Lime, Stone fruits, Darjeeling, delicate but lasting mouthfeel, quality.

Cocoa, Sugarcane, Grapefruit, Stone fruits. Improved as it cooled.

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Rhubarb, juicy, balanced but missing a bit of berry sweetness, touch drying.

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Cocoa, clove, nutmeg, slight herbaceous note, almond brown sugar sweetness. Nice malic apple acidity, very nicely balanced, an excellent omni roast, retaining enough complex aromatics but also clearly fine for espresso, too, which is where the rest of this bag will go.

Impressive, quality modern specialty coffee with characteristics of origin but also showing progress and development in quality and processing, an excellent showcase of what modern Sumatran washed coffee can achieve.

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The flavour is very good, there's a sour cherry and cranberry aromatic, some nice orangey citrus and plenty of milk chocolate character as it cooled and homogenised. I'd like more sweetness but there is decent balance and complex acidity.

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The acidity, body and sweetness are all very pleasant and in balance with a clean and enjoyable aftertaste too. It doesn't pop with flavours, it could be more complex too but there's not much to dislike really. All cups were clean, sweet, uniform.

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Peach melba vibes then sure, but there is also some floral minerality and a jasmine tea like body which adds a bit more class.

An excellent coffee.

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The dry aroma has a very pleasant nutty sweetness with some yellow fruits. The flavour is very good, cherry and more yellow fruits, some apple acidity, honeycomb sweetness, some dark chocolate in what is a round chewy body and plenty of length to the aftertaste. Lots to enjoy, very nicely balanced.

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So, the dry aroma is nutty, some sweet citrus and a little grassy. The flavour is very good, caramel sweetness, malic aromatics but I mustn't be eating the right kind of pear because I struggle with this flavour note a bit.

Maybe it's there. I get apple, a bit of a nougat, an almond vibe and cashew creaminess on the end. I like it, it's a really solid coffee, it's quite classy too with nice acidity and good balance. Feel as if it might improve a little in the bag after a week or two. Let's see!

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The dry aroma is sweet with some hints of clove and stone fruits. I associate washed coffees from this region with green apple and sweet cinder toffee usually but this is a little different. The flavour is very good. Theres bergamot florality, brown sugar sweetness, some citrus, a bit of herbaceous nutmeg or camomile and a nice full chewy body which speaks to the Pear note referenced on the bag though I dont get the aromatic of Pear.

Quite a sophisticated drop then this. Not up there with the most delicious offerings from Huehuetenango or indeed other parts of Guatemala, but still plenty to appreciate about this.

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The flavour is really good, peach tea as youd expect and sweet lemony citrus, then there is a hint of blackcurrant and apple pie and a bit of dairy milk thing too. Its not as complex as a few washed Yirgas Ive been fortunate to slurp recently but its still very very tatsy. Clean, sweet and uniform and the roasting as mentioned is spot on. Ill definitely be dropping by Senzu when I eventually get to visit Porto. Its on the list.

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The roast is super light, going after the sweet fruit notes here and succeeding. It puts me in mind of watermelon and guava rather than peach or citrus. Some florality is there at the start, with the flavours homogenising as they cooled. It has some cocoa notes and plenty of sweetness. The acidity is soft, and the coffee is quite well balanced with a creamy body, if a touch thin.

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One of my favourite bag designs so far this. Very appealing. Within is a very enjoyable coffee and a fine example of coffee form this region. Its juicy with malic apple acidity, brown sugar sweetness, some stone fruit and pear aromatics and caramel with milk chocolate, especially on the wet aroma.

The sort of coffee that will genuinely be just as enjoyable however you brew it I think. Lovely stuff

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The coffee is excellent. Some of those familiar toffee and baked fruit notes on the aroma, raisin and brown sugar sweet, excellent juicy acidity and very good balance and body. Maybe green tea, not sure I drink enough of it to draw on it as a sensory memory.

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Im impressed with this. Theres lots of dark fruit notes going into milk chocolate with a backbone of malic blackberry acidity. It does have excellent body too, creamy and rounded a bona fide specialty lot this one - dare I say the force is strong with this one!

Complex, sweet and very tasty and it feels like it would be appreciated by a discerning Sith Lord. Be careful drinking coffee like this though, youll be buying Carbonic Macerated lots in no time - and you dont know where that can lead - you dont know the power of the dark side!

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First impressions are good, the beans a matte uniform, nicely light to medium and theres already a great aroma of berrys and cocoa from the bag.

The dry grounds offer more of that with a slight earthy note and some nuttiness. The wet aroma opened this coffee up a lot all biscuits and strawberry jam!

The flavour is really very good, the same berries and smooth biscuity caramel sweetness, plenty of juicy malic and acetic acidity finishing with milk chocolate.

Clean, sweet, uniform. Quite quaffable

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Super clean, slightly floral (honeysuckle is a good description I think) with a subtle sweet orange character. A very nice cup, not necessarily fireworks, but quite tasty. Subtle black tea platform.

Cupping Method:173.3g to 10g, Hario v60

Kicking Horse has long been on my list of things to try. I'm not really a dark roast drinker, but that's what they are known for. Finally, a friend from Calgary gave me a gift with three bags from Western Canada.

