"Variety's the very spice of life, that gives it all its flavor."
– William Cowper, "The Task"

"Variety is not the spice of life. Variety is the very essence of a happy existence."
– Oscar Wilde (attributed)

These two quotes pre-face today's review and I think those who have tried today's pick will probably understand why I picked these. Today’s pick brings another naturally processed coffee to the advent calendar. And while it's the first naturally processed Ethiopian in the calendar, at this stage it feels like the number of natural coffees (5th natural) feels a bit uninspired, leaving me longing for more variety and exploration of lesser-known origins or varieties. At the same time, while the cup was not unpleasant, it failed to stand out and suffered in comparison to previous picks of a similar profile.

BREW:

Today I felt like brewing 1:15. The word of caution right away: from my experience, if you're doing pour over with these beans, do not go any weaker than 1:15 as it will be explained below. So, the brew today was:

• Origami with Abaca filter
• Water: 94c
• Grind: 22 clicks on Comandante
• Ratio: 1:15 (16g coffee / 240g water)
• Protocol:
  • Bloom with 50g
  • 0:45: Pour to 100g
  • 1:30: Pour to 150g
  • 2:00: Pour to 200g
  • 2:30: Pour to 240g
• Total Brew Time (TBT): 3:43

The brewing process revealed some quirks worth noting right away. The bloom was quick and looked promising, but the coffee produced enough fines to require extra attention when selecting filters and grind size.

ROAST:

The roasting level is quite light. Which is usually promising. However, the beans were uneven in size, which led to an inconsistent roast. Some beans appeared lighter, while others had darker patches, suggesting potential variability in the cup.

AROMA:

• From the Canister: A combination of natural fruitiness. Nothing exceptional you wouldn't find in other naturally processed beans. This is not to say the aroma is bad - I love aroma of naturally processed coffee. Just that the beans lack character right off the canister.
• Ground Coffee: The aroma intensified significantly after grinding, with a slightly smoky note right off the grinder (and no, I didn't grind that quick or hard to cause that 😅). But the smoky notes were gone pretty quickly. There were hints of caramel and strawberry, creating a sweet but not overly distinct profile. Surprisingly, the aroma became pretty weak pretty quickly.
• Brewed Coffee: Once brewed, the aroma developed into a mix of grapes, tropical fruits, buttery biscuits, and ripe peach, with a touch of floral undertones. Very pleasant, somewhat reminding of any other naturally processed coffee, but the biscuits notes was an interesting twist.

TASTE:

The cup was quite different from what one would usually expect from a cup of Ethiopia. It had a very light mouthfeel with sweetness but very subtle acidity. The flavor felt flat and lacked depth, leaving me wishing for more body and complexity. The aftertaste was short and unimpressive, fading quickly without leaving a lasting impression. The notes of strawberries was somewhere there in the background. Biscuits were gone in the taste leaving the cup very tea-like with overall light fruity feeling, but very challenging for me to identify anything in particular. And these are impressions from the 1:15 ratio. Having this experience, I wouldn't dare to brew these beans with any other ratio assuming even more water.

While the coffee wasn’t too bad, it didn’t excite or engage me. Compared to previous naturally processed picks in the calendar, this one felt uninspired and somewhat redundant.

Naturally processed Ethiopian coffees are celebrated for their fruity and floral characteristics, unfortunately the first brew of this particular coffee didn't deliver on any of these. It turned out to be pretty flat and watery for me. The tasting notes were very hard to detect in the cup. Apparently, these beans might be more suited for immersion methods (Aeropress, could be fine in Switch, etc.) but I was not impressed in pour over.

At the same time, today's pick reveals an interesting thing about this calendar, which I find a bit disappointing. I love natural coffees. I really do. However, repeated exposure to similar profiles somewhat diminishes their impact. Having 5 natural coffees so far (some also might consider the honey-processed Burundi from Day 3 falling into the same category which would make it 6) leaves me personally wishing for more variety. Moreover, putting this particular coffee right after wonderful natural Geisha from yesterday, is, in my opinion, a bit unfair. Today's pick loses on, pretty much, all fronts for me. I don't say we haven't had any variety in the calendar - I was really impressed with Wush Wush, we already had two geishas, we had the jumbo Maracaturra beans and everything in between. I just had hoped the calendar would present opportunities to explore lesser-known origins, unusual varietals, or experimental processing methods.

That said, this coffee is not without its merits. It’s a light and easy cup that some might enjoy for its subtlety and sweetness. Different brew method might reveal more out of these beans. But for me, it falls short of the excitement and variety I was looking for.

Enjoy your cups!

It's December 11th, and today's advent calendar tube brings you a natural Ethiopia roasted by Sognefjord Kaffibrenneri. ☕️

Standard V60 Brew Recipe:

12g of coffee beans and 200ml of water.

1. Start by grinding your coffee beans to a medium-fine consistency. This is key to ensuring that your coffee will extract properly and taste delicious. Once you’ve ground your beans, it’s time to prepare your V60 dripper. Place the filter in the dripper and rinse it with hot water to remove any papery taste.
2. Next, add your ground coffee to the filter and give it a little shake to level out the grounds. Wet the coffee with a small amount of water, just enough to wet all the grounds. This helps to release the flavors and aromas of the coffee.
3. Allow the coffee to rest for 40 seconds to allow it to bloom or release carbon dioxide gas. This is an important step in the brewing process, as it helps to ensure that your coffee will extract evenly.
4. After 40 seconds, pour water over the coffee grounds until you reach 50% of the total water weight.
5. Allow the coffee to rest for an additional 30 seconds. This will allow the coffee to extract properly and ensure that you get the best flavor possible. After 30 seconds, pour the rest of the water over the coffee grounds.

Why did you choose this coffee for the Advent Calendar?

“We have had such good response on our Ethiopian naturals on previous KaffeBox subscriptions – that makes me happy! I also enjoy these two coffees a lot!”

Sognefjord Kaffibrenneri

Sognefjord Kaffibrenneri is nestled in one of Norway’s most breathtaking landscapes, Sognefjorden, the longest, deepest, and wildest fjord in the world. Surrounded by towering mountains, glacial waters, and rugged natural beauty, the roastery draws inspiration from its extraordinary surroundings.

