This roast has a strong coffee flavor, but it trends darker and bit more bitter than I was expecting for a light roast. The flavors are rather nutty and chocolatey, with a light sweetness.

Cupping Method:Vietnamese drip, cream and no sweetener

This roast made a nice espresso with a strong flavor. Leans a little dark, with flavor traits of lemon and chocolate.

Cupping Method:Moka espresso, cream no sweetener

This roast made a very nice espresso! The flavor profile evolved through the cup, starting with a dark roast feel and taste, ending distinctly lighter and sweeter. Overall, it was a bright cup with distinct lemon flavor and hints of almond.

Cupping Method:espresso, cream with no sweetner

A bright, light roast. Subtly nutty but an otherwise rather nuetral flavor profile.

Cupping Method:pour over

A solid coffee flavor, well-balanced and trending a bit sweet. The flavors hinted at chocolate and toasted nut. Nice as an espresso!

Cupping Method:moka espresso, cream with no sweetener

This brew has a strong, quite tart presentation. The flavor layers were a bit separated, however, with acidity presenting towards the bottom and an unusual flavor towards the top. I recommend shaking or stirring.

Cupping Method:straight from the can

This roast makes a clean, bright coffee. It is very well balanced with a little nuttiness and lightly sweet acidity.

Cupping Method:Vietnamese drip

It is amazing to think that the beans in this roast were grown in Ecuador, roasted in Australia, and consumed in the United States-- what a journey! The flavor profile feels light, with high notes touching on slightly tart blueberry. This is I am thinking this roast would make a wonderful iced coffee.

Cupping Method:Vietnamese drip

This roast presents as a bit dark, with an appealing tartness. The flavors evolve with a little bloom of acidity and a touch of astringency at the finish. The tart flavors hint at a lemony blueberry and the dark roast flavors lean towards chocolate.

Cupping Method:Vietnamese drip

This roast presents with a full flavor, a lightly sweet acidity, and a bit of astringency.

Cupping Method:Vietnamese drip

A solid dark roast flavor, highlighting cacao notes with a hint of nuttiness. The flavor was strong with enough nuance to keep me interested.

Had this as a coldbrew with cream, and it had a great chocolately smoothness with a bit of a kick, slightly spicy almost. I really enjoyed the lingering aftertaste, which was also just a bit spicy.

Cupping Method:Coldbrew with cream

Had this as a coldbrew with cream, and I loved the richness. It tasted slightly on the darker side to me.

Cupping Method:Coldbrew

This roast has a bright acidity that leans sweet, complimenting a slight oaken/ toasted nut undertone. There was a bit of a bitterness that unfortunately lingered at the finish.

Cupping Method:Vietnamese drip

A nice cup, with high citrus notes, rounded out with a late-expressing roasted flavor. A lighter feeling coffee that complimented my spicy breakfast on a hot summer day.

Cupping Method:Vietnamese drip

This roast had a nice balance and easy, clean finish. The flavor profile was more of a light-medium, which I appreciated as I prefer light to dark roast. Each sip was a pleasure, lightly sweet, and smooth.

A nice coffee flavor that was easy to drink. It was well balanced with a nice, light feel.

A nice, consistent flavor. There is a slight sweetness above a full, dry flavor with a neutral finish.

The immediate flavor is strong, then moves to a dark chocolate feel before finishing a bit bitter. It is a lighter tasting medium roast.

Flavorful and well-balanced. Slightly acid finish gives way to a nice lasting and lingering fiavor.

Cupping Method:Vietnamese drip

Immediate flavor that is remarkably consistent from first sip to finish. Light, well-balanced, with a slight sweetness.

Cupping Method:Vietnamese pour over

This medium roast presents dark with nutty flavors. An average mouthfeel, dark roast at the finish, and flavors of coffee bean, walnut, and a tough of hazelnut.

Cupping Method:Vietnamese drip: cream, no sweetener

This roast has a classic dark flavor, leaning a bit chocolately, but not too complex otherwise.

Cupping Method:Vietnamese drip, cream with no sweetener

This was a fairly average roast. I did not notice any standout characteristics, but it was rather smooth and traditionally flavored.

Cupping Method:Vietnamese drip, cream with no sweetener

Intriguingly, this roast blends two distinctly different beans, resulting in a cacao / light citrus flavor profile. However, I prefer light roast (this blend is advertised as light-medium) and this coffee presented to me as a dark roast in flavor and feel.

Cupping Method:Vietnamese drip

This roast is what I would call "dark forward". So, if you like dark roast, you will be happy! There is a subtle tartness for complexity, and some bitterness at the finish.

Cupping Method:Vietnamese drip

This hotel coffee was surprisingly decent. The flavor was pleasantly neutral and was just strong enough. There was a subtle old bean flavor, but the overall experience was pleasant.

Cupping Method:as directed on the packaging, cream with no sweetener

Prepared as a cold brew, the flavor was refreshing, light, a bit acidic and salty, balanced with a dryness that offered a hint of cherry. I would have preferred a stronger flavor, however, and did not like the slight bitterness expressed at the finish.

Cupping Method:cold brew

As a cold brew, this roast presented as bright, acidic, and woody with a touch of sweetness. However, I did not like how the acidity lingered languidly at the finish.

Cupping Method:cold brew

This roast struck me as quite dry with an subtle walnut flavor and a nice acidity. There was a slight tendency towards bitterness at the end of each sip, otherwise the flavor was consistent.

Cupping Method:Vietnamese drip