Matt Wright / Espresso

2026

Finca La Unica, Honduras
Alma Coffee

Origin: Finca La Unica (Leticia) · Copán, Honduras
Process: Honey
Elevation: 1,500 MASL
Variety: Parainema
Roaster's notes: Honey-drizzled mango, cherry, grilled pineapple

Kirinyaga AA, Kenya
Sterling Coffee Roasters

Origin: Kirinyaga, Kenya
Process: Washed
Elevation: 1,600–2,200 MASL
Variety: SL28, SL34, Batian
Roaster's notes: Grapefruit, plum
Tasting grapefruit tartness. Pulled a 1:2.5 shot and getting a bit more sweetness and body
1:7 ratio on aeropress today with a grind size slightly coarser than espresso. Modified James Hoffmann recipe. 2:00 inverted. Pretty nice! Getting that grapefruit bitterness and slight citrus. Still no plum

Finca La Unica, Honduras
Alma Coffee

Origin: Finca La Unica (Leticia) · Copán, Honduras
Process: Natural
Elevation: 1,400 MASL
Variety: Parainema, Catuaí
Roaster's notes: Sweet raspberry, cherry, honeycrisp apple
Have really been enjoying James Hoffman's aeropress recipe with this coffee. Refreshing to find a coffee roasted this light. Very tangy

Kenya Mihuti
Tony's Coffee

Origin: Nyeri, Kenya
Process: Washed
Elevation: 1700 MASL
Variety: SL28, SL34, Ruiru 11, Batian
Roaster's notes: Tamarind, fuji apple, baked strawberry
Tasting a bit of black tea in this one. Would've liked it roasted a tad lighter I think, but nice overall

Mexico Chiapas
Tony's Coffee

Origin: FEDESI co-op · San Fernando, Chiapas, Mexico · Organic
Process: Washed
Elevation: 1,000–1,800 MASL
Roaster's notes: Roasted almond, cocoa, creamy mouthfeel
Darker than I usually go for, but nice classic chocolatey taste in a milk drink.

West Guji, Ethiopia
Naomi Joe

Origin: West Guji, Ethiopia
Process: Sun Dried Natural
Elevation: 1,900–2,200 MASL
Variety: Heirloom
Roaster's notes: Stone fruit, blueberry, nougat

Colombia Jhoan Vergara
Perc Coffee

Origin: Finca Las Flores, Jhoan Vergara · Bruselas, Huila, Colombia
Process: Washed, Advanced Thermal Shock
Elevation: 1750 MASL
Variety: Caturra
Roaster's notes: “A cup that's juicy and sweet, with a flavor that reminds us of the juice at the bottom of a can of fruit cocktail mixed with agave syrup.”
Starting off the year strong! Lovely coffee. Got some agave sweetness. Pretty juicy and fruity but nothing too strong

Buena Vista Natural, Guatemala
8th & Roast

Origin: Finca Concepción Buena Vista, Solano Family · San Martín Jilotepeque, Chimaltenango, Guatemala
Process: Natural
Elevation: 5,900 ft
Variety: Red Bourbon
Roaster's notes: Caramel Apple, Black Raspberry, Tootsie Roll
Made a ristretto by accident and it's really nice actually.
Upped temp to 203° and pulled a 60g shot. Hoping it will bring out some of the fruitier notes. I've been struggling w this coffee but I think it hasn't been able to offgas — faintest raspberry note
Finally starting to get some raspberry after raising the temp – oh YES! Got it. I think resting it for longer helped
To me, this one tastes tart like apples and raspberries. A little bit of chocolate mellowness too
Wow! Very tart and juicy as an iced espresso. Raspberry tartness. Also smelled a little like an IPA

Costa Rica Tarrazú
Atomic Coffee Roasters

Origin: Smallholder farms · Tarrazú Valley, Costa Rica
Process: Washed
Elevation: 1300–1800 MASL
Variety: Caturra, Catuaí
Roaster's notes: “Bright citrus notes upfront, brown sugar in the middle, and a smooth, clean finish.”
Nice, gentle espresso. I think it's better on espresso than aeropress. Not bitter or acidic, chocolate-forward, heavier body
Last full cup with this one and it's really nice. Subtle sweet orange and chocolate

