Beans

good

Floral aroma, bright acidity, citrus and caramel, and a silky mouthfeel read as a classic pour-over cup.

good

Huila notes of juicy apple-orange acidity, floral honey, and a clean finish read as a filter cup.

good

Washed high-grown Huila with berry sweetness is built for pour over.

good

Washed light Huila with red apples and orange marmalade is a pour-over profile.

good

Sidamo aroma of ripe berries, strawberry, and floral sweetness is built for a fruit-forward filter cup.

good

Light Yirgacheffe anaerobic fruit is a pour-over showcase.

good

Huehuetenango notes of bright apple-orange acidity, milk chocolate, and caramel are a classic pour-over profile.

good

Washed light roast with stone fruit, citrus, and honey is a filter cup; roast color alone is not treated as a shop-stated method.

good

Roast type Filter Roast; shop says ideal for pour-over and manual filter.

good

Roasters recommend brewing it black as a pour over; the light citrus cup is built for filter.

good

The menu names it Seasonal Filter, with stone fruit, silky chocolate, and citrus.

good

Washed Huila with berry and milk chocolate is a natural filter cup.

good

Washed Honduras with stone fruit and orange still shows as a cup, not only as a blend.

good

Shop describes a medium roast with balanced body and a clean finish, which reads as an all-round filter cup.

workable

Floral citrus is in the notes, but woody-earthy chocolate will dominate a filter cup.

workable

Natural-process fruit can show in a dripper, but this dark cocoa roast is not aimed at pour over.

workable

The subtle fruit could be present in a pour over, but Udoy does not specify a filter roast or recommend filter brewing.

workable

Earthy wet-hulled cups are less about pour-over sparkle.