Peralta Family Coffee ~ Honey Process

Beans: Peralta Family Coffee ~ Honey Process
Roaster: Home roasting 
Roasting Degree: City
Origin/Area: Dipilto-Jalapa, 
            Departamento de Nueva Segovia, Nicaragua
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,100-1,600m
Variety: Unknown
Process: Honey

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5

【Impression】
High in aroma, soothing, clean and high tone, fruity, mellow, lightly smokey, cherry woods, oak, Bosc pear, slightly fresh plum, dark cherries, medium body, light citrus, lemon, pink grapefruits, brown sugar, blood orange, clean mouth-feel, a little tangy feeling, walnuts skin, lemon zest, slightly herb, apple mint, roselle, honey, lemonade, a cool citric soothing-ness as a long lasting aftertaste.

【Note】
Peralta family is the regular in Nicaraguan COE, once 9 out 24 COE nominee farms were own by the family.  Besides the blessed environments and ideal locations, their farm excels at not only  management skills but also processing techniques.  Although This lot was 2 yrs old, cultivated 2013/14, freshness and flavor stays as fresh as new crop and flavor has full spec responding well from high to full city with highly balanced flavor performance.

Aviator Coffees & Teas

Have you heard Aviator Coffees & Teas?

There are hundreds coffee roasters in Seattle area and around, where is well known as one of the highest density and the most competitive Coffee market in the States.  Well known Starbucks has grown from Seattle, "Pike place market", the midtown Seattle.  La Marzocco, the leading Italian handcrafted Espresso machine manufacture, opens US headquarter in Seattle and opened a signature cafe in Seattle center.  Caffé Vita Coffee Roasting Company, the leading and legendary 3rd wave coffee roaster, opened their business in Capitol Hill.  Seattle coffee seance has been evolving slowly, sometimes quickly, in their unique manner.  So, that is why "Seattle Coffee" is valued and respected as signature.

Somewhat, Aviator coffee reminds me of Caffé Vita.  Maybe, aroma of coffee triggers, or maybe atmosphere does.  It also reminds me of Blue Bottle Coffee in San Francisco, but not in general, the Kiosk stand in Hayes Valley.  Islands side of Seattle is becoming more and more popular for roasters.  It has been decades since but it seems still attractive enough.       

If mid town Seattle coffee is considered as more for travelers from outside, the islands roaster can be the one for residents who have fallen in love with "coffee"...maybe, we can name them "Coffee Geeks" who love experiments and craving to step out from everyday routine. 

AVIATOR COFFEES & TEAS
25876 Washington Blvd NE, 
Kingston, WA 98346, USA

Finca El Bosque Micro Lot

Beans: Finca El Bosque Caturra
Roaster: Home roasitng 
Roasting Degree: Full City
Origin/Area:San Fernando, Nueva Segovia
Grade: SHG
Screen: N/A
Defect: N/A
Altitude: 1,500m
Variety: Caturra
Process: Honey
※Rain forest alliance 

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5

【Impression】
High aroma, bold, vanilla, fruity, complex, sweet, mellow, fine pastry shop like, lightly soothing, raw sugar, cane, milky, caramel, round, dark, full body, well hold, complex texture, very fruity, juice of ripe blue berry, strawberries, floral notes, tartly sweetness cacao nib, licorice, dark chocolate, fresh lightly crisp like green apple, creamy and mellow sweetness, hazelnuts cream, cooked spelt berries, milk, gush of orange skin, well balanced sweetness and bitterness, sheer acidity on top, lemon juice, caramel like sweetness and sheer tarty feeling as a long lasting aftertaste.

【Note】
2007 COE nominee. Finca El Bosque is developed by the Peralta family, long manages coffee farms between Dipilto and Jalapa where produce the highest quality coffee in Nicaragua.  This micro lot comes small area of the highest altitude of the farm and transported with Reefer Container to preserve quality. 