Bella Vista Mayan Harvest Women's Group, Mexico
Little Waves

Origin: Mayan Harvest Women's Group · Bella Vista, Chiapas, Mexico
Process: Washed
Variety: Typica, Caturra, Bourbon, Catimor
Roaster's notes: Dark caramel, apple cider, sweet cinnamon
Conical grind turned out a little muddy
I think I'm getting some orange more than apple in here

Costa Rica, La Pastora
Methodical Coffee

Origin: CoopeTarrazú · La Pastora, Tarrazú, Costa Rica
Process: Washed
Elevation: 1200–1900 MASL
Variety: Caturra, Catuaí
Roaster's notes: “Approachable, clean, and classic with a juicy twist — just enough nuttiness to temper the syrupy, plummy sweetness.”
Having a hard time getting anything out of this one
Just got some nuttiness. It does seem to have a little spiciness of ginger perhaps

Wild Forest, Colombia
Devoción

Origin: Tolima, Colombia
Process: Washed
Elevation: 1750–1900 MASL
Variety: Caturra
Roaster's notes: “A balanced, berry-forward blend with notes of tart berries, caramelized sugars, and a cocoa butter mouthfeel.”
Aeropress at Cavanaugh! Nice fruity tartness and dry on the finish. Raspberries and cherries
Getting cherry this morning. 3:1 shot in about 25s. Dry finish still. Really nice coffee!

Palmera, Colombia
Feast Coffee & Culture

Origin: Huila, Colombia
Process: Washed
Elevation: 1,500 MASL
Variety: Caturra, Castillo, Colombia
Roaster's notes: Molasses, nougat, orange
Nice orange acidity without being too tart
Makes a lovely cappuccino! Orange is very subtle and sweet

Urpania Guzmán, Honduras
Dune Coffee Roasters

Origin: Urpania Guzmán · El Cedral, Santa Bárbara, Honduras
Process: Washed
Elevation: 1,500 MASL
Variety: Pacas
Roaster's notes: “Sweet like orange and brown sugar, with a botanical quality characteristic of coffees grown on the Santa Bárbara mountain.”
Gentle citrus flavor in a cappuccino

Wizard Cat Blend
Cerberus Coffee

Origin: Brazil Rio Brilhante · Peru Perales Huancaruna · Ethiopia Guji Natural
Process: Natural & Washed
Roaster's notes: “Bright fruitiness, a backbone of milk chocolate, and a nice berry aftertaste.”

Buesaco, Nariño — Colombia
True North Coffee Roasters

Origin: Buesaco, Nariño, Colombia
Process: Washed
Elevation: ~2,000 MASL
Roaster's notes: Strawberry, peach, date
Pulled a soup shot accidentally and this is TANGY omg. It's like a tangy strawberry tea

Peru Selva Andina
Timeless Coffee

Origin: Cooperativa Selva Andina · Jaén, Cajamarca, Peru · Organic
Process: Washed
Elevation: 2,000+ MASL
Roaster's notes: Watermelon, green grape, caramel

Colombia Young Producers
Perc Coffee

Origin: Sebastián Ramírez · Colombia
Process: Red Fruits Co-Ferment
Roaster's notes: “Intense fruit — think pink Starburst — that softens into elegant florals and finishes with a cake-icing sweetness.”
I love a co-ferment. Tart red berry
I keep reaching for this one! Raspberry. Nice and sweet

2025

Meadowlark Blend
Naomi Joe

Origin: Colombia & Brazil
Process: Co-Ferment, Pulped Natural & Washed
Roaster's notes: Raspberry tart, hibiscus, delicate sweetness
This one is kinda tricky to pull a good shot from. I just got a good one by filtering out the crema with an aeropress filter to make an americano

West Guji, Ethiopia
Naomi Joe

Origin: West Guji, Ethiopia
Process: Sun Dried Natural
Elevation: 1,900–2,200 MASL
Variety: Heirloom
Roaster's notes: Stone fruit, blueberry, nougat

