When I moved to Amsterdam in 2013, my sister gifted me a little red travel diary. I decided to repurpose it as a logbook to make notes on brew ratio and grinder settings and cut/paste coffee bags.
The little red book
Latest entries
Thumb through the book
Some coffees are still in my freezer, I only paste the label in once it’s finished.
Summary Table
Below you can find a summary of all the coffees. It is searchable and includes all variables from the farm, altitude & variety to brew ratio, grinder settings and flavour notes. Follow the links to the roasters if you are interested in trying the coffees for yourself! It’s not very sexy yet as still figuring out how to make websites 🙂
| Blog entry | Country | Region/Farm/Producer | Flavour notes | Variety | Roaster | Method | Altitude (ASL) | Grind settings |
|---|---|---|---|---|---|---|---|---|
| blog entry | Colombia | Valle del Cauca, Cerro Azul, Cafe Granja La Esperanza, Rigoberto Herrera | Jasmin & Bergamot | Gesha | Fried Hats | Washed | 1950m | 20.0i/1.0@700rpm/46o/25s |
| blog entry | Colombia | Cauca, Piendamo, Finca El Paraiso Villa Rosita | Lavender, milk chocolate, orange, tropical fruits, butterscotch & vanilla | Castillo | Varietals | Double anaerobic thermal shock | 1830m | 20.0i/0.9@650rpm/44o/25s |
| blog entry | Colombia | Cundinamarca, Zipacon, La Palma Y El Tucan | Red grape, raspberry & honey lemon candy | Sidra | Cupping Room | Natural | 1600m | 20.0i/0.9@800rpm/45o/26s |
| Bolivia | Yanacachi, Finca Takesi, Iturralde family | Clean, honey-sweet with a delicate acidity, lychee, jasmine & bergamot | Gesha | Coffee Collective | Washed | 1700-2600m | 20.0i/0.9@800rpm/46o/25s | |
| blog entry | Yemen | Al-Lahaba | Rose, apricot, dried mango & cocoa | Udaini | Colonna Coffee | Natural | 1900m | 20.0i/1.6@650rpm/45o/24s |
| blog entry | Guatemala | Fraijanes, Primavera, Freddy Orantes | Passionfruit, peach & molasses | Pacamara | La Cabra | Natural | 1800m | 20.0i/1.1@700rpm/45o/25s |
| blog entry | Indonesia | Weninggalih, Java Frinsa Estate, Wildan Mustofa | Cacao nibs, fermented tropical fruit mix & apple | Mixed | Fried Hats | Lactic acid anaerobic fermentation | 1400m | 19.5i/0.6@750rpm/46o/26s |
| Kenya | Nyeri, Gathaithi Farmers Co-op | Peach, white flower, sweet tea & starfruit | SL-28, SL-34 & Ruiru 11 | Onyx | Fully washed | 1700m | 20.0i/1.6@800rpm/45o/25s | |
| Yemen | Hayma Kharijiya, Bait Alal | Mango, rose, pineapple & champagne | Yemenia | Square Mile | Alchemy | 2300m | 20.0i/1.9@850rpm/44o/26s | |
| Mexico | Sierra Mazateca, Oaxaca | Plum, blackberry & soft lemon acidity | Typica & Bourbon | Sey | Washed | 1800-2000m | 20.0i/1.2@650rpm/45o/24s | |
| Colombia | Cauca, Inza, Braulio | Purple grape & mandarin | Tabi | Made of Many | Washed | 2050m | 19.5i/1.3@850rpm/44o/24s | |
| Kenya | Kahuro co-operative | Cherry, pecan & rhubarb | SL28 | Nord Coast | Washed | 1900m | 19.0i/1.0@800rpm/44o/24s | |
| Honduras | Lempira, Gracias, Cruz Alta, Alicia, Jholman Mauricio Rajo | Floral, grape juice & gyokuro | Catuai | Kurasu | Honey process | 1600m | 20.0i/0.7@800rpm/44o/24s | |
| Brazil | Cerrado Minerio, Macuba de Baixo, Dimas Alves de Almeida | Dark chocolate, hazelnut, black currant & caramel | Red Catuai | Sprout | Natural | 900m | 20.0i/1.6@800rpm/46o/24s | |
| El Salvador | Santa Ana, Jose Antonio Salaverria | Milk chocolate, plum & cherry | Pacamara & Bourbon | Fried Hats | Natural | 1400-1750m | 20.0i/1.5@850rpm/45o/25s | |