ACPECA~Helberth Pañoni

Beans: ACPECA～Helberth Pañoni
Roaster: Home roasitng 
Roasting Degree: High
Origin/Area: Irupana, Bolivia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,800m
Variety: Typica, Caturra
Process: Washed

※5th on Taza de Calidad / Café Presidencial 2015
     Score86.06

【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 4
Bitterness: 3
Richness: 3
※Grade 1 to 5

【Impression】
Medium, nutty sweetness, high, toasty, light touch of Madagascar vanilla, almonds, hazelnuts, dried plum on the bottom, a touch of anise, lightly woody, bourbon barrel, light mouthfeel, soft, gentle, soothing acidity of honey lemon, syrupy sweetness, light maple syrup, beets sugar, honey, clear citric acidity, lemon juice, white grapefruits, sour green apple, lightly tangy on bottom, roasted brown rice, white sesame seeds, well balanced acidity, sweetness and bitterness, soothing lemon like acidity with mellow sweetness as a long lasting aftertaste.


【Note】
Bolivia hosted their own competition for 2015/16 season instead of COE: Taza de Calidad / Café Presidential 2015, Bolivian president hosted.  The competition is managed by international judges, similar to COE, and nominated 10 farms/groups.  ACPECA won 5th place, presented beans grown no synthesized Agricultural Material.  ACPECA cultivate in the highest altitude of ten, which has multi-range of flavor to correspond different roasting degrees.   

Fazenda Ipanema ~ Dulce

Beans: Fazenda Ipanema ~ Dulce
Roaster: Home roasitng 
Roasting Degree: High
Origin/Area: Minas Gerais, Brazil
Grade: No2
Screen: 16/18
Defect: ～12
Altitude: 1,100m
Variety: Unknown
Process: Natural
※Rain Forest alliance Certified 

【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 4
Bitterness: 3
Richness: 4
※Grade 1 to 5

【Impression】
Light, fruity aroma, clean, soothing, very natural, sweet, papaya, longan fruits, lightly tropical, raw honey, shaved cacao, dark chocolate, orange infused, touch of roasted walnuts, medium body, clean mouth feel, typical Brazilian coffee flavor, fine quality, quite well balanced, earthy chocolate tone, mellow but significant sweetness, raw chestnuts honey, linden honey, flowery, low tone tropic acidity holding flavor, rich but not heavy, well layered sweetness and rich body, clean light maple syrup with fine cacao like sweetness as a long lasting aftertaste.  Citric tangerine peel like acidity shows when cup is chilled.

【Note】
Fazenda Ipanema is located Southern part of  Minas Gerais, Brazil, where the most biggest coffee farming area, the highland of Minas, is.  Fazenda Ipanema is one of the largest coffee farm in the world, owns 5,500ha, blessed with rich soil and water source, and produce 120,000 bags average/year.  This "Dulce" are fully matured on tree and processed naturally, with tropic flavor resembles to Irgachefe. 

365 ~ Neighborhood bakery and beyond

There is a fine quality neighborhood bakery called 365日, 365 nichi means 365 days in Japanese, located near Yoyogi koen station, Tokyo.  Japanese bakeries sometimes appears like a fine boutique or jewelry shop in terms of display, and this one as well.  Looking through the show window, big big window, there are freshly baked breads facing us.  They are beautifully organized and completely in order.  It is funny to say "breads are in order", but there are no other words can be found at the first look at the shelf through the window.  They are coordinate very well i line and have exactly in same shape, which is just amazing.


There are show cases which store freshly baked breads, and customers are pointing at ones they want to let the crews pick up for them.  
Right behind the show case, there are a bar counter to have your breads purchased with one drink order.  They serve 2 kinds of coffee here: their original blends by CAFE FACON, and their original by the roster on their own.  The owner of this bakery opens new cafe near by, then start roasting on his own.  Both of coffee goes well with their sweet breads.

Besides all the detail of this fashionable appearance and price, 365 days may fulfill your cravings for fine quality.  Their croissant tastes moderately salted enhances butter flavor, but not buttery nor oily.  Thin and delicate layers gives crispiness, but melting feeling once it touches a tongue.  Sweets breads, Danish pastries, also made with quite gentle sweetness and adequate sizes.  They prove that people satisfies with quality of fine ingredients, not the size.  

