Co-fermented coffee

 Co-fermented coffee is a specialty coffee processed by adding external ingredients, such as fruits, herbs, or spices, to the coffee cherries during the fermentation stage to create distinct and vibrant flavor profiles. 

This natural process can result in intense fruit, spice, or even candy-like notes, but it is controversial within the industry for potentially masking the coffee's natural flavor and leading to disqualifications in competitions, according to some industry professionals. 

The Co-Fermentation Process

Mother Culture Creation: A "mother culture" is created with microorganisms from coffee plants and fed a mixture of fruit juices, fruits, and sweeteners. 

Cherry Preparation: Coffee cherries are selected based on their sugar content. 

Co-Fermentation: The cherries are pulped and then combined with the mother culture in a sealed tank for a controlled fermentation period. 

Drying: After co-fermentation, the cherries are dried, often in the sun and then under shade, until they reach a specific humidity level. 

Key Characteristics and Benefits

Flavor Innovation: The primary goal is to create unique and expressive flavor profiles, such as tropical fruit or candy-like notes, that are not achievable through traditional methods. 

Natural Flavor Development: Proponents argue that co-fermentation is an authentic way to develop flavor using natural ingredients and microbes, distinguishing it from coffees with added artificial flavors. 

Increased Market Value: Co-fermented coffees can command higher prices, as they offer a way to add value to coffee beans. 

Controversy and Industry Opinion

Natural vs. Artificial: Some argue that co-fermentation, even with natural ingredients, blurs the lines with flavored or infused coffee, which is often viewed negatively in the specialty coffee community. 

Disqualification from Competitions: The practice has led to disqualifications in high-profile competitions, such as the Best of Panama, with officials stating that co-fermented coffees are considered altered from their "natural DNA expression". 

Impact on Farmers: There's concern that co-fermentation could devalue the effort of farmers who invest in traditional processing methods, as it may become easier to achieve distinct flavors through this technique rather than through careful cultivation

Japan coffee growing regions

 Japan isn’t widely known as a coffee-producing country, but it does have a few small and distinctive coffee-growing regions. Because Japan’s climate is generally too cool for coffee, production is limited and considered more of a specialty or artisanal practice.

Here are the key growing areas:

1. Okinawa Prefecture

The heart of Japan’s coffee cultivation

Okinawa has the warmest, most subtropical climate in the country, making it the only region where coffee can be grown reliably outdoors.

Notable characteristics

Arabica coffee is grown, especially Typica and Catuaí varieties.

Farms are small and yields are low, but the quality is often high.

Coffee grown here is sometimes marketed as “Okinawa Coffee” and tends to be expensive.

Major locations

Yomitan Village – One of the best-known producing areas; hosts coffee farm tours.

Higashi Village – Features agroforestry coffee (grown alongside other plants).

Ishigaki & Miyako Islands – Smaller experimental plots.

2. Kagoshima Prefecture (Yakushima & Tanegashima)

Kagoshima, in southern Kyushu, has Japan’s mildest climate after Okinawa. Coffee is grown in:

Yakushima Island

A UNESCO World Heritage site with subtropical lowlands.

Some farmers grow coffee as part of diversified agriculture.

Production is tiny and experimental, but interest has grown in recent years.

Tanegashima Island

Similar climate to Yakushima, with boutique coffee farms exploring small-batch cultivation.

3. Greenhouse / Controlled-Environment Coffee (Various Regions)

Some coffee in Japan is grown in greenhouses or botanical gardens, especially for research or novelty.

Examples include:

Shizuoka (greenhouse-grown coffee at experimental stations)

Kanagawa (Yokohama’s Koganei area has hobbyist growers)

Tokyo (Shinjuku Gyoen and botanical gardens occasionally cultivate coffee plants)

These are not commercial-scale operations but demonstrate Japan’s scientific and artisanal interest.

4. Specialty Microlots & New Experimental Farms

In the last decade, a small wave of farmers across southern Japan—including parts of Wakayama, Miyazaki, and Kumamoto—have experimented with coffee cultivation, usually under protective structures or in sheltered microclimates. Production remains extremely limited but is growing slowly due to specialty-coffee demand.

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What Makes Japanese Coffee Growing Unique?

- High labor and land costs → extremely premium pricing

- Very low yields → beans often sold in tiny lots

- High quality control due to Japan’s precision-focused farming culture

- Appeal to food tourism → farm tours, on-site roasting

- Climate challenges → frequent typhoon exposure, low heat accumulation

Vietnamese coffee

Vietnam is the world's second-largest coffee producer (after Brazil), primarily growing Robusta beans in the Central Highlands, though challenges like climate change and the need for more sustainable practices are impacting the industry. Most coffee is hand-picked and then wet processed, with little focus on natural, honey.

