Find your next
perfect cup.

The Future Strawberry Shortcake

Colombia

“Tasting notes: strawberry, lemon zest, sponge cake, cool whip. Clarity-focused Aiden profile. Recommended grind settings — Baratza Virtuoso: 24 single / 26 batch, Fellow Ode Gen2: 6 single / 7 batch, Fellow Ode+SSP: 6.1 single / 7.1 batch, Fellow Opus: 6.3 single / 7.3 batch. Approximate single-serve grind size: ~900μm.”

The Barn Gachami AA 5.0/5.2

Peru

Yirgacheffe Ethiopian Natural

Yirgacheffe, Ethiopia

“Dried cherry, floral, cranberry. A clarity-focused Aiden profile. Single: Ode Gen2 5.0, Opus 4.8, Ode+SSP 5.2, ~700um. Batch: Ode Gen2 7.2, Opus 7.0, Ode+SSP 7.4, ~950-1000um. Ratio 16; bloom 2.5:1 for 35s at 96C. Single pulses: 94C, 91.5C, 90C, 25s interval. Batch pulses: 94C, 91.5C, 90C, 30s interval.”

Jusso Gran Reserva Java

Ibagué, Tolima, Colombia

“Java variety. Clarity-focused profile targeting floral and tea-like aromatics, transparent fruit acidity, rounded panela/honey-like sweetness, and a clean finish. Recommended grind settings — Single serve: Ode Gen2 4.2, Opus 4.2, Ode+SSP 5 (~750μm). Batch: Ode Gen2 7.1, Opus 7.1, Ode+SSP 7.2 (~1000μm).”

Dayglow E05 Colombia Natural Geisha

Pitalito, Huila, Colombia

“Geisha produced by Yessica & Diego Parra. Tasting notes: mangosteen, raspberry, cotton candy. Clarity-focused Aiden profile with a 1:16.5 ratio, 2.5 bloom ratio, 45s bloom at 93°C. Single serve: 2 pulses, 25s interval, 94°C then 92°C. Recommended grinds: Ode Gen2 5.1, Opus 5.3, Ode+SSP 5.2, approximately 780μm. Batch: 3 pulses, 30s interval, 93°C, 92°C, 90°C. Recommended grinds: Ode Gen2 7.1, Opus 7.3, Ode+SSP 7.2, approximately 1000μm.”

Heart Honduras Sweet Focus

Honduras

“Sweetness-focused Aiden profile. Core: 1:16 ratio, 2.5:1 bloom, 45s bloom at 96C. Single: 2 pulses, 25s interval, 95C then 93C. Recommended grind: Fellow Ode Gen2 5.1, Opus 5.3, Ode+SSP 5.2, approximately 800um. Batch: 3 pulses, 30s interval, 94C, 93C, 92C. Recommended grind: Fellow Ode Gen2 7.1, Opus 7.3, Ode+SSP 7.2, approximately 1000um.”

Alma Coffee Passion

Honduras

“Clarity-focused profile. Tasting notes: rich cacao, caramel, brown sugar. Single serve grind: Ode Gen2 6.2, Opus 6.2, Ode+SSP 7.0, ~850 μm. Batch grind: Ode Gen2 8.2, Opus 8.2, Ode+SSP 9.0, ~1,100 μm.”

Lofbergs Magnifika

South and Central America, East Africa, Asia

“Full-bodied, cocoa-forward, low acidity. Single serve: Ode Gen2 6.2, Opus 7.3, Ode+SSP 6.1, ~900um. Batch: Ode Gen2 8.2, Opus 9.3, Ode+SSP 8.1, ~1100um. Aiden profile: ratio 16, bloom ratio 2, bloom 30s at 90C. Single pulses 90C, 88C, 87C, 25s interval, 3 pulses. Batch pulses 89C, 87C, 86C, 85C, 30s interval, 4 pulses.”

Off Leash Buzzy

Central America

“Sweet undertones of berry, honey and apple with a medium body and slightly tannic finish. Single serve: Ode Gen2 5.1, Opus 4.3, Ode+SSP 5.2, ~700μm. Batch: Ode Gen2 9.1, Opus 9.3, Ode+SSP 9.2, ~1,000μm.”

Intermission Summer Solstice

N/A

“Tropical fruit-forward profile with mango, passionfruit sorbet, lemon iced tea, and peach. Recommended grind: Ode Gen2 3.1 (single) / 6.1 (batch), Opus 4.2 / 7.2, Ode+SSP 3.2 / 6.2.”

Moonstone Masterpiece

Chiang Mai, Thailand

“Tropical fruit, lychee, salacca, rose, candy finish. Clarity-focused declining-temperature profile. Recommended grinds — Single: Ode Gen2 4.2, Opus 4.2, Ode+SSP 5, ~750μm. Batch: Ode Gen2 6.2, Opus 6.2, Ode+SSP 7, ~950μm.”

