The dry aroma is nice, nutty with a hint of apricot. Milk chocolate at the break. Im guessing 75% Brazilian pulped natural at this point. Flavour is very good mainly chocolate, again a flicker of apricot, soft citric acidity, it has a creamy macadamia cashew nutty character and a silky body. Theres a second coffee fighting through with citrus and a bit more of that would lift the complexity and for me create a more satisfying coffee but there are commercial considerations of course (I had a look and its an Ethiopian). Its very clean and sweet and thats more than half the battle for espresso. Looking forward to drinking the rest of it as espresso and milk drinks.

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We leave Ethiopia and move south again to Rwanda and were actually really close to the Burundi we cupped a few weeks ago - 180 miles or so over the border - up the road in coffee terms - same process so a similar coffee expected.Nice dry aroma, cherry, brown sugar, some vanilla. Very good flavour, get the grape/raisin note, theres cranberry too and malic acidity and some acetic too - The aftertaste is a little drying and tart.

Very solid specialty coffee and a great job from the roaster

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Its a well-developed medium roast anyway and looks to be pretty decent coffee. Theres uniformity to the beans and obvious care and attention. On the dry aroma, there is cocoa and nuttiness; the wet is the same. The flavour is good, with more chocolate, a touch of cherry, and a bit of low-level citric acidity, too, but most of thats been sacrificed, like the rebels, in favour of body and sweetness.

A nice harmonious daily brew but more for the garrison than the Emperors royal guard!

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This is a washed coffee from Finca La Esperanza owned and operated by Francisco Morales. The farm is located near the town of Ciprasales in the north of the country very close to the Mexican border.

On the dry aroma we have a nutty note and bitter dark chocolate maybe a touch of Lime, at the break; more of the same. The flavour is of darker cocoa with a bit of nuttiness toward almond. Theres a hint of raisin and malic acidity in there but it's quite muted. The roast is firmly pointed to espresso, the development has been taken a bit further for this, that is quite understandable and totally fair enough, especially for a subscription box coffee where its likely the majority will brew using a home espresso machine, but the SCA score sheet doesnt really reward this.

Its a very good coffee, no doubt about that and would probably score higher roasted more for filter, but with this profile its going to be more of a winner through the espresso machine and in milk than as a drip coffee. Sure enough it makes a very tasty flat white where it softens to sweeter chocolate and toffee so thats how Ill be finishing drinking this one.

Cupping Method:I cupped it twice after letting it rest a bit longer as it was only a week after roasting the first time and there were a still few B-52? roasty notes.

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A coffee from Brew Coffee Plus who I dont know much about. The bag looks like the wallpaper from Abigails party and holds within a cheeky Colombian Popayan Excelso.

First thing to say is that the roasting looks great. Second thing is there are quakers, probably as many as George Fox and Margaret Fell had at the beginning.

This is not a single estate Colombian then rather a combination of many to form a regional commercial lot and so a lack of uniformity with the green prep is to be expected.

It cups well in fairness with a lack of complex sweetness and aromatics being somewhat rescued by notable balance, good body and very nice well integrated citric acidity. Theres a note of red fruit, some bakers chocolate and some earthy spice, a bit of a cereal/nutty note too. A little bite of bitter cocoa in the aftertaste.

Its a solid coffee and the roaster has got pretty much everything out of it. Tis what it is. Borderline specialty but still an enjoyable coffee.

The beans are matte and even in colour a well developed medium roast it looks like - on opening the bag I did get a whiff of the dark side though.

The dry aroma is quite strong of bitter cocoa and roasted peanuts and there are some earthy notes too. The flavour is pretty one dimensional unfortunately and not overly pleasant to be brutally honest. Theres some dark chocolate and cereal character but not much else. It tastes a little baked and a little over roasted. Any acidity has been roasted away and while there is some sweetness in the cups there is also an overriding ashy taste throughout.

Its not burnt or super dark and Im sure it would make an ok espresso with sugar. Plenty will enjoy this through a domestic espresso machine with sugar and milk but its not pleasant on the cupping table and with this roast profile it dips out of specialty for me

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