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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So, the dry aroma is very good, a hint of lavender, a bit nutty and some lime. The flavour is excellent; some nice peachy stone fruit notes fronted by white sugar sweetness, plenty of citrus and a little tea like with assam or orange pekoe florality.

Its not particularly layered or complex, homogenizing a bit as it cooled, it is certainly balanced and refined though. Very clean, sweet and uniform, a first class job by the roaster here. Couldnt find a Quaker

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Orange on the dry aroma and a bit of raspberry jam then theres some melon and nectarine notes, citric acidity too. Its a little grassy like sencha green tea on the aftertaste and though clean and I must say roasted to perfection, I missed just a bit of sweetness.

Its quiet quality this, the kind of coffee I want to have available in the cupboard all the time. Dependable, rewarding and very enjoyable, the bag didnt last long.

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It's a bit of creeper and I was underwhelmed at first, there is balance and acidity but it wasnt offering too much. Then as it cooled there was more, mixed berries and some interesting herbaciousness.

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Moving onto the Kenyan. Very nice indeed, not fizzing but tight citric acidity. Its vibrant with blackcurrant theres a bit of brown sugar sweetness and a winey finish, a bit drying on the aftertaste but very well balanced and elegant in the most part. Again I reference a 90+ Kenyan I had recently and again were not quite up there. Its not a memorable coffee but it is great quality and I could drink it all day.

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The coffee is from the Kimoso estate in the west of the country - the Trans-Nzoia region - near the Ugandan border. Not a region typically well known for producing specialty coffee but this is certainly that.

Theres apple and brown sugar on the dry aroma with a little blackcurrant at the break. The flavour is very good with malic red fruits; cranberry, raspberry. The acidity is complex with citric blackcurrant and cherry tomato - theres just about enough sweetness to balance this too.

I was lucky enough to taste a 90+ Kenyan Ribena bomb in a blind cupping a few weeks ago and were not up there in terms of juicy sweet blackcurrants and lime for days with this, but it is structured, poised, bright flavourful and clean.

You can read plenty about this coffee (and others) and the really positive relationship North Star have with the farms and suppliers they work with on their website.

North Star exist in part to prove there is a kinder way of doing business.

Ill drink to that.

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Back to east Africa but a new origin - Uganda. This is a natural roasted by Rounton Coffee Roasters of North Yorkshire - Gods county!

I noticed on their website that the guys at Rounton have actually visited the producers in Uganda - which really shows the very high levels of care and attention they put into their coffee. The @risecoffeebox team also visited Uganda recently too and this is a coffee through their excellent subscription service ?

The coffee is from the Rwenzori Mountainous region. Kalingwe is a Village higher up in the foothills. I have cupped a few Ugandan naturals from this area before but weve no preconceptions and this smells very different.

The aroma is excellent, I got plum and a note of golden ale, a hint of hops and clove. The flavour is tropical with yellow strawberry, orange blossom and mango as it cooled. Its very nicely balanced with citric acidity - very harmonious. Quite impressed by this coffee. Surprisingly sophisticated. I certainly wouldnt pick it as a Ugandan natural cupping it blind. Very nice work from producer @omwanicoffee and roaster and a very positive sign for the future of Ugandan specialty coffee production.

86.75 translates to 4.5 stars!

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A fully washed Burundi bourbon typical of this origin and its neighbour Rwanda and very recognisable on the aroma - baked apples, cocoa, blood orange. The flavour is full and long - caramelised citrus mainly orange and brown sugar sweetness.

Decided to cup it twice as there was a distant phenolic taint on cup 3 of the first cupping and deducting 6 points for what is probably just one rogue bean isnt a fair reflection of this coffee. Its a great example of this origin and processing style and an excellent job from the roaster!

Ive drinking this for a few days now - very enjoyable

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The dry aroma is very sweet with cocoa a hint of lime. Theres a medicinal note in there too but its not unpleasant, more tea like and slightly metallic. The flavour is very good, there is Lemon, Almond quite a bit of mixed nuttiness and black tea like Assam. Its not massively complex and it doesnt burst with fruit and florals but the balance between soft citric acidity and sweetness is outstanding. Understated quality this, and a great job from the roaster.

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Excellent dry aroma of stone fruits and chocolate - wet aroma offered a touch less. Flavour is excellent with strawberry, blueberry and some tropical notes melding to bubblegum. There plenty of chocolate as you might expect but still some florality came through as it cooled and I got some aromatic hints, lemongrass maybe elderflower as it cooled. Body just a bit lacking and the acidity a touch muted. Balanced, clean, sweat and uniform though so no dropped points there. Great job from the roasters as there were a few visual inconsistencies with the beans pointing to the odd possible quaker.

Really enjoyed this coffee and a great one to get us started!

Cupping Method:Came from Rise Coffee Box

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This is a naturally processed coffee and its been beautifully roasted by Campbell and Syme. Definitely on the lightside? but with a lovely gradient to the beans. I appreciate their ethos too: that Speciality (coffee) shouldn't be exclusive (and that) it's about sharing experience (and) exchange of conversations. Their branding and packaging is also very satisfyingly understated and classy - in my opinion.

