This is a rather intense roast that hits with an acidic punch. It leans towards a fruity tartness, with a touch of bitter dark chocolate.

Cupping Method:espresso

An interesting roast that with a unique flavor profile. It presents with a certain earthiness, with notes of tobacco and a lightly floral hibiscus.

A flavor-forward roast, featuring an interesting flavor profile with notes of citrus and a deep caramel.

Cupping Method:espresso

This roast leans dark, and is much more flavorful than the name "mountain water" would imply. Flavor profile features notes of pecan with an intriguing spiciness.

A peppery, strong brew! The central flavors are lemon/cola, consistently strong throughout.

Cupping Method:espresso

A distinctive and well-balanced roast with a light but creamy mouthfeel. Flavor notes of milk chocolate, raspberry, and a very light floral touch.

Cupping Method:Moka espresso, cream with no sweetner

You can tell this is a unique roast when you first encounter the aroma. Then the first sip introduces you to this floral delight! Standout flavors are rose, complemented with citrus. A little sweet, with an astringent finish that almost turns bitter.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast has a nice mouthfeel and a full body. There is a touch of astringency, which makes me think of pear with a hint of toffee.

Cupping Method:Vietnamese drip, cream with no sweetener

A full-flavored roast with a relaxed balance. The flavor profile features a nutty, sweet chocolate. Drinks smooth and clean!

Cupping Method:moka espresso, cream with no sweetener

A unique roast! There is a rather strong flavor profile, featuring strawberry and a bit of apricot. Fruity and a bit sweet!

Cupping Method:moka espresso, cream with no sweetener

A refreshing and lively coffee! Well-balanced with a honey-like sweetness. Flavor hints of tart peach and black tea.

Cupping Method:Vietnamese drip, cream, no sweetener

This roast is great for a winter warm-up! The strong flavor is a bit unique, presenting as sweet toasted oat, almost reminiscent of a winter oatmeal stout.

Cupping Method:moka pot espresso

This is a high-quality roast! There is a strong flavor, with notes of apricot, dark chocolate, and dry walnut-- accompanying a nice swell of acidic sweetness.

Cupping Method:Vietnamese drip

A very intriguing roast! The unusual flavor profile leans earthy with a tobacco/straw undercurrent, complemented with a surprising touch of cherry.

Cupping Method:pour over

We got an amazing crema with an espresso from this roast. The body is intense, with a bit of a peppery spice, balanced with a light sweetness, hints of tart berry, and a lively acidity. This espresso packs a punch!

Cupping Method:espresso

A nice, balanced roast with a light-feeling flavor profile. The flavor leans floral/lemon, complemented with a nicely sweet acidity.

Cupping Method:pour over

An intriguing roast with a sweetness that is reminiscent of caramel with a light touch of pear. I'm not sure what type of roast this is, but it presents as a medium, playing with aspects of both light and dark roasts. This is one of the most compelling decaf coffees I've sampled.

Cupping Method:pour over

This roast leans dark, and has an unexpected hint of lime. A rather intense acidity emerges, lending complexity to the sipping experience.

Cupping Method:pour over

This roast has a strong flavor, with a lively and spritely feel. It is a bit astringent, has lemony tilt, and hints at a sweetness reminiscent of a breakfast pastry.

Cupping Method:Vietnamese drip

This roast is incredibly flavorful! The flavor is complex and layered, with a bit of a toasted pecan/ aged oak riding the high notes and an underbelly of acidic sweet/tart cherry.

Cupping Method:Vietnamese drip

This roast is "supafly"! Crafted as a medium roast, it expertly balances the best of both ends of the spectrum-- a light acidity and slight astringency melds with notes of toasted oat and caramel.

Cupping Method:Vietnamese drip

This medium roast pulls expertly from light and dark qualities. It has a light mouthfeel, low acid, and dark roast flavors that hit deep notes of caramel brownie. Even though this roast is labeled as an espresso, I sampled it as a Vietnamese drip.

Cupping Method:Vietnamese drip

A flavorful, robust roast. Well-balanced with a sweetness that melds acidity with hints of dark chocolate and strong bean flavor.

Cupping Method:Vietnamese drip

A flavorful roast, multilayered with a tart punch. A nice fruity acidity with a lively feel.

Cupping Method:Moka espresso

This roast has a strong, nutty, coffee flavor with a full body. Nicely balanced with a sweet acidity that hints of caramel and chocolate with a surprise touch of citrus.

Cupping Method:Vietnamese drip

A very interesting flavor profile that hits with an unexpected tartness, swirls in a bit of sweetness, and rounds out with a light nutty chocolate-- a delight!

Cupping Method:espresso and latte

This cold brew hits all over the place, which kept me sipping! Sometimes it was coming on strong with a tart apricot acidity, sometimes it felt a bit more neutral, almost a bit grassy. The result is a lively delight, perfect for reinvigorating your day.

Cupping Method:straight from the can without cream or sweetener

This cold brew is well-balanced, clean, and has a satisfying, full texture. The sweet acidity complements the strong flavor, resulting in a satisfying drink. I didn't notice any prominent or unusual notes, so this would be a good selection for "mass appeal" when you are sharing your drink with others.

Cupping Method:straight from the can without cream or sweetener

This is a very balanced and pleasant cold brew. It has a strong, relatively neutral flavor that ends with an acidic flourish that hints of the springtime flavors of strawberry rhubarb. I noticed a touch of bitterness at the finish, otherwise this was a flavorful delight.

Cupping Method:straight from the can without cream or sweetener

I really liked this cold brew! The flavor was unexpected and immediately piqued my interest. It took me a couple sips to figure a good descriptor for the flavor was a smoky tobacco. I can't imagine ever selecting a roast described as smoky tobacco, but I found this to be a compelling and quite flavorful. There was a mild burst of acidity that complimented the flavor nicely. The consistency was a touch watery, so this might make for a great summertime treat.

Cupping Method:straight from the bottle without cream or sweetener