Tasting Notes: March 2026

Welcome to the very first edition of Tasting Notes, our new monthly newsletter designed to give you the inside scoop on everything happening behind the scenes at Cometeer.

Every month, we will share coffee education, origin stories, product launches, and a few surprises along the way. Our goal is simple: close the knowledge gap about coffee, spotlight the producers and roasters we love, and help you get more out of every cup.

So grab a mug. Let's get into it.

Panama Recap: On the Ground with Project Hachi

Last month, our team returned from Panama, where we visited our friends at Project Hachi and experienced the harvest up close.

We spent time on the farms, at the drying beds, and around the cupping table, tasting and learning together. There is nothing quite like watching ripe coffee cherries being picked at peak sweetness, then tasting that same lot as a finished cup months later. Coffee is a fruit first, and seeing the full journey from cherry to cup reinforces just how much care goes into every step.

Our collaboration with Hachi is rooted in commitment. We are committed to quality. We are committed to long term relationships. Most importantly, we are committed to bringing you coffees that you reach for again and again.

By working directly with producers through projects like Hachi, we are helping increase transparency and bring you closer to origin. We are putting the finishing touches on a deeper dive into Project Hachi and our time in Panama, so stay tuned. We cannot wait to share more from the farms, the harvest, and the cupping table with you soon.

Member Reward: 50% Off Your First Decaf or Half Caff Sleeve

Ends 3/13

Decaf deserves better. Most decaffeinated coffees go through extra processing before roasting, which can make the beans more fragile and prone to losing flavor. Add in slower turnover and longer storage times, and decaf often tastes flatter or more stale before it even hits your cup. That is why so many people think they do not like decaf. It is not the caffeine removal itself that is the problem. It is how the coffee is treated along the way.

At Cometeer, we start with high quality lots that are decaffeinated using leading methods like Swiss Water or CO₂ processing, then brew and flash freeze them at peak flavor to lock in freshness. The result is a decaf or half caff that is sweet, balanced, and genuinely satisfying. Right now, members get 50% off your first Decaf or Half Caff sleeve through 3/13. If you have been curious, this is your sign to taste what decaf can actually be when it is done right.

Have You Downloaded the App?

Big news from last month: our iOS app is officially live.

With the Cometeer app, you can:

• Manage and customize your subscription
  
  

• Discover new coffees and limited releases
  
  

• Reorder your favorites in seconds
  
  

• Get personalized recommendations based on your taste
  
  

Speaking of personalization, we also launched your Coffee Profile in the account portal. Your Coffee Profile helps you dial in your preferences, from roast level to flavor notes, so we can recommend coffees that actually match your taste. If you love bright, washed coffees with crisp citrus notes, we will guide you there. If you gravitate toward rich, chocolatey blends, we have you covered.

If you have not explored your Coffee Profile yet, now is the time. You can learn more about it here.

A Quick Coffee Education Moment

Because this is Tasting Notes, we would be remiss not to sneak in a little coffee science.

If you are chasing a “strong” cup, remember that strength in coffee usually refers to concentration, not roast level. A dark roast tastes bold and smoky because of roasting chemistry, but it does not necessarily contain more caffeine than a light roast. In fact, most Cometeer capsules clock in at about 180 milligrams of caffeine, regardless of roast.

If you want a stronger cup at home, use less water when you melt your capsule. If you want something closer to an espresso style drink, dilute one melted capsule with about 20 grams of hot water. You are in control of the final strength.

Coffee should work for you, not the other way around.

Read More on the Blog

This is just the beginning.

You can read this edition of Tasting Notes and dive deeper into our Panama trip, our sourcing projects, and the science behind our extraction process on the blog at cometeer.com.

We are excited to bring you along for the ride each month. Expect more origin stories, more education, more behind the scenes moments, and yes, more exclusive perks.

Until next time, keep melting.