Their breads are very small even compares to other bakeries in Tokyo and high in price, so you may surprise for the first visit.  Even if you are surprised by the price, it is better choice for you to overcome the feeling and choose simple breads together with one sweet bread.  They will confirm you that there are world class arty boulangeries hidden in the neighborhood of this country together with the finest quality ingredients producers.  

Mocca Queen ~ MOPLACO special blend

Beans: Mocca Queen
Roaster: Home roasitng 
Roasting Degree: Full City
Origin/Area: Ethiopia
Grade: G3
Screen: N/A
Defect: 28～45
Altitude: 1,700-2,000m
Variety: N/A
Process: Natural

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 4
Richness: 4
※Grade 1 to 5

【Impression】
Medium, high tone, fragrant, chocolaty, lightly brandy, rummy, touch of vanilla, toasted coconuts, flowery, bright, elegant, almond flower, clean, medium body, clean mouth-feel, smooth, light in texture, juicy, highly well balanced sweetness, bitterness, and acidity, rich in flavor profile, syrupy sweetness, light tone, thin layered, mellow, clean bitterness, cacao nib as bottom note, millet, light molasses acidity, slightly tropic, fruity, jasmine like, no significant flavor but well held bottom sweetness, light clean acidity, flat but rich round sweetness as a long lasting aftertaste.  Orange like flavor stays.

【Note】
MOPLACO is one of the biggest coffee shipper in Ethiopia.  This Mocca Queen blend tastes "the Ethiopian" with typical Mocca flavor with clean mouth-feel and bright flowery acidity with mellow sweetness, lighter and more mild than Yirgacheffe Natural.  

Seven Stellas ~ Cup tasters blend

Beans: Seven Stellas
Roaster: Nama-mame Hompo
Roasting Degree: Full City
Origin/Area: Aceh and Lake Toba, 
                         Northen Sumatra, Indonesia
Grade: G1
Screen: N/A
Defect: None
Altitude: 1,000-1,300m
Variety: Typica, Catimor, Ateng
Process: Sumatran methods

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 2
Bitterness: 4
Richness: 4
※Grade 1 to 5

【Impression】
Bold, aromaful, high aroma, sweet, complex, musk like, jasmine, chocolaty, sugary, thick layer of aroma, heavy, touch of hay, sheer blackberry, a touch of fresh green, bold, creamy texture, well balanced bitterness, heavy but mellow bitterness, thick flavor, thin layers of sweetness and bitterness creating thick layer, dates sugar, dried longan fruits, cacao nib, orange skin, dark maple,  grape fruits like soothing acidity, mellow deep and complex sweetness as a long lasting aftertaste.  

【Note】
Shippers Blends of seven out standing farming communities in Ache and Lake Toba area.  The cup taster's concept was "impressive flavor in cleanness".  The organically rich soil fulfills and completes sweetness in beans and hold strong body.  Personally, would like to test cups to see how these seven villages differ in impression.   

Blue Bottle ~ Aoyama

There are decent coffee shops everywhere in Japan, traditionally.  Japan has been the center of coffee culture for a long time, small coffee shops, like cafe, serves Nel-drips, Siphons, paper drips and so on.  Some are individually roasted, developed their own roasting techniques such as far infrared roasting using hard wood charcoal called Binchō-tan.  Japanese style cafe, so called "Kissa ten" , are every corner in town, sometimes middle, of course, not difficult to find.  Certainly, Japan is one of many countries welcomed Starbucks invasion since mid 1990s.  Although the company moved quick and powerful to expand its domination, there are few area they find hard to find strategies and benefits to open the stores due to strongly localized and exclusive "Kissa ten" culture.  

With this story behind, somewhat the third wavers find opportunities to come in to Japan.  In 2015, San Francisco's leading coffee roaster, "Blue Bottle" opens its first rostery & cafe in Kiyosumi-shirakawa, historical part of Tokyo.  People in Tokyo welcomed Blue Bottle open-handed, there were line over line to have a cup of coffee when the cafe opened.  Some says, "waited for 2hrs just for a cup".  
Within a year, they had plan to open the next one in Aoyama, March 2015, then third in Shinjyuku.  