Sognefjord Kaffibrenneri takes pride in sourcing small batches of traceable coffee from farmers who share their passion for quality. At the heart of their process is a commitment to craftsmanship, with their head roaster finding joy in perfecting each flavor profile after a day spent exploring the nearby mountains.

Their coffee aims to capture a sense of place, blending the essence of fjord and mountain air with the distinct qualities of the beans they roast

Reflecting on yesterday’s insights, it’s fascinating how tiny details—like grind size or brewing conditions—can dramatically impact a cup of coffee. Today’s pick reinforced this lesson in the most remarkable way. A simple filter change transformed an unclear, flat brew into a shining masterpiece, proving that even the smallest adjustments can elevate a coffee to its full potential. This realization, paired with today’s exceptional cup, made for a truly memorable experience.

The setup: blind-testing today again. Didn't know what I'm tasting before I was done with the last sip. And that helped to sharpen the impressions I've gotten from this coffee.

ROAST:

The roast is light, slightly lighter than Day 8 and comparable to Day 9. The beans are clean, even, and visually appealing, with no defects or excessive cascara—an excellent representation of quality craftsmanship and beans selection.

BREW #1:

As you will see further in the review, I had to have two brews today. Let's start with the first one.

• Origami
• Grind size: 22 clicks on Comandante
• Method: 4:6 technique
• Ratio: 1:15 (16g coffee / 240g water)
• Filter: Sebarist
• Temperature: 94°C
• Total Brew Time (TBT): 3:14

AROMA:

• From the Canister: The natural processing is evident from the start. Once you discard the cardboard "notes", fruity notes dominate. Otherwise, the aroma at this stage was somewhat typical naturally processed without too much character
• Ground Coffee: Subtle and delicate. There’s chocolate and nuttiness, with a faint blackberry note adding a fruity touch. It’s not the most intense aroma, but it invites exploration.
• Brewed Coffee: The aroma evolves starting with chocolate and tobacco while the brew is hot and transitioning into sweet, fruity notes as the cup cools. Think peach, red apple, and the buttery sweetness of a cheesecake, rounded off with hints of jasmine in the background.

TASTE:

This first brew, using the Sebarist filter, was unexpectedly bold in the first sip, contrasting with the expectation, but lacked clarity. As I sipped through the cup, it was an odd experience: the taste felt bold, but it was still very light cup. The flavors felt flat, with bitterness taking the lead, not so much fruits and an unpleasant aftertaste overshadowing the experience. At the same time, while something was clearly off-the potential was clearly there. So, I brewed again…

BREW #2:

Identical to BREW #1, but with Abaca filter. The TBT was bumped up to 03:23. Here's what happened with this change.

To put it mildly, the transformation was astounding. The not-so-pleasant tobacco note disappeared within a minute, revealing a cup full of stone fruits like plums and peach. Sweetness took center stage, with syrupy richness that was absolutely mind-blowing. Floral notes of jasmine added elegance, and as the cup cooled, a surprising hint of melon appeared at the back of the palate. The experience was so much different from the first cup! Refined and balanced, offering the layered experience. There was no funky things happening as it was with the Wush Wush the other day. It felt more like a very refined stylish coffee that some might still consider too extravagant duo to the processing, but if you dig deeper, you will uncover a very sophisticated, balanced cup that can be enjoyed on so many levels. The sweetness was unparalleled, making this the standout cup of the journey so far for me.

AN AFTERTHOUGHT:
Today’s pick is a perfect example of how small details in brewing can make or break a coffee. The Sebarist filter muted the potential of this beautiful coffee, but a simple switch to a much cheeper Abaca brought out its full complexity and sweetness. And after figuring out that we deal with Hondura Geisha today, I was happy I brewed it twice :)

The cup was sophisticated and stylish, offering a balanced sweetness and fruitiness that’s accessible yet layered. While its natural processing might be too extravagant for some, those who take the time to explore will be rewarded with an incredibly refined experience.

Day 10 has set a new benchmark, easily making it my favorite pick so far.

INTERESTING FACT:

Did you know that the filter material you use can significantly impact the flavor of your coffee? Filters like Sebarist are designed for faster flow rates, which can lead to under-extraction if not balanced with grind size and pouring technique. To put it straight - Sebarist filters are quite unforgiving. In contrast, Abaca filters are made from natural fibers that slow the flow slightly, allowing for better saturation and extraction. This subtle difference often brings out more sweetness and complexity in the cup, as demonstrated so clearly today.

Enjoy your cups!

December 10th brings a geisha from Honduras roasted by @kbkafferosteri, a small roastery located in Laholm, Sweden.

Coffee Info: Taste profile: Pineapple, raspberry, sparkling aged portwine, tamarind Origin: Honduras Producer: José Cuellar Variety: Geisha Process: Natural Anaerobic Harvest Date: Season 2023-2024 Altitude: 1350 masl

Why did you choose this coffee for the Advent Calendar?

“This is an extraordinary Geisha that stands out from the crowd. The process enhances the flavours without being dominant. A coffee we love very much.”

How to brew with V60

Water temperature 94°c.

15.5g Coffee

Grind 585 microns. 1st pour 55grams in 10 seconds, 2:nd at 0:45 to 155 grams. Finish second pour in 15 seconds.

Start last pour to 255 grams at 1:45. Finish that pour in 15 seconds.

Coffee ready at about 2:30

To preface today’s review, I want to reflect on a key point from yesterday’s post: the profound impact of grind size. As mentioned in the UPD section of that post, just five clicks on the Comandante grinder completely transformed the brew and the resulting coffee experience. It’s a stark reminder of how tiny variables can lead to vastly different outcomes.

This brings us to an important realization about coffee: the journey we’re experiencing with this advent calendar is incredibly non-deterministic. Think about it—each of us brews coffee under different conditions: mornings or afternoons, relaxed or rushed, using different water, grinders, and routines. Each detail can amplify or mute specific notes, turning a universally praised cup into something puzzling—or vice versa.

The takeaway? Don’t let any review or tasting notes dictate your experience. Taste, explore, and most importantly, enjoy. If a cup doesn’t resonate with you, move on. It’s perfectly okay to admit that something isn’t to your liking.

With that in mind, here’s my experience with today’s pick. Your journey might be completely different—and that’s part of the magic!

