Ecuador La Noria Gesha Anaerobic Washed Lot 1
Anaerobic WashedLight
Cherrybook Index
66Noted
Evidence-of-quality score, not a cup score. Sparse signal: 2 of 7 signals on file. Methodology
Price position
$4.54/oz$80.00 for 1.1 lb
Price position appears once the price model has scored this lot.
Catalog summary
An anaerobic Washed lot from Catamayo, Ecuador, indexed 66 on sparse evidence.
Based on the listing and catalog evidence
Currently out of stock at the roaster. Subscribe to get an email when it returns.
Cherrybook last checked this listing 14 days ago.
Roaster’s notes
white floral · orange · apricot · yellow tea
- Fruit
- Citrus
- Floral
Open the flavor wheel
Mapped from the roaster’s tasting notes to the SCA flavor wheel; Cherrybook’s interpretation of the stated notes, not the roaster’s own categorization.
- Origin
- Catamayo, EC
- Producer
- Bernard Uhe
- Farm / Co-op
- La Noria
- Process
- Anaerobic Washed
- Altitude
- 2100 m
- Varietals
- Geisha
- Harvest
- —
- Weight
- 1.1 lb
- Bag price
- $80.00
- Price / oz
- $4.54/oz
- Brew
- —
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
Cherrybook Index (CBI)
Evidence-of-quality score, not a cup score. Methodology
66
Noted
Sparse signal
Confidence2 of 7 signals on file
Score is heavily shrunk toward 50; treat as a placeholder until more sources arrive.
How confidence affects the score
Coverage measures signal availability, not cup quality. This coffee has 23% of the signal universe on file. Missing sources are dropped, remaining weights are renormalized, and the result is shrunk toward a neutral 50 baseline by 43% so one thin signal cannot carry the score on its own.
The math on file: renormalized base 75.0 shrunk to 64.4 + bonuses = 66.
Missing: SCA grade, Coffee Review, YouTube reviews, On-shop ratings, Cherrybook ratings
- 75/ 78% weightReddit sentimentSentiment across specialty-coffee discussion
- 75/ 22% weightRoaster transparencyProducer / farm / lot disclosure depth
Bonuses applied
- +2Sprudge press coverageThis roaster has been featured by Sprudge
Sensory profileestimated
- Acidity
- 5
- Body
- 2
- Sweetness
- 4
- Balance
- 4
- Clean
- 4
Comps & alternatives
Tasting flight
Compare this with three more lots selected from the catalog.
Brew a set side-by-side. The picks vary along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.
Reference · About the varietal & origin
About Momos Coffee
Community reputation · Reddit
Well-regarded· sentiment 75/100
Momos Coffee is included in a poll tracking coffee varietals across multiple roasters. A thread author also reports visiting the Busan store, describing it as having an ocean view, a relaxing and beautiful interior, and great coffee.
varietal informationBusan storecoffee
Threads cited (2)
- r/pourover · 71↑ · Coffees by Varietal & Varietal Family, updated (85 roasters, 1101 products)
…Kafiex Roasters, Klatch, La Cabra (US), Leaves Coffee, Lenny's Lab, Little Waves, Little Wolf, Luna Coffee, Mad Lab Coffee, Manhattan Coffee, Metric Coffee, MOMOS Coffee, Monogram Coffee, Moonwake, Morgon, Nemesis Coffee, Nomad, ONA Coffee, Onyx, Partners, Passenger, PERC, Pilot, Poem, Prodigal, Prototype, Proud Mary,
- r/pourover · 18↑ · 100 best coffee shops visit
I went to Paris for work and then South Korea for holiday so visited Tanat and Momos and picked up some bags. Then my favorite coffee shop in Seoul ended up being Lowkey coffee so I grabbed a bag too. The Tanat store was very cute and the selection was awesome. This coffee that I took home was just ok, but the one I ha
Press · Sprudge
- Jooyeon Jeon Of South Korea Is The 2019 World Barista Champion2019-04-15·sprudge
Jooyeon Jeon of Momos Coffee in Busan is a World Barista Champion.
On YouTube
Meet the roaster on camera
About the roasterInterview
2022 WBC Anthony Douglas X MOMOS COFFEE | Guest Barista Series
모모스커피
Watch on YouTubeThis video covers Momos Coffee; it is general roaster coverage.
Cherrybook summary of the video
2022 World Barista Champion Anthony Douglas discusses his career, his experience visiting Momos Coffee in Busan, and his philosophy on coffee preparation. He emphasizes the importance of attention to detail and expresses a desire to focus on coaching and teaching other baristas in the future.
Inside this video
From 모모스커피:
“I think one of the most important things to become a barista is the attention to detail and really focusing in on each variable and learning the impact that it has.”
“I really want to look more towards coaching and teaching people and helping other baristas and competitors achieve their goals in coffee.”
Videos by their credited creators. Playing a video connects to YouTube. Privacy