Zennor coffee

MWJB

Just finished up a bag of Zennor, Colombia, El Diviso, Nestor Lasso, thermal shock anaerobic natural Ombligon.

A light roast, a few quakers & paler looking beans (some of which I removed when convenient), but very enjoyable scoring 4.3/ 5.0 on subjective overall liking (compared to 4.2/ 5.0 average for all drip/pour over brews), 4/ 5 acidity, 3/ 5 bitterness, 2/ 5 intensity.

Tasting notes suggest Haribo cherry, I’ve never had these but definitely a cherry vibe, perhaps more like that in Belgian kriek beer, or the aftertaste from cherry Tunes?

All brewed as pour over/drip.

LMSC

Zennor’s Kenyan Ndiaini was another nice coffee. It had bright and sweet berries acidity with a slight tart finish, which is probably cranberry or pomegranate. It scored an average 8.4 / 9 across all brew mediums - Switch, the Aromaboy and Lever.

MWJB

My last coffee for 2025 and a good one to end the year on - Zennor, Colombia, Nestor Lasso, El Diviso X Cata, double anaerobic thermal shock, natural yellow Papayo. A slightly delicate coffee with a white wine/elderflower/yellow wine gum-like acidity. (The non double anaerobic, thermal shock iteration, I had in July, had more of a red wine character.)

Scoring 4.3/ 5.0 on subjective overall liking (compared to 4.2/ 5.0 average for all drip/pour over brews), 4/ 5 acidity, 2/ 5 bitterness, 2/ 5 intensity.

Merry Christmas & all the very best for 2026 to all.

MWJB

A great start to the year with Colombia, Edinson Argote, La Quebraditas, washed thermal shock Gesha.

Clean, sweet, juicy (like yellow & green gummy sweets), just on the delicate side, nowhere hear as ethereal as some Geshas.

All brewed as drip with Melitta Aromaboy & various brew cones, subjectively scoring 4.4/ 5.0 on overall liking (compared to 4.2/ 5.0 average for all drip/pour over brews), 4/ 5 acidity, 1/ 5 bitterness, 2/ 5 intensity.

A couple of brews scoring 9/ 9, which doesn’t happen often for me.

LMSC

Have been drinking La Palmera and La Loma 777. Both are smooth, sweet and juicy. The former punch a lot more on the fruit acidity, while the latter is delicate and lighter than the other. Both have pineapple notes, but differ at the finish. The Palmera has a cherry finish and the 777 has an enjoyable grape fruit finish. Their subjective average scores are 8.5/9 (Palmera) and 8/9 (Loma 777).

@MWJB, FYI. I believe Zennor has a new roaster - fluid bed air roaster. They recommended 6 weeks rest, if we can. They said the “coffee can feel very closed off it’s not rested enough.”

MWJB

LMSC @MWJB, FYI. I believe Zennor has a new roaster - fluid bed air roaster. They recommended 6 weeks rest, if we can. They said the “coffee can feel very closed off it’s not rested enough.”

I really think that roasters should retain the coffee for that kind of rest period, then release at time of purchase.

LMSC

MWJB 6 weeks is too long, IMO. I thought I misread the note which we have exchanged recently. I didn’t. Not sure, a roaster would typically roast and sell 6-weeks dated coffee. 😊

MWJB

Really enjoyed Zennor, Rwanda, Shyira, Muraho Trading Co. anoxic natural, red Bourbon. Certainly representative of the strawberry & blackcurrant notes.

This coffee had 3 weeks rest, despite 4-6 weeks being recommended. I had every intention of complying with the longer rest, but abortive purchases in the meantime led to cracking into the Shyira earlier than anticipated.

Average overall subjective liking score 4.2/ 5.0 (compared to 4.2/ 5.0 average for all drip/pour over brews), 4/ 5 acidity, 2/ 5 bitterness, 3/ 5 intensity.

All brewed as drip/ pour over.

A couple of below par brews ground on the Ode v1.1 let the side down a bit, would have scored 4.3 /5.0 overall without these. Stripped & cleaned the Ode, but was clean as a whistle inside? Put them down as outliers.

MWJB

Zennor, Colombia, Finca Anaya: Sergio Aranda Gomez, Natural + Yeast Fermentation, Bourbon Rojo.