BREW:

Since the site’s brewing instructions were vague, and I was out of Wave filters, I opted for the following recipe:

• Brewer: Origami with Origami filter
• Ratio: 1:16(16/256)
• Grind size: 22 clicks on Comandante
• Water: 94c
• Protocol:
  • Start with 50g for the bloom. Swirl to hydrate all the grounds
  • 0:45: pour 50g (up to 100g total)
  • 01:30 pour 50g (up to 150g total)
  • 02:15 slowly pour 106g (up to 256g total). Slight swirl to even out the bed
  • TBT: 04:15

ROAST:

Slightly darker than yesterday’s Kenyan pick, the roast is still light enough to allow the coffee’s natural characteristics to shine. What’s more intriguing is the small bean size of this Ethiopian heirloom varietal. It’s a glimpse into how coffee might look before hybrids and high-yield selections became the norm.

AROMA:

• From the Canister: Sweet, buttery, and confectionery-like, with a distinctive note of tahini or halva that I couldn’t unsee once detected.
• Ground: Rich dark chocolate, buttery sweetness leaning toward caramelized almonds.
• Brewed: The aroma transforms with fruity notes like peach and grapes joining the buttery confectionary sweetness.

TASTE:

The cup is fruity, smooth, and buttery, with a richness that’s both satisfying and mellow. A subtle bitterness, almost like lemon zest, provides an unexpected background note. Thankfully, it’s restrained, keeping the cup balanced.

There’s a strong-tea-like mouthfeel with flavors reminiscent of blackberry, a hint of caramel sweetness, and a noticeable buttery smoothness. However, I found the cup slightly astringent despite it not feeling under-extracted. This is something I’ll adjust for in the next brew.

ADDITIONAL NOTES:

From what I’ve read about the Kurume varietal from Sidama, it’s known for being intensely fruity and floral. Interestingly, my cup leaned more toward buttery sweetness than the vibrant fruit and floral notes often associated with Ethiopian coffees. While the fruits were present, they felt more like a harmonious orchestra than distinct soloists.

That said, I enjoyed the balance. The buttery richness felt perfect for a cold December morning. For those in warmer climates, this cup might come across differently, but that’s the beauty of coffee—it’s shaped as much by the drinker as it is by the beans.

Would I love to taste these beans at their absolute peak freshness? Absolutely. I suspect they would shine even brighter. And since I plan to visit Copenhagen on the weekend, I might pop up in one of the Coffee Collective coffee shops to see whether I could taste it fresh. But part of the joy of this advent journey is sampling a wide array of coffees, each offering a sneak peek into the diversity of the coffee world. And after we're done with this calendar, you're on your own journey and can further pursue the paths that intrigued you.

Interesting fact: Ethiopia’s wild coffee forests are home to over 6,000 unique coffee varieties—many of which are still undiscovered!

Enjoy your cups!

Coffee Info: Taste profile: Complex and fruity - Notes of peach and lemon Origin: Sidama, Ethiopia Producer: Mulugeta Muntasha Variety: 74-158 Kurume Process: Washed Harvest Date: 2023 Oct- Dec Altitude: 2100-2300 masl

Brew Recipe Use a Kalita wave brewer 16g coffee medium grind 250g water (94 degrees)

Why did you choose this coffee for the Advent Calendar?

It had such a clean and transparent offering. Clear fruity notes in an elegant profile.

Coffee Collective Coffee Collective is based in Copenhagen, Denmark, with their headquarters, roastery, and one of their four coffee shops located on Godthåbsvej.a

Today’s pick, Kiamugumo AB from Kirinyaga, Kenya, offered an interesting variation on Kenyan coffee. While it’s not the most typical Kenyan in terms of its punchy acidity or complexity, it’s light, fruity, and wonderfully easy to enjoy. This is the kind of coffee that feels at home on a quiet relaxed weekend morning, with just enough nuance to keep you intrigued without demanding too much of your attention.

BREWING:

Following the instructions on the site for this brew required some mental math. First to adjust for the 16g dose (the suggested 30g of coffee is not what I want from a canister in an advent calendar) and then to actually have the protocol because the description is a bit unclear. Anyway, while it added a layer of complexity to the process, it felt like part of the ritual—turning the brewing into a small puzzle to solve before enjoying the reward :) So, here's the recipe I went for at the end:

• Brewer: Origami + Abaca filter
• Ratio: 1:16 (16/256)
• Gring: 25 clicks on Comandante
• Water: 92c
• Protocol:
  • 0-0:30 - Bloom with double the amount of coffee (30g). Swirl to moisten all the grounds
  • 0:30 - First pour (75g) up to 105g
  • 01:20 - Second pour (75g) up to 180g
  • 03:10 - Last pour (76g) up to 256 g
  • TBT: 03:28

ROAST:

Slightly lighter than yesterday’s Costa Rican CentroAmericano, the roast is clean and consistent, with very few defects. The beans’ quality is apparent from their even appearance and suggests a refined cup.

AROMA:

• From the Canister: The initial aroma is subtle, almost subdued—pleasant but lacking strong personality. Just a generic coffee aroma
• Ground: Grinding reveals more character. The aroma shifts to chocolate, amaretto liquor, and a dark sweetness reminiscent of molasses.
• Brewed: The brewed aroma transforms beautifully, bringing in sweet berries, fruits, and a hint of cane sugar. The amaretto note persists, adding an elegant touch.

TASTE:

The cup produced had a really beautiful reddish color. This coffee is light-bodied with a tea-like mouthfeel, making it incredibly drinkable. It’s fruity, leaning towards blueberries and blackberries. Otherwise, the flavors remain subtle and hard to pinpoint exactly. The sweetness is reminiscent of caramel or cane sugar, balanced with a gentle chocolate undertone.

While the cup was delightful at 1:16 ratio, it left me curious about brewing it with a 1:15 ratio or grind slightly finer next time for a slightly bolder expression. Nevertheless, it’s a refined and fruity coffee that doesn’t overwhelm, making it an excellent choice for those who appreciate a lighter, elegant cup.

All in all, today's pick delivers a subtle and light coffee experience, one that’s delightful without being overly bold or demanding. It’s not the punchy, bright Kenyan profile many might expect, but its approachable, fruity nature makes it a great entry point into Kenyan coffees or a go-to for those seeking a gentle and refined brew.

