She didn't let me have a lot of it, but I agree with my wife this is one of the best lattes I've ever had. There was an upcharge for the 5% Quebec local farm milk, but it was well worth it. It foamed wonderfully and had a very rich mouthfeel without being overbearing. The espresso cut through as well, adding a chocolate/caramel character. No sugar needed because the milk and espresso both had some natural sweetness.

Cupping Method:At deTerroir in Quebec City Rue St Jean. Instagram link to one of the visits we made there.

A delicious Ethiopian that represents a perfectly executed example of this origin. It is similar to the usual Ethiopians but has a slightly richer mouthfeel and a slight wine character.

The flavors in this Ethiopian coffee are not just bright, but also perfectly balanced. The earl-greyish platform provides a familiar base, while the long, complex bergamot and floral linger add a sophisticated twist, ensuring a satisfying and enjoyable coffee experience.

There's a lot of natural sweetness, and the cranberry/orange character reminds me of a scone I like from the local farm. The acidity is more complex and tart in the citrus range than orange, maybe like a satsuma, a Japanese orange that's sweet and crisply tart.

I don't think this one will be for everyone, but those who like acidity and complexity will really enjoy this.

There is a distinct starfruit character to the. Clear passionfruit, pink lemonade, bright satsuma, and starfruit acidity. Caramel or molasses sweetness. There is a slight floral/funk note in the late mid-palate, a quarter of what you get in a natural. Even the mouthfeel evolves a bit. It all sounds a bit odd, but it works because of the brightness of the acidity.

The type of coffee that starts off more interesting and and evolves as it cools, and by the time you're done you've had a whole 450ML chemex.

Cupping Method:I did Chemex and v60. 18:1 ratio and lower temp worked best (196F)

This coffee is fantastic and quite different from other natural Pink Bourbons I've tried, which usually lean more towards floral and funky notes. This one is more balanced, highlighting other flavors beautifully.

It's got a notable tropical vibe along with the promised cherry and dark chocolate. The cherry flavor isn't the typical oaky kind but more like a fresh Rainier cherry. I also pick up a hint of pineapple. There's a slight natural funk that blends with a touch of floral notes mid-palate. It gives it a slightly wine-like character.

It's naturally sweet with hints of honey and brown sugar. The mouthfeel is exceptionally smooth, almost like glycerine, making it a pleasure to drink.

Outstanding!

Cupping Method:I did Chemex and Hario v60 at 18:1 and a couple different temps. The fireworks result was at 195F.

It was a long day at work and Parterre is the coffee shop in the office building. Actually ended up having Shakiso 3 ways, espresso, Kyoto cold brew, and filter, ha ha ha!!

Peachy, sweet, just slightly floralwifh a balanced amount of early grey mid-palate. I got a little peach lavender at the end that disappears and then comes back like you get sometimes with a fine wine.

Edison has been an interesting Roast for me to explore because I keep expecting one of these roasts to be just so-so but they've all been fantastic. Given the lighter nature of this Roast, I was a little surprised by how good it was as espresso. I got more of the passionfruit and hibiscus notes there, but also a lot of bergamot and surprising balance.

I think that deTerroir roasts fresh and rotates espresso. So I think it's unlikely you'll get exactly the same thing that I got during my Quebec City trip.

When I was in they served a daring light/medium roast espresso. Massive complex tartness, blackberry, raspberry, tamarind, very high quality dark chocolate. Deep chocolate linger. Challenges boundaries on acidity but doesn't cross them.

I'm on vacation and more in the trust the great coffee shop mode. I enjoyed this!

Cupping Method:Photo is of the deTerroir espresso setup. Kids were losing it so I didn't take a picture of the actual cup.

Absolutely incredible. Massive depth of chocolate flavor. Bright acidity. with blackberry and red plum fruitiness. Some complexity. This was made via Kyoto style slow drip. Linger on the finish is milk chocolate and slightly raisin (raisin etc?)

I actually don't know what the roast was but looking forward to more visits to this shop.

A delicious Ethiopian that represents a perfectly executed example of this origin.

Flavors are bright and balanced. The platform here is earl-greyish. It has a long, complex bergamot / floral linger.

There's a lot of natural sweetness, and cranberry/orange character that reminds me of a scone I really like from the local farm. The acidity is more complex and tart in the citrus range than orange, maybe like a satsuma, a Japanese orange that's both sweet and crisply tart.

