Ethiopia Sidama G1 Shantawene ALO Godicho 74112 & 74158 (Natural)

Ethiopia Yirgacheffe Aramo G1 (Natural)

Honduras Masaguara (Sherry Whisky Barrel Fermentation)

Using V60, coarse to medium grind, 90C to 95C, would still give pretty decent cup of coffee.

ALT - Espresso Blend (AICA 2017 Silver Medal Award)

Good aftertaste

CTRL - Espresso Blend (AICA 2019 Bronze Medal Award)

Panama Adaura Coffee Finca Lorayne Catuai (Washed)

Ethiopia Bench Maji Gesha (Winey Natural)

The smell from this coffee was outstanding and already created the desire to see what the flavour notes would be after brewing. The coffee beans don't disappoint, with Vanilla, Honey, and Whisky in flavour, and Whisky and vanilla on the nose. This was maintained throughout the 100g, which was a pleasant reward; in previous experience, this was not always the case with all beans. I used an Origami brewer with a 155 wave filter paper, which gave me the best results.

Honduras Masaguara (Sherry Whisky Barrel Fermentation)

Colombia Finca Milan (Fermentation Washed)

Floral and citrusy. Characteristic and unforgettable flavour.

SHIFT - Espresso Blend (AICA 2016 Silver Medal Award)

SHIFT - Espresso Blend (AICA 2016 Silver Medal Award)