Introduction:This impromptu coffee gathering led enthusiasts from dry aroma to pour over, allowing them to savor four distinctly styled coffee beans: Kenya AA, Mandheling G1, Yirgacheffe, and Colombian Huila. Through hands-on tasting and the assistance of the coffee aroma kit, participants gained an in-depth understanding of the unique flavor characteristics of each origin and the suitable brewing methods, offering both beginners and seasoned coffee lovers practical insights for tasting and selection.
The original plan to hold the OsCoffee tasting event at Vivian Café had to be adjusted at the last minute due to the delayed arrival of the beans. This spontaneous get-together among coffee lovers turned out to be a more liberated tasting experience. I specially selected four coffee beans from different origins with noticeably distinct flavors: Kenya AA, Mandheling G1, Yirgacheffe, and Colombian Huila, guiding everyone to conduct a horizontal comparison from dry aroma, pour over, to taste profile.
During the session, we used le Nez du Café (commonly known as the "coffee nose") as an auxiliary tool to help participants more intuitively understand and describe flavors. While grinding and sniffing the beans, everyone tasted their own pour over creations, sharing their coffee preferences and experiences in a relaxed atmosphere. Although there were some minor oversights in the event flow, the venue and support provided by Vivian Café made this weekend gathering full of joy and warmth.
First, we observed the appearance of the four types of beans: Mandheling beans were flaky and open, Yirgacheffe showed a prominent center cut with slightly wrinkled surfaces, Kenya beans were plump and full, while Colombian beans were round and glossy. After a brief introduction of their individual traits, we ground them one by one to compare their dry aromas. Among them, Yirgacheffe’s distinctive fragrance and Mandheling’s dry, grassy scent left the strongest impressions.
Next, several friends took turns brewing using a Swiss Gold kettle paired with Kalita filters. Everyone tasted the uniquely different profiles of the four beans: Kenya AA stood out with its bright lemon acidity and berry notes, Yirgacheffe displayed an elegant balance of citrus and floral tones, Mandheling brought deep, mellow herbal and dark chocolate flavors, while Colombian Huila showcased a well-balanced nutty and caramel profile. Each person had their own favorite and shared their impressions of the various flavors.
After enjoying the coffee, everyone chatted freely about their coffee experiences and interests. Although the original plan to taste OsCoffee didn’t come to fruition, this gathering still provided a rich coffee experience. At the very least, for me, it offered a deeper understanding of my friends’ coffee preferences.
During the event, I noticed many newcomers were curious about the differences between dry and wet aromas, and had many questions about the flavor characteristics of different origins. Through hands-on tasting and discussion, everyone gained clearer direction on how to choose coffee beans that suit their personal tastes. For example, those who enjoy bright acidity and fruity notes might prefer Kenya or Yirgacheffe, while those who favor bold, herbal flavors may be drawn to Mandheling.
This event also made me reflect on some organizational shortcomings: certain equipment such as a sharing pitcher and thermometer were forgotten, and I also neglected to take a group photo. Additionally, the event procedure could be improved, and there were some service-related oversights. But overall, the gathering allowed everyone to enjoy a pleasant time, and I gained many valuable lessons.
Lastly, I would like to extend special thanks to Vivian, the owner of Vivian Café. Her generous support provided the perfect venue and equipment, ensuring the smooth running of this gathering. Seeing everyone’s joy, she always wore a slightly shy smile, and that warmth became the most precious memory of the event. Vivian told me that as long as we have gatherings in the future, her shop will always be open to all those seeking happiness. I hope there will be more opportunities like this in the future, to share the simple joy that coffee brings with everyone.
The above content is compiled by CoffeeHunters, a coffee news website.