I think this is a very good dark roast coffee at an excellent value. As an espresso, you get the dark chocolate and a balanced smokiness. It has a massive, persistent crema, which is key for the mouthfeel. It's relatively low on the acid side but balanced, which I think is the objective here. I do pick up a smoked vanilla bean-type character as well.

I can see this as an every day drinker for a dark roast lover.

Cupping Method:Espresso 95C on my La Spaziale A53

Plenty of dark to milk chocolate on the aroma, the flavour is, well, its purple-y, if that makes sense, purple berries come to mind, black grapes, some cherry, bubblegum, violet, and tartness of blackcurrant jam in the residual acidity. It reminds me of several Guatemalan and Costa Rican naturals Ive cupped recently. Very clean, balanced, sweet and uniform.

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Roasting again great. Matte, uniform, nicely developed.

Searching for aromatics a bit on the dry aroma, mainly cocoa and nutty, slight grassy note, greenish. The flavour is nice with stone fruits and some berries. A hint of the yoghurty vibe towards the very end of the cupping as well as a hint of orange sherbert. Clean, sweet, uniform.

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This is a washed coffee from the Harrar region which is historically known for naturals with lots of blueberry character. Ive not tried a washed from this region so Im curious.

Lime and bergamot, slight herbaceous note, a little nuttiness. On the break this comes together and I get the lemongrass. The flavour is very good, some florals come through the classic tea-like jasmine, white some grape, peachy stone fruit and nice citric acidity. It softened and sweetened up as it cooled as well as homogenising quite a bit. Quite a classic washed Ethiopian and thats always alright by me!

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Wine gums on the dry aroma, cocoa at the break, funky tropical and berry flavours, nice integrated malic acidity, slight muddy note at the very end as it cooled but no big deal

Very nice coffee, very well roasted.

Cupping Method:From Dog & Hat.

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Dry aroma is very good, peachy with sweet citrus. Flavour is also very good, more stone fruit, bergamot, some red berry notes too. Acidity is malic and citric, its balanced and quite full bodied with a pleasing mouthfeel.

Harmonious. Clean. Sweet. Nice job.

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I chose this coffee for our Christmas Coffee, so I know it pretty well. It was supplied by the fine people Falcon Specialty and hails from the Kamina washing station, one of Rwandas oldest, in the far west of the country near Lake Kivu in Nyamasheke district.

Picked it for the Christmas vibes it offers; apple and cinnnamon, citrus, toffee, brown sugar, dark chocolate, clove and blood orange.

It would be a great filter anytime of year but Ill be brewing this on Christmas Eve and Christmas morning with mince pies probably!

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Very good aroma of caramelised berries and milk chocolate, flavours of raspberry, hibiscus, stone fruit and milk chocolate with soft citric orange to mandarin acidity, medium body and a lingering pleasing sweet aftertaste.

Elegant and indulgent in equal measure.

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Deep Currant? is again just a brilliant name for this coffee. On the dry aroma theres raisin, red and black currants and brown sugar. The flavour is more of the same, I get some raspberry and cranberry in there too and a sweet milky mug of tea vibe which I think may be the white choc note theyre alluding too. The acidity is well integrated juicy, malic and citric.

The body is on the light side, and the aftertaste a little fleeting. Some really enjoyable flavour and aromatics with this coffee.

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So, there is a lovely balance of complex sweetness and acidity and very complimentary flavours of fruit and nut chocolate bars. It reminds me a bit of raisin and apple turnover pastries, too. The mouthfeel is full, rounded, and quite chewy, and the aftertaste is clean and sweet.

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It says honey process on the bag but it looks and tastes more like a washed coffee. Anyway, from a whiff of the grounds this has all the makings of a pretty classic Kenyan profile. You often get Blackcurrant and Blackberry as flavour notes on a Kenyan but then they go missing a bit on the cupping. Not here. The dry aroma has plenty. The flavour is great, blackberry pie and sweet marmalade.

The malic acidity is well integrated and very nicely balanced with that sweetness of orange and raisin. It is a little delicate and the volume and complexity could be higher overall. If it was, we'd be reaching for the 90s.

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The beans look matte and even, roast looks spot on. There were a couple of quakers which you might expect, Ive decided Im just gonna fish these out whenever I spot the little bleeders.

Dry aroma was very good, cocoa, slight dairy note, flicker of tart jammy fruit. Wet aroma a bit more straight up chocolate.

Flavour is excellent, a bit of a green/jasmine tea note,stone fruit, that creamy dairy note again and a nicely integrated I thought more raspberry acidity but I get the blood orange note too.

Gently pleasing this, Ive drunk most of it over the weekend. I should note its also gone a little further than Id like past the roast date which is totally my fault, so maybe theres a point or so left in the bag

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This is a washed pink bourbon, I suspect with some extended fermentation beforehand as theres a bit going on.

The dry aroma is sweet with mandarin, cocoa and a green tea thing too. Wet aroma more just sweet cocoa. The flavour is very good with some juicy malic pineapple bright citric acidity, caramel sweetness, some nice peach, nectarine and floral notes and some chocolate notes too.

I dont know if Id pick it out on a table but Its a very enjoyable classy, and well balanced coffee nonetheless.

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