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bigsurcoffeeroastery

@bigsurcoffeeroastery

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🎶 WEEKEND COFFEE RELEASE 🎶 @bigsurcoffeeroastery Back again with another Big Sur drop! We love their coffees and will bring them on monthly to share their new offerings! They have dropped some serious heat, and there's lots to be excited for. But more than anything, we are hyped for our first exclusive with them, a washed Gesha from La Pomarrosa in Peru. We talked with Carol about a few different options for exclusive Peruvian lots. We decided on this one, which was Carol's favorite, and stood out the most to us. I'm a known Peruvian coffee lover, so this is a coffee that I am personally super excited for! These will be available: ✨️ Opens- 9/19 @ 12pm PST Closes- 9/22 @ 10pm PST
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The Routine
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BIG SUR 에티오피아 아르베고나 마신초 내추럴 서버 안: 노란사과쥬스, 복숭아 마셨을 때: 노란사과, 만다린, 핵과류, 코끝에 체리 코디얼 같은 향이 옅게 깔림 식어가며: 식어가며 내추럴인걸 알았네. 내추럴 같은 뉘앙스는 체리 시럽 같은 향만 약간 느낌. 식어가면서 그 느낌이 좀 더 명확해지긴 하는데 메인 캐릭터는 아님. 아니... 많이 식으니 지나치게 선명한 사과쥬스 내린 직후에 거의 맹탕이라 오래된 원두라 그런가 했더니 식으면서 부담스러울 정도의 사과쥬스가 됨. 뭐지.
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What happens after Colombian coffee reaches the other side of the world? It becomes part of someone else's story. For some of our roasting partners, that means launching more than 10 Colombian specialty coffee lots with consistent quality. For others, it's discovering the distinctive character of Geshaverse and turning exceptional coffees into customer favorites. Different markets. Different roasting philosophies. One thing in common: partnerships built on quality, trust, and a shared commitment to great coffee. These are the relationships we're proud to build at InConexus. And the ones we look forward to creating next. Now, we'd love to hear your story. 🌎 We're heading to World of Coffee Panama! 📍 October 23–25 | Roaster Village · Booth RV-2039 Roasters, importers, and green coffee buyers: what kind of Colombian coffee are you looking to source next? Tell us in the comments, or Whatsapp Us (+57 317 442 1239) to connect with our team and arrange a conversation at the show. #InConexus #WorldOfCoffeePanama #ColombianSpecialtyCoffee #GreenCoffeeSourcing #SpecialtyCoffee #Geshaverse
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Day 1 with BTW 💧 My first day brewing with the new water… I brewed 4 cups, and I’m going to talk about each of them. I have received some brewing advice beforehand, saying that this water extracts insanely fast and forces you to lower the temperature and grind coarser. However, I wanted to start with my usual brewing parameters so I could understand why I might need to lower the temperature and grind coarser in the first place. Cup 1 My usual recipe -Temperature: 92°C -Grind size: approximately 996 microns -Dose: 18 g, slow feed - OREA V4 | OPEN BOTTOM | SIBARIST BOOSTER | SIBARIST FILTER FAST -Water: 300 ml -2 pours -Bloom: 60 ml for 1 minute, then poured to 300 ml -Total brew time: 2:20 The result had a nice Acidity presentation , but something was ruining the flavour to the point where I felt like it was over-extracted. The surprising part? The extraction was completely normal at 1.22%. So, for the second cup, I decided to lower the temperature to 88°C. The result was better than the first cup. Cup 3 WOOD CHIPPIN For the third cup, I decided to try the WOOD CHIPPIN method. The total brew time was around 1:30. This was the best cup of the four. I got notes of watermelon juice and lemon citrus, and the acidity was unlike anything I’d experienced before. It had this incredibly crisp sensation that felt genuinely unique. I’d never tasted anything quite like it. The TDS here was around 1.33%. Cup 4 TBT 1:50 For the fourth cup, I decided to increase the flow rate even further for this coffee, and I ended up with TDS 1.37%. It was a nice cup, but the third one was still my favourite out of all four. My first impressions are really positive. 🤍 I’ll keep experimenting and see where this journey takes me.