So the dry aroma is excellent with lots of dairy milk chocolate, theres biscuit and maybe a bit of a wine gum thing too. The flavour is really excellent, very distinct milk chocolate layered on top of juicy pineapple, its harmoniously balanced with very enjoyable malic and citric acidity. On cooling the flavours continued to compliment and improve. The body is soft and creamy and all this is delivered by a super clean cup. I couldve finished each bowl were it not for the risk of a mouth full of grinds.

Its not massively complex so the score has a ceiling but this is a really excellent and very enjoyable Brazilian natural. Im sure itll make a great espresso too and with Summer nearly upon us Pineapple and Milk chocolate in the cup brings a big smile to my face. Great job all round. I might buy another bag of this actually, if theres any left. You should too.

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I've landed on 84.00 for this. Solid specialty.

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Bittersweet chocolate notes plenty of body and the slightest hint of cherry. In milk the roast profile helps it along as those flavours soften with some almondy marzipan vibes creeping in. Its the sort of coffee that Im putting milk and sugar in most of the time but hey thats ok some of the time

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Its a very enjoyable easy going coffee - definitely better than commercial grade Santos. Its got plenty of nice haze it and walnut notes a dairy milk chocolate character and speculoos biscuit. On top of that theres some muted citric acidity, admittedly not much but still it adds balance and overall the coffee is pretty clean.

The roast is pushed just past medium what you might call properly omni? so this is going to produce a reliable and flavourful brew regardless of method.

The sort of coffee that would fetch a good price on the back streets of Mos Eisley and one to keep the pilots of the rebel alliance on their toes!

Cupping Method:From Dog & Hat. Follow @the_qreview on Instagram for photos and the full post.

Roasting looks very nice, nice gradient signs of very well judged development.

Cocoa and nuttiness on the dry aroma, on the wet more of the same. I think I get where the pistachio note comes from in that the nuttiness has a creamy and savoury aspect but it doesnt scream pistachio aromatics or anything. Theres milk chocolate, some caramel sweetness which came through more as it cooled as did some quite well integrated soft malic acidity, more than expected. So, without being particularly exciting or exalting, this is a coffee that I appreciate, and it will make for a very well-balanced espresso, no doubt. A great job in terms of precision and application to get the best from the green here I think.

The bag has been my go to for milk and espresso combos this month.

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The dry aroma is very good with cocoa and caramel notes, the wet aroma is much the same. Flavour is good too, some stewed fruit acidity, balanced by the sweetness of caramel and finishing with a cocoa and nutty vibe with just a flicker of citrus. Again Id say the roasting for espresso leaves a point or two missing on the table so, to get the best out of it Im looking forward to popping the rest in the hopper for some flatties.

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It says Pacas and Catuai on the bag label but I think its maybe Catimor; an interesting varietal. If it is then that would explain some slight earthy notes that popped up in the cup. It contributes to what is a really robust, full bodied pretty straightforward coffee. The sort of coffee youd want as the base of an espresso blend maybe.

Its obviously been (very well) roasted for espresso too which tends to cost a point of two on the cupping table. This is for fans of an orthodox coffee? flavour theres plenty to enjoy chocolate and nutty notes, caramel sweetness and yeah a bit of an earthy note too. But its better for espresso and milk based drinks I think.

I popped this in the hopper and made very satisfying flat whites with the rest of the bag.

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This is a washed Guatemalan from the Santa Rosa area and more specifically the Ayarza mill near the stunning lake which also bears the same name, Laguna de Ayarza?, to the west of Guatemala city towards the border with El Salvador.

The mill is used by numerous farmers and producers to process their coffee. This particular coffee is from Francisco Najera; an entrepreneurial family man with 2 children and over 15 years working in the coffee industry. Brought to the UK by @covoya.coffee a fine green company by all accounts.

The roasting looks excellent, very nicely done and as youd expect; a pleasing toffee sweet aroma upon opening the bag, a good sign. Decent dry aroma of sweet cocoa and tight lemon, nice flavour of tart berries, orange and citric acidity certainly, maybe a hint of cardamom; some sort of floral aromatic that I cant quite put my finger on anyway, and with a touch of creamy cocoa in the end.

Very much as described this to be honest. Its quite a quaffable, well balanced coffee. The bag, label and feel of the product is notably satisfying, its a nice thing, and the label colour is truly an amalgamation of the flavours offered by the coffee. I brewed some hefty Cafetieres to share over the weekend with this coffee and very much enjoyed it. So although its not a massive score again its probably the sort of coffee that will do better using the new sca coffee value assessment.

On the dry aroma its quite gentle - mainly nuts and cocoa with the slightest whiff of yoghurty berries. The wet aroma is much more pronounced of milk chocolate. The flavour is very nice hazel and walnut notes, some raisin sweetness and muted malic strawberry acidity comes through later as it cools.

The body and balance are both solid and the roasting is as it should be; getting the very best from the green here no doubt.

Im going to use the remaining beans for short espresso and milk based drinks as I think thats where this coffee will shine best, but it's cupping well and although not quite making it over the 85 mark, its still a smarter than your average bear? Brazilian Natural and a very enjoyable coffee.

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On the dry aroma I get a bit of lime plenty of chocolate, and a nip of coconut. The flavour is very good, with plenty of toffee/caramel sweetness, some candied lemon and chocolate. Didn't get the stone fruits so much. The body was great and it was clean, uniform and balanced.

It's meant for espresso and it's been roasted for that so that's how I've been drinking the rest and it's a belter through the machine.

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