Home brewers of Belgrade · Saturdays since 2019
The tasting library
Every coffee here was brewed at a Saturday meetup, usually on a V60 at 1:16, tasted from numbered cups before anyone saw the bag. Scores are the club average out of five and are entirely our own opinion — on a different morning, with different water, you might disagree. Please do.
The flavour wheel
The interactive flavour wheel needs JavaScript. Its eight families are: fruity (berry, citrus, stone fruit, dried fruit), floral (jasmine, rose, chamomile), sweet (honey, caramel, brown sugar, vanilla), nut & cocoa (hazelnut, almond, milk and dark chocolate), spice (cinnamon, clove, pepper), roasted (toast, tobacco, smoke), vegetal (herbs, tomato leaf, black tea) and fermented (winey, rum, lactic).
Tasting notes are not ingredients. Nobody put blueberries in the Guji; it just reminds most of us of blueberries. The wheel gives us a shared vocabulary, so “it’s sort of nice and bright?” can become “citrus, more lime than orange, with a black-tea finish.”
Start from the centre and work outward. First ask whether the coffee is fruity, sweet, nutty or roasty. Then narrow it down. If you can’t name it, say what it isn’t — that counts too.
Choose a flavour family to read about it, or a single note to see which coffees in the library share it.
The library
Roasters named here are small producers we’ve bought from; “home roast” means one of us did it on a balcony. Altitudes and varieties are as printed on the bag.
Showing 25 of 25 coffees
Ethiopia · Guji
Blueberry · jasmine · milk chocolate
Clean for a natural — all the blueberry jam with none of the boozy funk. Best at 1:16, 94 °C. Ana named the jasmine before anyone else, which she will not let us forget.
Ethiopia · Yirgacheffe
Bergamot · white peach · black tea
Earl Grey in coffee form. Delicate and very easy to over-extract; we went coarser twice before it sang. Do not put milk anywhere near it.
Ethiopia · Sidama
Strawberry jam · rum · cacao nib
Loud. Half the table loved it, Dragan said it tasted like a fruit cake that had been to a party. Excellent as cold brew, a bit much at 8 a.m.
Ethiopia · Limu
Apricot · honey · rose
Grown under forest shade. Softer and rounder than a Yirgacheffe, with a rose-water finish that reminded Jelena of her grandmother’s ratluk tin.
Kenya · Nyeri
Blackcurrant · grapefruit · tomato leaf
The coffee that made Stefan take up roasting. Juicy, savoury, almost like a red wine with a tomato vine on the nose. AA screen grade, bought green from Zeleno Zrno.
Kenya · Kirinyaga
Red grape · hibiscus · brown sugar
Rounder and sweeter than the Nyeri, with a grape-skin tannin at the end. Holds up beautifully as it cools; the last sips were the best.
Kenya · Embu
Stewed plum · cocoa · clove
A natural Kenyan is rare and this one was a curiosity: wintry and spiced, like a plum compote. Lovely in the moka pot, less so as filter.
Colombia · Huila
Red apple · panela · almond
The definition of a crowd-pleaser. Grown by a family of four brothers on a farm named after the swallows that nest under the drying beds. Our default “first coffee” for new members.
Colombia · Nariño
Lime · cane sugar · chamomile
Nariño farms are tiny and very high, and it shows: a sparkling, sweet, tea-like cup. The best Colombian we’ve had, and the one Nemanja buys for his parents.
Colombia · Cauca
Caramel · blood orange · hazelnut
Our first Pink Bourbon. Sticky and sweet, like a hazelnut praline wrapped in candied orange peel. Works as filter and makes a dangerously good AeroPress.
Colombia · Tolima
Milk chocolate · red apple · vanilla
The decaf that fooled Dragan. Decaffeinated with ethyl acetate from local sugarcane, which leaves a faint sweetness. Our afternoon coffee, and the reason we no longer apologise for decaf.
Brazil · Sul de Minas
Hazelnut · milk chocolate · dried cherry
A small family farm by a reservoir. Comforting rather than exciting, and that is exactly what January needs. The French press coffee we recommend most.
Brazil · Alta Mogiana
Peanut brittle · toasted bread · cocoa
Run by three sisters, hence the name. This is our official džezva coffee: ground to powder it makes thick foam and a sweet, nutty cup that holds sugar well.
Guatemala · Huehuetenango
Toffee · baked apple · cinnamon
Like apple strudel in a cup — Jelena’s description, and nobody could improve on it. Very consistent across every method we tried.
Guatemala · Antigua
Dark chocolate · orange peel · a wisp of smoke
Grown on volcanic soil in the shadow of three volcanoes. The smokiness divided the room; as a moka pot coffee with a drop of milk, it won everyone over.
Rwanda · Nyamasheke
Red currant · black tea · honey
Above Lake Kivu. Bright but never sharp, with a black-tea grip at the end. One of three coffees we’ve bought twice.
Rwanda · Huye
Strawberry · cocoa · hibiscus
Strawberries dipped in chocolate, honestly. Went brilliantly with the coffee-cardamom cake. We used it for our summer cold brew in 2024.
Burundi · Kayanza
Cranberry · brown sugar · black tea
Stefan’s best roast so far (log #31 on the roasting page). Tart and sweet like cranberry sauce. Burundi coffees can carry a “potato” defect; we hand-sorted every bean, just in case.
Costa Rica · Tarrazú
Apricot · caramel · lime
A micro-mill run by one family that processes only its own cherries. Silky and sweet with a squeeze of lime. The runner-up on our three-hundredth morning, beaten only by the Geisha.
Costa Rica · West Valley
Raisin · molasses · cinnamon
Our Christmas coffee for 2025. Dark, sticky and spiced — tasted like the inside of a fruitcake. Brilliant with the coffee vanilice.
Panama · Boquete
Jasmine · bergamot · white peach
The only perfect score in the library. One hundred grams for our three-hundredth meetup, split eleven ways, brewed at 1:17 and 92 °C. Luka cried a little. He says it was the steam.
Peru · Cajamarca
Milk chocolate · walnut · mandarin
An organic cooperative of around three hundred families. Gentle, chocolatey and very good value. This is what the club bean jar buys when the jar is light.
Indonesia · Aceh, Sumatra
Black pepper · dark chocolate · cedar and herbs
Earthy, heavy, low-acid. Not a club favourite on the V60, but Dragan claimed the rest of the bag for his džezva and was smug about it for weeks.
Yemen · Haraz mountains
Raisin · cardamom · pipe tobacco
Tasting a coffee from the place where coffee drinking began felt like a small pilgrimage. Wild, spiced and ancient-tasting. We made it in a džezva too, out of respect.
Honduras · Santa Bárbara
Passion fruit yoghurt · lemon · honey
Fermented in sealed tanks for 72 hours. Tangy and creamy at once, like a fruit yoghurt. Teodora’s favourite; Milica’s least. Interesting is the word we agreed on.
No coffees match those filters. Try another origin, or bring us one on Saturday.
A short glossary
A coffee bean is the seed of a cherry. How the farm removes the fruit around it changes the taste as much as where it grew.