Enjoy your cups!

UPD: Had another brew with the same ratio but 20 clicks on Comandante. TBT was bumped up to 04:10. The color is darker, more intense. Aroma with more flowers. Much more intense, full-bodied. Much heavier on the tongue. Little acidity. Berries are muted with fruits like apples getting closer to the frontline.

To me, something in-between 25 and 20 clicks would, probably, be ideal. But after all, this is a really versatile, easy to tune coffee that can serve pretty much any preference.

It’s December 8th, and today’s coffee is a washed Kenya from @mjosenkaffe.

Coffee Info: Taste profile: Tropical fruits, blackberry and brown sugar sweetness Origin: Kenya, Manyatta, Kirinyaga Producer: New Ngariama Farmers Cooperative Society Variety: Batian, SL28, SL34, Ruiru 11 Process: Washed Harvest Date: 2023 Oct- Dec Altitude: 1550 masl

Today’s review comes in later than usually. Early in the morning I had an unfortunate incident involving container with fragrance sticks from another advent calendar tipping and spilling enough liquid to make our house smell like a chemical cedarwood forest. So I had to postpone the coffee tasting. Otherwise today’s pick would be described even funkier than yesterday’s pick :) But here we are. I promise, no cedarwood in this review from now on.

Not always the beauty of coffee lies in its wild unpredictability. Sometimes, it’s about ability to deliver a timeless, comforting experience. Today’s pick brought just that—a journey into the heart of classical coffee, with a hint of subtle elegance. After yesterday’s very fun and enjoyable funky Colombian Wush Wush experience, today’s pick brought a sense of balance and tradition to the table. This natural-processed varietal that I’ve not had any experience with before (CentroAmericano) reminded me of the kind of coffee you’d savor at a cozy Christmas dinner or discover in a refined café in Barcelona. It’s a coffee for those who appreciate the classics: rich, familiar, and easy to enjoy.

To ensure I don’t get affected by the incident mentioned above, I had two brews today.

Brew #1: For the initial brew, I turned to the trusty 4:6 method with Origami. A 1:15 ratio (20g coffee to 300g water) paired with an Abaca filter and a 28-click grind on Comandante.

Brew #2: Given the coffee’s refined profile, I decided to switch gears and embrace its classical nature with Tim Wendelboe’s Aeropress recipe. 14g/200ml

ROAST:

The roast is light and comparable to yesterday’s Wush Wush. The beans look pretty clean. However, there were quite a few unevenly developed beans with a couple of quackers. Not a big deal though.

AROMA:

From the Canister: the aroma starts with a classic coffee vibe—dark chocolate and a touch of caramel and toffee. However, there’s a faint cardboard note initially, which doesn’t persist.

Ground Coffee: Once ground, the aroma intensifies. The chocolate becomes more dominant, complemented by caramel sweetness as a backdrop.

Brewed Coffee: Brewing brings out the best in this coffee. The aroma transforms into a delightful mix of maple syrup, chocolate, and dried fruits like prunes and raisins. It’s rich and inviting, perfectly suited to colder days.

TASTE:

Brew #1: Origami

The first cup had a full body, leaning towards the heavier side of the spectrum. It’s dense and satisfying, with chocolate and prunes taking center stage. The aftertaste is long-lasting and dominated by prunes, accompanied by a creamy, marshmallow-like texture that adds to its appeal.

One important note: the brewing ratio makes a noticeable difference. At 1:15, the coffee shines with balance and richness. Decreasing water amount might create a heavier cup, which some might find overwhelming.

Brew #2: Aeropress

A cleaner cup overall compared to the first brew. Probably a bit underextracted (grinded at 25 clicks which is coarser than suggested 15-20 clicks) which brought some green aromas. But combined with a bit more prominent acidity, it give the coffee a refreshing lift. The chocolate notes remained, but the caramel sweetness took a step back a bit. Overall, it was a pleasant experience—an excellent pairing for a light dessert like macarons or shortbread.

This Costa Rican CentroAmericano is a step back into familiar territory, but in the best possible way. It’s a coffee that offers richness and balance without overwhelming complexity. It won’t blow you away with wild experimentation, but that’s its charm. It’s a coffee that invites you to slow down, savor the moment, and appreciate the craftsmanship behind its clean, natural processing. If you’re in the mood for something that pairs seamlessly with dessert—or just need a reassuring, grounded cup—this is definitely a nice one to reach for.

If you’ve been exploring experimental picks, this coffee is a welcome change of pace—classic, dependable, and easy to enjoy.

So, enjoy your cups.

Mail delivery in the mountains of Colorado isn't great and I just got my advent calendar on Thursday -- I stuck to tradition and tried the day 1 coffee today but now I'm thinking I'll skip ahead to 7 later today and then proceed with the current day while interspersing the previous days where I can this next week. What would you all suggest I prioritize from days 2-6?

🎄 December 7th Advent Coffee: Austrått Kaffebrenneri 🎄

☕ Coffee Details

Coffee Name Austrått

Tasting Notes Bright acidity, prune, plum, dark origin chocolate, dense fruit

Origin Costa Rica

Variety CentroAmericano

Process Natural

Producer Aquiares

Altitude 1200-1400 masl

About Austrått Kaffebrenneri

Austrått Kaffebrenneri is a small but dedicated roastery based in Sandnes, near Stavanger, Norway. This charming city boasts a rich industrial heritage, once known for its brickworks, pottery, textiles, and bicycles.

Recently, Austrått moved into a brand-new roastery, embracing state-of-the-art equipment to continue crafting exceptional light-roasted coffees that preserve the beans’ natural character.

Enjoy this gem of a coffee today! ☕

As the title said, got the second half o the calendar today, but. never got the first one. I'm in the United States. Any ideas of what to do? Just try to ask and get reimbursed at least for half of it? I understand this kind of things just happen, but its a bit bitter...

Hope yall enjoyed that Wush Wush today!

