West's 2026 Brewers Cup Extended Information

Harmony between Coffee And Process, Human and Natural.

To Express this "Harmony" philosophy, I joined 2coffees together to create a Harmony cup. The Panama Geisha has an intense Grape, Mango Juice like profiles; and the 74158 has an elegant Floral, Citrus like profiles. They joined together to complements each other and become a 1+1 > 2 Cup of elegant and complex Perfume floral, Bright Citrus and Sweet Ston fruit juice like coffee.

*Farm and Process

1. Panama, Hacienda La Esmeralda

Guabo 5 BANC was harvested on March 15th. 2025 from the Guabo lot located in Hacienda La Esmeralda's El Velo farm. After harvest, the coffee cherries were pre dried for 3 days outside on raised beds and then fermented for 5 days in a stainless steel anaerobic tank in our cold fermentation room. Finally, the drying phase was completed in our climate - controlled drying room for 39 days. An indoor facility with constant airflow and precise temperature and humidity control.

2. Ethiopia, Alo Coffee, Sky Project

The TRI-UP COFFEE team has been progressively launching the SKY PROJECT around the world. Taking the Sky Project in Alo Village as an example, this initiative aims to combat the effects of global warming by actively exploring the potential of high-altitude cultivation; currently, planting areas have reached an elevation of 2,500 meters.
Generally, higher altitudes delay the coffee harvest by at least one month compared to other coffees in the same region (with lower yields). This is because the high-altitude environment slows down the maturation process, allowing the beans more time to absorb nutrients, which results in more complex flavor layers and a richer mouthfeel.
TIM stands for Terroir Intensified Maceration. During this process, bacteria and yeast are extracted from the coffee-growing area, cultured under controlled temperatures, and then added to whole coffee cherries for a 4-day fermentation. Once fermentation is complete, the cherries are settled and washed before being transferred to raised beds in a shaded environment, where they undergo a 24-day drying process. This series of meticulously designed steps is intended to further capture the unique flavors generated by fermentation while intensifying the inherent terroir of the coffee cherries.

*Roasting

They both were roasted with a Stronghold S7X 4.5weeks ago.

For the Panama, Hacienda La Esmeralda, 5BANC Geisha, I roasted at a Fast peace, Short development time and low development Temp to max reserve it's complex Sweet Fruity notes From the Coffee itself. Agtron #95 at DiFluid Omni. 

For the Alo 74158, The bean is small and high density, I roasted with Medium fast and gentle beginning. Medium Development time and Medium development Temp to specifically highlight the Perfume citrus notes. Agtron #88 at DiFluid Omni.

*Brewing Gear

Dripper - FS62 DragonFly Design Center. Its flower-shaped inner ribs design provide a stable flow rate and even turbulence trough time.

Filter Paper - Magic Filter. made from a composite of PE (polyethylene) and PP (polypropylene) non-woven materials. The inner layer uses microfibers in a special arrangement that is initially water-repellent. Interestingly, hot water alone may not pass through the filter easily. Flow only begins once coffee grounds are added, as the grounds alter the surface tension.

Grinder - Millab M01. A high-end, all-purpose manual coffee grinder developed by Millab in collaboration with Timemore. It is known for its innovative "Pineapple Burrs" and high-precision build.44mm "Pineapple" conical burrs made of SUS420 stainless steel. These are designed to mimic the grind uniformity of flat burrs while retaining the convenience of conicals.

*Recipe

12 grams Hacienda La Esmeralda Geisha, grind to medium-coarse, Millab M01 Grinder @ 8.7clicks at about 1300 microns
4 grams Alo 74158, grind at coarse, Millab M01 Grinder @ 9.2clicks at about 1400 microns

Four pours:

First Pour – 50g, 70°C water, with 5ppm Apax Jam
Low temperature and low energy allow the coffee to open gentlely and evenly.

Second Pour – 70g, 94°C water, 65ppm, Apax Jam & Tonic 1:5
In this pour, which is the most concentrated extraction. the High energy and high energy difference allows the flavour and Acidity being highly extracted.

Third Pour – 60g, same water, gentle agitation
To highlight sweetness.

Fourth Pour – 60g, same water center pour
To balance strength.

*Notes In the Cup