Find your next
perfect cup.

Linea Santa Maria Gesha

Aratoca, Santander, Colombia

“Honey, vanilla, mango, papaya, sweet lime. Recommended grind settings: Fellow Ode Gen 2: 4.2 (single) / 7.0 (batch); Fellow Opus: 5.2 / 8.0; Fellow Ode+SSP: 5.1 / 7.2. Approximate grind sizes: ~720μm (single), ~980μm (batch).”

Benjamin Paz DRD Natural Gesha

El Cedral, Santa Barbara, Honduras

“Clarity-focused 450ml Aiden profile for Benjamin Paz DRD Natural Gesha. Tasting notes: bergamot, red wine, pineapple, oolong tea, with lychee, mango, grape, quince, apple, rose, and Earl Grey character as the cup cools. Recommended Baratza Virtuoso: 23 for 450ml batch, approximately 950μm.”

Feast Milk and Honey

Blend

“Flavor notes: honey, milk chocolate, cocoa nib, roasted marshmallow, dried plum. Recommended grind settings — Single (~825μm): Ode Gen2 5.1, Ode+SSP 5.0, Opus 6.2. Batch (~1025μm): Ode Gen2 7.0, Ode+SSP 6.2, Opus 8.1.”

Colonna La Antarida Honey 5.0/5.2

Honduras

Leaves - Ethiopia Wuri Washed

Ethiopia

Edinson Argote Cherry Limeade

Huila, Colombia

“Tasting Notes: Cherry blossom, lime zest, red popsicle, pineapple”

Early Edition 8 Cup

Brazil Mogiana, Ethiopia Yirgacheffe, Sumatra Mandheling

“A clarity-focused 8-cup batch profile for Press Coffee Early Edition. Target cup: caramel, cashew, rounded sweetness, big body. Core: 1:15.5 ratio, 2.5 bloom ratio, 35s bloom, 94°C bloom temperature. Single serve: 3 pulses, 23s between pulses, 94°C / 93°C / 91.5°C. Single grind settings: Ode Gen2 5.2, Opus 6.2, Ode+SSP 6, ~820μm. Batch: 3 pulses, 30s between pulses, 93°C / 92°C / 91°C. 8-cup batch grind settings: Ode Gen2 9.2, Opus 10, Ode+SSP 9.2, ~1250μm.”

Pergamino Edicion Especial

Santa Isabel, Tolima, Colombia (2050 MASL)

“High-elevation Chiroso with an extended double fermentation designed for exceptional floral aromatics and clarity. Expect jasmine, orange blossom, bergamot, white peach, tropical fruit, honey, and panela with a silky tea-like finish. Recommended grind settings: Single Serve (~650µm): Ode Gen2 4.0 | Ode+SSP 3.2 | Opus 4.3 Batch (~900µm): Ode Gen2 6.0 | Ode+SSP 5.2 | Opus 7.1”

Passenger Divino Nino

Suaza, Huila, Colombia

“Tasting notes: Cherry, Marzipan, Caramel. Recommended grind settings — Single: Ode Gen2 4.2, Opus 5.2, Ode+SSP 5.1 (~700μm). Batch: Ode Gen2 6.2, Opus 7.2, Ode+SSP 7.1 (~950μm).”

Starbucks Blonde Smooth Sweet

Latin America + East Africa blend

“Smooth, sweet, creamy body, citrus/candied apple, bittersweet chocolate style profile. Aiden recipe: Ratio 1:15; bloom 2.5:1 for 30s at 94.5°C. Single serve: 3 pulses, 22s between pulses, pulse temps 92.5°C, 91°C, 89.5°C. Batch: 3 pulses, 30s between pulses, pulse temps 91.5°C, 90°C, 88.5°C. Recommended grind settings: single serve Ode Gen2 5.2, Opus 6.3, Ode+SSP 5.1, approximately 780μm. Batch Ode Gen2 7.2, Opus 8.3, Ode+SSP 7.1, approximately 1030μm.”

Hacienda Venecia Saman

Manizales, Caldas, Colombia

“Tasting notes: red fruits, creamy body, sweet. Recommended grind settings — Single: Ode Gen2 3.2, Opus 5.1, Ode+SSP 4.1 (~725μm). Batch: Ode Gen2 6.1, Opus 7.3, Ode+SSP 7.1 (~950μm). Brew profile: 1:15.5 ratio, 2.5:1 bloom for 40s at 93°C, with stepped pulse temperatures for clarity and sweetness.”