Space Cowboy, Yirgacheffe
Sightseer Coffee

Origin: Idido · Yirgacheffe, Ethiopia
Process: Natural
Elevation: 1,900–2,400 MASL
Variety: Heirloom
Roaster's notes: Blueberry jam, rosé wine, juicy & sweet
Drier than I expected. Pulled a ristretto shot. Getting Rosé I think
This one is really lovely. More rose wine than blueberry jam IMO - it's dry. Still getting blueberry though I think
Finer grind and about 50g out. Much sweeter and getting blueberry. Really lovely coffee. Some almond notes too

Enrique Navarro, Costa Rica
Onda Origins

Origin: Monte Copey, Tarrazú, Costa Rica
Process: Reposado & Washed
Elevation: 2,000 MASL
Variety: Bourbon
Roaster's notes: Plum, chocolate, rainier cherry

Tusitala
Onda Origins

Rotating seasonal blend
Roaster's notes: Cacao nib, cherry, caramelized sugar
Lovely, chocolatey, almond-y

Carlos Cadena, Mexico
Onda Origins

Origin: Finca Huehuetepan · Cosautlán, Veracruz, Mexico
Process: Washed
Elevation: 1,380 MASL
Variety: Bourbon, Typica, Mundo Novo, Caturra, Garnica
Roaster's notes: Caramel apple, clove, rose water
The smell is probably the most amazing part about this coffee. Very complex and sweet. Can definitely smell the Carmel Apple

Tusitala
Onda Origins

Rotating seasonal blend
Roaster's notes: Cacao nib, cherry, caramelized sugar
Beautiful, darker roast espresso on the Cremina. Cacao and cherry. Great mouthfeel

Amparo Pajoy
Olympia Coffee Roasters

Origin: Amparo Pajoy · San Sebastián de la Plata, Huila, Colombia
Process: Washed
Good Food Award winner
Roaster's notes: Brown sugar, milk chocolate, apple

Sumatra Lintong
Brio Coffeeworks

Origin: Lintong, Sumatra, Indonesia
Process: Wet Hulled
Roaster's notes: Grapefruit, cola, lemongrass
I really like this one. It's dry like red wine but the flavor is very full. Can definitely get the cola

Finca Santa Ana, Colombia
Brio Coffeeworks

Origin: Finca Santa Ana · Nariño, Colombia
Process: Washed
Elevation: 1,960 MASL
Roaster's notes: Hot fudge, tangerine, almond praline
Really lovely texture. Chocolate tangerine for sure

Kiko Ribeiro, Brazil
Onda Origins

Origin: Sítio Palmital, Carmo de Minas, Brazil
Process: Natural
Elevation: 1,200 MASL
Roaster's notes: Baking chocolate, praline, banana nut bread
Definitely getting baking chocolate, smells like banana nut bread
Really nice as a cappuccino! Chocolaty, banana-nutty
Starting to like this one as a daily driver. Mellow but still interesting

Gitwe, Burundi
Olympia Coffee Roasters

Origin: Gitwe Hill · Kayanza, Burundi
Process: Washed
Elevation: 1,900–2,100 MASL
Variety: Bourbon
Roaster's notes: Brown sugar, pear, tea
The Cremina did a nice job with this one! A bit tart, will need to try again to see if I find the notes.
Still tart. I think I'm getting pear though. Espresso made on the Cremina
Oooo nice, yep, got some pear. Interesting! Haven't had a coffee w pear notes before

Mexico Chiapas
Brio Coffeeworks

Origin: CESMACH · Sierra Madre, Chiapas, Mexico
Process: Washed
Elevation: 1,200–1,900 MASL
Variety: Caturra, Catuaí
Roaster's notes: Toasted almond, brown sugar, citrus
Cremina pulled shot. Very subtle brown sugar.
The citrus is very subtle and sweet. Not at all sour

Ethiopia Ardi
Brio Coffeeworks

Origin: Sidama, Ethiopia
Process: Natural
Elevation: 1,750–2,050 MASL
Variety: Heirloom
Roaster's notes: Strawberry, black tea, tropical
First shot pulled on the Cremina! Very interesting. The Silvano was giving me strawberry, Cremina so far is hitting all of the notes. The “tropical” note is weird but I totally get it

