Ode+SSP 5.2 (~840μm). Batch: Ode Gen2 7.1, Opus 8.2, Ode+SSP 7.2 (~1050μm).”

Purple Honey Yellow Bourbon

N/A

“Clarity-focused profile emphasizing berry, floral, and brown sugar sweetness. Recommended grind: Fellow Ode Gen2 5.2 (~875μm), Opus 6.1, Ode+SSP 5.1.”

Alter Ego Campfire Profile

Costa Rica

“Chocolate-heavy, low-acid comfort profile emphasizing campfire, burnt caramel, toasted sugar, and dark chocolate. Designed to suppress brightness and acidity while maximizing body and smoothness. Grind: Ode Gen2 5.2 (single) / 7.2 (batch); Opus 6.1 / 8.2; Ode+SSP 5.1 / 7.1. Microns ~850μm single, ~1050μm batch.”

Onyx Power Nap – Sweet Citrus Profile

Ethiopia

“Candied citrus, jasmine, apricot, honeyed tea. Recommended grind settings — Fellow Ode Gen2: 4.2 (single), 6.2 (batch); Fellow Opus: 5.2 (single), 7.2 (batch); Ode+SSP: 4.1 (single), 6.1 (batch). Baratza Encore ESP: 17 (single), 23 (batch). Approx microns: ~725μm single, ~950μm batch.”

Joe Coffee The Daily

Honduras & Guatemala

“Chocolate, caramel, and molasses-forward comfort profile with stepped temperature decline for sweetness and balance. Recommended grind settings — Single Serve: Ode Gen2 5.2, Opus 6.2, Ode+SSP 5.1 (~860μm). Batch: Ode Gen2 7.2, Opus 8.2, Ode+SSP 7.1 (~1050μm).”

Diego Bermudez Tropical Shock

Colombia (Cauca)

“Papaya, melon, banana. Clarity-focused step-down profile designed for high-solubility experimental Colombians. Recommended grind settings — Ode Gen2: 4.1 (single) / 6.1 (batch), Opus: 5.2 / 7.2, Ode+SSP: 4.0 / 6.0. Approx grind size: ~700μm (single), ~950μm (batch).”

Delta Spirit

Colombia,Ethiopia

“Dark chocolate, thick winey berries”

Carlos Pola

El Salvador

Harazi

Yemen

“lychee and hazelnut”

Super Power Plum Vibrant Clarity

Colombia

“Flavor profile: plum, blackberry, floral candy, sparkling acidity, layered berry sweetness. Built for clarity-focused extraction with controlled fermentation expression and clean structure. Recommended grind settings — Ode Gen2: 5.2 (single) / 6.2 (batch), Opus: 6.2 / 7.2, Ode+SSP: 5.1 / 6.1. Approximate grind sizes: ~860μm (single) / ~1020μm (batch).”

BOCCA Brander1 House Blend

Blend

“Flavor notes: caramel, spice, intense cocoa sweetness. Recommended grind settings — Single Serve: Ode Gen2 5.2, Opus 6.3, Ode+SSP 6.1 (~850μm). Batch: Ode Gen2 7.1, Opus 8.2, Ode+SSP 7.2 (~1050μm).”

Electric Currant Lift

Kenya

“Flavor profile: blackcurrant, grapefruit zest, floral aromatics, cocoa finish. Designed for high-clarity extraction with rising temperature profile. Grind recommendations — Ode Gen2: 3.2 (single) / 6.0 (batch), Opus: 4.3 (single) / 7.1 (batch), Ode+SSP: 3.1 (single) / 6.1 (batch).”

Tanzanian Blue Mountain Coffeelink

Tanzania

“Bright citrus, black tea, stone fruit, subtle cocoa. Recommended grind settings — Ode Gen2: 4.2 (single) / 6.2 (batch); Opus: 5.3 (single) / 7.3 (batch); Ode+SSP: 4.1 (single) / 6.1 (batch). Approx grind size: ~750μm single, ~950μm batch.”

CBC Butterscotch

Colombia

“Tasting profile: butterscotch, caramel, baked apple, cocoa. Recommended grind settings — Single Serve: Ode Gen2 4.2, Opus 5.2, Ode+SSP 4.1 (~750μm). Batch: Ode Gen2 6.2, Opus 7.2, Ode+SSP 6.1 (~950μm).”

Rare Bird Misael Guarnizo

Tarqui, Huila, Colombia

“Tasting notes: pomegranate, black tea, honey. Designed for high-clarity extraction with sustained heat and restrained agitation. Recommended grind settings — Single Serve: Ode Gen2 4.2, Opus 5.2, Ode+SSP 5.1 (~700μm). Batch: Ode Gen2 7.1, Opus 8.2, Ode+SSP 8.0 (~980μm).”

GPT: Dancing Goats Blend

Blend

Dos Colinas Blend — Chocolate Forward

Colombia (Huila) / Mexico (Oaxaca)

“Flavor profile: dark chocolate ganache, brown sugar sweetness, roasted plum, blackberry reduction, lingering cocoa finish. Recommended grind settings — Single Serve: Ode Gen2 5.2, Opus 6.2, Ode+SSP 5.1 (~860μm). Batch: Ode Gen2 7.2, Opus 8.3, Ode+SSP 7.1 (~1120μm).”