| Colombia | Antioquia, El Zacatin | Strawberry, cantaloupe & elegant botanicals | Gesha | Colonna Coffee | Natural | 2100m | 20.0i/1.4@650rpm/45o/27s | |
| Costa Rica | Turrialba, Aquiares Estate | Tropical fruit, red wine, bubblegum & grapefruit | Centroamericano | Schot | Natural Anaerobic | 1200m | 20.0i/1.0@800rpm/44o/26s | |
| Kenya | Nyeri, Ndaroini | Strawberry & black currant | SL-28 & SL-34 | Ripsnorter | Washed | 1800m | 20.0i/1.2@800rpm/46o/25s | |
| Panama | Kotowa Mandarina (Finca Don K) | Strawberry, blueberry & violet | Gesha | Colonna Coffee | Washed & sun dried | 1700m | 19.5i/1.1@800rpm/44o/26s | |
| Indonesia | Kayu Aro, Kerinci District, Smatra, Kerinci Sungai Lintang | Plum wine, hibiscus, oolong tea & umami | Catimor | Kurasu | Wet Hulled Honey | 1300-1550m | 20.0i/9.0@800rpm/Bloom50g30s/pour240g60s/drip90s | |
| Rwanda | Sholi co-operative | Floral, caramel & red grape | Bourbon | Nord Coast | Washed | 1800-2000m | 19.0i/1.1@800rpm/44o/26s | |
| Ethiopia | Guji, Yiracheffe, Gedeb, METAD | Apricot, black tea & dried berries | Heirloom | Onyx | Washed | 2000m | 20.0i/1.2@650rpm/45o/25s | |
| Brazil | Divinolandia, Sitio Pinhalzinho, Sergio Luis Riccetto | Yellow plum, muscovado sugar & praline | Red Catuai | Colonna Coffee | Natural | 1200m | 20.0i/1.7@800rpm/42o/25s | |
| Rwanda | Nyamasheke, Mahembe, Justin Musabyiama | Raspberry, caramel & lime | Red bourbon | Fried Hats | Fully washed | 1900m | 19.0i/1.0@800rpm/43o/25s | |
| Ethiopia | Gedeo, Gedeb woreda, Chelbesa | Honeysuckle, nectarine & melon | Dega | Colonna Coffee | Washed | 2000m | 20.0i/2.0@800rpm/44o/24s | |
| Rwanda | Kushashi District, Minani Anastase | Pineapple, chamomile & black tea | Red Bourbon | Made of Many | Washed | 1960m | 19.0i/1.1@800rpm/44o/24s | |
| El Salvador | Palo Compana, Volcan de Santa Ana. Lamatepec, Roberto Ulloa | Milk chocolate, sugar melon, ripe mango & cherries | Red Bourbon | Back to Black | Natural | 1600-1800m | 20.0i/1.3@800rpm/43o/26s | |
| Colombia | Finca El Diviso, Arnulfo Hoyos | Lemonade & honey | Pink Bourbon | Project Fox | Anaerobic fermentation 80 hours | 1700m | 19.5i/1.1@800rpm/40o/23s | |
| Ethiopia | Aferara, Guji, Adola, Semeon Abay | Peach, mango, pineapple, tea, lychee, strawberry, dark chocolate & cacao nibs | Heirloom | Fried Hats | Experimental natural | 2000m | 20.0i/1.2@800rpm/46o/26s | |
| Colombia | Valle de Cauca, La Esperanza | Quince, fig & jammy spiced-rum | Mandela | Colonna Coffee | Natural | 1430-1760m | 20.0i/1.2@750rpm/45o/26s | |
| Brazil, Ethiopia | Toblerone, creme brulee & fig jam | Hummingbird | Washed | 19.5i/1.4@800rpm/43o/24s | ||||
| Peru, Ethiopia | Cajamarca, Guji, Huabál Communities, Dimtu Tero, Suke Quto | Milk chocolate, honey & berry | Bocca | Washed, Natural | 20.0i/1.8@800rpm/44o/24s | |||
| Colombia | Gran Galope Program, Inza Cauca | Orange, cherry & chocolate | Colonna Coffee | Washed & sun dried | 1700m | 20.0i/1.1@800rpm/43o/25s | ||
| Peru | Junin, Santipo, Chinchaysuyo, Santos Rivera, Martin Quispe, Magdalena Villayzan, WIlber & Delia Solano | Black tea, cacao nibs & white grape | Gesha, Bourbon & Caturra | Fried Hats | Washed | 1600-1750m | 20.0i/0.6@800rpm/42o/25s | |
| Rwanda | Karongi District, Ghishyita Sector, Musasa Cell, Kibaya Village, Intango | Ripe mango & dried apricots | Red Bourbon | Back to Black | Natural | 1563m | 20.0i/1.5@900rpm/44o/26s | |
| Ethiopia | Jimma, Akmel Nuri | Dried fruit, almond & walnut | Heirloom | Coffee Collective | Natural | 1800-2200m | 20.0i/1.3@800rpm/44o/26s | |
