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perfect cup.

Rwanda Tumba Natural - Batch

Rwanda, Tumba

“Lingonberry, blackberry tea, clove. Single serve: Ode Gen2 5.0, Opus 4.7, Ode+SSP 5.1, ~700μm. Batch: Ode Gen2 7.0, Opus 6.8, Ode+SSP 7.2, ~950μm. Complex fruit-forward profile with berry acidity, tea-like clarity, and integrated spice.”

Rwanda Tumba Natural - Single

Rwanda, Tumba

“Lingonberry, blackberry tea, clove. Single serve: Ode Gen2 5.0, Opus 4.7, Ode+SSP 5.1, ~700μm. Batch: Ode Gen2 7.0, Opus 6.8, Ode+SSP 7.2, ~950μm. Complex fruit-forward profile with berry acidity, tea-like clarity, and integrated spice.”

Lana Natural Guatemala Batch

Guatemala

COLUMBIA PIZA-HOY8

Colombia

“البداية: خوخ واضح ونظيفالوسط: عسل وحلاوة بعد أن يبرد: الزهور تبدأ بالظهور النهاية: نظيفة، بدون جفاف القوام: خفيف إلى متوسط”

Colombia Excelso --Vanilla

Colombia

“ النتيجة: مكسرات في البداية، فانيلا واضحة، حلاوة وكراميل نظيفان، قوام خفيف وناعم، وaftertaste جميل ومتغير مع البرودة.”

TOCA Brazil Copo Fino

Brazil

“Sweet, mellow, chocolate, nuts. Clarity-focused profile with a gentle declining temperature curve to preserve sweetness and keep the chocolate/nut character clean. Recommended grind settings — Single: Ode Gen2 5.2, Opus 5.3, Ode+SSP 6, ~800 μm. Batch: Ode Gen2 7.2, Opus 7.3, Ode+SSP 8, ~1000 μm.”

Momos Mucho Berry Ode 5.1 v1.1

Ethiopia 80%, Colombia 20%

“Mix berry, cherry, maple syrup, juicy. v1.1 acidity correction based on first brew: P1 raised to 94.5°C; all other variables held constant. Aiden: ratio 1:15, bloom 2.5x / 35s / 93°C, 3 pulses at 94.5°C → 92°C → 90.5°C, 23s interval. Fellow Ode Gen2: 5.1 (~850µm).”

Monte Alegre Chocolate Hazelnut

Minas Gerais, Brazil

“Tasting notes: milk chocolate, cacao, sugarcane, hazelnut, roasted almond and bread. Target: creamy body, chocolate-nut sweetness, and a controlled bittersweet finish. Single serve grind: Ode Gen2 6, Opus 5.3, Ode+SSP 6.1, approx. 850μm. Batch grind: Ode Gen2 8.1, Opus 8, Ode+SSP 8.2, approx. 1075μm.”

Ecuador Pepe Jijon Sidra Wave Nature

Imbabura, Ecuador

“Lemon, mango, hibiscus. Single serve grind: Fellow Ode Gen2 5.2, Opus 4.3, Ode+SSP 5.2, ~750μm. Batch grind: Fellow Ode Gen2 7.2, Opus 6.3, Ode+SSP 7.2, ~1050μm.”

Nord Kaffe Burundi Butegana

Kayanza, Burundi

“Wild berries, pear and pineapple. Clarity-focused pour-over profile. 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: ~850um single / ~1000um batch.”

Honduran Org. SHG EP COMSA

Marcala, Honduras

“Chocolate-forward, lower acidity, medium body, with nutty/caramel and subtle floral sweetness. Single: 3 pulses, 25s between pulses, 93/92/90.5°C. Batch: 3 pulses, 35s between pulses, 92.5/91.5/90°C. Grind settings: Ode Gen2 5.2 single / 7.2 batch; Opus 6.2 single / 8.2 batch; Ode+SSP 5.2 single / 7.2 batch. Approximate grind size: ~850μm single / ~1000μm batch.”

Wide Awake Superfreak

El Guayacan, Huila, Colombia

“Green grape, pineapple, mint, with Earl Grey, blackberry and blood orange character. Recommended Fellow settings for 600 ml batch: Ode Gen2 8.2, Opus 8.3, Ode+SSP 9.2. Approximate grind size ~1,000–1,050 μm.”

MOK Kenya Mugaya AA

Kenya, Kirinyaga

“Orange blossom, dark red fruits, creamy satisfying finish. Recommended Fellow settings for 600 ml batch: Ode Gen2 8.2, Opus 8.3, Ode+SSP 8.2. Approximate grind size ~1,000–1,050 μm.”

Passenger Thamani Kenya 15.5

Embu / Mt. Kenya, Kenya

“Revised 1:15.5 clarity-focused profile emphasizing denser red fruit, brown-sugar sweetness, vibrant citrus, and a more syrupy body. Single serve grind: Ode Gen2 4.2, Opus 4.3, Ode+SSP 5.0 (~700 μm). Batch grind: Ode Gen2 6.2, Opus 6.3, Ode+SSP 7.0 (~900 μm).”