Punch Bowl
Dune Coffee Roasters

Origin: Ethiopia & Colombia
Process: Natural / Anaerobic
Roaster's notes: Natural, fruity, explosive
Wow it's really lovely as a long black. A bit tart, a little syrupy, darker roast, not too bitter. I pulled this shot a little fast, would be curious if a slower shot will thicken it up. Now that it's cooler it's really lovely - milk chocolate, red berry.
Really liking this coffee, it reminds me of Olympia's Gotta Natural

Ivonne Herrera, Guatemala
Onda Origins

Origin: Las Parásitas, Santa Elena Barillas, Guatemala
Process: Washed
Elevation: 1,500 MASL
Variety: Catuaí, Sarchimor, Caturra
Roaster's notes: Chocolate, almond brittle, ginger snap

Bombe, Ethiopia
Olympia Coffee Roasters

Origin: Bensa · Sidama, Ethiopia
Process: Washed
Elevation: 2,200 MASL
Roaster's notes: Lemon, berries, Earl Grey tea
Wow really lovely. Shot over ice. Sweet lemon and berries and early grey. Best coffee I've had in a while.
I think this one was best iced for me

Lake Toba Caldera, Sumatra
Airship Coffee

Origin: Southwest Region, Sumatra, Indonesia
Process: Wet Hulled
Roaster's notes: Dark chocolate, pine, brown sugar

Myanmar Natural
Orcabay Coffee Roasters

Origin: Myanmar
Process: Natural
Medium/dark roast · from the local delivery guy
Having a hard time identifying flavors without tasting notes on the bag 😅
Cherry notes with a milk drink!
For some reason, very hard to pull a shot with this. Not sure if my grinder needs aligning tho

Groupo de Minas, Brazil
Máquina

Origin: Cerrado de Minas, Brazil
Process: Natural
Elevation: 900–1,100 MASL
Roaster's notes: Dark caramel, chocolate, creamy
It's okay. Really wasn't able to pull anything interesting out of this one

Zelelu Ararso, Ethiopia
Olympia Coffee Roasters

Origin: Yirgacheffe, Ethiopia
Process: Washed
Elevation: 1,700–2,000 MASL
Variety: 74110, 74112
Roaster's notes: Earl Grey, apricot, lemon
36g out in 25s. Really lovely in a cortado. Getting earl grey and apricot

Sakaro, Gedeb District, Ethiopia
Red Rooster Coffee

Origin: Worka Sakaro · Gedeb, Ethiopia
Process: Anaerobic Natural
Elevation: 2,000–2,200 MASL
Variety: Heirloom
Roaster's notes: Raspberry tea, Nutella, plum, mixed berries
50g out in 30s. Smells amazing - raspberry tea, cranberry/red wine. Holy shit this coffee is crazy lol. Quite bitter right now, I think I overextracted. Mulled wine is what I'm getting, and dark chocolate. Like chocolate covered açaí berries.
Turbo shot, 60g in 20ish sec. Definitely more raspberry tea. Has some of the bitterness of tea too

Zelelu Ararso, Ethiopia
Olympia Coffee Roasters

Origin: Yirgacheffe, Ethiopia
Process: Washed
Elevation: 1,700–2,000 MASL
Variety: 74110, 74112
Roaster's notes: Earl Grey, apricot, lemon
55g out in 30s. Definitely getting some lemon. Really nice, a bit tart

San Sebastián Reserva, Colombia
Olympia Coffee Roasters

Origin: San Sebastián de la Plata · Huila, Colombia
Process: Washed
Elevation: 1,700+ MASL
Roaster's notes: Milk chocolate, apple, sugar cane
Really nice. Subtle.

Idido, Ethiopia
Dune Coffee Roasters

Origin: Idido · Yirgacheffe, Ethiopia
Process: Natural
Elevation: 2,200–2,400 MASL
Variety: Heirloom
Roaster's notes: Strawberry, grape, dark chocolate
20g out in 40s
36g out in 30s - still finer than I hoped - definitely got strawberry and dark chocolate

La Palmera, Colombia
Dune Coffee Roasters

Origin: Anserma · Caldas, Colombia
Process: Anaerobic Natural
Elevation: 1,450 MASL
Roaster's notes: Grape, tangerine, red apple
196° 6 bar, turbo shot 50g out in like 12-15s. Pretty good, a little bitter. Was getting some vegetative flavors. Going to slow the shot tomorrow to see if I can bring out some of the fruitiness.
50g out in 24s
45g out in 25s-ish. Grape, Green apple. Really nice overall. Great mouthfeel, interesting but not overbearing. A little tangy

