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Gregoron 96-hour honey Geisha: an 18g conical-brewer schedule
The source pairs a 60g bloom with 60/80/80g main additions.
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Colorfull Melon Creamsicle: a 16g flat-bottom blend recipe
The source distinguishes a co-fermented component from an ordinary natural component.
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Brewing
Colorfull Plum Sparkle Berry Pie: mixed-path pours to 255g
The 16g blend method alternates circular and center-focused additions.
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Brewing
Morningsong Ildefonso Córdoba: a 20g cooling-kettle V60 method
The source’s carbonic-maceration coffee uses 60g bloom plus two 130g pours.
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Brewing
Little Waves Katia Duke: a 35g bloom and three main additions
The 16g/255g flat-bottom method changes from center to spiral pouring.
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Brewing
NewGround Luis Alberto Jojoa: a 19g/285g V60 recipe
Two 60g finishing additions are paced by the water approaching the bed.
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Brewing
NATIVE Hachi-Batto: a 16g Sudan Rume Origami recipe
The 225g method combines a 30g bloom with three 50g additions and a 45g finish.
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Brewing
NATIVE Golden Hour: a 20g/300g Origami sequence
The source offers the 40/100/80/80g method for another named coffee as well.
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Brewing
SEY Victor Dota Mejorado: a 20g assisted V60 method
The Ecuador guide uses 340g water and a 60-second direct-kettle bloom.
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Wonderstate ALO tasting set: one 20g framework for two processes
The source offers a 320g Kalita or V60 method for natural and red-honey coffees.
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Brewing
Roasting Plant Abyssinia blend: a 28g Chemex recipe with changing pour height
The 450g method has four 100g additions after a 50g bloom.
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Brewing
Filigree Pink Bourbon: three 100g pulses in a fast flat-bottom setup
The 18g/300g method includes a measured TDS target rather than a guaranteed strength.
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Brewing
Joylight Fredy Orantes: a Kalita recipe with an ambiguous bloom wait
The 20g/320g schedule lists its second pour at 1:30 after also saying wait one minute.
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Brewing
Obadiah Aquiares: a 15g V60 recipe with 254g versus 255g totals
The source favors limited agitation and offers half-gram dose variations.
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Brewing
Obadiah Karimikui: a 15g/240g V60 recipe without extra agitation
The source combines water-level cues with a half-gram dose adjustment option.
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Brewing
Savage Enigma Geisha: a 16g V60 recipe and its stated processing context
The source pairs 255g brewing water with an extended carbonic-maceration natural.
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Brewing
Sun Bear Kayon Mountain Guji: a 15g V60 recipe with a Hoop alternative
The source’s 250g method uses 50g bloom plus two 100g additions.
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Brewing
Mikava’s 2024 Gesha Blend: filter and espresso recipes kept distinct
The archived guide supplies 320g filter water or 45g espresso output.