If anyone has a "best approach" suggestion I'd love to hear it.  As we set out on the month here are my brewing choices: gs3 espresso machine aeropress kalita 185 clever Fellow Stagg xf ...

I'm new to making pour overs at home. I use a chemex and breville smart grinder pro  20g coffee default bur setting, 34 grind size 320g water  took me 5-6 min extraction  w...

@Christopher James I'm on the JX and brewing 36g/600 on a V60. I believe I'm at 75 clicks (2 1/2 rotations) but I don't know how that translates to ultra. They do translate to microns and usually i...

I don't know. This is not nearly as good IMO as last year's Framily. Why did you guys pivot from the dark roast profile? This used to be the best dark roast of the year, bursting with chocolate and...

This is my first year fully in the deep end of specialty and craft coffee. I'm stoked to brew my way through December with the advent calendar. Framily is exactly what I expected, approachable and ...

I'm doing this years advent calendar with two friends and we are sharing notes with each other as we go. We decided to use the same brew method so we can get pretty consistent results each time. Ou...

Anyone on this forum using a 1zpresso hand grinder (K-Ultra in my case)? Looking to convert from Comandante numbers. @Onyx, lots of 1zpresso users out there so if you could list settings for us ea...

This is my first year into specialty coffee and I am really excited to be a part of trying different types of coffee through this calender.  Thank You Onyx for this guided learning experience!

Tried todays brew on a fellow stagg fx using 40g of Framily and grinded the beans using Baratza Encore on a 20 setting.

Another fantastic year of Framily. Love that's it's become the kickoff coffee for the calendar over the years. Look forward to discussing coffee with y'all over the course of the calendar. 

Drinking this on the way to work on a frosty London morning. What a start to the calendar. Very bright coffee with cocoa undertones. I used my usual settings on this. Turned out great. Aergrind han...

This is a washed coffee which has been fermented in a limited oxygen environment, elevating its tactile to silky and soft. As the Gesha offering of the Advent Calendar, this coffee lives at the gre...

This natural lot comes to us from Red Fox Coffee. This archetypal lot from Guji sits on the border of washed and natural in terms of cup profile. With crisp pear and ripe raspberry, this coffee fro...

The Matriarcas project stands as a shining example of how sustainable and socially responsible practices can be integrated into the coffee industry to empower women and uplift communities. By visua...

This is a coffee that took us by surprise. We visited our friend Raul Rodas who has helped form new relationships throughout Guatemala this season. This washed Pacas lot was on the table, with its ...

This washed coffee from Halo is from our friend Abenezer at Origin Lands Coffee. This new venture has provided us with two of our favorite coffees of the season, this Halo and the Banko Gotiti lot ...

This is a beautiful and traditional lot from some new friends in San Andres, Honduras. Sitting right on the border of El Salvador and Honduras, San Andres is home to many small (and large) producer...

This natural processed coffee comes to us from our friends at Long Miles Coffee Project. For years, they’ve aided in the production at the Bukeye and Heza stations, and we are thrilled to hav...

This is a lively natural-processed lot from our friend Tim at Bodhi Leaf coffee. Exceeding the expected profile of coffees from this region, Las Chicharras is deeply complex and sweet, reminding us...

Washed coffees from the Gedeb region are often shining examples of why Ethiopia is the north star for processing and cultivation. This offering from Banko Gotiti fits the mold of the archetype of w...

The Kagunyu factory is a legendary station we visited three years ago. Since, they’ve reserved some of their raised bed space to produce naturals like this one. A shining example of the innov...

This anaerobic natural processed by our friends at Creativa Coffee District checks all the boxes we love about anaerobic processing. Layered, complex, and immensely sweet, this Catuai reminds us of...

This is a peaberry selection from the Rungeto Factory in the Kii cooperative of Kenya. Each season, the Rungeto factory will bulk it’s peaberry from the peak outturns, giving us the ability t...

This organic coffee from Gedeb Beriti boasts all the fruit notes we love about natural processed coffee. Dried within the cherry, this coffee is enveloped within complex fruit esters and sucrose, g...