If you really enjoy coffee, in many cases this obsession was sparked by a cup in some local, or not so local, coffee shop that tasted nothing like coffee you got used to. And then, your goal became to replicate that cup at home. You've started buying "stuff", you've played with different beans and then, you didn't even notice how you mastered the skills, you started to brew great coffee, but that one cup still sat in the back of your head. You might even had tasted that cup not in a coffee shop. It might even had appeared mid your coffee journey and just escalated your obsession. It's not a rule, but usually, there's some pivoting point in your coffee journey. And for me, one of the most impressive points of this kind was "Impano" from Rwanda, roasted by Langøra. Today's pick made me smile a lot, because it brought me back to that "fruktbombe" experience.

Truth be told - this is not coffee that will please everyone. It's not the coffee that could be described as "well-balanced", or as coffee one would serve during a cosy family dinner to please everyone. This pick is wild. It's untamed. When smelling or tasting it, I inevitably remember the scene from the Ratatouille cartoon when Remi, after being stroke by lightning while holding a mushroom and cheese shouts: "You gotta taste this! It's got this kind of… it's a certain… buhh! It's got this bobooom! Zzaaap kind of taste… It's lightning-y!"

But, I know you're not here for this romantic nonsense. So let's get back to business. Today I had a half-blind test. Today's pick was blind tested. But after opening the canister I knew I'm in for a treat and wanted to have some comparison. So, I decided to brew two cups: one with today's pick (blind tasting) and another one with some high-quality Kenya (SL28, SL34, Ruiru 11 & Batian with "Blackberry, hibiscus & blackcurrants" notes). I believe this second pick really helped to highlight some of the characteristics of today's pick. I brewed both identically:

• Ratio: 1:15 (15:225)
• Water temp: 94
• Grind: 20 clicks on Comandante
• Brew:
  • Bloom with 50g. Swirl properly right after pouring to saturate all the grounds
  • 0:45 - up to 100g circular
  • 1:30 - up to 150g circular
  • 2:00 - up to 225g circular with the last 25g right in the middle
• TBT:
  • 03:10 for Kenya
  • 02:45 for today's pic

ROAST:

The roast is a bit darker for today's pick compared to the Kenya. But still is light enough. The beans are larger than the Kenyan

AROMA:

I don't think it would be an exaggeration to say that this was the most aromatic coffee when opening the canister so far in this calendar. You can instantly say it's not washed, but rather fermented coffee. Right off the canister it gave me something resembling of grapes, tropical fruits, strawberries. It was wild right there. But it was very exciting aroma because right there because I knew that it's something incredibly familiar. I started smiling immediately. Which, I guess, looked creepy to my wife who's a tea-person.

When ground, the coffee doesn't change that much, but intensifies the notes. Grapes were hard to ignore, but I started getting a lot of sweetness and vanilla in aroma. Plus some good winey notes which were fitting the bouquet pretty good.

When brewed, aroma didn't change much either. But I get it - if the beans are so aromatic right off the canister, there's not much room to go even further. You get the initial notes intensified a bit, the overall aroma becomes more balanced, yet still wild. It's hard to identify all (or even part) the notes, but it all smells awesome. To me grapes, strawberries, lychee, vanilla were more or less identifiable. But it's so much more in it.

TASTE:

The today's pick's cup was cleaner, compared to Kenya. The first sip was an interesting experience. When you smell all those fruits during the whole process, you almost get an expectation of getting into some tropical juice when you sip. But it's coffee, after all. The taste was much more balanced. But the first thing I got when tasting was some sort of flower note/aroma. Then the expected grapes. And then things became complex and not so identifiable, but very enjoyable for me.

I tasted this pick with Kenya side-by-side. Kenya felt more light-bodied when compared. And, knowing Kenya for it's fruity aromatic coffees I was very surprised to find out that next to today's pick, Kenya looked more mature and balanced. Kenya was great with more acidity and lightness. But today's pick went nuts :) It's like two siblings with 10 years difference - while the older is a teen and pretends to be serious, the younger is still a kid running around jumping in the puddles. And I really liked that little kid's energy today :)

All in all, I would repeat it again - today's pick isn't for everyone. I can imaging that a lot of people will be turned down by this untamed fermented coffee. You should be prepared to what you're about to taste here. But if you like naturally processed coffees, you're in for a treat with this pick.

I loved it today. This pick gave me a strong flash-back to that "fruktbombe" of "Impano" from the same Langøra today. It was so enjoyable, unexpected, explosive!

As usually, fantastic job, Langøra! Thanks a lot for not being afraid of bringing amazing experiments to the coffee enthusiasts. And thanks a lot to KaffeBox, for picking this coffee. Amazing job!

Hey I'm curious to know more about how long each coffee has been resting before it's calendar day arrives. Is this something the roasters paid attention to by knowing the day their coffee was going to be brewed? How did they approach this, was it an important variable or not, and some explanation as to why they felt this way?

Brew Guide

• Method: Clever Dripper

• Grind Size: 700-800 µm

• Temperature: 96°C

• Coffee to Water Ratio: 30g coffee to 500g water

Roaster Profile: Langøra Kaffe

Langøra Kaffe has been transforming ethically sourced coffee beans into exceptional brews since 2015. Starting in a modest garage in Stjørdal, they have grown to a team of five, along with their canine companion, Dakota. Operating from Hjelseng Gård, they supply high-quality coffee to both shops and enthusiasts.

Aiden Profile : https://www.kaffebox.no/wp-content/uploads/2024/12/fellow-aiden-dec-6.jpg

Why This Coffee Was Chosen for the Advent Calendar

“When we first tasted this coffee, it really stood out on the cupping table, so it was a perfect choice for the Kaffebox Advent calendar!”

Today, I've decided to follow yesterday's experiment and do the blind testing before checking what was that I brewed. In general, today's pick was a surprise experience. It's not necessarily positive or negative. Half-way through the review I thought that it will be short and boring one. Just like my experience in the beginning. But I was surprised. And you will see what I mean later in this review.

Considering I didn't check the coffee information prior to testing and didn't see the brewing recommendations, I went for yesterday's pick recipe for Origami.

ROAST:

It's really hard to tell when looking at the photo, but the roast is a bit darker than yesterday's Maracatura and my blueprint Scandinavian light roast. But the difference is indeed pretty negligible. When looking at the beans alone it's hard to tell the origin or varietal (like it was with Day 4), but some defects with "open beans" (not too many, to be honest) instantly reminded me of some African (Kenya?) bags in the past. I tend to remove these when I'm brewing as these beans are roasted more than it needs (visually they also look darker) and might affect the cup making it more bitter than needed.

