A year ago, I found myself deeply immersed in the coffee world, not just as a barista at a local coffee shop but as an active participant in a vibrant coffee community. It was a fascinating experience, engaging in conversations that spanned from the origins of coffee beans, talking about the journey from farmer to consumer, to the fine details of brewing methods and competitions. We spent countless hours discussing which beans stood out, which coffee shops were a must-visit, and which baristas were making waves in the local and national scenes. Through these rich experiences, I encountered several coffees that left a deep impression on me.
Yellow Argopuro – Natural (Blanco Coffee)
My first encounter with a truly remarkable specialty coffee came through Yellow Argopuro from Blanco Coffee. This Arabica was a revelation—heavy-bodied with sweet notes and a long-lasting aftertaste that lingered pleasantly. Intrigued by its complexity, I experimented with different brewing ratios and found that a 70:30 balance brought out a delightful fruity aroma, a lighter body, and a pronounced sweetness, all leading to a clean, satisfying finish.
Blanco Coffee’s official tasting notes describe Yellow Argopuro as having hints of tangerine, crème brûlée, and palm sugar. For me, it was the first time I tasted a specialty coffee that truly captivated my senses, setting a high standard for every coffee I would taste afterward.
Areka Yirgacheffe Ethiopia – Washed (Epic Coffee)
This was another standout moment in my coffee journey—a V60 brew of Areka Yirgacheffe Ethiopia from Epic Coffee. This 90+ specialty coffee was an elegant masterpiece, a “floral bomb” aroma that exploded with a strong fruity-berry flavors, followed by a clean, crisp aftertaste. What made this coffee so special was the clarity of its flavors: the floral hints were strikingly aromatic, and as soon as the coffee hit my palate, the fruity notes shone through vividly.
I tasted this coffee alongside a Honduras variety, also a 90+ specialty coffee. While the Honduras was good, it couldn’t quite match the unforgettable experience of the Yirgacheffe. The Ethiopian coffee had a grace and complexity that made it a truly exceptional cup.
Hot Cappuccino – Seasonal Beans: Tirowali (Langit Senja Kopi)
Among the many cappuccinos I’ve tasted, one that stood out was made from Tirowali’s seasonal beans at Langit Senja. This particular brew offered a captivating floral aroma, reminiscent of jasmine, with a hint of fruity citrus notes. What made this cappuccino remarkable was its incredible sweetness and silky texture, delivering a delightful experience in every sip.
I couldn’t quite place whether the shot used was a single ristretto or a double, but the result was a cup that perfectly balanced the floral and fruity elements, making it a memorable coffee experience.
Gesha Village Coffee Lot 65 (Cupping Room Roasters)
Gesha coffee holds an almost mythical status among coffee enthusiasts, often hailed as the pinnacle of specialty coffee. When I finally got my hands on a lot from Gesha Village Lot 65 from Cupping Room Roasters, my anticipation was through the roof. I had heard so much about the unparalleled complexity and the delicate, yet bold flavors that characterize Gesha beans. The moment I brewed the coffee, the aroma alone was rich and layered. As I took my first sip, I was greeted by a symphony of flavors—each note clear and distinct. The cup had a refined balance of sweetness, acidity, and body, all working together to create a coffee experience that was nothing short of extraordinary. It was the kind of coffee that makes you pause, take another sip, and then savor the moment.
However, as much as I appreciated the sheer quality of the Gesha Village coffee, it didn’t leave me as awestruck. I believe this was largely due to the expectations I had going into it. Knowing that Gesha is considered “A+/God tier” coffee beans, I was already primed to expect something incredible, so when it delivered exactly that, the element of surprise was missing. Nevertheless, it was a superb coffee, worth every bit of its fame.
The Joker: Halu Pink Banana
Now, let’s talk about the odd one out—Halu Pink Banana. I have a love-hate relationship with this coffee, leaning more towards the latter. It’s not that the beans were bad; they just didn’t live up to the hype for me. The roastery touted Halu Pink Banana as one of their “divas” because of its unique tasting notes, which included banana, vanilla, maple syrup, strawberry, mango, and butter.
However, when I tried it (from their cafe), the banana flavor, which was supposed to be the star, didn’t hit the mark for me. Instead of a pleasant surprise, it left me disappointed, as the flavors didn’t harmonize as well as I had hoped. It’s a coffee that some people might love for its distinctiveness, but for me, it was more of a miss than a hit.