Find your next
perfect cup.

Atlas Guatemala Finca Arbelia

Santa Rosa, Guatemala

“Target profile: cola, brown sugar, orange peel, fudge, toasted hazelnut, caramel, cinnamon, and marmalade. Ratio 1:15; bloom 2.5:1 for 40s at 94°C. Single serve: 3 pulses at 95°C, 94°C, 92.5°C, 23s intervals. Recommended grinds: Fellow Ode Gen2 5.2, Opus 5.2, Ode+SSP 6; approx. 825μm. Batch: 3 pulses at 94°C, 93°C, 92°C, 30s intervals. Recommended grinds: Fellow Ode Gen2 7.1, Opus 7.1, Ode+SSP 7.2; approx. 1000μm.”

Bisbee Mexican Chiapas

Chiapas, Mexico

“Sweet, nutty aroma; gentle cocoa notes; balanced body; mild acidity; clean finish. Recommended grind settings — Single serve: Fellow Opus 5.3, Ode Gen2 5.2, Ode+SSP 6, approximately 800 μm. Batch: Fellow Opus 7.3, Ode Gen2 7.2, Ode+SSP 8, approximately 1000 μm.”

Green Apple - Acidity & Snap

Colombia

“Clarity-focused profile emphasizing crisp green-apple acidity and a clean finish. Single serve: Pulse 1 98°C, Pulse 2 95°C, Pulse 3 91.5°C; 20s between pulses; 3 pulses. Grind reference: Dualit CCG3 setting 20, approximately ~800μm. Fellow grind settings not provided in the supplied profile.”

Silky Ultra Dark Roast - Fellow Aiden

N/A

“Rich, silky, chocolate, tobacco, subtle clove, smoke. Fellow Aiden pour-over profile using a Bodum Bistro grinder. Single serve: Bodum Bistro ~6, approximately 850–950 μm. Batch: Bodum Bistro ~7, approximately 950–1,050 μm. Core ratio 14.5; bloom ratio 2; bloom 30s at 96°C. Single: 3 pulses at 90°C, 88°C, 87°C with 20s between pulses. Batch: 3 pulses at 89°C, 87°C, 86°C with 25s between pulses.”

Kirkland Signature Organic Mexico Oaxaca

Oaxaca, Mexico

“Caramel, chocolate, roasted peanut. Single serve: Ode Gen2 5.8, Opus 5.6, Ode+SSP 6.0, ~700μm. Batch: Ode Gen2 8.2, Opus 8.0, Ode+SSP 8.4, ~1,050μm.”

Sir Fry Alot Dessert

N/A

“Dessert-focused profile emphasizing funnel cake, vanilla, powdered sugar, and a round sweet body while restraining roast bitterness. Single serve grind: Ode Gen2 5.2, Opus 5.3, Ode+SSP 6.0, approximately 800 microns. Batch grind: Ode Gen2 7.2, Opus 7.3, Ode+SSP 8.0, approximately 1000 microns.”

Koffeinvinduet El Encanto Colombia

Colombia, El Encanto, Antioquia

“Tasting notes: tropical yellow fruit and cocoa sweetness. Single serve: Fellow Ode Gen2 4.1, Opus 5.2, Ode+SSP 4.3. Batch: Ode Gen2 6.0, Opus 7.0, Ode+SSP 6.2.”

Peets Major Dickasons Blend

Latin America & Indo-Pacific

“Earth, spice, full body. Clarity-focused Aiden profile. Single serve: Ode Gen2 6.2, Opus 7.0, Ode+SSP 6.1, ~900μm. Batch: Ode Gen2 8.2, Opus 9.0, Ode+SSP 8.1, ~1,100μm.”

Cafe Kogi Aluna Cocoa Citrus

Colombia, Sierra Nevada de Santa Marta

“Dark chocolate, cocoa, light citrus; balanced, silky, low acidity. Aiden single serve: Ode Gen2 6.1, Opus 6.3, Ode+SSP 6.2, ~850μm. Batch: Ode Gen2 8.1, Opus 8.3, Ode+SSP 8.2, ~1050μm.”

Alma Coffee Natural Process

Copán, Honduras — Finca La Unica

“Tasting notes: Sweet raspberry, cherry, honeycrisp apple. Aiden pour-over profile: Ratio 16; Bloom ratio 2.5; Bloom time 35s; Bloom temp 93.5°C. Single serve: 2 pulses, 25s between pulses, pulse temps 93°C and 91.5°C. Grind settings: Ode Gen2 5.0, Opus 4.8, Ode+SSP 5.2, approx. 700μm. Batch: 3 pulses, 25s between pulses, pulse temps 93°C, 92°C, 90.5°C. Grind settings: Ode Gen2 6.2, Opus 6.6, Ode+SSP 6.9, approx. 950μm.”

Together We End ALS - Black & White

Bare, Sidama, Ethiopia + Santa Maria, Huila, Colombia

“Tasting notes: blueberry, strawberry candy, milk chocolate. Single serve: Baratza Encore 20, ~700μm; Fellow Ode Gen2 4.1, Opus 5.1, Ode+SSP 4.2. Batch: Baratza Encore 26, ~950μm; Fellow Ode Gen2 6.2, Opus 7.2, Ode+SSP 6.1. Core ratio 16.5, bloom ratio 3, bloom 45s at 96°C. Single serve: 2 pulses at 95°C and 92.5°C, 25s apart. Batch: 3 pulses at 94°C, 91.5°C, 90.5°C, 30s apart. Water: Wilmington, NC filtered through Berkey.”