Kolumbia Santa Barbara Geisha

La Marquesa, Sotará, Cauca, Colombia

“Flavor notes: vanilla, rose, cherry. Recommended grind — Single: Ode Gen2 3.2, Opus 4.1, Ode+SSP 2.9 (~680μm). Batch: Ode Gen2 5.2, Opus 7.3, Ode+SSP 5.8 (~930μm).”

Angel Ortega Pineapple

Colombia

“Flavor notes: crisp tropical fruits, floral citrus, pineapple sugar. Recommended grind — Single: Ode Gen2 3.2, Opus 4.3, Ode+SSP 3.1 (~650μm). Batch: Ode Gen2 6.2, Opus 7.3, Ode+SSP 6.1 (~900μm).”

Sey Coffee Halo Hartume - 16/22

Halo Hartume, Gedeb, Gedeo Zone, Ethiopia

“nectarine, tart plum, pineapple, floral, light peach, stone fruit, soft floral tea Baratza Encore: 16 (single serve), 22 (batch).”

Totoro AA

Unknown

“Baratza encore grind 12”

The Future Summer Slush

Multi-origin blend

“Flash brew (Japanese iced coffee) profile optimized for clarity. Brew 18g coffee with 270g hot water over 180g ice. Tasting notes: blue raspberry, cherry popsicle, lemon Italian ice, peach rings. Baratza Virtuoso: 15 (~750μm).”

Ramon Rodriguez Washed

El Cedral, Santa Barbara, Honduras

“Tasting notes: candied hazelnut, date, red apple, brown sugar. Clarity-focused 450ml Aiden profile. Recommended Baratza Virtuoso: Single 16 (~800μm), Batch 17 (~875μm).”

Sumatra Mandheling Medium Dark

Dolok Sanggul, Mandheling, Sumatra, Indonesia

“Flavor notes: spice, dark chocolate, dried plum. Recommended grind — Single: Ode Gen2 5.2, Opus 6.3, Ode+SSP 5.1 (~850μm). Batch: Ode Gen2 7.2, Opus 8.3, Ode+SSP 7.1 (~1000μm).”

Sie Przelewa Tropik HAYB

Colombia

“Grind settings Ode 2: Single 3.2, Batch 6.0 Notes focused on tropical fruits - pineapple, mango, passion fruit with plum and chocolate finish”

The Phantom Gesha

Finca La Pomarrosa

“Fruit Loops, Elderflower, Limeade, Raspberry”

Gardsrosteriet Fikastund

Blend

“Flavor notes: milk chocolate, caramel, roasted nuts, soft fruit. Recommended grind — Single: Ode Gen2 5.2, Opus 6.3, Ode+SSP 5.1 (~825μm). Batch: Ode Gen2 7.2, Opus 8.3, Ode+SSP 7.1 (~975μm).”

Warm Hug Rio Brilhante

Brazil, Rio Brilhante

“Target profile: syrupy sweetness, soft chocolate, roasted nuts, dried fruit, low acidity. CORE: ratio 1:15.5, bloom ratio 2.5, bloom 35s at 92°C. SINGLE SERVE: 3 pulses, 25s interval, pulse temps 93°C, 91.5°C, 90°C. Grind: Opus 6.2, Ode Gen2 5.2, Ode+SSP 6, ~850μm. BATCH: 3 pulses, 30s interval, pulse temps 92°C, 91°C, 90°C. Grind: Opus 8.2, Ode Gen2 7.2, Ode+SSP 8, ~1050μm.”

La Reforma Marsellesa Washed

El Salvador

“Designed for clarity and layered sweetness from a washed Salvadoran profile. Expected cup emphasis: citrus, stone fruit, florals and clean sugar sweetness. Recommended grind settings — Single: Ode Gen2 4.2, Opus 5.2, Ode+SSP 4.1 (~750μm). Batch: Ode Gen2 7.1, Opus 8.1, Ode+SSP 7.0 (~950μm).”

Roastmasters Blend 600ml

N/A

“Spicy, complex, full-bodied medium-roast house blend profile for 600 ml batch brewing. Core: ratio 1:15, bloom 2.5:1 for 35s at 93.5°C. Single serve: 3 pulses, 22s interval, 93.5°C / 92.5°C / 91.5°C. Batch: 3 pulses, 32s interval, 93.5°C / 92°C / 91°C. Recommended grind settings — Single: Ode Gen2 6, Opus 7.1, Ode+SSP 6.2, OXO Brew Conical Burr 8.5–9, ~880μm. Batch: Ode Gen2 7.2, Opus 8.3, Ode+SSP 8.1, OXO Brew Conical Burr 9.5–10, ~980μm.”