u/1StudentOfTheWorld1

I have begun to try pour overs more. Recently I had a Colombian from Dayglow in LA and Jack at Endorffeine made me a washed Colombian from Sey. At home today with my DF54 and V60/ W basic filters brewed up the Sey Marlene Rojas and they have all been fantastic.

Problem with all of these coffees they are so light and complex to me that I struggle to pick up notes or even describe these. It’s hard to pick out things other than sweetness, bitterness, sour, tea notes or light florals and I can’t put words to what I taste. I’m assuming I might just not be able to pick out the complexities and it might be a personal issue with my taste buds, idk lol. Anyone else have this issue and how did you develop and further understand your cups? I have tried cupping/ tweaking the same beans and do taste differences there of course but like I said I’m still struggling.

To me everything just tastes good with these higher quality coffees lol.

Specifically for those of you who love Oolongs and Puerh tea how did you learn good from bad without breaking the bank? How would you recommend a beginner develops their flavor palate through these teas. What should I know you wish you knew before? All I’ve really had is local stuff from MEM Tea on the east coast.

I like high quality greens and have the most experience with matchas but would like to go further with puerh, and oolongs and potentially blacks if it’s worth it.

I’m relatively new to coffee and am curious about general thoughts and is there a big comprehensive guide about countries and coffee?

I know people like things like Kenyans, Ethiopians, beans from Panama, etc. But what are the typical profiles or differences between these countries coffee/processes? Where would you buy a geisha from vs not? Are there large guides that talk about various beans and this sort of thing. Obviously I’d have to try beans from various countries/processes/etc to know but any advice? What brands or online places would you buy from?