ChocoSol Forest Garden Light Roast

Oaxaca, Mexico

“Vivid high-altitude acidity with hints of fresh cherry, lemon rind, and almond. Suggested Fellow grinds: Ode Gen2 5.2 single / 7.2 batch; Opus 5.2 single / 8.1 batch; Ode+SSP 5.2 single / 7.2 batch. Approximate grind sizes: ~700μm single / ~950μm batch.”

Mount Hagen Peru La Chacra DDago

Peru

“Hazelnut, chocolate, mild sweetness, refined acidity. Recommended grinds — Single serve: Ode Gen2 5.2, Opus 5.3, Ode+SSP 6.0, ~800μm. Batch: Ode Gen2 7.2, Opus 7.3, Ode+SSP 8.0, ~1000μm.”

Blue Bottle Giant Steps 750ml

N/A

“Cocoa, toasted marshmallow, graham cracker. 750 ml batch profile: 1:15 ratio; 2:1 bloom for 30s at 96C; 4 pulses at 91C, 89C, 87C, 87C with 30s intervals. Recommended batch grind: Ode Gen2 8.1, Opus 8.3, Ode+SSP 8.2, approximately 1050 microns.”

Ethiopia Sidamo Bright and Earthy

Sidamo, Ethiopia

“Cupping notes: Bright, Earthy. Aiden profile: 1:16.5 ratio; 2.5x bloom, 40s at 94C. Single serve: 3 pulses at 95/94/92C, 22s interval. Grind: Ode Gen2 5.1, Opus 5.3, Ode+SSP 5.2, approx 800um. Batch: 4 pulses at 94/93/92/91C, 30s interval. Grind: Ode Gen2 7.1, Opus 7.3, Ode+SSP 7.2, approx 1000um.”

La Flor Cultured Natural 15 oz

Fresno, Tolima, Colombia

“Tasting notes: Jasmine, Lychee, Bubblegum. Single serve Ode Gen2: 5.2 (~750μm). Batch Ode Gen2: 7.2 (~1,000μm). Ratio 16.5. Bloom 2.5:1 for 40s at 94°C. Single: 3 pulses at 94°C, 93°C, 91.5°C with 25s between pulses. Batch: 3 pulses at 94°C, 93°C, 91.5°C with 30s between pulses.”

Stumptown Holler Mountain Sweet Velvety

Central America, South America, East Africa

“Sweetness- and body-focused Aiden profile. CORE: 1:15.5 ratio, 2.5 bloom ratio, 40s bloom at 94C. SINGLE: 3 pulses, 20s interval, 93C / 92C / 90.5C. Recommended grind: Baratza Virtuoso+ 20 (~700-750um). Fellow equivalents: Ode Gen2 4.2, Opus 5.3, Ode+SSP 5.1. BATCH: 3 pulses, 30s interval, 93C / 91.5C / 90C. Recommended grind: Baratza Virtuoso+ 25 (~900-950um). Fellow equivalents: Ode Gen2 7.1, Opus 8.1, Ode+SSP 7.2.”

Ethiopia Guji Natural Ode 3.2 725um

Ethiopia, Guji

“Tasting notes: blueberry, jasmine, coconut. Recommended Fellow settings — Single Serve: Ode Gen2 3.2 (~725µm), Opus 4.0, Ode+SSP 3.1. Batch: Ode Gen2 3.2 (~725µm), Opus 4.0, Ode+SSP 3.1. Profile: Clarity + Sweet Hybrid.”

PERC Andres Cardona Purple Honey

Santa Bárbara, Antioquia, Colombia

“Raspberry sweetness, port wine depth, chocolate lava cake. Batch: Ode Gen2 7.1, Ode+SSP 8.1, Opus 9.0, ~925μm. Single serve: Ode Gen2 3.2, Ode+SSP 3.4, Opus 4.0, ~700μm.”

Gardelli Suukala - Prune & Lime

Inzá, Cauca, Colombia

“Prune, lime, cacao nib, panela. Single serve: Ode Gen2 5.0, Opus 4.2, Ode+SSP 5.0, ~800μm. Batch: Ode Gen2 7.0, Opus 6.3, Ode+SSP 7.1, ~1000μm.”

CBD - Alonzo's double dark

South American blend

Ashlawn - Black Angus

Unknown

Duwancho Full Spectrum

Arbegona, Sidama, Ethiopia

“Peach iced tea, raspberry lemonade, light florals, wine-like fruit, subtle funk. Single: Ode Gen2 4.1, Opus 4.2, Ode+SSP 4.2, ~700μm. Batch: Ode Gen2 8.1, Opus 8.3, Ode+SSP 8.2, ~1,000μm.”

Durlston Roast

India, Ethiopia, Brazil

“Full-bodied blend with stone fruit acidity, robust flavor, dark crema, medium mouthfeel, aroma 3/5, body 4/5, acidity 3/5, roast 4/5. Single serve: Ode Gen2 6.2, Opus 6.2, Ode+SSP 6.2, ~850μm. Batch: Ode Gen2 9.2, Opus 9.2, Ode+SSP 9.2, ~1100μm.”