I’m often asked how I brew my coffees and how long I let them rest.
There’s no single “right” way to make great coffee, but I’ve put together the most complete overview of how I like to brew mine. It also includes my current favorite espresso method - a surprising one, considering how many years I spent chasing the perfect dial‑in on complex machines.
Hope you enjoy the read.
We’re super excited to announce that our next selection of coffees will become available for sale on our website on May 9th.
This release brings together three coffees with a clear common thread: bright, well defined acidity, a consistent presence of citrus fruit, and subtle red berry nuances. Each origin expresses these elements in its own way, making this trio a coherent and quietly distinctive selection.
Ecuador - Finca El Dorado - Washed Gesha Lot 2
A pure and subtle Gesha opening on white flowers and apple blossom, evolving toward soft citrus and a white tea character. Supple texture, clean finish, and a remarkably long, floral espresso.
Colombia - Finca El Turpial - Washed Geisha
A refined and floral Geisha showing rose, white flowers, mandarin, pink grapefruit and raspberry. A fluid, weightless texture and a precise acidity that make it shine in filter.
Kenya - Thiririka AA, Lot #004
A bright and delicate cup with notes of white tea, white flowers, lime and redcurrant, carried by a silky sweetness. Clean, expressive and beautifully balanced in both filter and espresso.
To ensure a smooth release, the drop will follow a gradual schedule with pre allocated quantities per shipping region (CEST):
Belgium – 20:00
DEU + FRA + LUX + NLD – 21:00
Other EU countries + CHE + GBR + NOR – 22:00
International (other regions) – 23:00
Heartfelt thanks to Nikolai from @desarrolladores.cafe for giving me the chance to feature the coffee from @turpialcoffee_ , and to @art.by.isabelle.emond for the wonderful artwork on the bags.
A new chapter is about to open. Our next coffee drop arrives December 30 at 21:00 Brussels time, and it’s our most diverse selection to date.
This time, we’re bringing six coffees – with larger quantities – so more of you can secure the lots you’ve been waiting for.
Five origins come together in one release: Rwanda, Colombia, Panama, Ethiopia, and Peru. A wide spectrum of terroirs and expressions, each with its own character and story.
The sensory details and aromatic profiles are presented in the spider charts – just swipe through the post to explore and compare each coffee.
Quantities are bigger, but still limited. Mark your calendar for December 30, 21:00 CET.
Get your timers ready - three limited‑quantity aromatic microlots drop together on October 31 at 21:00 Brussels time.
We’re bringing crisp floral clarity and terroir purity across three different expressions.
El Velo from @haciendalaesmeralda is crystalline and tea like washed Geisha, led by jasmine and lavender with bright mandarin and ripe stone fruit sweetness, a creamy candied sugar mouthfeel, and a long, perfumed finish.
The @geshavillage lot #25/046 (Surma block) is intensely perfumed and floral with honeysuckle and rose water facets, vivid citrus lift and a juicy red fruit heart; honey processing gives it a rounder body and amplified aromatics that sing in both filter and espresso.
Inoi Ndimi AA - Lot #031 offers hibiscus like herbality, vivid lime and rhubarb brightness, a tomato like liveliness and stone fruit sweetness with warm toffee undertones; it’s clean, structured and refreshingly juicy.
These are limited quantities. If one or several of them make your heart skip, set a reminder - they might be gone quickly.
Bear Scare
We were exploring this site full of old derailed train wrecks scattered across 30–40 meters of forest when a couple walked up to us like, “Hey, there was a bear near the last wagon, just took off that way.”
Being good tourists, we thought, let’s go check it out, maybe we’ll catch a glimpse of its butt. (They’re not supposed to approach humans unless surprised, right?)
So we walk over—no bear. Too bad.
Three minutes later, the same people show up from another direction: “It circled around us, it’s over there now. Let’s all stick together and leave as a group to intimidate it.”
Good news, I tell my brother Stéphane to get his camera out and I grab the bear spray just in case (while baby Cesar is on my back, making me altogether quite startingly dashing I reckon). So we start heading out, crossing the suspension bridge back… except guess who’s hanging out right next to the bridge? That's right.
Stéphane pulls out his camera, all excited as we finally catch our first glimpse of a bear. “Hihi, bear!”
Then the bear gets bored of chilling and starts walking—kind of diagonally, but clearly—toward us.
We duck behind a wagon. It keeps coming. And it’s massive. Read somewhere that black bears could weigh as little as 75kgs, not this one.
Steph quietly puts his camera away and takes the bear spray back, not wanting to miss out on being the hero (also, baby on my back).
Bear gets closer. We’re on the right side of the wagon—when it suddenly crosses to our side, maybe 7–8 meters away. We’re like “loooool nope,” circle around to the other side (toward the bridge) and start moving fast, checking over our shoulders to make sure it’s not following.
It wasn’t openly aggressive, but it was definitely coming our way, which they don’t usually do. Massive bear.
Later we ran into other people who told us they had seen a cub on the other side of the bridge.
So yeah… mom was on our side, separated from her cub by the bridge. That explains a lot.
Thank god we had bear spray. The stress level if we hadn’t—unimaginable. We were already quite shaken as is. Kids behaved just fine, although Anna was a bit overenthusiastic and Tristan on the verge of panic in the end.
It’s almost time! Our next coffee drop lands Saturday, August 23 at 4:00 PM, and it’s again a special one!
We’re releasing three rare Geishas that redefine elegance, intensity, and aromatic clarity. From the wild beauty of Ethiopia’s @geshavillage to the layered sophistication of Panama’s @haciendalaesmeralda , each coffee offers a distinct sensory journey – yet they speak in harmony.