Alma Coffee San Sebastian

Honduras

“Clarity-focused profile. Tasting notes: honey, lemongrass, lime. Single serve grind: Ode Gen2 4.2, Opus 4.2, Ode+SSP 5.0. Batch grind: Ode Gen2 8.2, Opus 8.1, Ode+SSP 9.0.”

Jamaican Blue Mountain - Wallenford Estate

Jamaica

“Floral, nutty, sweet fruit, chocolate; bright, clean acidity and full body. Single serve: Ode Gen2 5.2, Opus 5.2, Ode+SSP 6.0, ~650 μm. Batch: Ode Gen2 7.2, Opus 7.2, Ode+SSP 8.0, ~950 μm.”

Felipes Reserve Sweet Clarity

Mococa, Brazil

“Sweetness-and-separation focused profile for dulce de leche, nougat, vanilla, and cocoa. Grind: Ode Gen2 5.2 (single) / 7.2 (batch), Opus 5.3 / 7.3, Ode+SSP 5.1 / 7.1. Designed to prioritize caramelized sweetness and a clean creamy finish.”

Green World Coconut Creme

N/A

“Sweet coconut, vanilla-like creaminess, caramelized sweetness, smooth body. Aiden core: 1:15.5 ratio, 2:1 bloom, 30s bloom at 92C. Single: 3 pulses at 92/90/88C, 20s interval. Batch: 3 pulses at 91/89/87C, 30s interval. Recommended grinds — Single: Fellow Ode Gen2 5.2, Opus 5.3, Ode+SSP 6, ~800um. Batch: Fellow Ode Gen2 7.2, Opus 7.3, Ode+SSP 8, ~1000um.”

Guatemala Don Edwin Martinez

Guatemala, Huehuetenango

“Chocolate chip cookie, cinnamon, mandarin orange. Suggested Fellow grind settings: Single serve — Ode Gen2 5.1, Opus 6.1, Ode+SSP 5.2. Batch — Ode Gen2 7.1, Opus 8.1, Ode+SSP 7.2.”

Hawaiian Kona Tango

Kealakekua, South Kona, Hawaii

“Floral, sweet, bright acidity, light-to-syrupy/creamy body. Ode Gen2: Single 5.2, Batch 7.2. Opus: Single 6.2, Batch 8.2. Ode+SSP: Single 5.1, Batch 7.1. Approx. microns: Single ~800μm, Batch ~1,000μm.”

YESPLZ Hunda Toli 15 to 1

Limu, Jimma Zone, Ethiopia

“Floral, black tea, citrus, honey sweetness. Recommended grind — Single serve: Ode Gen2 5.2, Opus 5.3, Ode+SSP 5.2, approximately 680 microns. Batch: Ode Gen2 7.2, Opus 7.3, Ode+SSP 7.2, approximately 920 microns.”

Sapmi

Blend

Aurora Blend Chocolate Hearth

Costa Rica (Micepa)

“Chocolate-forward, low-acid profile emphasizing dark chocolate, molasses, toasted nuts, and baking spice. Recommended grind: Ode Gen2 5.1 (single) / 6.2 (800mL batch) / 6.0 (550mL batch); Opus 6.1 / 7.2; Ode+SSP 5.0 / 6.1. Approx. grind: ~800μm single, ~975μm batch.”

Level Ground Ethiopia Medium 5.1/6.1

Ethiopia

Intermission P45 Clementine Praline

Brazil (Sul de Minas)

“Sweet clementine, smooth praline, nougat, and a round body. Recommended grind settings — Fellow Ode Gen2: 4.1 (single) / 6.2 (batch); Fellow Opus: 5.2 (single) / 7.3 (batch); Fellow Ode+SSP: 4.2 (single) / 6.2 (batch). Approximate grind size: ~720 μm single, ~980 μm batch.”

Sumo Inmaculada Gesha Honey

Valle del Cauca, Colombia

“Tasting notes: jasmine, stone fruit, honey, caramel, guava. Recommended grind settings — Single: Ode Gen2 3.1, Opus 4.2, Ode+SSP 4.0 (~650μm). Batch: Ode Gen2 5.2, Opus 6.3, Ode+SSP 6.1 (~850μm). Ratio 1:17, 3:1 bloom, 50s bloom at 98°C. Single pulses: 98°C, 96°C. Batch pulses: 98°C, 98°C, 96°C.”

Pergamino El Bombo Organico

Vereda El Bombo, Pitalito, Huila, Colombia (1800 MASL)

“Organic washed coffee from Pitalito featuring Castillo and Colombia varieties. Expect white florals, sweet mandarin, red apple, and panela with a clean, silky finish. Recommended grind settings: Single Serve (~675µm): Ode Gen2 4.2 | Ode+SSP 4.1 | Opus 5.2 Batch (~925µm): Ode Gen2 6.2 | Ode+SSP 6.1 | Opus 7.2”