This Aoyama cafe is located cozy, quiet part of Aoyama, near Omote-sando Station, at the second floor of "Cabane de zucca".  Within 3 min distance, there are Shozo Coffee Kiosk, where you may find fine quality Scones and madeleines.  
The layout of Aoyama cafe reminds me of the one in Oakland, W.C. Morse, although W.C. Morse is more spacey and has more natural lights.  Unlike Mint Plaza, unlike Hayes Valley, interior of Blue Bottle seems to have settled with this plane, white and stainless look.  Somewhat this reminds me of a cooking studio, which might be part of their concepts.

I am not yet ready to taste Blue Bottle in Japan.  For me, flavor of Blue Bottle Coffee is made of James Freeman's passion and obsession with coffee.  I still remember flavor of his coffee and his smile.  Personally, I wonder, is there still James' DNA breathing any of new cafes.  It is business, certainly.  However, we still need to keep it in our mind that Tokyo is the town which welcomed "The Coffee Bean & Tea Leaf" by lining up hours and hours when it opened in Nihon-Bashi.  

Bean Around the World

Bean Around the World is the first choice in Van-city, Canada to make a brief stop.

As a seasonal inhabitant of San Francisco, this cafe automatically reminds me of original Four Barrel Coffee in Mission, although nothing is look alike.  Maybe it is because of location, maybe it is because of air around staffs?  

Van-city is also town of cafe culture.  There are many coffee shops which offer pastries and breads in elegant and exquisite quality, also high chance to encounter the one you really like...compared to San Francisco.  My apology for SF people, but it is true.  On the contrary, regarding coffee, most of them are far away from SF quality.  Again, my apology for Van-city people, but it is true. 
  

Bean Around the World is one of few I recommend to people who has sophisticated flavor in Coffee world.  They offer latte with creamy milk and refined espresso which has deep sweetness on the bottom layer of the flavor.  

Perhaps, it was location, there are not many people coming and going like coffee shops' usual morning scene, so it allows us to sit for hours to have MTG.  Of course, we changed our cups quite often and filled us with their well developed coffees.  

Try and error is also fun, but it is good to know where to go when you are the first timer of the town.

Hacienda Sonora ~ Black Honey

Beans: Hacienda Sonora ～Black Honey
Roaster: Home roasitng 
Roasting Degree: City
Origin/Area: Alajuela, Central Valley, Costa Rica 
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,000-1,300m
Variety: Villa Sarchi, Caturra, Catuai
Process: Black Honey

【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 3
Richness: 4
※Grade 1 to 5

【Impression】
Bold, nutty, high aroma, chocolaty, high tone hazel nuts, thin layer of cacao hidden, sweets, lightly caramel, condense milk, mellow, calming, shady, orange skin, medium mouthfeel, mild texture, bright, soothing, complex, deep clean sweetness, lightly herbal, lightly cinnamon, smoky acidity, syrupy sweetness, rice syrup, linden honey, deep bitterness and clear acidity, lemon, a touch of almond butter, muscovado sugar, matured blood orange, tangy bitterness as orange skin on bottom layer, multi layer of muscovado like sweetness and smoky bitterness, clear bitterness and almond flavor as a long lasting aftertaste.
Flavor profile changes quickly with cup temperature.  Espresso adds high tone citric acidity, but kills complexity of flavor.  

【Note】
Central Valley is the origin of Costa Rica coffee,  the chemistry of the naturally nutrient rich volcanic soil nature by Volcán Poás.  Blessed with natural forests, exotic trees and vegetation,  Hacienda Sonora grows their crops in perfect shades of diverse ecosystem.  All of the energy consumed by the farm is 100% renewable energy, hydroelectricity, harvested on the farm. This energy supplies power to the micro-coffee mill they own.   Hacienda Sonora process beans with their own Micro-mills, picking and processing only the red cherries.  