| Costa Rica, Guatamala | Dark chocolate, hazelnut & maple | Ranch Road | 19.5i/1.6@800rpm/42o/24s | |||||
| Ethiopia | Karamo, Sidama, Testi Ayla, Karamo | Unshu citrus, white peach & floral | Heirloom | Kurasu | Fully washed | 1950m | 20.0i/10.0@800rpm/Bloom60g30s/pour270g60s/drip110s | |
| Ethiopia | Sidama, Bombe, Asefe Dukamo | Strawberry & milk chocolate | Setami, Mikicho, 72/158 & 74/110 | Fried Hats | Natural | 1850-2100m | 20.0i/1.5@800rpm/42o/26s | |
| Ethiopia | Kochere woreda, Girma Tekebo | Lemon, verbana, cherry & hibiscus | Dega | Colonna Coffee | Natural | 2050m | 20.0i/1.4@800rpm/45o/26s | |
| Colombia | Huila, El Paraiso | Rooibos, peach tea & fristi | Gesha | Fried Hats | Rooibos infused | 1850m | 20.0i/1.0@800rpm/47o/27s | |
| Colombia | Quindio, various smallholders | Dark chocolate, raspberry & dried papaya | Caturra, Castillo & Variedad Colombia | Workshop | Washed (decaf) | 1500-2000m | 19.5i/1.1@770rpm/42o/25s | |
| Tanzania | Mbozi District, Iyula | Green tea, citrus & hibiscus | Kent | Nordic Approach / Owl'spresso | Washed | 1702m | 19.0i/1.6@800rpm/40o/24s | |
| Colombia | Quindio, Calarca, Cordoba, Genova & Pijao | Biscuit spices & apple | Colombia, Castillo & Caturra | Giraffe Coffee | Washed (decaf) | 1500-2000m | 20.0i/1.1@800rpm/41o/24s | |
| El Salvador | Finca La Colombia, La Corriona, Rafael Gerardo Caceres | Pineapple, satsuma & white sugar | Pacamara | Colonna Coffee | Natural | 1500m | 20.0i/1.4@800rpm/45o/25s | |
| Brazil | Patrocinio, Minas Gerais, Daterra Santa Colombia, Luis Pascoal | Chocolate, caramel & dried fruits | Mixed | Fried Hats | Natural | 1000-1200m | 19.0i/1.5@800rpm/40o/24s | |
| Cerro Azul | Natural | 20.0i/1.3@800rpm/46o/26s | ||||||
| El Salvador | Palo Campana, Miramar. Jamie Catota | Chocolate bonbon, overripe banana & stone fruit acidity | Red bourbon & Typica | Fried Hats | Anaerobic fermentation | 1650m | 15.5i/10.5@800rpm/Bloom50g30s/pour200g60s/drip90s | |
| Colombia | Huila, multiple | Milk chocolate & citrus fruit | Caturra, Castillo & Colombia | Drupa | Washed | 1200-2000m | 19.5i/1.4@800rpm/42o/24s | |
| Ethiopia | Guji, Uraga | Chamomile, mango & muscovado | JARC | Colonna Coffee | Washed | 2000-2200m | 20.0i/1.6@700rpm/45o/27s | |
| Brazil | El Dorado | Hazelnut, milk chocolate & sweet raisin | Coffee Crafters | 19.0i/1.5@800rpm/42o/24s | ||||
| Brasil, Ethiopia, Colombia | Milk chocolate, raspberry & caramel | Yellow Bird | 19.0i/1.1@800rpm/42o/26s | |||||
| various | Sweet red fruit with caramels & chocolate | Bourbon, Caturra, Typica & Heirloom | Campos | 1100-2400m | 19.5i/1.6@800rpm/43o/25s | |||
| Rwanda | Coko | Coffee Crafters | Honey Washed | 20.0i/0.9@800rpm/44o/25s | ||||
| Colombia | Aipe, Huila, El Mirador, Elkin Guzman | Caramel, mango, citrus & red fruit | Tabi | Rum Baba | Natural Hydro Honey | 1940m | 20.0i/0.9@700rpm/40o/27s | |
| Brazil | Sul de Minas, Passeio | Dark chocolate & nuts | Red Bourbon, Yellow Catuai, Acaia & Mundo Novo | Bocca | Natural | 1000-1208m | 20.0i/2.0@800rpm/44o/25s | |
| Brasil | Il Memento | 19.0i/1.7@800rpm/42o/24s | ||||||
| Colombia | Coffee Crafters | 20.0i/1.6@800rpm/44o/24s | ||||||
| Colombia | Antioquia, Finca La Colombia El Pouvenir, Gonzalo | Pineapple, brown sugar & capsicum | Margogype | Colonna Coffee | Natural | 19.0i/1.3@500rpm/42o/24s | ||
| Colombia | Tolima, Finca Jamaica, Omar Hernan Garcia | Hibiscus, watermelon & cane sugar | Caturra | Colonna Coffee | Natural | 20.0i/1.3@600rpm/43o/26s | ||