Arlen Humbo, Peru
Olympia Coffee Roasters

Origin: San Ignacio, Peru
Process: Washed
Elevation: 1,750 MASL
Variety: Geisha, Bourbon, Caturra, Tabi
Roaster's notes: Blueberry, whipped cream, floral
196° 9 bar, 40g out in 24s. Tart blueberry if it's blueberry, but strong lavender notes. Very floral
55g in 15s with a 20 second bloom. Very floral, not getting blueberry as much. Actually just got some cream notes I think.

Hulikere Estate, India
Methodical Coffee

Origin: Chikmagalur · Karnataka, India
Process: Pulped Natural
Elevation: 1,100–1,370 MASL
Variety: Selection 795, Selection 9, Selection 5B, Chandragiri
Roaster's notes: Spice, peanut brittle, chocolate
196° at 8 bar, 45g out in 20s. Too fast,
200° 8 bar,
200° 6 bar, 20 in 36 out in 24s. Best yet for sure. Definitely spicy, not getting any fruity notes. Not very sweet. I think the 6 bar helped out here. Nice thicker mouth feel
196° 6 bar, 30 second bloom with a light tamp. Didn't grind fine enough. 20s for 60ish grams out.

Gotta Natural, Ethiopia
Olympia Coffee Roasters

Origin: Shantawene · Bensa, Sidama, Ethiopia
Process: Natural
Elevation: 2,120–2,210 MASL
Roaster's notes: Grape juice, red wine, chocolate
200° at 8 bar, 45g out. Wow it's wild. Syrupy mouth feel
196° at 8 bar, 45g out in 23s. A bit finer grind with no tamp.

Ethiopia Uraga
Bird Rock Coffee Roasters

Origin: Uraga Raro · Guji, Ethiopia
Process: Washed
Elevation: ~2,000 MASL
Variety: Heirloom
Roaster's notes: Nectarine, caramel sauce, raspberry
Ristretto 20g in/out in 34 sec at 197°
Overall I didn't feel I could get anything super interesting out of this one. Had one time where I thought I tasted tangerine.

Benti Nenka, Ethiopia
Perc Coffee

Origin: Hambela Wamena · Guji, Ethiopia
Process: Natural
Elevation: 1,900–2,250 MASL
Variety: Heirloom
Roaster's notes: Blueberry, super fruity
Smells amazing. Blueberry, super fruity.
198° at 8 bar, 20g in 32g out at 22 sec. Roasted about a week ago. Very sour, a little bitter.
Lime/grapefruit, blueberry, maybe a little rose? Like a sour candy.
I think it's pretty bitter actually. Over extracted? Going to try to back off the grind size slightly next time
Aeropress — 200g water, 20g coffee, medium-coarse. 0–0:45: 50g water, bloom. 0:45: 150g water, put top on. 1–5ish: let it sit. 5: swirl. 5–6: sit. 6–6:30: press. This was pretty good. Muted the blueberry and acidic taste a ton. Smooth
201° at 9 bar, 20g in 31g out in 26 sec. Roasted 10 days ago. Less acidic, getting some almond
Have started playing with blooming the coffee. 10 seconds and 25 seconds. It's super syrupy in texture. Really interesting

Toro
Devoción

Origin: Colombia · House blend
Process: Washed
Elevation: 1,400–1,900 MASL
Variety: Caturra, Typica
Roaster's notes: Cocoa, vanilla, cherry, almond
Classic, always good.
201° at 6 bar, roasted about 2 weeks ago. Super smooth, hit the tasting notes.

Kiamugumo AB
Sterling Coffee Roasters

Origin: Kiamugumo Factory · Kirinyaga, Kenya
Process: Washed
Elevation: 1,650 MASL
Variety: SL28, SL34, Ruiru 11, Batian
Roaster's notes: Berries, Demerara
201° at 6 bar, 20g in 42g out in 24 sec. Roasted almost 3 weeks ago.