Moxie is one of the roasters that does the best with depth of flavors for me, and this is no exception. These are quality Ethiopian beans that have been perfectly roasted.

Cupping Method:I played around with Hario v60 temps here. I liked it best at 196F. 20 clicks on the Encore Baratza.

Speedwell Cold Brew is pretty spectacular. It has that Coca-Cola on a hot summer day feel to it. I'd say cola is the strongest note here, with the natural sweetness to go along. There's some complexity here, with a bit of red grape and citrus. There's a little molasses undertone. It's nicely full-bodied and very smooth. Chocolate notes sneak in and out. There's a mid-palate hit, and the finish reminds me of elevated movie theater Raisinets.

Speedwell's cafe/house blends (9 Bars and this Cold Brew Blend) are among the best in the industry. And time and time again when you talk to Speedwell cafe owners, you get the sense they are out there teaching baristas and making sure the endpoint quality matches the roast.

Cupping Method:The cold brew I'm grading is from Pip & Anchor in Nantucket, MA. Sorry for the crappy photo.

I have terrible notes on this, as it was given to someone who got it from someone else at a community tasting.

It was an outstanding, clean, bright lot with peachy lemonade and iced tea character. The acidity was great, complex, and bright.

I hope to try the roaster again.

Cupping Method:A friend made it for me with a Clever dripper

Leaderboard Season 14 blind tasting.

On the grind, a fruit jammy aroma (Polaner's tropical?) and a hint of wine. From the first sip, it was clear that this was something specialfruity and floral, even more than a gesha.

I had a feeling it was a coferment, and I was right. The flavors were very bright, with distinct notes of strawberry and lemonade adding a refreshing brightness. There was also a hint of lychee, which added a unique, sweet dimension, but not overwhelming.

I got heavy lavender note (not rose which was in the co-ferment) - this was pretty strong and tied in with a bit of funkiness. This is a really fun coffee that tastes different at each temprature.

Great to find out it was Resident, a roaster that's barely put a foot wrong in my multiple experiences with them.

Cupping Method:I made 2 batches on Hario v60 - 196F, 18:1 ratio (20g/360g).

I don't know what is going on here, but for but this a pretty incredible expression of gesha. It has a massive berry mid-palate, and a sort of cantoloupe-sih funk. The finish is nutty and more melon. It's very flavorful, complex, and yet approachable at the same time.

Cupping Method:I had just a small sample (8g and change) but made it 17:1 at 196F on a v60.

Today I had a late-in-the-day cup Intelligentsia Coffee's Ethiopia Washed Buku Organic at Life Alive in Harvard Square, Cambridge, and it was awesome.

Honestly, Intelligentsia is at the scale where I usually see roasters fall on their face...but every time I have a cup, it's somewhere between excellent and inch-perfect.

This was pretty close to perfect.

This coffee roast had incredibly bright strawberry iced tea notes that immediately caught my attention. There was a lovely peachy quality to it, complemented by a vibrant acidity that made each sip refreshing and lively.

Before I even checked the photo of the bag, I had already jotted down hints of citrus and raspberry in my notes. These flavors came through beautifully, showcasing the complexity of the coffee. The smooth, honey-like mouthfeel added a delightful richness, making the whole experience even more enjoyable. The finish was long and fruity, leaving a pleasant lingering taste.

Cupping Method:Life Alive's new pour-over option really elevates the coffee experience, and this particular brew was a perfect example of how a well-prepared coffee can shine. I don't know how the barista made it since I was dealing with my kids but it looked like a metal Clever setup.

Leaderboard Season 14 blind tasting.

I had this coffee twice (20g, 18:1 ratio both times})

First time at 194 degrees, I got strawberry, fruit punch, and pineapple. Just a touch of funk mid-palate and a light chocolate finish.

Second time, a little bit hotter tasted more like a grape jolly rancher with a glycerin mouthfeel and a milk chocolate finish.

Really tasty both times. Dak's always outstanding.

Blind tasting as part of Leaderboard Season 14.

This is a brilliantly executed Ethiopian with massive fruitiness and restrained but bright florality.

I get lavender, currant, raspberry, cranberry, and red plum. Glycerine mouthfeel is very clean.

Small beans that looked Ethiopian.

Looks like tremendous value at $20CAD for a 340 gram bag. Might put this roaster way up this list.

Cupping Method:v60, 196F, 18:1

During a blind tasting session in the Leaderboard Coffee game, Season 14, this coffee's unique characteristics shone through. Although initially mistaken for a Colombian origin, the quality and distinctiveness of a washed Gesha variety were unmistakable.