Apart from the Central Highlands (Tây Nguyên), two other coffee producing areas stand out:

The Northwestern Highlands (Tây Bắc) including the Son La highland and Moc Chau plateau areas

and 

The Central Coastal Region (Trung Bộ)... Quang Tri and Nghe An provinces. Particularly in Khe Sanh region.

In the past, the focus was quantity over quality but this is changing.

The country is also the largest Robusta producer globally, with approximately 97% of its coffee output being Robusta, and exports are a major source of income. Recently, a decline in Robusta output has led to higher prices and has farmers exploring other crops like pepper and fruit. 

Key aspects of coffee growing in Vietnam

Dominance of Robusta: Vietnam is the world's largest Robusta producer, with it making up about 95% of its coffee output.  This hardy bean is well-suited for mass cultivation in the region's climate.

Arabica makes up about 5%. This is grown in both North and South regions of Da Lat, Dien Bien, Nghe An, Son La, and Quang Tri, which range in maximum altitude from 1000 to 1400 m.a.s.l  The most common arabica variety in Vietnam is Catimor, which is high-yielding, resilient, and grows at lower altitudes. There are also small farms growing Bourbon and Typica.

Central Highlands (Tây Nguyên): This region is the heart of Vietnam's coffee production, accounting for around 80% of the country's Robusta coffee. The climate is tropical and warm with rainy and dry monsoon seasons. The central highlands includes five provinces: Dak Lak, Gia Lai, Dak Nong, Lam Dong, and Kontum. Altitudes here range between 300 m.a.s.l. and 600 m.a.s.l.

Prominent Vietnam coffee plantation locations in the Central Highlands include: Dak Mil (Dak Nong), Dak Ha (Kon Tum), Chu Se (Gia Lai). Most notably, Buon Ma Thuot in Dak Lak province is recognized as the world’s premier coffee-producing hub.

Export market: Vietnam is the second-largest coffee exporter globally, with a significant portion of its coffee being exported to Europe. Most coffee is exported as green beans for processing elsewhere.

These are some of the northern regions of coffee growing.

Northwestern Highlands (Tây Bắc) 

Dien Bien;

Dien Bien's coffee growing areas are located at an altitude of 900 to 1200 meters above sea level, with some regions reaching up to 1400 meters. The region's mountainous terrain and cool, rainy climate create ideal conditions for high-quality Arabica coffee, similar to the soil in Brazil's Sao Paulo region. 

Son La

The Son La coffee growing area's altitude is typically between 900 and 1,200 meters above sea level, though some sources cite a broader range from 600 to 1,050 meters

Nghe An and Quang Tri are located in the Central Coastal Region.

Nghe An

The altitude for growing coffee in Nghe An is generally between 1,000 and 1,400 meters above sea level

Quang Tri

The primary coffee-growing region in Quang Tri, centered around Khe Sanh, has an average altitude of 350-500 meters. Khe Sanh’s (Quang Tri) and Phu Quy’s (Nghe An) geographical and climatic conditions better suit Catimor varieties. Catimor represents a crossbreed between Caturra (Arabica) and Hybrid de Timor (an Arabica-Robusta hybrid)

Focus on quality: Historically, Vietnamese coffee production focused on quantity. However, there is a growing trend toward improving quality, with farmers experimenting with more sophisticated processing methods for both Robusta and Arabica beans.

Historical context: Coffee was introduced to Vietnam by the French in the 19th century. The industry experienced rapid growth starting in the 1990s due to economic reforms.

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Costa Rica - coffee

Costa Rica produces some of the world's highest-quality Arabica coffee, benefiting from ideal conditions like fertile volcanic soil, high altitudes, and consistent rainfall. 

It sits just north of the equator.

The country is a leader in the boutique micro-mill movement, with diverse microclimates producing distinct flavors. 

Known for being rich, balanced, and full-bodied, Costa Rican coffee often has notes of caramel, honey, and dark chocolate, with unique sweet and floral aromas. 

The government's investment in technology and support for small farms have solidified its status as a major, high-quality coffee exporter. 

Costa Rica's eight main coffee-growing regions are Tarrazú, Central Valley, West Valley, Tres Ríos, Orosi, Turrialba, Brunca, and Guanacaste. 

These regions are characterized by high altitudes, fertile volcanic soils, and a distinct dry and rainy season, which contribute to the production of high-quality, well-balanced Arabica coffee with bright acidity.  

Officially Costa Rica had eight primary regions for coffee production. Now it has 7: 

Northern zone, Western Valley, Central valley, Los Santos, Perez Zeledon, Turrialba, Corto Brus,

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Northern Zone:

Guanacaste, Puntarenos, Alajuela

The Northern Zone of Costa Rica, also known as Huetar Norte, is a region in the northern part of the country, bordering Nicaragua to the north. It is located to the northeast of the capital, San José.