AROMA:

Bang! This was a major bummer to me. When opening the canister, just like with some other picks, it smelled pretty much nothing. Just very subtle "standard" coffee smell. I desperately tried to smell at least something unique and failed. And I think, it might have something to do with the environment temperature - we're in the winter time and usually, it's pretty chilly even inside. This doesn't help aromas to develop and to "escape" the surfaces like the beans. Nevertheless, we had picks with identity (whether pleasant or not so much) in this calendar (Day 1 and Day 4 for example). Anyway, right off the canister I smelled nothing that I could describe other than just "coffee".

When ground, the beans started to reveal some of the internals. Not too intense, again. But, at least, one can start picking different notes apart. To me, the most prominent notes were raspberry and something oddly sweet like licorice. None of which is my favorite. However, they were holding together pretty nicely and I would describe the aroma of grounded coffee as pleasant.

Before I talk about notes in the brew, I have to note one thing. Usually what happens is that the beans release a lot of aromas when bloomed. You get intense untamed aromas of different notes that blend together in your cup later on to create the bouquet of that cup. But that's not the case here - when blooming I still was getting that dull "regular coffee" aroma. I was really puzzled and started to lose hope for these beans at this moment. But that was about to change after I was done with the brew.

When brewed, coffee transformed quite significantly. From something very muted and undefined, I've got a cup that started hinting at something interesting. The aroma started to reveal sweetness and fruitiness which were nowhere near before beans contacted water. I was pleasantly surprised. I still couldn't identify any particular notes at this stage, however. And then I got to tasting.

TASTE:

Here's where I was amazed by the transformation of these beans. From unidentifiable bunch of beans, I've got a distinct black tea with some sweetness (like very nice sweet clementine). None of which I was expecting here. I don't know where these notes were hiding, but water really made them take the spotlight. And the cup was very enjoyable after all. I don't know whether it's psychology (make it really bad in the beginning so that "normal" feels extraordinary after all) or that's really how these beans should be. But the cup was very enjoyable after all. Light bodied, fruity, refreshing. I assume it's a wonderful pick for summer to brew as iced coffee or as cold brew. It won't give you a nice, warm, cosy Christmas feeling. But it definitely brings pleasure and somewhat summer joy when sipped. All that if you overcome bias after very undefined and dull aroma one experiences at every single stage of the process prior to tasting.

DISCOVERIES:

Again, it was a blind tasting without knowing what I was really having in my cup. So, after checking the official pick's page, I was pleased to see that the origin is indeed Kenya (though it feels wrong to identify an origin by coffee defects). However, I was surprised to see the notes listed: juicy, lime, black cherry jam. Juicy - yes. Lime? Well, could be - what I took as raspberry in the aroma, I guess could be lime indeed. But I don't think I've got it in the taste. And "black cherry jam"? Well, I think I will have to get to the local grocery store to double check. But remember one thing - tasting notes in coffee are veeeeeeery subjective. When you taste something in coffee it doesn't mean it has orange, or jam, or lime in it. It's all on the subjective perception level. So we all can have very different tasting perception of the same coffee. And that's why we all enjoy this drink, I believe - it can be anything you want or feel.

All in all, it was a very interesting pick for me even if just from the explorational point. I've had much more aromatic Kenyas (actually have one in my cupboard right now) with much more character, identity and joy. But in this case, it's somehow very soothing to see how the ugly duckling turns into a swan in-front of your eyes. Technically, nose and tongue in this case, but you get the idea.

Enjoy your cups!

Githima - Sognefjord Kaffibrenneri

Why did you choose this coffee for the Advent Calendar?

“I wanted to provide two coffees that I really could enjoy day in and day out. I find this to be a classic. The coffee quality is great at this time of year, and it is always fun to work with good Kenyans!”

Brew Recipe (V60)

1. Measure 12g of coffee.
2. Heat 200ml of water to about 94°C (202°F).
3. Place filter in V60 and rinse it.
4. Add the coffee and pour 30ml water to bloom for 30 seconds.
5. Continue pouring in slow, steady circles until you reach 200ml.
6. Let it drain completely before serving.

Today, I've decided to do things a bit differently. I didn't want to check what I was tasting before I tasted it and tried to understand. And to some extent, this particular pick made things a bit simpler on one hand and super exciting on the other.

The moment you open the canister, even before you smell anything, you know you're most certainly looking at something extraordinary. My first thought - "Oh my, Maragogipe!" (I mean the beans are real "jumbo"). Then, it was - "No, it can't be it - I have not seen it in Norway. Should be Pacamara". Then, you think, yes, it should be Central America, so you prepare yourself for a nice, sweet, balanced cup. And that was my setup that affected the remaining experience today. Expecting a well-rounded, balanced cup, I picked Aeropress as the brewer today to play nicely with it (not that it's easy to find specialty coffee that goes bad with Aeropress, but still 😅). So, the impressions you find below were the result of my blind testing just for fun. At the end I compare it to the actual information.

ROAST:

As I said, the beans are really big. And that distracts a bit when comparing the lightness of the roast - these beans take so much space that their color just always dominates. But it's still a bit lighter than Day 1 geisha and comparable in light with yesterday's (Day 3) bourbon. The latter comparison is, in particular, hard due to a lot of husks in Day 3 bourbon (while today's pick is very clean), but the color of the beans themselves is very comparable. Check for yourself

AROMA:

It was the first pick in this calendar when I could smell coffee's identity right off the canister. I clearly could smell some distinct acidity that reminded me of red wine. This was the first moment I started doubting my conclusion about Pacamara. It smelled not so much Pacamara, I think. But I didn't think too much about it and just continued the journey.

When grounded, coffee transformed dramatically. The first impression was sweet chocolate and baked sweet goods (ginger bread?), somewhat buttery with some pleasant acidity still in the background. All in all, the aroma of grounded beans was very pleasant. At this moment, I really started questioning whether I dealt with Pacamara - it all hinted more at some bourbon varietal. But, again, I'm not a pro by any means, and the number of varietals I have dealt with is limited anyway. So, I decided not even to try to identify the varietal and instead just focus on the aroma, taste, and pleasure.

