Consistent flavor profile with classic qualities of a lighter roast: flavorful, bright, lightly tart, with a nice acidity. Very enjoyable for sipping!

Cupping Method:Vietnamese drip

A unique, dry flavor, on the earthy, floral side. I really enjoyed the flavor, but the finish was a noticeably more acidic than I prefer.

Cupping Method:Vietnamese drip

This roast runs a touch dark and is an overall appealing option. The flavors hint of a slightly sweet chocolate and a fairly strong walnut. Well balanced and a clean finish.

Cupping Method:Vietnamese drip, cream with no sweetener

I sampled the Flagstaff earlier in the week and the Dark today. I was more aware of this roast tasting like "not coffee". If you were deciding between the two, I would go for the Flagstaff. The advertised tasting notes of caramel, dried fruit, and bittersweet were spot-on.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast actually works just fine as a quality coffee! I was gifted these grounds from a friend and didn't pay much attention to it, other than wondering why he gave me ground coffee. After sampling the coffee, I was pleasantly surprised to discover that it was composed of half beanless coffee. So, I suppose it passed my blind taste test! It had great mouthfeel and a balanced, flavorful impression. It presented as a medium with milk chocolate complementing several layers of flavor. I'm not sure how I feel about drinking something with caffeine as an added ingredient (or how Atomo calls food ingredients as "upcycled"), but I do know that I appreciate Atomo's stated environmentally responsible ethics.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast leans towards more light. I, unfortunately, did not detect the advertised impressions of pistachio, mango, clementine, and cane sugar (which was a very appealing line-up). Instead, the flavor profile hinted more towards light black tea and goji berry. There was a bit of sweet-tart acidity that swelled more towards the end of the cup.

This roast is very smooth, balanced, has great mouthfeel, and a unique chocolate flavor that is both sweet and a bit dark.

Cupping Method:moka espresso, cream with no sweetener

This roast trends a bit dark for a medium roast. It has a full body, with hints of salted caramel and toasted barley.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast is balanced, with just enough intrigue to make it interesting. Hints of lemon, chocolate, walnut, and a classic light roast flavor. I was pleasantly surprised, as I bought it on a whim-- I was in a rush to make cold brew
(this review is for fresh brewed, however) and wanted a ground option. The bonus is that it was *so* inexpensive-- could this be the ultimate best deal for light roast coffee drinkers? One caveat: my experience with Trader Joe's coffee is that it is consistent until it isn't (meaning there is always a possibility that their beans/balancing could suddenly switch but the packaging would remains the same).

Cupping Method:Vietnamese drip, cream with no sweetener

This is a light roast that trends a more towards a medium. There was an intriguing layering of light roast qualities that transitioned to medium roast qualities within each sip, providing quite a bit of flavor breadth. The prevailing flavors centered around a light-medium roasted bean flavor, with some sweet cherry, almond and dark chocolate.

Cupping Method:Vietnamese drip, cream with no sweetener

This is a medium roast that tilts a bit dark. The strong coffee flavor is well-balanced, lightly sweet, with notes of milk chocolate and cherry.

Cupping Method:Moka espresso, cream with no sweetener

This medium roast leans a bit dark. It has a nice, solid coffee flavor, with some apricot and a bitter dark chocolate. A surprising acidic sweetness accompanies a touch of nuttiness.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast has a strong coffee flavor, leaning more towards a medium roast. The flavors evolve with each sip and also moving through the cup. There is a nice acidity that lends a bit of sweetness, swelling more towards the end of the cup. There is a lighter sweetness that hits with each sip before turning darker. Besides the robust coffee flavor, there are hints of sweet cherry, clementine, and a bit of a walnut/pecan nuttiness.

Cupping Method:Moka espresso, cream with no sweetener

A well-balanced blend with classic light roast qualities. It is a little chocolatey, a little fruity, with maybe a hint of tangerine.

Cupping Method:Moka espresso, cream with no sweetener

This roast is definitely more of a dark/medium, expressing classic dark roast flavors, rich mouthfeel and medium acidity. Flavor traits were walnut, dried apricot, and a hint of sweet cherry, accompanying a strong coffee flavor.

Cupping Method:Vietnamese drip, cream with no sweetener

This is a well-made dark roast with a complex flavor profile. Nicely balanced and more sweet/acidic than a typically oily dark roast. A comforting toasted oat leader blends with a light hint of sliced pecan/chocolate, rounding into a strong and slightly sweet coffee flavor.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast presents with a light roast facade and notes of dark chocolate. Smooth with a clean finish. It needed a bit more body fullness to be a great cup of coffee. I will try it again with a bit more beans.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast has a low acidity, which is a bit out of the ordinary for the coffees that I sample. If I closed my eyes, I could easily imagine I was sipping a sweet and creamy black tea. While preparing this coffee, it is remarkable how dry the beans were. If you like having different beans on display, these are noticeably light and dry.

Cupping Method:Vietnamese drip, cream with no sweetener

Balanced and smooth, this roast features what I would call a rather traditional light roast flavor. It trends a bit floral, maybe tilting towards lavender, with a clean finish.

Cupping Method:Vietnamese drip, cream with no sweetener

This is a rather "light" light roast. Balanced, smooth, but lacking the complexity I was hoping for. The flavor profile prominently features honey with a nice acidity.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast has a lighter feel, with subtle textures and flavors. A little sweet, astringent, and chocolatey with a hint of nuttiness.

Cupping Method:Vietnamese drip, cream with no sweetener

A lighter roast with with a lighter flavor tilting towards tart pineapple, accompanying a nice acidic bloom with a hint of black tea.

Cupping Method:Moka espresso, cream with no sweetener

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