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

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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!

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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

Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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

Cupping Method:Follow @the_qreview for the full review.

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

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

So, the dry aroma is pleasant with cocoa and I got an orange winey note. Theres plenty of mixed red fruit and berry notes but its one of those coffees where Im struggling to pin those flavours to a specific Strawberry or Raspberry say - its more general. Theres a backbone of chocolate and a hint of florality. The acidity is malic and the coffee is well balanced with a rounded body. It lacked a bit of sweetness for me, the aftertaste was a bit fleeting and the flavours melded quite quick. Very solid specialty coffee though and lots to enjoy about it. Ive been using it to make some very tasty

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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!

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

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.

Follow @the_qreview on Instagram for photos and the full post.

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

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.