It is home to popular tourist destinations like the Arenal Volcano National Park near La Fortuna, the cloud forests of Monteverde, and the Tenorio Volcano National Park with its blue Celeste river. 

West Valley: A crucial growing area with microclimates, fertile soils, and the ability to harvest cherries during the drier summer months. 

Central Valley: 

The Central Valley of Costa Rica is located in the central highlands of the country and is the most populated region, containing most of the large cities and government centers. It is a highland valley defined by low volcanic hills and is divided into basins drained by rivers like the Reventazón. The valley includes the capital city, San José, and other provincial capitals such as Cartago and Alajuela. 

Coffee is well-balanced & high-quality, known for its chocolate, fruit, and honey notes, thanks to its rich volcanic soil and ideal climate. 

Coffee from this region is often a blend of Strictly Hard Bean (SHB) varieties, meaning it's grown at high altitudes where it matures slowly, resulting in a denser, higher-acidity bean. These beans stand up well to roasting, producing a strong, flavorful cup.  

Grown at altitudes from 1,000 to 1,200 meters, but is also highly produced at elevations up to 1,700 meters.

 The region has a well-defined wet and dry season, and a consistent temperature that allows for slow maturation of the coffee beans. 

Bean characteristics:

The slow maturation process makes the beans "hard" and dense, which contributes to their vibrant acidity and complex aromatic features. 

Varietals:

While many varietals are grown, some Bourbon and Caturra varietals are still cultivated in the Central Valley. 

Tarrazú: A specific area within the Central Valley, known for producing some of the country's finest Arabica beans. 

Dota Tarrazu coffee refers to premium coffee grown in the Dota region of Costa Rica's Tarrazú mountains, known for its high altitude, volcanic soil, and the Coopedota cooperative. The coffee is celebrated for its bright, clean acidity, and complex flavors, which include notes of citrus, stone fruit (like peach and apricot), honey, and chocolate, with a smooth, full body and sweet finish. It is a versatile coffee, excellent for both espresso and various filter methods like Aeropress or V60, and is often available in light to medium roasts that highlight its bright, floral characteristics. 

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Tres Ríos: Located near the Pacific Ocean and the capital city of San José, this region produces distinct, bright, and sweet coffees. 

Orosi: A region known for its lush landscapes and high-quality coffee production. 

Turrialba: A fertile area with winding rivers and thriving coffee plantations, also recognized for chocolate. 

Brunca: Another of the country's distinct coffee-growing regions. 

Guanacaste: One of the eight official coffee regions in Costa Rica

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Craig Lyn - Weber Workshops HG-1 grinder

HG-1 hand grinder (sometimes styled “HG-1 Grinder” or “HG-1 Hand Grinder”) — it’s a high-end, manual (i.e. hand-crank) espresso grinder with premium construction and burrs.

The HG-1 was one of the original “heirloom” manual espresso grinders produced by Weber Workshops / Craig Lyn Design Studio. 

Links:

craiglyn.com

WeberWorkshops

Its name “HG” presumably stands for “Hand Grinder.”

It’s no longer actively produced (it’s been succeeded by later models), but many aspects of its design live on in newer versions (e.g. the HG-2) 

The HG-1 is geared toward serious coffee enthusiasts who want control, precision, and durability, at the cost of more manual effort.

It's a beautiful piece of art. More than just a grinder.

I use it for Classic Espresso (never filter) as it generates lots of fines 

Uses a 10 core/point inner, 83 mm conical burr set from Mazzer (same as in their Robur series). The outer ring has 18 points.

The burr edges are treated with a TiN (titanium nitride), food-safe coating to extend life and reduce wear. 

Diameter: Ø 83 mm (3 1⁄4 inches)

Phase: three phase

The larger number of cores allows cutting at multiple angular positions which should reduce vibration and improve speed.

The base tool steel is hardened; coatings like TiN help reduce wear rate, 

so effective lifespan might be many hundreds to thousands of kg of beans.

Mazzer website;

https://www.mazzer.com/en/burrs-tutorial/

Frame is milled from 20 mm thick 6061 T6 aluminum plates, sandblasted and anodized for durability.

Contains hardened spiral mitered steel gears on stainless shafts linking a 15 mm flywheel to the burrs. 

CNC milled burr housing / gear housing; uses sealed bearings.

Portion of design is “user serviceable” with standard parts.

The gear wheel spins forever when the hopper is empty.

The design aims for low retention and a “direct path” for grounds: once ground, coffee falls straight down (gravity) rather than being channeled or flung around internally. This reduces clumping, friction, and heat.

Upper funnel lifts off to expose top burrs for cleaning. 

- Lower funnel attaches magnetically (rare earth magnets) and is twist-removable, facilitating access to bottom burrs. 

- Design intends that cleaning is fast (seconds rather than hours) so users are more likely to keep it clean.