The Seth Taylor Gilmer Cordova Gesha immediately stands out with its large, beautiful beans, including the occasional peaberry. The aroma is enticing, setting high expectations for the tasting experience.

This Gesha variety delighted the palate with a complex flavor profile. The notes included:

Lavender: A floral note that added a delicate sweetness.
Black Tea: A subtle yet distinctive undertone that provided a refined and elegant taste.
Peach: A fruity sweetness that enhanced the overall flavor complexity.
Pineapple: A tropical hint that gave the coffee a refreshing finish.
Roasting and Preparation

The coffee was perfectly roasted, highlighting the nuanced flavors and inherent qualities of the Gesha beans. In a market where Gesha varieties are becoming more common, many roasters fail to treat it with the care it deserves. Seth Taylor's roast, however, is a masterclass in precision and respect for the bean.

The Seth Taylor Gilmer Cordova Gesha was for me, the standout coffee from Leaderboard Coffee Game Season 14. Its perfect roast and complex flavor profile make it a memorable and highly enjoyable experience. This coffee met and exceeded expectations.

Cupping Method:Hario v60, 18:1, 196 degrees

This outstanding natural Papua New Guinea coffee from Jaguar Coffee out of Edmonton offers balance and depth of flavor. Its the best PNG I can remember having by a country mile.

This versatile Omni roast excels in both pourover and espresso preparations.

**Pourover:**
The coffee is very smooth and sweet, devoid of the typical overly earthy notes sometimes associated with Papua New Guinea. It bursts with strawberry flavor, complemented by a slight black currant wine funk. The finish is super clean, with a natural sweetness and a glycerine honey feel.

**Espresso:**
The strawberry notes come through strongly, along with hints of wine and chocolate. The natural sweetness and complexity are pronounced, making it perfect for an iced Americano, which really allows the strawberry fruitiness to shine.

Finding good coffee in the center of the Las Vegas Strip can be a challenge. However, the Looking Glass espresso from Cool Kids Coffee, available at District Donuts in The Cosmopolitan, stands out.

This espresso offers a rich and complex flavor profile. The initial notes of dark cherry and plum are complemented by a deep chocolate undertone. The finish features hints of spices and blackberry, adding depth and complexity. Subtle floral overtones provide a balanced touch. Lush and persistent crema. The depth of the flavors and mouthfeel are notably excellent.

In addition to the outstanding espresso, the cold brew made with a Cool Kids blend is also very good. It's smooth, refreshing, and showcases the same attention to quality and flavor.

Looking Glass espresso demonstrates the expertise of Cool Kids Coffee in creating a multifaceted and enjoyable coffee experience. It is highly recommended for those seeking a well-crafted espresso on the Strip.

Cupping Method:Doppio at District Donuts early AM in Las Vegas Cosmo

A stunning espresso with remarkable depth of flavor.

There's nothing here a regular espresso drinker hasn't seen, but the depth of the flavor here is eye-opening. The aroma is deep chocolate and you almost spend the whole day with a smile on your face smelling it.

In the cup it's rich chocolate, caramel, toffee, dark cherry, and blackberry. It's deep and complex. It spins out a big crema that gives it a lush mouthfeel. It's hard to explain but I get a fresh bag of espresso every week - maybe one out of 25 bags just has this richness.

Outstanding!

Cupping Method:Espresso, Americano, latte, it does well. Primarily pulling at 95C on my La Spaziale A53.

This is such a cool and fun coffee! And most at the end of the day, really delicious.

I actually get a lot of interesting tropical notes, pineapple, starfruit, lychee in the cup. The acidity is very bright. I get floral (almost Pink Bourbon-ish) muskmelon (I guess that's canteloupe!) and a bit of nuttiness pre-grind. There's a lot of acidity and a lot of natural sweetness. Only a very slight touch of funkiness.

A super cool coffee and becoming a big fan of this producer Juan Pablo Velez!

Cupping Method:I made it at 195F, 18:1 ratio on Hario v60.

I think it was really intended as pourover, but boy does it pop as espresso.

Everything here is pretty subtle as pourover. Glycerin mouthfeel, lychee, a little pineapple, balanced bergamot. This is maybe my 10th pink bourbon, so I'm less immediately blown away by the florality and fruitiness. I'd drink this all day but it doesn't hit you in the face like other pink bourbons.

