My Coffee Journey

I began brewing coffee in the summer of 2024, and this page serves as a record of my journey into the fascinating world of coffee.

Equipment

Grinder

  • Baratza Encore: A reliable and precise burr grinder for consistent grind sizes.

Kettle

  • BALMUDA The Kettle: A stylish and functional kettle with a controlled pour spout, perfect for manual brewing methods.

Brewing Tools

  • Hario V60: A classic pour-over brewing device for clean and crisp coffee.
  • AeroPress: A versatile brewer suitable for both espresso-style and immersion brewing.

Coffee Beans

KOFFEE MAMEYA

  • Location: Tokyo, Japan

Ecuador

  • Roaster: Leaves Coffee Roasters
  • Farm: Finca Cruz Loma
  • Variety: Typica Mejorado
  • Processing: Washed
  • Altitude: 1450m
  • Tasting Notes: Black currant, oolong tea, brown sugar

GLITCH Coffee

  • Location: Tokyo, Japan

China: Dehong Yuan Yi Yuan

  • Variety: Catimor P4 (7963)
  • Processing: Yeast Fermentation Honey
  • Altitude: 1400–1580m
  • Tasting Notes: Oolong tea, lychee, peach; tea-like and smooth.

Brasil: Daterra Lot 2005 Palco

  • Variety: Geisha
  • Processing: Anaerobic Natural
  • Altitude: 915–1220m
  • Tasting Notes: Pineapple, rum, cacao, cherry, dried fig, nutmeg; well-balanced.

Colombia: Risaralda Pereira (Apricot Punch)

  • Variety: Castillo, Caturra
  • Processing: Yeast Fermentation
  • Altitude: 1750–1800m
  • Tasting Notes: Strawberry, mango, papaya, star fruit, yellow peach; sweet finish.

Bacha Coffee

Maui Sun Coffee

  • Type: Fine Blended
  • Grind: Whole Beans
  • Weight: 100g
  • Roast Level: Medium Dark
  • Tasting Notes: Chocolate, Fruity
  • Best Enjoyed: Afternoon

Starbucks Reserve

  • Location: New York, United States

Tanzania Iyenga

  • Origin: Tanzania, Southern Highlands, Songwe region (near Iyenga)
  • Tasting Notes: Sweet and zesty with notes of pink grapefruit, caviar lime, cocoa nib, and cedar accents.
  • Roast Level: Medium
  • Processing: Washed

Rogue Wave Coffee

  • Location: Edmonton, Alberta, Canada

Brazil

Daterra Low Caf Reserve
  • Variety: Aramosa, Laurina
  • Processing: Pulped Natural
  • Altitude: 1150m
  • Tasting Notes: Strawberry, white grape, milk chocolate, plum.

Ethiopia

Teshome Gemechu Lot 2
  • Variety: Heirloom
  • Processing: Washed
  • Altitude: 1900–2200m
  • Tasting Notes: Peach, blueberry, floral, pear.
Chelbesa One
  • Variety: Heirloom
  • Processing: Washed
  • Altitude: 1900–2200m
  • Tasting Notes: Apricot, iced tea, jasmine, mango.
Gutiti Natural
  • Variety: Kurume
  • Processing: Natural
  • Altitude: 2200m
  • Tasting Notes: Strawberry, blueberry, orange, dates, red grape.

Sam James Coffee Bar

  • Location: Toronto, Ontario, Canada

Butter Knife Espresso

  • Blend: Brazil (80%), Colombia (20%)
    • Brazil:
      • Region: Minas Gerais
      • Farm: Carmo Estates
      • Variety: Bourbon, Yellow Bourbon, Catimor
      • Altitude: 1100 m.a.s.l
      • Processing: Natural
    • Colombia:
      • Region: Nariño
      • Farm: Various smallholders
      • Variety: Castillo, Caturra, Colombia
      • Altitude: 1400–2000 m.a.s.l
      • Processing: Washed
    • Tasting Notes: Peanut butter, berry jam, toffee.
    • Roast Level: Medium

This journey has deepened my appreciation for the art of coffee and the global stories behind each cup.