Micro-stepped adjustment: by lifting a locking ring and rotating the burr mount. Each etched mark corresponds to ~0.013 mm (13μ) vertical travel between burrs (i.e. fine adjustment capability). 

- “Zero point” calibration: the burrs are set to lightly touch at the zero point, then rotated (e.g. ~1.25 turns) into a usable espresso zone, and the locking ring set

It’s quite heavy: ~ 29 lbs (≈13 kg) for the 2020 version (per Craig Lyn listing) 

craiglyn.com

- Very tall: because of the flywheel lever, clearance above it is needed (they recommend at least ~6 in / ~15 cm above the flywheel handle). 

- Needs solid, stable mounting or placement (it’s not a lightweight grinder you just plonk on any counter

Because it’s manual, speed depends on user, but the design intentionally runs slowly to reduce heat. The burr set itself is designed for relatively low rpm (400–500 rpm) in motorized use; the HG-1 in hands turns the flywheel around 100–120 rpm for a typical 18 g dose, yielding ~28 s of grind time (for espresso region).

I find that grinding about 5g at a time is much easier and quicker overall than trying to grind 18g at once.

the “straight drop / low retention path” design of the HG-1 complements the burr geometry: once beans are cut, they drop directly, minimizing friction, minimizing static or “hang up.

------------------------------

burr alignment 

How do I know if I have replaced the burrs correctly?

Once the burrs have been changed, open the grinding collar 5 notches away from the point of contact of the burrs (found when the motor is off) and grinding 5/6 g of coffee, in order to check that the operation has been successfully completed and to ensure that the burrs are parallel. The resulting ground coffee should have similar characteristics to talcum powder, i.e. a very fine homogeneous particle (be careful not to grind too much coffee at this adjustment point because you risk clogging up the burrs). After this check has been completed, the appliance can be adjusted to the espresso grain size. 

_______________________

Pros / strengths:

Outstanding burr size for a hand grinder — Using 83 mm burrs gives it a performance edge in uniformity and stability, especially for espresso. Many hand grinders use much smaller burrs. 

Low retention / clean path 

— The gravity / straight-drop design reduces ground retention and internal friction, which helps consistency and reduces waste. 

Durable construction & serviceability — The robust metal construction, use of standard parts, sealed bearings, and a user-friendly design for servicing make it a grinder built to last. 

Fine adjustment and precision — The micro-stepped adjustment allows fine tuning of grind for espresso dialing. 

Ease of daily cleaning — The quick release of funnels and burr access make cleaning manageable and encourage regular maintenance.

Of course there are some Cons, trade-offs & challenges with a grinder such as this.

The first is you need some manual effort & time — Because it's hand-cranked and using large burrs slowly, grinding 18 g or so takes ~25–30 seconds by some user reports. That requires physical effort and consistency of hand motion. It's definitely not my everyday grinder. More my Sunday morning one when I'm not in a rush.

Next there is it's Size / weight / footprint — It’s really heavy and tall; you need space above for crank operation and a stable, solid placement. Not ideal for small kitchens or mobile setups. 

The Magic Tumbler is gorgeous.

It's out of production & there is limited availability — Since the HG-1 is no longer in production, getting a new unit is difficult; many existing ones are in the resale / secondhand market. and thus the 

Cost is great — Even secondhand, these grinders tend to command high prices due to their specialty niche. 

Learning curve & consistency — As with most manual grinders, achieving consistency (equal pressure, steady pace, avoiding stalling) takes practice. The instructions warn about “hopping” or stalling if motion is uneven.

---------------------------------

Grinder adjustments for Espresso: 

Many grinders have a 30-micron increment that can be too coarse for dialing in espresso.

In general, the lower the the microns per click, the better your grinder will be for espresso.

By increasing the threads on the adjustment axle, we can increase the number of available adjustment settings thus making it easier to achieve the very precise grind sizes needed for espresso.

A good grinder adjustment for espresso is a step size that's between 5 and 15 microns per click to allow for precise dialing in the shot. Though some grinders are stepless, offering infinite adjustment. The best adjustment size depends on the specific grinder and the sensitivity of your espresso setup, as a single click can significantly affect your shot time and flavor.

Examples of Grinder Adjustments 

Kinu M47: each full revolution having 50 divisions,

                  resulting in a precision of approximately 5 microns per click

1-Zpresso Jmax: 8.8 microns per click

1-Zpresso J-Ultra : 8 microns / click

1-Zpresso JE-Plus & JX-Pro : 12.5 microns / click

Comandante C40: 25-30 microns per click

Comandante C40 with Red Clix: 15 microns per click

HG-1 by Weber Workshops : 13 microns per click

Pietro by Fiorenzato : 15 microns/click

Timemore C3 (standard not the ESP version): 83 microns per click

Timemore C3 ESP: 23 microns per click

Timemore C5: 31 microns per click

Timemore C5 ESP: 15 microns per click

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Mexican coffee

Mexico in 2025 was ranked the 10th biggest coffee producer in the world supplying 2.2% of the globe.

https://www.fas.usda.gov/data/production/commodity/0711100

It's coffee-growing regions are spread over 16 states, but is concentrated in the southern central states of Chiapas, Veracruz, Oaxaca, and Puebla, which benefit from high altitudes (35% of Mexico’s coffee is grown at 900 m.a.s.l.), volcanic soil, and favorable climates. 

