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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”

Santander Classic - Smooth Reserve

Santander, Colombia

“Pre-ground medium-dark roast with low acidity. Optimized for a rich, smooth cup emphasizing dark chocolate, caramel, toasted nuts, and balanced sweetness. Recommended grind settings: Pre-ground (no grinder adjustment). Equivalent fresh grind: Single Serve ~750µm | Batch ~950µm.”

AMOC 056 Kenya Rungeto Kiangoi

Kirinyaga, Kenya

“Tasting notes: raspberry, violet florals, lemon acidity. Aiden profile: Ratio 1:17, bloom ratio 2:1, bloom time 45s, bloom temperature 96°C. Single serve: 2 pulses, 20s between pulses, pulse temperatures 96°C and 96°C. Batch: 3 pulses, 30s between pulses, pulse temperatures 96°C, 96°C, and 94°C. Recommended grind settings: single serve Fellow Ode Gen2 3.2, Opus 5.1, Ode+SSP 4.1, approx. ~700μm. Batch Fellow Ode Gen2 6.1, Opus 8.1, Ode+SSP 7.1, approx. ~950μm.”

Pedro Sagastume Pacas Honey

Santa Barbara, Honduras

“Tasting notes: black currant, apricot, black cherry, dark honey. Recommended grind settings — Baratza Virtuoso: 23 (450 ml single), Fellow Ode Gen2: 5.2 single / 6.2 batch, Fellow Ode+SSP: 6.1 single / 7.1 batch, Fellow Opus: 6.2 single / 7.2 batch. Approximate grind size: ~875μm.”

Trader Joes PNG Pineapple Sugar

Sigri Estate, Waghi Valley, Papua New Guinea

“Profile: pineapple, brown sugar, almond, berries, and acai with moderate acidity and body. Core: 1:16.5 ratio, 1:2.5 bloom, 45 seconds at 97 C. Single serve: 2 pulses at 97 C and 94 C, 22 seconds apart. Recommended grind: Fellow Ode Gen2 4.2, Opus 4.3, Ode+SSP 5, approximately 750 microns. Batch: 3 pulses at 96 C, 94 C, and 92 C, 30 seconds apart. Recommended grind: Fellow Ode Gen2 7.1, Opus 7.2, Ode+SSP 7.2, approximately 1000 microns.”

Magia del Campo Clarity

Colombia

“Clarity-focused washed Colombian profile highlighting Meyer lemon, honey, and caramel with a clean, elegant finish. Grind: Ode Gen2 4.1 (single) / 6.1 (batch), Ode+SSP 4.0 / 6.0, Opus 4.2 / 6.2. Long bloom and restrained pulse structure maximize citrus definition and sweetness while preserving transparency.”

YESPLZ Ninga Burundi

Kayanza, Burundi

“Tea-like clarity with lime, jasmine, and citrus. Recommended grind settings: Single—Ode Gen2 3.2, Opus 4.2, Ode+SSP 4.1 (~700μm). Batch—Ode Gen2 6.1, Opus 7.1, Ode+SSP 7.0 (~900μm).”

ONIBUS Kenya Gatomboya Lemon Tea

Nyeri, Kenya

“Fellow Aiden profile for a Kenyan Gatomboya lot from Nyeri with notes of lemon candy, herbal, black tea, and round mouthfeel. Core: ratio 1:16.5, bloom ratio 2.5, bloom time 45s, bloom temperature 96°C. Single serve: 3 pulses, 25s between pulses, pulse temperatures 96°C / 95°C / 93.5°C. Single grind: Ode Gen2 4.1, Opus 6, Ode+SSP 5.1, approx ~760μm. Batch: 4 pulses, 30s between pulses, pulse temperatures 95.5°C / 94.5°C / 93.5°C / 92.5°C. Batch grind 451–750ml: Ode Gen2 6.2, Opus 8.1, Ode+SSP 7.2, approx ~980μm. Batch grind 751–1500ml: Ode Gen2 7.1, Opus 9, Ode+SSP 8.1, approx ~1100μm. Profile aims for clarity, lemon-candy sweetness, black-tea structure, and a round mouthfeel while avoiding a dry herbal finish.”

