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Mulugeta Anaerobic – Strawberry & Honey Clarity

Sidama, Ethiopia

“Variety: 74-158 Kurume. Tasting notes: strawberry milk, green apples, honeycomb. Fellow Aiden recipe: ratio 1:17; bloom ratio 2.5:1; bloom 45 seconds at 96°C. Single serve: 2 pulses at 96°C and 93°C, 20 seconds apart; Fellow Ode Gen2 5.0, Opus 4.2, Ode+SSP 5.0. Batch: 3 pulses at 96°C, 94°C and 92°C, 30 seconds apart; Fellow Ode Gen2 9.1, Opus 9.0, Ode+SSP 9.1.”

Storm King

N/A

“Roaster tasting notes: baker’s chocolate, spice, and plum. Suggested Fellow Aiden pour-over profile: Core ratio 1:16; bloom ratio 2.5:1; bloom 30 seconds at 93.5°C. Single serve: 3 pulses at 92°C, 90.5°C, and 89.5°C; 20 seconds between pulses. Grind settings: Fellow Ode Gen2 6.0, Fellow Opus 5.3, Ode+SSP 6.1; approximately 800 μm. Batch: 3 pulses at 91°C, 89.5°C, and 88.5°C; 30 seconds between pulses. Grind settings: Fellow Ode Gen2 9.0, Fellow Opus 8.3, Ode+SSP 9.1; approximately 1,000 μm.”

Wide Awake Strawberry Fields Guatemala

Finca Los Aguacatones, Huehuetenango, Guatemala

“Bourbon; raspberry, pear and vanilla. 600 ml batch grind recommendations: Fellow Ode Gen 2 7.1, Fellow Opus 7, Ode+SSP 7.2; approximate grind size ~850 μm. Single-serve grind recommendations: Ode Gen 2 3.2, Opus 4.1, Ode+SSP 3.1; approximate grind size ~700 μm.”

Square Mile Don Cayito

Dota, Tarrazú, Costa Rica

“Typica from Los Ángeles Micromill, produced by Diego Calderón and family. Tasting notes: blueberry, cherry, peach and white florals, with a velvety mouthfeel. Fellow Aiden recipe: 1:16.5 coffee-to-water; 1:3 bloom, 45 seconds at 94°C. Single serve: 2 pulses, 25-second interval, temperatures 95°C and 92.5°C; grind Fellow Ode Gen2 4.2, Opus 5.3, Ode+SSP 5, approximately 750 μm. Batch: 3 pulses, 30-second interval, temperatures 94.5°C, 93°C, 91.5°C; grind Fellow Ode Gen2 7, Opus 8, Ode+SSP 7.1, approximately 1000 μm. Clarity-focused profile.”

Bolivia Amboro Regular

Bolivia

“Provisional clarity-focused Fellow Aiden profile; roast level and processing are not confirmed. Core: 1:16 ratio, 1:2.5 bloom ratio, 40 seconds bloom at 93°C. Single serve: 3 pulses at 94°C, 92°C and 90°C, 25-second intervals. Batch: 3 pulses at 94°C, 92°C and 90°C, 35-second intervals. For 750 ml use 46.9 g coffee. Mazzer Super Jolly original espresso burrs: approximate 1000 μm batch grind starting point. Fellow grinder batch starting points: Ode Gen2 7.2, Ode+SSP 8, Opus 8; adjust to taste.”

Monks Java Kamojang

Java, Indonesia

“Tasting notes: chocolate chip, mandarin, plum. Fellow Aiden core: ratio 1:16, bloom ratio 1:2.5, bloom 40 seconds at 92°C. Single serve: 3 pulses at 93°C, 92°C, 90°C, 25-second intervals. Batch: 3 pulses at 93°C, 92°C, 90°C, 35-second intervals. 750 ml batch uses 46.9 g coffee. Mazzer Super Jolly with original espresso burrs: start around 1050 μm. Approximate Fellow grind suggestions for batch: Ode Gen2 7.2, Opus 8, Ode+SSP 8.”

Rumbaba Guatemala

Huehuetenango, Guatemala

“Clarity-focused Fellow Aiden recipe. Tasting notes: cane sugar and cacao. Core: 1:16.5 ratio; bloom 1:3 for 45 seconds at 95°C. Single serve: 2 pulses at 95°C and 93°C, 25-second interval. Batch: 3 pulses at 95°C, 94°C and 92°C, 30-second interval. For 750 ml use approximately 45.5 g coffee. Mazzer Super Jolly with espresso burrs: start around 950 μm. Approximate Fellow grinder settings for 750 ml: Ode Gen2 7.1, Ode+SSP 7.2, Opus 7.1; adjust to taste.”

Hologram Sweeter Chocolate Berry 5.1

Africa and Latin America (seasonal blend)

“Fellow Aiden profile. Roast date of tested bag: September 30, 2026. Tasting target: milk chocolate, syrupy body, caramel sweetness, and balanced berry fruit. Core: 1:15.5 ratio; bloom 2:1 for 30 seconds at 92°C. Single serve: 3 pulses at 93.5°C, 93°C, and 89°C, 22 seconds between pulses. Batch: 3 pulses at 93°C, 92.5°C, and 89°C, 25 seconds between pulses. Recommended grind settings — single: Fellow Ode Gen2 5.1, Opus 6.2, Ode+SSP 5.2 (~850 µm); batch: Ode Gen2 7.1, Opus 8.1, Ode+SSP 6.2 (~1000 µm).”