The main variety is shade grown arabica. 90% is washed processed.

Mexico is also one of the world’s largest exporters of organic-certified coffee.

Chiapas is the largest producer, known for chocolate and nutty notes, while Veracruz has a long history of coffee and produces mellow, often sweet, coffees. 

Oaxaca is noted for its traditional growing methods and a more complex profile with caramel and fruity notes. 

Key regions and their characteristics 

Chiapas: The southernmost state (on the Guatemalan border) and Mexico's largest coffee producer.

It offers a range of microclimates due to its varying altitudes  (1,300 and 1,700 m.a.s.l.). Often described as having flavors of chocolate, nuts, and citrus.

Veracruz: One of the oldest and largest coffee-growing regions.

The coffee is grown at altitudes between 1100-1600 meters above sea level, often on volcanic soil.

Known for mellow acidity, a full body, and notes of chocolate, caramel, and blueberry.

Oaxaca: Located between Chiapas and Veracruz.

Many farms continue traditional growing methods, with coffee grown at altitudes from 900-1650 meters.

Flavor profiles are often sweet with caramel notes, yellow fruits, and hints of floral and creamy body.

Puebla: Another major growing region, located in the central-south.

Benefits from high-altitude, rich soil, and a favorable climate. 

General characteristics of Mexican coffee 

Dominant species: Over \(97\%\) of Mexican coffee is Arabica.

Processing: The majority of exported coffee is washed, which contributes to bright and crisp flavors.

Growing methods: Many smallholder farmers belong to co-operatives. Sustainable techniques like shade-grown coffee and intercropping are used to improve soil health.

Altitude designation: Coffee labeled "Altura" indicates it was grown at high altitudes, resulting in slower maturation and more complex flavors.

Flavor profile: Generally, Mexican specialty coffee is considered smooth and balanced, with a range of flavors from nutty and chocolatey to bright and fruity, depending on the region. 

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Behmor - Dark Roast - brazil santos & columbian Excelso

 Some experiments using the dark roast recipe from Roast rebels

https://roastrebels.com/en/behmor-2020sr-plus-roast-profiles/

This is a Andrew Coe recipe.

Darker Roast

Quantity: 270g green coffee

Preheat: to B temperature 60°C (1.30 min)

Start: 400g and P1

8 minutes: on P5 and quick drum rotation

12 minutes: on P4 (unless FC was reached earlier)

At the first signs of First Crack (FC): P3 and press C button

2 minutes after FC start: P2

3 minutes after FC start or first sounds of Second Crack: End roasting and quickly cool beans externally

-----------------------------------

Using a Brazillian from Santos.

Brazil Santos** (CM-BR-012-03): NY2/3, Screen 17/18, Fine 1130644. Process: Natural Arabica.

Brazilian "Santos" coffee is not from a single specific region but is a term for high-quality Brazilian coffee that is exported through the port of Santos in São Paulo. Grown primarily in the highlands of Minas Gerais, São Paulo, and Espirito Santo, these Arabica beans are known for their smooth, medium body, low acidity, and a flavor profile that often includes notes of chocolate, nuts, and caramel. 

Origin: While named after the port, the beans are grown in various Brazilian regions like Minas Gerais, São Paulo, and Espirito Santo.

Flavor profile: Expect a smooth, well-balanced taste with low acidity and a medium body. Common tasting notes include sweet, nutty undertones, chocolate, caramel, and sometimes a hint of fruitiness or coconut.

Processing: Many are "dry-processed" or naturally processed, where the coffee cherries are dried with the skins on. This method can impart a sweeter, more earthy character to the beans.

Best for: It is versatile and works well for both straight espresso and milk-based drinks, making it a popular choice for a classic espresso or a base for blends. 

A = Exhaust temp

B = Side wall temp

Time       A          B

0            60      -----  start p1 (auto mode)

0.30       66        25 -----press p5.. switch to manual (100% power)

1.00       70        25

1.30       80        25

2.00       88        25

2.30       96        27

3         103        28

3.30      110        28

4         115        29

4.30      121        31 

5         126        32

5.30      131        33

6         136        35

6.30      141        36

7         145        37

7.30      149        40 

8         150        111 -- press p4 (75% power)

8.30      -          -

9          134        157  

9.30       127       164

10         123        172

10.30      ---        ---

11         120       183

11.30    121       183- 

12         121       187  --- press p2 (25% power)

12.30      ---       ---

13         118       195

13.30    115       196

14          110       197

14.30      106       195

15          103       197

15.30      100       198

16           97        198

16.30      96        196

17           94        196

17.30      93        195

18 drop

cooling - 12 mins

start 270g

end 233.4

13.55% weight loss

thus a medium roast

 ---------------------

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next roast using the Behmor

 I was thinking i might try another roast using a variation of this recipe

 Maybe add an extra 2 mins at the end to go a bit darker?

using a Columbian bean.