Very pleasant, frequently displaying the cherry note (like cherry coke, cherry sweets, Liefmans Kriek beer), got more of a wine gum vibe than the suggested bubblegum.

Average overall subjective liking score 4.3/ 5.0 (compared to 4.2/ 5.0 average for all drip/pour over brews), 4/ 5 acidity, 3/ 5 bitterness, 4/ 5 intensity. A bit pricey at £14.50/100g, but no complaints on the quality & I obviously knew this when I added it to basket.

All brewed at 12.5g:186g using either a V60 01 & Moccamaster papers (& 62mm tall cup), or Fellow Stagg X & Kalita 155 papers, with the Melitta Aromaboy. Niche Zero at 67 for the 2 brews with that grinder.

LMSC

MWJB Moccamaster papers (& 62mm tall cup), or Fellow Stagg X & Kalita 155 papers, with the Melitta Aromaboy

Do you no longer use Rombouts size 4 filter paper? What has changed? Have you been measuring the yields on these versus Rombouts, Hario Project Waterfall papers? Thx 😊

MWJB

LMSC The reason for this change was the result of extensive science and analysis…I ran out of Rombouts #2 filters, was a bit skint and had 80x Moccamaster 1 cup filters lying around :-)

37x V60 01 Aromaboy brews with Moccamaster 1 cup filters have an average EY of 20.7%, avg liking of 7.00

48x V60 01 Aromaboy brews with Rombouts #2 filters have an average EY of 19.9%, avg liking of 7.08

I have been grinding a little finer generally so I wouldn’t read too much into the difference in EY, both 19.9% and 20.7% could be seen as normal. The difference in overall liking is not significant enough to actually be a difference. When the Moccamaster 1 cup are gone, I’ll go back to the cheaper, easier to source Rombouts #2.

Only used the Waterfall for 2 of these brews, non optimal coffee, so no usable data beyond them being vastly more expensive per filter paper.

Adrianmsmith

MWJB The reason for this change was the result of extensive science and analysis…

The best analysis; necessity

What do you use to measure ey out of interest.

MWJB

Adrianmsmith I use an old VST Lab II refractometer in the brewed coffee range. With paper filtered drip, as long as you are not grinding bizarrely fine, you don’t need to syringe filter samples, like you do for Aeropress, French press, cupping, moka pot & espresso.

You could use a DiFluid R2 (don’t worry about the app, make your own notes & calculations), but you have to be conscious that the readings will fluctuate greatly based on sample temperature, but it will work if you take your time & use VST’s sample protocol. There is a thread on this somewhere here.

MWJB

Colombia, La Chapolera washed Wush Wush - Woosh…then it was gone!

I bought bag of something else to have at an Easter get-together, but had 2nd thoughts after a test brew. The only other beans I had were these so ¾ of the 200g bag went into French presses for one meal…the consolation being very nice, unprompted, feedback on the coffee.

Enough left for 4 cups on the Aromaboy: Average overall subjective liking score 4.4/ 5.0 (compared to 4.2/ 5.0 average for all drip/pour over brews), 4/ 5 acidity, 2/ 5 bitterness, 2/ 5 intensity. £11.75/100g

The lychee & chamomile notes were easy to relate to, never got any cherry specifically. Definitely a syrupy, tropical fruit vibe.

LMSC

Finca Ayana Colombia is a washed yeast fermentation.

https://zennorcoffee.co.uk/products/finca-ayana-colombia

What a coffee? The strawberry aroma - from the beans right through to the brewed cup - carries beautifully, almost as if it drifts up the street. The coffee is very light, delicate and clean, with a moderate amount of sweetness and acidity as in strawberry, and a hint of strawberry bubble gum on the finish which surprised me.

However, there is also a slight woody bitterness which lingers across the brew medium; and, it made me wonder if four weeks might have been the sweet spot, given the suggested 4-6 weeks (I had opened just past 5).

I’d happily be served this coffee again. As an espresso and a flat white, it could be especially interesting. That’s for the weekend! 😊

The subjective average score is 7.58/9 so far, which is just at the average score of 7.55/9 with a standard deviation of 0.6 from about 195 bags.