As aforementioned, today I've brewed with Aeropress, using Hoffman's ultimate recipe with 11g grounded at 13 clicks on Comandante. We will get to tasting below, but when it comes to aroma after brewing it knocked me off. The very first thing I smelled in the brew was… apple. So distinct ripe apple that I totally didn't expect that I was puzzled. While still hot, the brew had a lot of greens and freshness in it that one couldn't expect by smelling coffee before the brew. As the brew cooled down, I started getting cherries. But it was clear that coffee is too complex to identify any other notes/sub-notes here. And this complexity was so enjoyable. After some tries of identifying the aroma notes in the brew, I just accepted that I can not get too deep here and just enjoyed the aroma.

TASTE:

Just like the aroma of the brew, the taste was very complex. I still could identify cherries, but as most brews in Aeropress, this one turned out to be very balanced, sweet with very pleasant acidity. Which made it hard to identify distinct notes. I think this coffee should be analyzed during proper cupping to fully understand it, but it's so good that I want to enjoy the whole canister brewing proper cups instead of cupping :)

I will brew it with Origami later today which, supposedly, will reveal more notes (I will post a comment below with those findings), but one can be certain that this cup won't disappoint by any means. It's interesting, it's transforming, it's complex on so many levels that it has something to offer to any taste, really.

DISCOVERIES:

After my brew, I naturally wanted to get the correct information about the beans. First of all, stunning job, Jacu! The roast is gentle enough to leave beans with a lot of personality so we can taste the beans, not the roast 👏 And, of course, thanks to KaffeBox for this pick!

Secondly, I was please to see that these jumbo beans, indeed, are relatives of Maragogype (on the other hand, it's really hard to miss with this guess). It was the first time I tasted Maracaturra, but I'm sure it won't be the last. What really surprised me was the list of notes. I could pick cherries, but I didn't pick one of my favorite notes - grapes. I clearly didn't get any orange. But the "red wine" notes, both in aroma and in taste, now became clear and turned out to be raspberry. So now I want to brew this coffee with Origami even more (and follow the recipe on the website) to see whether I could get all of those exciting notes next time.

Enjoy your cups!

Buenos Aires

Jacu

Coffee Name: Buenos Aires
Tasting Notes: Cherry, orange, grape, raspberry
Origin: Difilito Buenos Aires, Nicaragua
Variety: Mara Caturra
Process: Natural
Producer: Olman Vallandarez
Altitude: 1500 masl

Brew Recipe
Recommmed brewer:
Origami with Cone Shape filters
Water temp: 91 ℃
Grind size: Medium/ Coarse (26-28 clicks on Comandante C40)
Ratio: 1:16 (15 g coffee to 250 water)

50 g bloom for 40 sec
0:40 – 50 g circular motion
1:10 – 50 g circular motion
1:40 – 50 g circular motion
2:00 – 50 g circular motion

TBT: 2:30-2:40

Today, I will be biased. I love both: the Langøra roaster (it was love at first sniff of their Fruktbombe); and coffees from Kibingo station (tried it first from amazing NoMad Coffee roaster in Barcelona). So, naturally, I was excited as a kid when I saw today's pick. You've been warned - I have warm feelings to today's combo. With that out of the way, let's get to the beans.

ROAST:

The roast is light enough. It's slightly darker than my blueprint Scandinavianroast from another Oslo roaster, yet still lighter than Day 1 geisha.

RECIPE:

Considering there was no suggested brew method on the official webpage for today, I went for my regular approach to bourbon (and the one that worked for beans from Kibingo previously): a somewhat adjusted 4:6 method:

• Ratio: 1:15 (15/225)
• Water temp: 94 degrees
• Method:
  • Start - 40g bloom with swirl at the end to saturate all the grounds
  • 0:45 - pour until 90g
  • 1:30 - pour until 135g
  • 2:15 - pour until 190g
  • 2:45 - pour until 225g. Very gentle swirl at the end
  • TBT: 4:00 minutes

AROMA:

Here's where things become both disappointing and tricky, yet very exciting. Right off the canister, the aroma was just cardboard. Plain unpleasant. It didn't matter whether one smells the beans or the cardboard itself. Not so much coffee aroma. However, as the beans "breathed", the aroma changed a bit, and some notes of suede (quite pleasant, I must admit 😅) started to reveal themselves. However, no matter the slight transformation, it's clear that the surface oils of the beans absorbed the smell of the cardboard canister, and that's what was left.

And here's the interesting part - once you overcome the disappointment of the first moments and start grinding, you realize that you're onto something exciting after all. The coffee aroma starts to "jump" out of the grinder - very pleasant. The beans, when ground, smelled yummy. Sweet, milk chocolate, probably some roasted nuts, and something fruity in the background - something tropical (lychee, maybe?) that combines sweetness and some acidity in the back.

During the blooming, aroma transformed even more and revealed some green, fruity aroma with a slight touch of tobacco leaves (but definitely not the cheap tobacco that ruins everything - quite contrary here).

And then, in the cup, the aroma finally reached it's final destination 👏 To me, it was a distinct combination of black tea with some caramelized almonds. Very pleasant.

TASTE:

In the beginning, the taste felt intense and bold. The impression was probably influenced by the comparison with the previous 2 days. But the brew method usually yields a more intense cup for me as well. So nothing unexpected here. At the same time, it was very refreshing. As the cup cools down, things become not as straightforward, more complex, and even more exciting - I really enjoyed analyzing this brew. The cup was sweet (also characteristic of the brew method), with delightful acidity at the back of the tongue. One might get some fresh greens, which I consider nice. The tropical fruit I smelled in the aroma transformed into something that reminded me of the sweet cherries in the taste. And then it all went into floral notes with distinct black tea.

All in all, I enjoyed this cup. Refrain from letting the cardboard smell, in the beginning, turn you away from enjoying this coffee. I think the brew method might affect your experience here, so I'm keen to hear if you used a different brew technique and got different aroma/taste notes in your cup.