Think blueberry, raspberry, wild strawberry, citrus fruit and white peach – wrapped in delicate florals like rose, hibiscus, jasmine, violet and lavender. One cup is silky and radiant, another deep and gourmand, and the third bursts with jammy concentration and electric acidity.
Each lot tells its own story, but together they form a constellation of what Geisha can be: expressive, emotional, and unforgettable.
Get ready for something special.
On June 21st at 3PM Belgium time, three exceptional coffees will be available for order. Each one offers a unique journey through flavors and craftsmanship.
Two geisha wonders
Grown in Ecuador and Colombia, these rare washed Geisha coffees come from award-winning farms – La Noria (Ecuador) and Cerro Azul (Colombia).
Their complex post-harvest treatments (Double Fermentation & Hybrid Washed) elevate their purity, making their genuine qualities shine without adding undesirable flavors.
Expect intense florality (jasmine, honeysuckle, orange blossom), citrus vibrancy, incredible sweetness, and lively acidity.
La Noria bursts with layered fruit and an unforgettable creamy finish, while Cerro Azul surprises with deep vanilla notes and a more intense body.
Kamwenja AA offers a rich, full experience: a vivid, high-intensity coffee with lime, rhubarb, and hints of red berries, complemented by a beautifully smooth, buttery texture!
Set your alarms – these coffees are something special, and they might not be around for long!
We’re thrilled to share the details of our upcoming coffee drop, happening this Saturday, March 22, at 2:00 PM (Belgium Time)!
Our love for the coffees from @geshavillage is no secret – this visionary team of coffee artisans has been crafting exceptional coffees for years, with a consistency that never fails to impress. This Natural Lot #118 (2024 harvest, Gesha 1931 variety) is another shining example of their expertise and dedication to quality. Known for its meticulously cultivated coffees, Gesha Village is a beacon of innovation and excellence in Ethiopian coffee.
This particular lot offers an extraordinary sensory journey, with layers of complexity and elegance. Expect clean, vibrant fruity notes interwoven with captivating floral tones that linger on the palate. The cup showcases a depth of flavor that evolves beautifully, creating an experience that is both exciting and harmonious.
“La Chirimoya” marks an exciting milestone as our first coffee from Peru, and it’s truly exceptional. We’re immensely grateful to our partners at @nordicapproach for securing this gem for us.
This coffee showcases remarkable clarity and balance, with a beautiful simplicity that makes it perfect for enjoying all day – whether as a filter coffee or an espresso. Alongside its clean, transparent profile, it delights with delicate floral notes and a silky mouthfeel, adding an elegant touch to every sip.
Finally, the Samii Benti Halo, Lot #3, carefully selected with the expertise of our Nordic Approach friends, adds yet another dimension to this collection. With its vibrant peach, floral, and tea-like notes, balanced beautifully by a lively citrus acidity, it promises a truly memorable coffee experience.
We’re really excited about this lineup, and we hope you’ll love these coffees as much as we do!
We're beyond excited to introduce our latest coffee drop, featuring an eclectic selection of some truly remarkable beans:
🌟 Mejorado from Finca San Pedro, Ecuador - Ultra-clean and vibrant. A bright, washed Mejorado that’s a true delight. Special thanks to @coffee_with_jose for this incredible coffee!
🇰🇪 Gathaithi AB, Nyeri & Kaganda AA, Murang’a, Kenya - These gems burst with fresh notes of lime, rhubarb, stone fruit, and loads of sweetness.
🌸 Bona Zuria, Ethiopia - An anaerobic natural coffee that’s an absolute floral and fruit bomb, promising a long-lasting impression.
As always, we roast these jewels with extreme care to preserve their exquisite distinctive attributes.
Swipe left for more details and visit our product pages for information on optimum consumption times and our favorite V60 recipes for each coffee!
Special thanks to our amazing coffee importers:
@nordicapproach (Gathaithi)
@sucafina_europe (Kaganda)
@cuprima (Bona Zuria)
Thank you for your continuous support and dedication to selecting beautiful coffees! 🙏
Hacienda La Esmeralda Exclusive Tasting Set.
We are honored and thrilled to present these legendary coffees from @haciendalaesmeralda , that introduced the Geisha variety to Panama. A heartfelt thank you to Rachel and Daniel Peterson for their trust, kindness, and meticulous attention to detail throughout the entire purchasing process of the green coffee, following our meeting in Copenhagen in June.
Experience the exceptional flavors of our carefully selected set of 3 lots from the “Esmeralda Special” collection, which we’ve chosen to roast very lightly to allow you to fully appreciate the extraordinary potential of these gems.
These exceptional coffees deserved an equally exceptional presentation, so our beloved @art.by.isabelle.emond has designed another fantastic set of paintings for them!
Discover more on our website!
More Panama Geishas!
We are excited to introduce two more exceptional Panamanian Geishas: @finca_deborah Elipse and @savagecoffees Iridescence.
These coffees showcase the impressive processing mastery of Jamison Savage! Iridescence, a washed carbonic maceration coffee, offers a bright and clean profile with floral, spicy, and gently fruity flavors.
Meanwhile, Finca Deborah Elipse presents an unprecedented complexity, with an infinite range of flavors – from florals to ganache, with abundant red fruit and an out-of-this-world acidity. The "washed" finish during processing ensures clean flavors and a perfumy finish that you won’t forget.
Coming to the end of our @the_picky_chemist Panama Terroir washed Geisha, from @doneduardoestate processed with their renowned expertise by @savagecoffees !
We really enjoy this delicate coffee, with lots of jasmine and orange flower notes, and subtle sweetness.
More TPC coming soon!