Passenger Thamani Kenya

Embu / Mt. Kenya, Kenya

“Clarity-first profile emphasizing vibrant citrus, sweet red fruit, stone fruit, and brown-sugar sweetness. Single serve grind: Ode Gen2 4.2, Opus 4.3, Ode+SSP 5.0 (~700 μm). Batch grind: Ode Gen2 6.2, Opus 6.3, Ode+SSP 7.0 (~900 μm).”

Costa Rican Palmares SHB EP Monte Crisol

Palmares, Alajuela, Costa Rica

“Citrus/lemon, floral sweetness, nutty chocolate. Single: 3 pulses, 25s between pulses, 94/93/91.5°C. Batch: 3 pulses, 35s between pulses, 93.5/92.5/91°C. Grind settings: Ode Gen2 5.2 single / 7.2 batch; Opus 6.2 single / 8.2 batch; Ode+SSP 5.2 single / 7.2 batch. Approximate grind size: ~850μm single / ~1000μm batch.”

Costa Rica Las Lajas Double Diamond

Alajuela, Central Valley, Costa Rica

“Tasting notes: blackberry, tamarind, baker’s chocolate, violet, molasses, juicy acidity, creamy body, wine-toned finish. Single serve: Ode Gen2 5.2, Opus 5.0, Ode+SSP 5.4, ~700μm. Batch: Ode Gen2 9.0, Opus 8.3, Ode+SSP 9.2, ~1,050μm.”

Costa Rica Hellen Mora - Fig Raspberry

Tarrazú, Costa Rica

“Tasting notes: milk chocolate, dried figs, raspberries. Single serve: Fellow Ode Gen2 4.2, Opus 5.2, Ode+SSP 5.2, Timemore C3 Pro 18 clicks, approx. 750μm. Batch: Fellow Ode Gen2 6.2, Opus 7.2, Ode+SSP 7.2, Timemore C3 Pro 22 clicks, approx. 950μm. Recipe: ratio 16; bloom 3:1 for 40s at 95.5°C. Single serve: 3 pulses, 20s interval, 95.5°C / 94°C / 92.5°C. Batch: 3 pulses, 30s interval, 94.5°C / 93°C / 92°C.”

Heirloom Bedrock Blend

Central & South America

“Dark chocolate, warming spice, stone fruit; syrupy, smooth, full-bodied. Single serve: Ode Gen2 6.2, Opus 7.0, Ode+SSP 6.2, ~850μm. Batch: Ode Gen2 10.2, Opus 11, Ode+SSP 10.2, ~1,100μm.”

Temple Dharma Sweet Cherry Cocoa

Brazil (Minas Gerais), Ethiopia (Guji), Costa Rica (West Valley)

“Tasting notes: dried cherry, baking spices, cocoa; full body, sweet finish. Recommended Fellow grinds: Ode Gen2 single 5.1, Opus single 6.1, Ode+SSP single 5.2 (~700μm); batch Ode Gen2 7.1, Opus 8.1, Ode+SSP 7.2 (~950μm).”

FFEINE Indonesia Sumatra

Sumatra, Indonesia

“Syrupy body, dark chocolate, herbal/earthy sweetness, restrained acidity. Suggested Aiden grind settings: Single — Ode Gen2 6.2, Opus 7.3, Ode+SSP 6.2, ~900μm. Batch — Ode Gen2 8.2, Opus 9.3, Ode+SSP 8.2, ~1100μm.”

Lowkey Blend Ode 5.2

Brazil 50% + El Salvador 42.5% + Colombia 7.5%

“Aiden adaptation of Lowkey's house V60 concentrate + bypass method. IMPORTANT: use 20g actual coffee with Aiden set to 150ml; displayed 1:14 ratio is a machine-control value, not the true physical brew ratio. Bloom 3x / 30s / 90C. Single serve 3 pulses, 25s interval, 90/90/90C. HOT: add 100g hot-water bypass after brewing. ICED: brew over 170g ice and add 10g cold-water bypass. Ode Gen2 5.2 (~875um). Suggested equivalents: Opus 6.3, Ode+SSP 5.1.”

Lowkey Colombia Decaf ICED Ode 6

Colombia - Antioquia, Caldas, Neiva

“Aiden adaptation of Lowkey concentrate + bypass ICED recipe. IMPORTANT: use 20g actual coffee with Aiden set to 150ml; displayed 1:14 ratio is used as a machine-control value, not the true physical brew ratio. Bloom 3x / 30s / 90C. Single serve 3 pulses, 25s interval, 90/90/90C. Brew over 170g ice, then add 10g cold-water bypass. Ode Gen2 6 (~900um). Suggested equivalents: Opus 7, Ode+SSP 5.2.”

Lowkey Colombia Decaf Ode 6

Colombia - Antioquia, Caldas, Neiva

“Aiden v1.1 blind-validation first brew. 300g water, 18.8g coffee, ratio 1:16. Bloom 2x, 30s, 90C. Single serve: 3 pulses, 23s interval, 91/90/89C. Target: soft chocolate/grain-syrup structure, mild integrated fruit acidity, clean finish with low bitterness/astringency. Ode Gen2 6, approx 900um. Suggested starting equivalents: Opus 7, Ode+SSP 5.2. This is the baseline first-brew profile created without prior tasting-history data.”