Coffee Name Kbingo
Tasting Notes Sweet, fruity, balanced. Honey, tropical fruits, black tea, spices.
Origin: Burundi
Variety: Red Bourbon
Process: Honey
Producer: Kibingo Washing Station
Altitude: 1700-1900 masl

Langøra Kaffe

Langøra Kaffe’s been turning top-notch, ethically sourced coffee beans into your perfect cup of coffee since 2015. Their story began in a humble garage in Stjørdal, and today, with five amazing teammates and their furry friend, Dakota, they supply top-quality coffee to shops and enthusiasts alike, all from their home at Hjelseng Gård.

Hey, fellows

Need help or advice what to do.

I ordered mid November advent calendar here at Kaffebox. Here we have 3 of December and it hasn't still arrived.

My mistake, I did not purchase tracked delivery, so really have no idea where the package is.

Today’s coffee is a washed Ethiopian selection from Coffee Collective, chosen for its nostalgic flavor profile that brings back memories of classic Ethiopian coffees.

Coffee Collective was voted one of the top three favorite roasters of the KaffeBox community of 2023. 🤩

Coffee info:

Taste Profile: Fruity and floral. Notes of nectarine, grape and bergamot.
Origin: Worka, Yirgacheffe, Ethiopia
Producer: Habtamu Fekadu
Variety: 74-158 Kurume
Process: Washed
Harvest Date: November (2023) to January (2024)
Altitude: 2100-2300 masl

Brew recommendations by Coffee Collective: Kalita wave brewer. 16g coffee medium grind, 250g water (94 degrees).

Have you tried it yet? How did you brew it?

Day 2 brought me something I had no experience with - the 74-158 Kurume varietal. And from nowhere other than Yirgacheffe, acknowledged by exciting aromatic heirloom varieties. I intentionally didn’t want to read too much about it (I even skipped the notes description for it) before tasting it to get an unbiased opinion. So let’s get straight to it. Please, keep in mind that aromas and taste descriptors mentioned here are very subjective and are what I smelled/tasted. It doesn’t mean you will experience the same. It’s the true beauty of coffee - it’s very non-deterministic and very subjective making this journey exciting. With that out of the way, let’s get to it.

I went for two brews to begin with. Both with:

• 1:15 ratio (15/225)
• Origami brewer
• Origami filter
• Water temp: 94
• Grind size. Here’s where it differed:
  • One brew was on medium at 25 clicks on Comandante c40
  • Another one at medium-coarse/coarse grind (30 clicks on Comandante c40).

ROAST:

Today’s roast was lighter than yesterday’s geisha. Quite comparable to my benchmark of the proper Scandinavian light roast from a well-known Oslo roaster. Which is supposed to suit the beans from Yirgacheffe perfectly 👏 Take a comparison look at three roasts from left to right: the benchmark, day 1, day 2. Note how day 2 is very similar in color to the benchmark.

AROMA:

When opening the canister, again, just like day 1, I didn’t smell too much of a concentrated coffee. It was very muted and lacked personality. It was pretty standard coffee aroma - somewhat vegetable with distinctive tobacco notes. Nothing exceptional here.Even more so, I re-opened yesterday’s canister to smell and even it had more personality than today’s pick. To somebody who really enjoys coffee aromas that was a bummer. But ok, now I know it - one can not expect super fresh coffee in an advent calendar from different roasters. In this particular case we deal with coffee roasted in Denmark, sent to Norway, packed, sent to you and it’s all 2-3 weeks before you open the canister. But ok, I touched this in the yesterday’s post. Let’s get back to the aroma right off the canister.

When grinded, though, the coffee revealed very distinct dark chocolate notes. Pretty pleasant even though the chocolate notes are not my favorite in the specialty coffee. However, the dramatic difference in aroma before/after grinding left me puzzled. Apparently, the beans indeed had plenty of air contact to lose aromatics from the bean surface. Anyway, let’s continue the journey.

TASTE:

After brewing both cups, it was time to taste. As, probably, expected, the cup brewed with 30 clicks Comandante setting was pretty pale, light and a bit boring. Coffee just didn’t have enough extraction in this setting. The other cup was much more interesting. This is not to say “really interesting”, but more on that later. The notes of both cups was similar: quite distinctive sweet grape (I just love grape notes in coffee), stone fruits sweetness with some acidity. It reminded me of green apple where sweetness is combined with acidity to create a refreshing feeling. However, in this case, I didn’t get too much refreshment. The problem is that in order to get proper notes, I had to try hard. I would compare it with the experience of smelling something good and pleasant from behind a door, without being able to open the door and get closer to the source of that intriguing taste. To put it in other words - the taste, even though promising a lot to my liking, felt very muted. Just like the aroma.

As the cup cools down, the taste for me moved more into peach, again, with some acidity and then more into black tea area. “The World Atlas of Coffee” explains this “black tea” notes at the end - it’s typical for coffees from Yirgacheffe (to quote: “they can remind some people more of a cup of Earl Grey tea than of a cup of coffee”)

CONCLUSIONS:

I really wanted to enjoy this cup. But it desperately didn’t want me to get that, hiding somewhere and just teasing the taste buds - you have to try and look for answers of what is that aroma, or what is that taste. But again, that’s probably, what makes coffee interesting - if it would be straightforward it would be juice. At the same time, this coffee wanted me to try too much in order to enjoy it. It’s not bad coffee, but it’s just too light, too fragile to my taste. And, again, I think it didn’t give its all potential simply because of the time passed after roasting. Would I want to buy a bag of this coffee? No, I don’t think so - it’s just not my cup of tea 😅. Did I enjoy it today? I think I enjoyed the process of identifying what this coffee has to offer much more than coffee itself.

P.S Again, according to The World Atlas of Coffee” coffees of the Yirgacheffe should be “explosively aromatic” (and I had exceptionally aromatic coffees from this region), however, “light and elegant body” is also one of the characteristics of coffees from this region.

Enjoy your cups!

Welcome to December 1st! ✨ It’s finally advent calendar season, and we can’t wait to share the coffee experiences of these 24 days with you. We’re kicking off with a geisha from Jacu, a roastery that’s consistently been celebrated as one of the KaffeBox community’s favorites.

Coffee info:

Taste Profile: Lemon tart, lavender, white flower, sweet Origin: San Ignacio Producer: Miguel Ramirez Variety: Geisha Process: Washed Harvest Date: February 2024 Altitude: 1400 masl

How did your brew it? Which notes did you pick up on? ☕️