Finca Las Lajas ~ Black Honey

Beans: Finca Las Lajas ~ Black Honey
Roaster: Home roasitng 
Roasting Degree: City
Origin/Area:  Sabanilla de Alajuela, Central Valley, Costa Rica
Grade: SHB
Screen: N/A
Defect: N/A
Altitude: 1,300-1,600m
Variety: Yellow Catura, Red catuai, Villa sarchi, Catura, SL28 
Process: Black honey
※ BRIX: 15 above, Organically grown

【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 3
※Grade 1 to 5

【Impression】
Medium light, clean, fruity, grape, touch of winy feeling, red, Cabernet Sauvignon, mellow, blackcurrant, sheer eucalyptus, a touch of mint, soothing, light and clean, complex but light and refined clean aroma, full bodied, rich mouth-feel, soothing texture, clean, mellow but juicy, light weight, sheer acidity, rhubarb, well balanced sweetness, clean but layered sweetness, musucovado sugar, fruity touch, gooseberry, blackcurrant, Concord-like, touch of mint, green, light sheer sweetness and fruity-ness mouth-feel as a long lasting aftertaste.


【Note】
The Chacón Family has been growing coffee at Las Lajas for over 80 years and became organically certified farm in 2000, one of only a handful of farms in Costa Rica to be officially certified organic at that time.  Oscar Chacón, the third generation of this farm, began organic farming 30 yrs ago due to his loss of his father cased by pesticide.  At Finca Las Lajas, cherries are matured on tree and maturity are assessed by BRIX.  This technique enables them to manage stability in quality as well as flavor.

Finca Sítio Floresta ~ COE2015

Beans: Finca Sítio Floresta 
Roaster: Home roasitng 
Roasting Degree: Full City
Origin/Area: Castelo, Espírito Santo, Brazil
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 750m
Variety:  Catuaí 81 
Process:  Pulped Natural

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 5
Bitterness: 5
Richness: 4
※Grade 1 to 5

【Impression】
Highly fragrant, nutty but flowery, jasmine, almonds, lightly matured strawberries, cacao, sweet, deeply mellow, roasted wheat berries, fresh bakery like sweetness and crispiness, medium body, clean but rich in body, juicy, creamy, weighty mouthfeel, typical Brazilian flavor but artful, harmonized, dark chocolate like richness, caramel, clean sweetness, cream, tropic acidity, blackcurrants, papaya, guava, lemon zest, clean citric juiciness as a long lasting aftertaste.     

【Note】
Sítio Floresta is honored to be placed 19th in Cup of Excellence Brazil Program, Pulped Naturals, in 2015 with score 86.59.  The harvest is completely managed by hand, cherries are matured on trees and only ripe fruits are picked.  Cherries are taken to washer and separator on the same day, then pulped.

Butemba Washing Station (Sogestal Kirimiro) ~ Brundi COE 2015

Beans: Butemba Washing Station (Sogestal Kirimiro)
Roaster: Home roasitng 
Roasting Degree: City
Origin/Area:  Kirimiro region, Buraza, Gitenga Province, Burundi
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,749m
Variety: Mainly Bourbon 
Process: Washed(BUDECA; SIVCA), sundried
※Brundi 2015 COE Finalist

【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 5
Richness: 5
※Grade 1 to 5

【Impression】
Clear, high aroma, bold, mellow, dark chocolate, malty, sheer orange zest, hot caramel fudge, lightly brandy like, creamy buttery aroma on base note, full body, dimensional, unique, syrupy sweetness, flat bitterness, fruity crisp acidity, green apple, a touch of lime juice, syrupy, sweetness, fully matured orange, tangerine, dark maple syrup, a touch of black mint, complex, layers of sheer bitterness and acidity, bold sweetness, orange peel, hazelnuts cream, orange milky feeling as aftertaste.    