Verve Banko Taratu

Gedeb, Yirgacheffe, Ethiopia

“Cherry, Vanilla Custard, Honeysuckle. Recommended grind: Single ~700μm (Ode Gen2 4.1, Opus 5.2, Ode+SSP 4.2). Batch 1.2L ~1100μm (Ode Gen2 8.0, Opus 9.1, Ode+SSP 8.1).”

Traffic Love Buzz 5.0/5.2

Colombia

“Farmer: Wilton Benitez Origin: Cauca, Colombia Process: Washed Altitude: 1800m Varietal: Castillo Roast: Light Notes: candied orange, pecan, lavender”

PERC Colombia Young Producers

Antioquia, Colombia

“Flavor notes: Pink Starburst, frosting. Recommended grind settings — Fellow Ode Gen2: 4.0 (single), 6.0 (batch); Fellow Opus: 5.0 (single), 7.0 (batch); Fellow Ode+SSP: 3.2 (single), 5.2 (batch). Baratza Encore ESP: 15 (single), 22 (batch). Approximate grind sizes: ~650μm single, ~900μm batch.”

PERC UP

Blend

“Balanced everyday blend. Recommended grind settings — Fellow Ode Gen2: 5.2 (single), 7.2 (batch); Fellow Opus: 6.3 (single), 8.3 (batch); Fellow Ode+SSP: 5.1 (single), 7.1 (batch). Baratza Encore ESP: 19 (single), 25 (batch). Approximate grind sizes: ~800μm single, ~1000μm batch.”

PERC Brazil Legender

Minas Gerais, Brazil

“Flavor notes: Brown sugar, caramel, cashew, cocoa. Recommended grind settings — Fellow Ode Gen2: 5.1 (single), 7.1 (batch); Fellow Opus: 6.2 (single), 8.2 (batch); Fellow Ode+SSP: 5.0 (single), 7.0 (batch). Baratza Encore ESP: 18 (single), 24 (batch). Approximate grind sizes: ~775μm single, ~975μm batch.”

Brave Bean Twilight Tonic Decaf

N/A

“Recommended grind settings: Single - Ode Gen2: 3.2, Opus: 4.2, Ode+SSP: 3.1 (~700μm). Batch - Ode Gen2: 6.2, Opus: 7.2, Ode+SSP: 6.1 (~950μm).”

Takengon Forest Reserve

Indonesia – Sumatra, Takengon (Aceh Highlands)

“Dark chocolate, cedar, baking spice, dried fig, brown sugar. Recommended grind settings — Single Serve: Ode Gen2 5.2, Opus 6.2, Ode+SSP 5.1 (~820μm). Batch: Ode Gen2 8.2, Opus 9.2, Ode+SSP 8.1 (~1080μm).”

Campfire Coffee – Jhon Rodriguez Oxidado

Colombia

“Declining-temperature clarity profile. Core: 1:16 ratio, 2.5 bloom ratio, 40 s bloom at 94°C. Single serve: 3 pulses at 95°C, 93°C, 92°C with 23 s intervals. Batch: 2 pulses at 95°C and 93°C with 30 s intervals. Recommended grind settings — Single serve: Ode Gen 2 5.2, Opus 6, Ode + SSP 6, approximately 760 μm. Batch: Ode Gen 2 7.2, Opus 8, Ode + SSP 8, approximately 980 μm.”

Savorworks Fruits Bomb

Ratnagiri Estate, Karnataka, India

“Tasting notes: grilled pineapple, umeshu, blueberry, cherry blossom. Recommended grind — Single: Ode Gen2 5.2, Ode+SSP 5.1, Opus 5.2 (~800 μm). Batch: Ode Gen2 7.2, Ode+SSP 7.1, Opus 7.2 (~1000 μm).”

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