 **Colombia Excelso E/P** (CM-CO-001): Screen 15+, Washed 1131212. Type: Arabica.

Colombian Excelso is a popular coffee bean grade from Colombia, known for its balanced and smooth flavor profile, characterized by bright acidity, caramel sweetness, and nutty notes.

The "Excelso" designation refers to the bean's size, which is smaller than "Supremo" but still indicates high quality due to rigorous Colombian grading standards. 

It is a versatile and widely appreciated coffee, well-suited for both espresso and filter brewing. 

Key characteristics

Flavor profile: A harmonious balance of bright acidity and nuanced flavors, often featuring notes of caramel, citrus zest, toasted almonds, chocolate, and sometimes plum or spice.

Body: Typically has a medium to full body, with a smooth and silky mouthfeel.

Acidity: A bright but well-rounded acidity, making it a pleasant and balanced cup.

Versatility: It is a versatile coffee that performs well in various brewing methods, from espresso to drip coffee, and its rich flavor cuts through milk nicely. 

Origin and grading

Origin: Sourced from various high-altitude regions in Colombia, including the central region around Medellin and eastern regions near Bogotá.

Grade: Excelso is a grade of bean size, meaning the beans are filtered through a screen size between 15 and 17.

Quality: The Excelso and Supremo grades are both quality indicators, and a smaller screen size does not necessarily mean lower quality, as both are subject to Colombia's strict grading standards. 

Brewing recommendations

Roast: Medium to medium-high roast is often recommended to best retain its characteristics.

Brewing method: Works well as a filter brew or espresso, making it a great all-rounder for coffee drinkers. 

270g in

preheat for 2 mins at p1

my Plan:

Start: 400g setting and P1

@ 9 minutes: press P5 and quick drum rotation

@12 minutes: on P2 (unless FC was reached earlier)

At the first signs of First Crack (FC): P3 and press C button

2 minutes after FC start: P2

3 minutes after FC start or first sounds of Second Crack: End roasting and quickly cool beans externally.

A = Exhaust temp

B = Side wall temp

Time       A          B

0            88         95  start p1 (auto mode) & press p5.. switch to manual (100% power)

1.00       31        109

2.00       -          -

3            32       109

4            35        131

5            37       142

6            40       152

7            42        157

8           121       159

9          164       151  -- press p4 (75% power)

10         183       135  ---FC?

11         190       128  --- press p2 (25% power)

12         ---          ----   

13         197       110

14         ----        ----

15          198      101

drop

cooling - 12 mins

Tooo light  .. def push to 18 or 20 mins next time and drop to p3 after FC

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Malaysian coffee

Malaysia's main coffee-growing regions are in states like Kelantan, Kedah, and Johor, and on the island of Borneo (Sabah).

The country is the world's primary source of the unique Liberica coffee bean, which makes up over 95% of its production, although some Robusta and Arabica are also grown. 

The government is supporting the growth of specialty Liberica to help the country become a major producer of this coffee variety. 

Major growing regions

Peninsular Malaysia: Coffee is cultivated in states such as Kelantan, Kedah, Trengganu, Selangor, and Malacca.

Borneo: The Sabah region is another key area for coffee cultivation. 

Coffee bean varieties

Liberica: This is the most significant variety, making up over 95% of Malaysia's coffee crop and first introduced in 1875.

It is known for its unique profile.

Robusta and Arabica: While grown, they make up a much smaller portion of the total crop. 

Some local roasters may blend these with other beans. 

Processing and cultivation

Harvest: The main harvest period is from April to July.

Processing methods: Harvesting and processing can sometimes be mixed, with farmers harvesting both Liberica and Robusta at the same time.

Government support: The Malaysian government has committed to supporting Liberica coffee growth through research and farmer integration, recognizing its potential for the specialty market.

Unique characteristics: Liberica has an extensive root system, allowing it to grow in various soil types. 

KOPI

Malaysian coffee, known as kopi, is characterized by its strong, aromatic, and slightly bitter flavor, achieved through a unique roasting process that adds sugar and margarine. The roasted beans are traditionally brewed using a cloth filter and are typically served with sweetened condensed milk to balance the richness. Popular variations include kopi cham (coffee and tea), kopi-C (with evaporated milk), and kopi-o (black with sugar). 

