Coffee Sensory Podcast - Memli Coffee Lab

A great decaf starts with a great coffee. We put the same effort and quality into every single offering we propose. We want to source a coffee that can be a versatile coffee for non-caffeine drinkers as well as an amazing after-dinner coffee that doesn't leave you with a bitter finish. This single variety Tabi from the region of Quindio in Colombia matches perfectly our mission, value, and princip...

1. Definition 2. Lexicons 3. Redefining Body/Mouthfeel 4. Explanations

How do we perform quality control and ensure consistency and quality of our coffee? I’m answering it in our new podcast episode. Once we receive the coffee, we sample and profile it with a trial-and-error process until we find the flavor profile we want. We then cup it according to the SCA (Specialty Coffee Association) and give it a score with all the flavor attributes that you can find on our we...

COUNTRY | Colombia REGION | Tolima FARM | El Vergel PRODUCERS | Bayter brothers ALTITUDE | 1,500 masl PROCESS | Koji Natural VARIETY | Red Bourbon HARVEST | January 2022 TASTING NOTES | Tropical fruits, berries, white grapes, floral Background The story of koji’s usage can be found in the cultural organization and development of civilization in Asia and the emergence of koji precedes human’s disco...

Espresso recipe Ratio: 1:2.25 Dose: 16g Yield: 36g at 200°F Brew time: 25 sec

Ibrik/Cezve recipe Ratio: 1:9 Dose: 8g Water: 70g at 165°F Brew time: 1'20 min.

COUNTRY | Colombia REGION | Cundinamarca FARM | Finca Hawaii FARMER | Luis and Rigoberto Herrera, Cafe Granja La Esperanza ALTITUDE (MASL) | 1450-1530 meters HARVEST SEASON | 2021/2022 PROCESS | Natural VARIETY | Mokka SOIL TYPE | Volcanic DRYING NOTES | Shaded raised drying beds for 25 days https://www.memlicoffee.com/product-page/colombia-finca-hawaii-mokka-natural

COUNTRY | El Salvador REGION | Usulutan FARM | Los Pirineos FARMER | Baraona family ALTITUDE (MASL) | 1500 meters HARVEST SEASON | March 2021 PROCESS | Black Honey VARIETY | Pacamara SOIL TYPE | Volcanic DRYING NOTES | Shaded raised drying beds for 25 days Ratio | 1:2.4 Dose | 18g Yield | 44g at 201°F Brew time | 30 sec

Have you ever felt tired after a long day tasting actively too much coffee? Or focusing on a screen for too long? Or that loud sound on a plane for 6-7 hours? The concept behind sensory fatigue may explain why we're feeling tired after experiencing intense sensorial experiences. In this podcast I discuss more about it and how we can find a solution to mitigate that fatigue through mindfulness and...

COUNTRY | El Salvador REGION | Usulutan FARM | Los Pirineos FARMER | Baraona family ALTITUDE (MASL) | 1500 meters HARVEST SEASON | March 2021 PROCESS | Black Honey VARIETY | Pacamara SOIL TYPE | Volcanic DRYING NOTES | Shaded raised drying beds for 25 days

Coffee Education by Memli Coffee Lab

Pour-over recipe Ratio: 60 g/L Dose: 10g Water: 160g at 198°F Grind: medium-fine - Comandante: 20-25 clicks // Baratza: 14 Pre-infusion/Bloom: 40g - 30 sec Pulses: 60g @30sec / 60g @ 1min Brew time: 2'15 - 2'30 min.

This week I explore and play with espresso roasts brewed with filter method. As such I chose our Bolivian espresso with the ibrik/Cezve. Traditionally, I'll go for a light natural coffee on ibrik to extract all those amazing fruity sweetness. This time, with a medium-light espresso roast from Bolivia, I try to minimize over-extraction and get a clean tasting cup of coffee

A Story of Sensory & Cups by Memli Coffee Lab

COUNTRY - Colombia REGION - Tolima FARM - El Vergel PRODUCERS - Bayter brothers ALTITUDE - 1,500 masl PROCESS - Semi-Washed VARIETY - Java HARVEST - May 2021 TASTING NOTES - Vanilla cake, mandarin, floral

PRODUCERS - smallholder farmers DRY MILL OWNER: Eyasu Worasa COUNTRY - Ethiopia REGION - Gedeb VARIETY - Dega PROCESS - Natural - 22 days on raised beds SOIL TYPE - Red, heavy forest ELEVATION - 2000 - 2300 masl HARVEST - January 2021 TASTING NOTES - raspberry, blackberry, vanilla, floral, clementine

FACTORY NAME - Kiunyu COOPERATIVE - Karithathi Farmers Cooperative Society TOWN - Kerugoya REGION - Kirinyaga ALTITUDE - 1,650 masl HARVEST - 2021 TEMPERATURE - 13 - 25 C SOIL - Red Volcanic PROCESS - Washed + soaking VARIETIES - SL34 (99%), Ruiru 11 (1%) https://www.memlicoffee.com/product-page/kenya-kiunyu-washed

FACTORY NAME - Kiunyu COOPERATIVE - Karithathi Farmers Cooperative Society TOWN - Kerugoya REGION - Kirinyaga ALTITUDE - 1,650 masl HARVEST - 2021 TEMPERATURE - 13 - 25 C SOIL - Red Volcanic PROCESS - Washed + soaking VARIETIES - SL34 (99%), Ruiru 11 (1%) https://www.memlicoffee.com/product-page/kenya-kiunyu-washed

PRODUCER - Granja La Esperanza COUNTRY - Colombia REGION - Valle de Cauca VARIETY - Pacamara PROCESS - XO Natural ELEVATION - 1,570 - 1850 meters masl HARVEST - 2021 TASTING NOTES - Tropical fruits, amaretto, brown sugar, chocolate https://www.memlicoffee.com/product-page/colombia-pacamara-xo

Acidity In Coffee by Memli Coffee Lab

PRODUCERS - Alejandro Lainez COUNTRY - Guatemala REGION - San Pedro Necta, Huehuetenango VARIETY - Catuai, Caturra FARM SIZE - 19ha PROCESS - Washed for 18 hrs DRYING - Patios for 6-7 days PICKING - Manual ELEVATION - 1700 masl HARVEST - January-June 2021 TASTING NOTES - butterscotch, grapes, prunes, crisp apple

PRODUCER - Granja La Esperanza COUNTRY - Colombia REGION - Valle de Cauca VARIETY - Pacamara PROCESS - XO Natural ELEVATION - 1,570 - 1850 meters masl HARVEST - 2021 TASTING NOTES - Tropical fruits, amaretto, brown sugar, chocolate Ibrik/Cezve recipe Ratio: 1:10 Dose: 7g Water: 70g at 150°F Brew time: 1'45 min.

PRODUCER - 9 Families in Ayarza COUNTRY - Guatemala REGIONS - Santa Rosa VARIETY/CULTIVAR - Bourbon, Yellow Catuai, Caturra PROCESS - Natural ELEVATION - 1800 masl HARVEST - January - April 2021 TASTING NOTES - grapes, berries, chocolate, red wine https://www.memlicoffee.com/product-page/el-porvenir-ayarza-wine-series-guatemala

Astringency in coffee by Memli Coffee Lab

Brew With Memli - Clogging Troubleshooting with Temperature by Memli Coffee Lab