Double Take — Baker’s Chocolate, Molasses & Crisp Apple

Lempira, Honduras

“Bag-listed tasting notes: baker’s chocolate, molasses, crisp apple. Cultivars listed: Caturra, Pache, Typica. Aiden pour-over recipe: ratio 1:16; bloom ratio 2.5:1 for 40 seconds at 94°C. Single serve: 3 pulses at 94°C, 92.5°C, and 91°C, 20 seconds between pulses; suggested grind settings: Fellow Ode Gen2 4.2, Fellow Opus 5.2, Ode+SSP 5.0, approximately 700 μm. Batch: 2 pulses at 93°C and 91.5°C, 30 seconds between pulses; suggested grind settings: Fellow Ode Gen2 6.2, Fellow Opus 7.2, Ode+SSP 7.0, approximately 950 μm. Grind settings and recipe are starting-point estimates for automated pour-over.”

Loyalty — Pomelo & Caramel

Vietnam

“Tasting notes: pomelo and caramel; smooth and balanced. Aiden pour-over profile: ratio 1:16; bloom ratio 2.5:1 for 35 seconds at 93.5°C. Single serve: 2 pulses at 94°C and 92.5°C, 20 seconds between pulses; suggested grind settings: Fellow Ode Gen2 5.2, Fellow Opus 5.2, Ode+SSP 6.0, approximately 700 μm. Batch: 3 pulses at 93°C, 92°C, and 91.5°C, 30 seconds between pulses; suggested grind settings: Fellow Ode Gen2 7.2, Fellow Opus 7.2, Ode+SSP 8.0, approximately 950 μm.”

Grizzly Claw Dark Chocolate Clarity

Central & South America

“Tasting notes: rich dark chocolate, cacao nibs, brown sugar, roasted hazelnut. SINGLE SERVE grind settings: Fellow Ode Gen 2 6.2, Opus 7.2, Ode+SSP 7.1; approx. 850 μm. BATCH grind settings: Fellow Ode Gen 2 9.2, Opus 10.2, Ode+SSP 10.1; approx. 1,150 μm. Core ratio 1:15.5, bloom ratio 2:1, bloom 30 sec at 92°C. Single serve: 3 pulses at 90°C, 88°C, 87°C, 20 sec between pulses. Batch: 3 pulses at 90°C, 87°C, 85°C, 30 sec between pulses.”

The Well Harvest Blend - Clarity

Brazil and Papua New Guinea

“Clarity & Complexity. Tasting notes: apple, grapefruit, caramel. Core: 1:16.5 ratio, 1:3 bloom for 45s at 95°C. Single serve (300 mL water, 18.2 g coffee): 2 pulses at 96°C and 93°C, 20s interval; Ode Gen 2 4.2, Opus 5.2, Ode+SSP 5.1 (~750 μm). Batch (1,000 mL water, 60.6 g coffee): 3 pulses at 96°C, 94.5°C and 92°C, 30s interval; Ode Gen 2 8.1, Opus 9, Ode+SSP 9 (~1,000 μm). Roast date: October 13, 2026.”

Dozer Fade

Unknown; verify current bag details

“Profile link: https://brew.link/p/MQxR. Starting Aiden recipe: ratio 16.5, bloom 2.5:1 for 45 seconds at 94°C. Single: 3 pulses at 95/94/92°C, 20 seconds apart; batch: 3 pulses at 95/94/92°C, 25 seconds apart. Suggested grinds: Ode Gen2 5.2 single / 7.2 batch; Opus 6.3 / 8.3; Ode+SSP 5.1 / 7.1. Approx. 775 μm single / 1000 μm batch. Coffee-specific roast and tasting details were not verified.”

Dozer Deep End

Guatemala and Brazil

“Profile link: https://brew.link/p/XkSy. Starting Aiden recipe: ratio 15, bloom 2.5:1 for 30 seconds at 89°C. Single: 3 pulses at 90/89/88°C, 20 seconds apart; batch: 2 pulses at 90/88°C, 25 seconds apart. Suggested grinds: Ode Gen2 6.2 single / 8.2 batch; Opus 7.2 / 9.2; Ode+SSP 6.1 / 8.1. Approx. 825 μm single / 1050 μm batch. Previous notes describe dark chocolate, molasses, toasted marshmallow, bold body and tame acidity; verify against current bag.”

Kenya Matunda Mara Batch

Kenya, Narok

“Fellow Aiden batch profile optimized for clarity and fruit separation. Tasting notes: stone fruit, strawberry, dark chocolate. Core: 1:15.5 ratio, 2.5:1 bloom, 40s bloom at 92C. Batch: 3 pulses, 30s intervals, temperatures 92C / 91C / 90C. Recommended batch grind: Ode Gen2 6.2, Opus 8.0, Ode+SSP 7.1, approximately 950um. For single serve, start around Ode Gen2 4.2, Opus 6.1, Ode+SSP 5.2, approximately 750-800um.”