Roasting and flavor

Unique roasting process: The coffee beans are roasted twice and coated with margarine and sugar, giving them a shiny, caramelized finish.

Flavor profile: This process gives the coffee a rich, somewhat burnt, and smoky flavor with a caramel-like sweetness that holds up well to milk and sugar. 

Traditional preparation

Brewing: Boiling water is poured over the ground coffee through a cloth filter, a method that produces a strong, rich brew.

Sweetening: The strong brew is traditionally balanced by adding sweetened condensed milk and sugar. 

Common variations

Kopi O: A hot black coffee with sugar.

Kopi C: Coffee with evaporated milk instead of condensed milk.

Kopi cham: A mix of coffee and tea.

Kopi-gao: A thick, strong coffee with plenty of condensed milk.

Iced versions: Adding "peng" to the name indicates the drink is served over ice, for example, Kopi O peng is iced black coffee with sugar. 

Other

White coffee: In contrast to the caramelized kopi beans, "white coffee" beans are roasted normally and have a lighter color and a milder flavor. 

Ethiopia

 Ethiopia's most renowned coffee-producing regions are Sidamo, Yirgacheffe, and Harrar, which are government-trademarked for their unique flavour profiles. 

Sidamo offers a wide range of floral, citrus, and tea-like notes.

Yirgacheffe is known for its delicate, complex fruity and floral notes with a tea-like body,

 and Harrar coffee is distinguished by its rich, winey, and blackberry-like flavours and distinct acidity.

Other significant regions include Guji, producing bright, clean, and fruity coffees, and Kaffa, the historical birthplace of coffee and known for its smooth, black tea notes.  

Here is a breakdown of the key Ethiopian coffee regions:

The Trademarked Regions

Sidamo: Located in the south, these beans are known for their vibrant, clean, and complex flavour profiles, with common notes of lemon, citrus, and floral tones. 

Yirgacheffe: A sub-region of Sidamo, Yirgacheffe produces intensely aromatic coffees with bright, sweet, and delicate flavours, often described as citrusy, fruity, and tea-like. 

Harrar: From the Eastern Highlands, Harrar coffee has a distinct winey, fruity, and bold flavour with hints of blackberry and a floral acidity. 

Other Prominent Regions

Guji: Another region within the southern Sidamo zone, Guji is known for bright, clean, and fruity flavour profiles. 

Kaffa: The historical origin of coffee, Kaffa produces smooth coffee with notes of citrus, black tea, and lavender. 

Limu: Located in the western highlands, Limu coffee is recognized for its balanced acidity, medium body, and sweet, floral notes with hints of spice and citrus. 

Djimma (Jimma): Known for dry-processed coffees, Djimma beans have a fruity flavour with notes of cocoa and tea. 

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Many Ethiopian coffees are processed using the natural (dry) method, where the coffee cherry dries on the seed. This allows the fruit's sugars to infuse into the bean—creating that signature blueberry, strawberry, and jammy richness specialty coffee lovers crave.

You may have heard the term, "blueberry bomb".

the coffee cherries are dried whole (with the fruit skin/mucilage) rather than being washed first. 

roastcoffee. One example often described as a “blueberry bomb” comes from the Bombe area (Sidama region).

During this process, sugars and fruit compounds from the cherry can infuse into the bean, creating deep, fruity, “berry” flavor characteristics — blueberry being a particularly common descriptor.

Other fruit notes: raspberry, strawberry, sometimes dark berries. Roasters often roast these beans light to medium-light, to preserve the delicate fruit aromatics.

Popular brewing methods to highlight blueberry notes: pour-over (V60, Chemex), French press, Aeropress

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Uganda

Uganda sits on the Equator in East Africa.

This position, along with its fertile soil is excellent for coffee.

It specialises in Arabica (grown at high altitudes that are ranging between 1,300-2,300m above sea level) & Robusta (Robusta coffee is grown at lower altitudes ranging from 900-1,500m above sea level).

Coffee is grown in five areas: the North-West (West-Nile), South-West, Northern, Central and Eastern regions. 

Within the green circles grow mostly Robusta.

The red are mainly Arabica.

Uganda's key coffee-growing regions include the Mount Elgon area, known for its Arabica 

(especially the fruity Bugisu variety), the Rwenzori Mountains, also a high-altitude Arabica region, 

and the West Nile region, which produces specialty Arabicas with citrus notes. 

Robusta coffee, an indigenous species, mainly grows in the Lake Victoria Basin.

Wild Robusta still grows today in Uganda’s rain forests and is of the rare examples of naturally occurring coffee trees in the world.

It is prevalent in central and western regions like Buganda, Busoga, and Ankole. 

Specific Regions & Coffee Types

Mount Elgon (Eastern Region):

It's an extinct volcano. The mountain range lies on the border between Uganda and Kenya.

There are 5 peaks in the mountain range that on average are over 4000m high.