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Kenya Kivanga Estate Process: Washed Variety: SL28, SL34 Roaster: Big Sur Brewer: Hario Switch Beans and brewer available at lucidcoffeestudio.com
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elegant delicious coffee from @bigsurcoffeeroastery @faysel_abdosh 🌹rose 🍃geranium leaf infusion 🟣passionfruit 🐽pink peppercorn discovered on bar & purchased at @re__caphe
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Big Sur - Michela Estate SL34 Washed 미첼라 이스테이트가 뭔가 했는데 레리다라네요. 국화와 토마토의 아로마 라즈베리와 백차의 여운이 느껴진다. 식을수록 생동감 있는 오렌지 음료의 노트가 올라온다. 다 식으면 오렌지가 지배적이고, 단맛은 캔디같다. 파나마의 sl품종은 처음 마셔보는데, 케냐가 연상되면서도 섬세하고 플로럴한게 게이샤를 한 방울 넣은 것 같다 @bigsurcoffeeroastery
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Honduras Finca Los Pinos Washed Geisha Lot 159 from @bigsurcoffeeroastery 🇨🇳 Origin: Honduras Region: Pozo Negro, Masaguara, Intibucá Producer: Joaquina Montoya Farm: Los Pinos Varietal: Geisha Process: Washed (48 hours cherry fermentation, 32 hours wet fermentation, 25 days sun drying) Altitude: 1770 masl Harvest Date: January - April 2026 Lot: 159 Taste Notes: Jasmine, Apricot, Citrus, Red Berries Roast Level: Extra Light Roast Date: 25-07-26 Hario Neo ZP6 • 5.3 • 15g 94C • 60/140/240 TBT • 2:00 The truth is, if you ever purchase Big Sur’s coffee via Taobao, there is a slight discount when buying as a bundle. I got Los Pinos just two days after my El Zapote order went through. Alas, I don’t think this would have happened if I had waited for Mango’s guidance. Or, if I’m being honest, Mango’s influence, since the guy makes everything a FOMO purchase. Anyhow, back to the subject of Los Pinos. Big Sur mentioned that it reminded them of a Panama Geisha, and I thought it was worth checking out. The florals were probably the first thing that caught my attention. Honeysuckle, orange blossom and white florals were consistently present, with hints of plumeria. The fruit leaned heavily toward peach, apricot and sweet orange, with the stonefruit often reminding me of fruit juice. Sweetness was another highlight, especially that deep honey nectar quality that lingered in the throat. The citrus had a rounded sweetness, reminiscent of navel orange, while candied peach and mandarin juice became more apparent as the coffee cooled, with red berries and apricot lingering underneath. The texture was consistently silky and juicy, with the sweetness and florals lingering long after each sip. As I’m writing this, I’m down to my last cup. The coffee has aged really well, and it’s a shame to see the bag come to an end. I can see why Big Sur made the comparison, and I’d happily recommend this to anyone looking for a good bag of Geisha without the Panama price tag. In hindsight, it was definitely another FOMO purchase, but one I have absolutely no regrets about. Once again, much thanks to @fullarmedsweats #hondurancoffee #geshacoffee #bigsurroastery
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Big Sur - Peru Amaybamba SL9 Delightful lemon zest note
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————— Honduras El Zapote Washed Geisha Lot 158 from @bigsurcoffeeroastery 🇨🇳 Origin: Honduras Region: Pozo Negro, Masaguara, Intibucá Producer: Wilmer Alexi Grau Montoya Farm: El Zapote Varietal: Geisha Process: Washed (48 hours cherry-fermentation, 36 hours wet fermentation, 25 days sun drying) Altitude: 1820 masl Harvest Date: January - April 2026 Lot: 158 Taste Notes: Gardenia, Pear, Yellow Loquat, Honey Mandarin Roast Level: Extra Light Roast Date: 25-07-26 Hario Neo ZP6 • 5.5 • 15g 93C • 105/240 TBT • 1:50 Having only had a handful of experiences with Honduran coffee, it remains a region I still very much want to explore. As fate would have it, Big Sur released two Honduran Gesha coffees back in July, with both producers being related to one another. At the time, I was experiencing some fatigue from familiar floral, citrus, and stone fruit profiles, so El Zapote was the first of the pair to catch my attention. Across multiple brews, I consistently found a pleasant aroma led by orange blossom and honeysuckle. This combination was particularly inviting and remained one of my favorite aspects of the coffee. Apricot, sweet orange, and yellow stone fruit formed the core of its flavor profile. At its tartest, the citrus reminded me of kumquat, while the mouthfeel remained silky yet relatively juicy. The lingering sweetness brought to mind ripe apricot, honey orange candy, and at times, candied orange. A slight berry note also lingered long into the aftertaste. It was hard to find something enjoyable amidst the fatigue, but I’m glad I started with El Zapote. This was a remarkably interesting bag of coffee, with a lovely interplay of florals, sweet fruit, and citrus that made for an enjoyable experience throughout. I’m glad I picked this one up and had the chance to experience Wilmer Grau’s coffee. #hondurancoffee #geshacoffee #bigsurroastery #singleorigincoffee
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SEY Presents: Temporary Address A series of pop-ups around the world—sharing exceptional coffee with friends, both old and new. Our first chapter takes us to Asia, with stops in Guiyang, Shanghai, Hangzhou, and Seoul. We look forward to seeing you there!
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