Content: 200g
Tasting Notes: Jasmine, Mandarin, Apricot, Bergamot
Origin: Ethiopia
Processing: Washed
Varietal: 74110
Region: Bombe Village, Bensa
Elevation: 2200-2400m

Lab 19 by Erik Liao - Taipei, Taiwan

Lab 19 was started humbly on a 19th floor balcony of Erik’s apartment in Taiwan, honing his craft, expertise and curiosity for over a decade. He has since become renowned for his innovation in coffee brewing and roasting techniques, designing the Hario FLOW Dripper, and as an influential coffee competitor and coach.

Erik embraces the paradox of naming his roasting project something scientific like a “lab” – he says roasting coffee, along with brewing, is a dialogue. The calculatory precision from years of accumulated protocols, standards, data, curves, and theories still meshes with countless uncertainties each time, creating a boundless flavor experience. Their philosophy is rooted in science, but aims to embrace the ambiguity and personal nature in coffee, rather than perfection.

In terms of sourcing, Lab 19 is in a unique position given Erik’s involvement with Tri-Up Coffee, Erik’s other venture in collaborative, hands-on green sourcing and processing alongside producers. With a focus on fostering relationships and sustainability between roasters, producers, and competitors, Lab 19 is often able to offer customized exclusive lots focused solely on elevating quality and flavor profiles.