Solberg Hansen Gerba Dogo Ethiopia

Gerba Dogo, Sidama, Ethiopia

“Clarity-focused pour-over. Label notes: delicate and floral, black tea, lemon, hint of peach. Fellow grind settings: Ode Gen2 4.1 single / 6.1 batch; Opus 5.2 single / 7.2 batch; Ode+SSP 4.3 single / 6.3 batch. Approx microns: ~800–850 um single / ~950–1050 um batch.”

Summer of 55 - Floral Mango

Hamesho Kebena, Sidama, Ethiopia

“Tasting notes: mango, strawberry jam, floral, berry-like sweetness. Recommended Fellow grind settings: Single serve — Ode Gen2 4.1, Opus 4.3, Ode+SSP 4.2 (~700 µm). Batch — Ode Gen2 8.2, Opus 8.3, Ode+SSP 9.0 (~950 µm). Recipe: ratio 1:16; bloom ratio 3:1; bloom 45 s at 97°C. Single: 2 pulses at 97°C and 94°C, 20 s interval. Batch: 3 pulses at 96°C, 94°C, 92°C, 30 s interval.”

Zumachi Decaf Clarity

Huila, Colombia

“Tasting notes: brown sugar, raspberry jam, orange. Recommended Fellow grinder settings — Single serve: Ode Gen 2 4.1, Opus 5.1, Ode + SSP 4.2; approximate grind size ~700 μm. Batch: Ode Gen 2 7.1, Opus 8.1, Ode + SSP 7.2; approximate grind size ~975 μm. Core: ratio 1:16, bloom ratio 2.5:1, bloom time 35 sec, bloom temperature 93°C. Single serve: 2 pulses at 94°C and 92°C, 20 sec between pulses. Batch: 3 pulses at 93°C, 92°C, and 90°C, 25 sec between pulses.”

Finca Las Quebraditas Tropical Rose

Huila, Colombia

“Passion fruit, mango, rose. Clarity-focused Fellow Aiden profile. Core: ratio 1:16.5, bloom 1:2.5 for 40s at 93°C. Single serve: 3 pulses, 23s intervals, temperatures 94°C / 92°C / 89.5°C; recommended grinds Ode Gen2 5.1, Opus 5.3, Ode+SSP 5.2 (~780 µm). Batch: 3 pulses, 30s intervals, temperatures 93°C / 91°C / 89°C; recommended grinds Ode Gen2 7.1, Opus 7.3, Ode+SSP 7.2 (~1000 µm).”

Pergamino 1 Percent Gesha Natural

Colombia, Gesha, 1900 MASL

“Natural-process Gesha recipe designed to emphasize intense florals, ripe tropical fruit, berry sweetness, and a fragrant tea-like finish. Roast was not specified and is assumed light for this profile. Recommended grind settings: Single Serve — Ode Gen2 3.2, Opus 4.2, Ode+SSP 3.1, ~625μm. Batch — Ode Gen2 5.2, Opus 6.2, Ode+SSP 5.1, ~875μm.”

Pergamino Buesaco Narino

Buesaco, Nariño, Colombia, Caturra

“High-aromatic light-roast Caturra profile tuned for floral expression, citrus brightness, and a delicate, sweet finish. Recommended grind settings: Single Serve — Ode Gen2 4.0, Opus 4.3, Ode+SSP 3.2, ~650μm. Batch — Ode Gen2 6.0, Opus 7.1, Ode+SSP 5.2, ~900μm.”

Kerehaklu Mint Lemon Molasses

India, Western Ghats, Kerehaklu Estate

“Tasting notes: fresh mint, lemon, molasses. Aiden pour-over profile: ratio 1:16; bloom ratio 2.5:1 for 40 seconds at 96°C. Single serve: 2 pulses at 96°C and 94°C, 20 seconds between pulses. Batch (500–600 ml): 2 pulses at 96°C and 94°C, 30 seconds between pulses. Baratza Encore ESP starting grind recommendation for batch: around 22 (user typically uses 21–24). Approximate grind size not verified. Fellow grind estimates from profile: single Ode Gen2 5.1, Opus 5.2, Ode+SSP 5.2 (~700 μm); batch Ode Gen2 7.1, Opus 7.2, Ode+SSP 7.2 (~950 μm).”

DAK Blue Lagoon Ethiopia V1 5.1 Gr

ethiopia

SEY Elver Osorio Pink Bourbon Clarity

Santa María, Huila, Colombia

“Clarity-focused Fellow Aiden profile for 300 g brew water, 17.65 g coffee. Ripe strawberry, lemon zest, hibiscus. Core: 1:17 ratio, 3:1 bloom for 50 seconds at 97°C. Single serve: 2 pulses at 97°C and 94°C, 20-second interval. Grind recommendations: Fellow Ode Gen 2 stock burrs 4.2; 1Zpresso K-Max 6.5. Approximate target grind 700–750 μm. Batch pulse settings in linked profile mirror single-serve settings.”