This is a superb light roast! Extremely well balanced, with high notes, a sweet acidity, rounded out with a deeper roasting flavor. Flavor profile holds up throughout each sip and cup, ending with a light finish that clears out quickly.

Cupping Method:Vietnamese drip

Distinctly robust and flavorful! There is a strong sweet chocolate base, complimented by a light citrus undertone. The finish is a bit dry with compelling epilogue of roasted nut. I am looking forward to trying this roast in a variety of brewing methods to see what other flavors are unlocked. Usually I stick to Vietnamese drip, but tried this roast as a latte today, and I am quite pleased with the result.

Cupping Method:Latte

This roast has an intriguingly complex flavor profile, hitting some high citrus notes and rounding out with hints of sweetness. I will be looking forward to my next cup! The finish is a bit dry, which I find appealing.

Cupping Method:Vietnamese drip

Distinctive and unique coffee! The intriguing and strong flavor presents as balanced throughout the entire cup, lingering pleasantly afterwards. It has a high, fruity taste that is unusually complimented with a distinctive chocolate undertone. This pairing works wonders, resulting in a thicker body, with a brisk flavor profile.

Cupping Method:Vietnamese drip

A very interesting coffee that is a pleasure to drink! There is a sweet and light taste with a rich and complex flavor profile. The flavor is remarkably consistent and the finish clears out quick without any trace of bitterness.

Cupping Method:Vietnamese drip

Great, unique flavor! Dry, and on the definitively on the earthy/ floral side. Noticeable and pleasant lingering flavor.

Cupping Method:Vietnamese drip

This roast has a compelling flavor profile with a forward acidity. I found it to be leaning towards a tart-lemon-black tea, with high sweet notes. I'm interested to try it as a summer cold brew.

Cupping Method:pourover: no cream, no sweetener

This is a nice roast, suited for a cortado. It tasted a bit fruity, apricot, countered with a creamy, nutty, oat. An intriguing combination enhanced by the steamed milk of a cortado.

Cupping Method:cortado, no sweetener

This is a solid roast. It was gone before I figured out the tasting notes, so it must have been good! A little tart and a little sweet.

Cupping Method:espresso, no cream or sweetener

This roast packs a nice punch. Strong flavor throughout, with a flavor profile leaning towards blueberry, accompanied by a slightly tart (and sweet) acidity.

Cupping Method:Pourover, with no cream or sweetener

This is a nice roast, full of layered flavors, and complemented with a sweet acidity. Flavor highlights are almond, black tea, and a tiny hint of rose.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast has a strong, full flavor. It has a classic-feeling chocolatey caramel presentation with an appealing nuttiness. There is a nice acidity, adding to the sweetness and complexity.

Cupping Method:Vietnamese drip, cream with no sweetener

This is an amazing roast! Well-balanced, delicious, and delightful. The flavors run boldly sweet: chocolate covered candied orange and caramel, balanced with a bit of walnut/hazelnut and completed with a touch of ripe pear. It feels full and complex.

Cupping Method:Moka espresso: cream with no sweetener

As someone who typically likes light roast, this medium-dark roast was a hit! It was devoid the heavy, oily feeling of a standard dark roast, but still was able to hit those satisfying deep notes, notably sweet chocolate cake. Smooth and balanced.

Cupping Method:Vietnamese drip, cream with no sweetener

This is a great roast! I would say it runs a little more like a light/light-medium, with excellent balance and a unique flavor profile. The flavor profile aligns with the advertised flavors of black tea and apricot.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast is so smooth, I accidentally drank it right down without contemplation. Well balanced, with hints of milk chocolate. Excellent, creamy mouthfeel.

Cupping Method:Moka espresso, cream with no sweetener

This roast is a delightful treat for a summer day. Light and bright, with a tangy fruitiness and citrus flavors. Lemon / apricot, lightly sweet with a touch of astringency.

This is a well-balanced, slightly lighter medium roast. Flavors hinted at lightly sweet blueberry, almost lychee, with a hint of rose. This would make a nice summer cup!

Cupping Method:Vietnamese drip with condensed milk

This roast has a strong flavor and a light mouthfeel. Flavors run towards a tart orange, with a sweet acidity, and bit of a nuttiness. Well balanced and easy to drink.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast struck me as a great winter espresso. Kind of a medium-dark with an unusual flavor profile-- unsweetened cinnamon toast. I can picture this as a cozy breakfast treat on a cold winter day.

Cupping Method:Moka espresso, cream with no sweetener

This roast would make a nice spring seasonal treat-- maybe a nice gift or serving for Mother's Day. Surprising smooth mouthfeel, highlight flavor is lemon with secondary blueberry/lavender. Just like a nice day in May, it feels light and fresh.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast packs a strong flavor punch! A nice sweetness, acidity, mouthfeel, and flavor in this well-balanced roast. The flavor profile leans towards dried apricot with a strong medium-light coffee expression.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast presents a strong coffee flavor that leans a bit dark, especially at the finish. There is a bit of a tart peak in the flavor profile that hints of cherry, accented by a sweet acidity and a deeper cacao note.

This is a complex and intriguing roast! The aroma was reminiscent of spring flowers, but the floral quality was not present in the tasting. Instead the flavor profile strongly featured butterscotch caramel with a bit of a toasted oat and something else I couldn't quite place. This was quite sweet with a nice mouthfeel. Lightly astringent butterscotch lingered a bit at the finish.

Cupping Method:Moka espresso, cream with no sweetener

This roast presented to me as an excellent medium roast, although I believe it is actually a light roast. Strong coffee flavor that features a sweet toasted oat with a bit of cocoa. Well-balanced and creamy mouthfeel.

Cupping Method:Moka espresso, cream with no sweetener

This is a very flavorful roast-- creamy mouthfeel, lightly sweet and lightly acidic-- it all comes together for a satisfying and balanced cup!

Cupping Method:Vietnamese drip, cream with no sweetener

As it is accurately called, a roast with a bold flavor! A creamy mouthfeel complements the dark chocolate undertones with a hint of sweetness. Full bodied and easy to drink!

Cupping Method:moka espresso, cream with no sweetener

This is a lively, flavorful roast! The flavors run a little tart, hinting towards strawberry and sweet chocolate, coupled with an engaging acidity.

Cupping Method:moka espresso, cream with no sweetener

This roast is a slightly darker medium that presents with a full body with oak / smokey edges. A robust and deep flavor profile features dark chocolate-covered cherry.

Cupping Method:Moka espresso, cream with no sweetener

This roast had a nice, strong coffee bean flavor. It was a little sweet with a nice lemony edge.

Cupping Method:Moka espresso, cream with no sweetener