The full library: documented traditions, sensory and chemical reference material, and the Citane research papers — framework, manual, and experimental workbook. For a gentler starting point, visit Begin With a Cup.
The library draws on three broad kinds of source, each handled differently — see the Foundation page's Evidence Discipline for how.
Published studies on coffee leaf chemistry, processing, and sensory profiles, cited throughout the Foundation page, Reference, and Research papers.
Field studies and household documentation of Engere, Kuti, Chemo, and Kawa Daun — referenced as observation, not instruction.
KoffyKraft's own framework (Papers I–III) and processing trials — presented as observation and hypothesis, not as validated findings.
The Foundation page: what coffee leaf is, how this library approaches evidence, and how to navigate the traditions, reference, research, and application pages below.
Sensory and chemical reference material — what coffee leaf actually smells and tastes like, and what published research has found about why.
Documented household and community preparations from Ethiopia and Indonesia — presented as observation, per the Foundation page's Evidence Discipline, not as instruction or proof of effect.
A milk-based coffee leaf beverage from Gofa Zone, South Ethiopia. Documented across 385 households. Three preparation types, ten spice ingredients, and a safety record that surprised researchers.
A roasted coffee leaf brew from Tepi Town, Southwestern Ethiopia. Always spiced, always served with food, always social. Fire is the defining step. Documented across 64 households.
A coffee leaf brew from the walled city of Harar made from fallen yellowed leaves. Almost no caffeine. Part of a whole-plant coffee culture embedded in Harari household life and women's land ownership.
A smoked coffee leaf brew from the Minangkabau highlands of West Sumatra. Leaves smoked over cinnamon wood, brewed long and dark. A tradition that survived Dutch colonial prohibition.
Full preparation guides for each tradition — ingredients, step-by-step instructions, serving scaler, equipment notes, and quality checks.
Simple, Sweetened, Spiced Single Pot, and Spiced Double Pot. Serving scaler, milk guide, quality checks, and serving rules.
Roasted, Lightly Heated, and Fresh-Majang methods. Full spice quantities, step-by-step instructions, and quality guidance.
Kouttee Plain, Boiled Traditional, Pan-Roasted, and Kuti Shai. Includes the fallen leaf preparation guide and caffeine note.
Coming when the Kawa Daun pages are complete.
The Citane research papers — framework, manual, and experimental workbook — plus DIY processing notes from Thumpassery Estate.
A spatial map of every influence on the leaf from field to cup. Tap any node to understand it. Drag to reposition. Built for scouting, not procedure — designed for fuzz rather than fixed structure.
A stage-by-stage field guide from harvest to final moisture reduction. Eight stages with decision tables, pitfall warnings, enzyme reference, and QC checkpoints. For someone who wants to read and understand without selecting or configuring anything.
The framework: reservoirs, activation events, energy systems, process domains, and emergent states. What may be happening chemically inside the leaf, and why it matters.
The manual: seven core processing pathways, toolbox, batch sheet, and troubleshooting — an observation framework, not a recipe framework.
The workbook: a broader catalogue of pathways, sensory directions, and aging protocols, structured for comparison and recording rather than guaranteed outcomes.
Using a sandwich grill to wilt fresh leaves — one practitioner's note on a quick wilting setup. See Paper II for the framework this fits into.
Direct-flame roasting adapted for home equipment — one practitioner's note. See Paper II, Pathway 5, for the framework this fits into.
Explore the CLT flavour landscape interactively — map descriptors to processes, build a pathway, or generate a theoretical route with the Epsilon Board.
Nine flavour territories arranged by relationship. Tap to see aligned and opposing descriptors, chemical drivers, and process connections. Drag to reposition within the landscape.
Select a descriptor, leaf, process, or brew method. The board activates compatible pathways and generates a research-grounded output with steps and pitfall warnings.
Theoretical territory. Generate a speculative flavour pathway extending beyond documented research — grounded in CLT chemistry, clearly labelled as not validated.
A guided sensory education — beginning with daily life, moving through the experience of Buna, building vocabulary, and arriving at the chemistry. No prior knowledge required. No correct answers.
Entry point for the school — introduces the four layers and the companion voice. Begin here if you are new to the school.
Ten observations from ordinary daily life — green, cooling, bitterness, sweetness, astringency, umami, aroma, temperature, finish, expectation. Each one a bridge to something in Buna. No Buna on this page.
What you notice in the cup before you have words for it. Described in plain observation language — what arrives, where it goes, what temperature does to it.
The vocabulary specific to Buna — green, refreshing, floral, sweet, bitter, astringent, woody. Where each sensation registers in the mouth and how to distinguish them.
Compound portraits — β-ionone, hexanal, nonadienal, mangiferin, GABA, PPO, and others. Each begins with the experience, not the formula.
A guided walk through sensory territory — driven entirely by choices, no typing required. The companion reads where you've been and offers what's adjacent. A pull page for anyone curious about flavour, taste, and what they already sense.