| Colombia | Nariño, El Paseo, Huber Castillo | Pineapple, strawberry & star anise | Castillo | Colonna Coffee | Washed | 1900m | 20.0i/1.0@750rpm/44o/25s | |
| Colombia | Circasia Quindio, Finca La Divisa, Sebastian Gomez | Cherry, juniper & white wine | Pink Bourbon | Colonna Coffee | Natural | 1750-1800m | 20.0i/1.2@800rpm/45o/26s | |
| Ecuador | Pichincha, Finca Cruz Loma | Blackcurrent, satsuma & blackberry | Caturra | Colonna Coffee | Extended Fermentation | 1450m | 20.0i/1.1@800rpm/44o/26s | |
| Rwanda | Northern Province, Rulindo,Kinini washing station | Strawberry, orange & juniper | BM139, BM71, Bourbon & Jackson | Colonna Coffee | Natural | 1800-2500m | 20.0i/1.3@800rpm/45o/26s | |
| work in progress | Ethiopia | Dimma block, Gesha Village, Andy & Rachel Overton | Floral, blueberry & nectarine | Illubabor forest | Cupping Room | Natural | 1966-2019m | still experimenting |
| work in progress | Colombia | Valle del Cauca, Las Margaritas, Cafe Granja La Esperanza, Rigoberto Herrera | Floral, red grape & raspberry | Sudan Rume | Cupping Room | Natural | 1570-1850m | still experimenting |
| work in progress | Panama | Volcan, Ninety Plus Gesha Estate, Joseph Brodsky | Sweet lemongrass, lychee, cantaloupe & warm honey | Gesha | Slurp | Washed | 1500m | still experimenting |
| work in progress | Colombia | Nariño, Hacienda El Obraje, Pablo Guerrero | Peach, blood orange & raspberry | Gesha | Slurp | Natural | 2200m | still experimenting |
| work in progress | Panama | Chiriqui, Santa Clara, Rocky Mountain, Allan Hartmann | Apricot & fizzy strawberry lemonade | Gesha | Slurp | Anaerobic | 1875m | still experimenting |
| work in progress | Colombia | Tolima, La Negrita, Mauricio Shattah | Blackcurrant juice, hibiscus & red apple | Yellow Gesha | Slurp | Honey Layered Fermentation | 1900-2150m | still experimenting |
| work in progress | Brazil | Santo Antonio, Homero Paiva Aguiar | Lemongrass, lemon candy & honey | Topazio | Cupping Room | Induced Fermentation | 1200m | still experimenting |
| work in progress | Bolivia | Caranavi, Finca Volcan del Tigre, Gregorio Paye Mamani | Apple, stone fruit & sugarcane | Caturra | Cupping Room | Wet Fermentation | 1504m | still experimenting |
| work in progress | Guatemala | Sierra de las Minas, La Bella, Teodoro Engelhardt | Jasmine, nectarine & white grapes | Gesha | Cupping Room | Washed | 1500m | still experimenting |
| work in progress | Ethiopia | Gedeb, Chelbesa, | Tangerine, berries & chamomile | Wolisho, heirloom & dega | Cupping Room | Washed | 1860-2000m | still experimenting |
| work in progress | Colombia | Cauca, Piendamo, Finca El Paraiso, Diego Bermudez | Haribo peach, milky oolong & mango | Gesha | Manhattan | Double fermentation thermal shock | 1960m | still experimenting |
| work in progress | Guatemala | Huehuetenango, El Injerto, Arturo Aguirre Sr. & Jr. | Orange, orange blossom, golden kiwi & toffee | Pacamara | Cupping Room | Washed | 1500-2000m | still experimenting |
| work in progress | Ethiopia | Oromia, Guji, Shakiso, Dambi Udo | Raisin, red grape, pineapple & winey | Heirloom | Cupping Room | Natural Anaerobic | 2026m | still experimenting |
| work in progress | Rwanda | Nyamasheke, Gisheke CWS | Mango, passionfruit & strawberry | Bourbon | La Cabra | Anaerobic | 1800m | still experimenting |
| work in progress | Rwanda | Nyabihu, Vunga CWS | Bergamot, black tea & honey | Bourbon | La Cabra | Washed | 1900m | still experimenting |