Thus the soil is very fertile and the high altitude is great for coffee.

Coffee Type: Primarily specialty Arabica. 

Profile: Famous for the Bugisu coffee, known for fruity, wine-like notes, sweetness, and hints of dark chocolate.  Bugisu coffee is named after the Bugisu tribe, the native people who live and farm on the slopes of Mount Elgon in eastern Uganda.

Body: Known for its rich, full-bodied, and syrupy quality. 

Acidity: Has a low or mild acidity. 

Flavor Notes: Features notes of dark chocolate, caramel, black tea, rustic fruit (like peach and apricot), and sometimes cocoa.

The above coffee is a washed Typica variety from Bugisu.

"The crop is grown on the slopes of Elgon mountain range in three distinct areas, namely the Mbale, Sironko, and Kapchorwa Districts, and is thus found at varying altitudes, ranging from 1300 metres in the South, climbing up to 1900 metres in the Central and Northern Districts. The harvest season starts in September, completing around February each year."

This coffee is grown by thousands of smallholder farmers in the Mbale, Sironko, and Kapchorwa districts at high altitudes. Tis sustainably grown coffee performs well as a medium to dark roast, making it excellent for espresso and milk-based drinks.  

Though it's ideal for espresso and milk-based drinks, it's also enjoyable as a single-origin filter brew.  

Characteristics: Grown on small plots of land on volcanic slopes, often shaded by forest cover, with the steep terrain making transport challenging. 

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South - Western 

This region is sometimes know as the Ankole or Rwenzori Mountains region.

It is a high-altitude area producing high-quality Arabica coffee. Its volcanic, nitrogen-rich soils on the slopes of the Rwenzori mountains (1,500m)-(2,300m) m.a.s.l. 

This creates an ideal terroir, and natural or washed processing methods are common.

This area is characterized by numerous smallholder farms (around 50,000 farms covering about 10,000 hectares). and contributes significantly to Uganda's output, with the Ankole Coffee Producers Cooperative Union (ACPCU) being a key organization. 

Mountains coffee (Mountains of the Moon).

The region includes districts like Bushenyi, Sheema, and Mbarara, and is defined by the Rwenzori Mountains. Coffee is grown on the mountain slopes at altitudes between 1,500m and 2,300 meters above sea level, benefiting from volcanic, nitrogen-rich soil. 

Rwenzori Mountains coffee is a high-altitude Arabica coffee from Uganda, known for its complex flavor profile, often described with notes of chocolate, berries, and floral elements, which are unique to the fertile soil and ideal conditions of the region, also known as the "Mountains of the Moon". 

The region recently secured a Geographical Indication (GI) for its coffee, an official designation that guarantees its quality and unique origin, highlighting its potential as a high-value export product, despite logistical challenges like exporting through Kenya to the port of Mombasa. 

Key Characteristics

Type: The coffee is primarily 100% Arabica. 

Flavor Profile: It typically features bright acidity, floral notes, and a rich, full-bodied flavor with undertones of chocolate, berries, and sometimes even melon, pear, or wine gums. 

Growing Conditions: The high altitudes and fertile, volcanic soils of the Rwenzori Mountains, nourished by snowmelt, provide ideal growing conditions for high-quality coffee. 

Processing: Traditional and natural processing methods, where the entire coffee cherry is left to dry with the bean inside, are common and help develop the unique flavors. 

Geographical Indication (GI) 

Definition: The Rwenzori Mountains of the Moon Coffee GI Association was formed to protect the quality and origin of this unique coffee.

Purpose: The GI status, registered in 2023, ensures the coffee meets strict quality criteria and comes only from the Rwenzori region, enhancing its competitiveness in the global market.

Farming and Community

Farmer Collaboration: The GI designation protects over 11,000 coffee farmers who are part of various local cooperatives. 

Economic Impact: The goal of the GI is to increase farmers' earnings, which can lead to better lives, healthcare, education for their children, and overall community development. 

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West Nile (Northwestern Region):

The West Nile coffee region in northwestern Uganda is a distinct Arabica-growing area known for its citrusy profiles. Farms are situated at elevations of 1,300 to 1,600 meters, utilizing indigenous shade trees like banyan, and coffee from this region is typically washed-processed. 

Coffee Type: Specialty Arabica. 

Profile: Characterized by citrusy notes, often with a washed processing method and shade from indigenous banyan trees. 

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Central & Northern Uganda:

Coffee Type: Primarily Robusta. 

Notable Areas: Regions such as Buganda, Busoga, Ankole, Kigezi, and Lango are known for their Robusta production. 

Key Takeaways

Two main species: Uganda is known for both its indigenous, strong-flavored Robusta coffee and its high-quality, complex Arabica coffees. 

Distinct Profiles: Each region offers unique coffee profiles due to variations in altitude, soil, processing methods, and surrounding vegetation. 

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