【Note】
Burundi is located west of Tanzania, South of Rwanda.  COE is has been held in Republic of Burundi since 2012 on basis of washing stations, not coffee farms/estates.  Butemba Washing Station was selected three times as the finalist since, in 2012, 2013 and 2015, not only co-working with farmers but also supporting their way of living.  The flavor of this cup is bold and creamy, reminds us of dark maple syrup.  Together with chocolate and Japanese sweet may have the best marriage of flavor.  As a note, ACE is not going to hold Cup of Excellence in Africa in 2016 at this moment.

EastTimor Quirlelo

Beans: EastTimor Quirlelo
Roaster: CAFE FACON
Roasting Degree: High
Origin/Area: Quirlelo, Letefoho Subdistrict, 
                        Ermera District, East Timor 
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,550-1750m
Variety: Native heirloom, arabica
Process: Fully Washed, Sun-dried

※Organically grown: JAS organic certified

【Impression】

Low tone, sweet aroma, light, Dutch cocoa powder, mellow, cane sugar, bright, clean, mellow, roasted sunflower seeds, hazelnuts powder, medium body, high tone, sharp, clean mouth feel, high tone citric acidity, lemon, lime, green apple, white grapefruits, sheer sweetness on bottom, cane syrup like, thin layer of bitterness on bottom, high tone clean acidity follows candy like sweetness, lemon juice like feeling as a long aftertaste.

Aroma mazes.  Flavor impression totally differs from aroma: lemon juice like freshness together with citric acidity.  It goes very well with sweets like Crème chantilly. 

 【Note】
Quirlelo is a small village located in Letefoho Subdistrict,  in the west-central part of East Timor.  There are 21 families own and manage their  coffee farms.  In total, about 15.0ha of farm is managed organically, using skill like shade grown.  Cherries are matured on tree, and hand picked.   

madrona coffee Co.

Motivated by CBS Seattle post, "Best Independent Coffee Roasters in Seattle" issued in August 7, 2012, a day trip was made to visit "madrona coffee co." in Tacoma, WA.
　
Unfortunately, a roastery was closed on Sunday.  However, Charles Banner, the owner and roaster of Madrona coffee, was inside watching football game with his kids and kind enough to give us a short tour of roastery/cafe.

This was before KEMEX became competitor of V60.  This was before "hand-pour" taken by Harrio tools.  The main hand-pour tools here are KEMEX.  Series of KEMEX were on a espresso machine which made us think of Design and flavor.  There are there roasting machines, Probat  and Diedrich.  There were one Smart roaster as well if my memory did not trick me.

Madrona coffee Co. is basically the roaster mainly for the whole sale so there are several cafes around use and sell their beans. 

Tacoma is a bit slow but cozy town with many coffee roasters.  Located between Seattle and Portland, the coffee culture here is somewhat dark and dense flavored.  "Edgy" is not the word to describe Madrona coffee but "reliable" will be the word.  We happened to stop by the cafe near by to grab a bag, flavor was decent even pouring technique has deficiency.  Not too dark, not too bold.  The flavor fits both in the morning and afternoon.  
Madrona coffee is certainly on the third waver heritage with a flavor of good old American.

  

Kinden estate, Peaberry

Beans: Kinden estate, Peaberry
Roaster: Home roasting 
Roasting Degree: Full City
Origin/Area: Wahgi Valley, Western Highlands Province, Papua New Guinea
Grade: Peaberry
Screen: SC13up
Defect: ～10
Altitude: 1,550m ～
Variety: Typica, 10% of Catimor
Process: Washed, Sun dried

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5

【Impression】
High, complex, fruity and nutty, sweet aroma, soothing, fresh, clean, Broma process cocoa, light touch of cacao beans, orange hidden, kumquat, lightly green, medium, smooth mouth feel, mild, mellow sweetness, rice malts, sesame butter, a touch of citric acidity, moderate flavor but memorable, lightly leafy, mint, Romaine lettuce, green grape, cocoa with a touch of mint as a long lasting after taste.

【Note】
Highly well balanced flavor with above average, but none of specific flavor/aroma impression noted.  It is quite impressive to find beans fits multiple brewing methods and gives average high flavor.  The brewing methods are, so far, Melitta, Harrio V60, Nel Drip, Siphon, and Moca pot.