But boy is it amazing as espresso. Ruby red grapefruit, the type with the brown sugar on top. Lots of florality, especially bergamot. Blackberry notes. Tart, not sour and perfectly bounded for light roast espresso.

Cupping Method:I got the Pink Bourbon set from Edison after discovering them in Texas.

Actually this was pretty tight when I made my first cup right when I got it. After 10 days of rest it really popped.

Espresso 95C on my La Spaziale, I pulled a little long with this one. Iced Americano was unreal.
Pourover 199F and 195F - lower temp was better.

This coffee won a gold medal for Single Origin Espresso at the Melbourne Royal Australian International Coffee Awards. Because this is a highly prestigious, expert judge competition, we add a 5-star review to the roast. We do this to help our users find the best roasters and roasts!

An outstanding single-origin espresso that clearly expresses the notes pecan, tamarind, and vanilla notes mentioned. Those are challenging ones to hit and be good. The tamarind is nice as it's more of an overtone than a quick burst in some coffees where it comes on too strong. As espresso, this one's pretty citrusy on the back end of the palate but doesn't get too tart.

Medium crema, medium body, nice mouthfeel.

Cupping Method:I got this as a gift from a friend from Calgary. I used it for straight espresso, a cortado, and iced Americano. It worked well in all formats.

As good a cup of straight out drip coffee as I can really remember.

This has a bright note of strawberry on the front of the palate, then transitions into a glycerine smooth black tea/chocolate mid-palate and finishes with a strawberry lemonade. Has a really nice natural sweetness. Almost mango-ish type of aftertaste and linger.

Cupping Method:Drip at Revival Cafe + Kitchen at Alewife/Cambridge

Has a cool bubblegum / watermelon funk. Little bit of hibiscus or kiwi acid on the finish, really tasty. That bright acidity at the end is key and makes it all work.

Super unique and tasty.

Cupping Method:From the Pirates of Coffee Ramadan calendar. V60, 18:1, 197F

Outstanding espresso with fluffy, lingering crema, syrupy mouthfeel, and complex flavors. Dark chocolate, sasparilla start, some midpalate baking spice, then some blackberry acidity to balance things out. Long dark chocolate linger. Delicious.

Cupping Method:Espresso at Mia's Brooklyn Bakery in Newton MA

We're doing the Pirates of Coffee Ramadan calendar out of order, so starting with this one #17.

I'm Chinese, so I know lychee/longan character well! When you open the bag, there's the lovely aroma. It carries to the coffee. The tasting notes here are spot on - lychee, black tea, hibiscus. It's not too tart though, and it has a glycerin mouthfeel and a lot of natural sweetness.

Amazed they could get this type of character in the fermentation process, and a job very well done by the roaster.

Cupping Method:17.5:1, 196F, in Hario v60

I drank this as part of Leaderboard Season 13 (coffee #9 out of 10).

I liked this coffee a lot. It's quite clean but has a lot going on, as the best Sidras are. It's my first Ecuadorian Sidra, and I think it expresses itself similar to the Colombian ones I've had.

For me it starts off with a bit of strawberry and black tea. It has some lemon/tangerine in the background, and is a touch herbal and a touch floral

Cupping Method:Pourover v60, 18:1 ratio. Came out really well at 199 degrees.

I went into this with some skepticism, because I normally am not a huge fan of barrel aged anything (except whiskey). A natural barrel, aged coffee sounded like it would be funky and woody. But a reputable barista at Parterre in Dallas highly recommended so I gave it a shot.

This a total surprise. Its smooth and has that vanilla/oak that a good bourbon has without any harshness or overwhelming wordiness. It doesnt taste funky or woody, and has nice balanced acidity in the citrusy range. Black cherry is definitely a note to for me but not the artificial cough drop type.

Cupping Method:Kyoto cold brew at Parterre in Dalls

I was really blown away by this Kenyan roast as a light espresso, and how closely it matched the characteristics described the the roaster. It's also nicely within bounds from an acidity perspective - it's tart, but not in a mouthpuckering way, and expresses enough natural sweetness.

So first off, the ruby red grapefruit is quite clear, but in a great way, like when you've sprinkled just a little bit of sugar on top. I also get lemon mid-palate and the finish. I also think the florality/bergamot is clear but not overwhelming.

A really nice job by Edison here here.

Cupping Method:Espresso at Parterre in Dallas. Very impressed they served this as espresso.