Barista at Salt and Light in Groton made me a French press with this roast,

It was a beautiful take on an Ethiopian coffee at a light-medium roast. Smooth and sweet, with peach, black tea, and floral notes. I usually steer clear of anything beyond a light roast for Ethiopian beans because bitterness can creep in, but this had none of that—just clean, natural sweetness and a silky, smooth mouthfeel. Absolutely excellent.

Outstanding, beautifully roasted Indonesia that will change the perspective for anyone who doesn't typically like coffee from this part of the world. Looks the part on the roast, and wonderful aroma pre and post grind.

Funky and fun without being overwhelming, there's notes of strawberry, guarana, citrus, and banana. There's some cocoa but it's more of a note than the lead-in like with most coffee. It's very smooth and naturally sweet.

Wonderful iced as well. One of my favorites this year.

Cupping Method:I got this as a sample from Leaderboard Coffee, enough to make it 3x @ 20g plus. It was good right away.

Here's a refined version of your coffee review:

Complex Indonesian coffee with a funky, herbal edge that's surprisingly balanced and smooth. Notable flavors include a hint of gooseberry and kiwi, along with subtle notes of freeze-dried strawberry. Unique and enjoyable. Works as espresso and pourover. I think it's especially good iced.

Cupping Method:I was actually a little bit annoyed by the greater goods website which somehow sent me this as an espresso ground. I worked around it though, and the coffee is good enough so that it still tasted anmazing in all formats.

Berg Wu

Berg Wu is a Taiwanese barista of some renown, and John Small is a Korean roaster with a borderline cult following. So was excited to try this lot and it does not disappoint.

It has a big stone fruit note, juicely ripe peach. There's a hint of Ocean Spray cranberry juice, the sweet kind a lot of us in New England drank as kids. It's very floral in a balanced way, a little lavender, a little jasmine, and little bergamot. It has a very smooth mouthfeel. An outstanding lot roasted perfectly.

Cupping Method:I got this from Airworks as a small sample size, 20g so had just one crack at it. Made it 199F, 18:1 with Hario v60.

The natural Keramos are popping this year (this is my 4th, I think). This one from John Small, a Korean microroaster is really well done. It has a very appealing aroma with a touch of peach lemonade, and that's a good preview. For an Ethiopian natural, this has a rich mouthfeel and a lot of natural sweetness while being true to expectations. There's a nice balance here of peach, a little lemon, and jasmine tea. The finish is is clean and simple.

Cupping Method:199F v60, 18:1 (a little hotter than usual.

I got this as a 20g sampler from Airworks and am drinking it about six weeks from roast date. It's had a long journey but still drinking outstanding!

Massively complex light medium roast espresso. It's been a while since I had one this good. The big key here is the acidity, which is bright but balanced. It feels like one of those incredible wines that evolves multiple times on the palate.

A lush that gives it a slightly creamy mouth feel but the different tart notes are striking, lime, blackberry, hibiscus, tamarind, bergamot. serve appropriately in their airstream café with properly carbonated sparking water.

Cupping Method:At the Praxis trailer near their roaster in Austin

Outstanding Ethiopian with massive depth of the stonefruit character, a big-time dark honey natural sweetness, and stunning mouthfeel. A touch of jasmine. not sure if it's the isolated varietal or the honey processing but definitely a little bit different across the board than the typical Ethiopians.

It's not overly complex but taste almost like the best ice tea you'll ever have.

Cupping Method:I got this coffee as part of a trade. Made 18:1, 197F with the v60.

This Pink Bourbon is a stunner, showcasing bright acidity that harmonize with natural sweetness. The flavor profile is vivid and layered, with distinct notes of juicy pineapple, tart gooseberry, and the delicate sweetness of Rainier cherries. What sets this coffee apart is its clean, apple juice-like sweetness, making the whole thing a fruit forward affair.

The balance between the acidity and sweetness makes for a delightful, nuanced cup that feels both fruity and refined.

Cupping Method:V60, 197F, 18:1

I just had 20 g of this coffee that I got in an exchange. Wish I had more!

Silky smooth with incredible depth of flavor, especially for an espresso that's probably traveled 6000 miles over a month.

this is just some thing a friend visiting Spain back and pulled for me so
i'll update with more details.

I just got this coffee today, September 23 and it was roasted six days ago. normally, I'd give it another three weeks, play with it, dial it in before scoring but I don't need to here. this is a fantastic Ethiopian that I can't stop drinking. lots of natural sweetness, and a really smooth mouth feel.

For me, it's peach iced tea with a kick of lavender. I could drink this for days. it's almost dangerously good.

Cupping Method:198F, Hario v60, 17.5 to 1 ratio

This coffee roast won a Gold Medal in the elite category of the Golden Bean awards. Because this is a prestigious, expert-judged competition, we count Gold and Silver as a five-star review to help people find the best coffee.

This coffee won a Gold Medal in the "Elite" category of the Golden Bean Awards. Because this is a prestigious, expert-judged competition, we count Gold and Silver as five-star reviews to help people find the best coffee.

This coffee won a Silver Medal in the Golden Bean Awards. Because this is a prestigious, expert-judged competition, we count Gold and Silver as five-star reviews to help people find the best coffee.

This coffee roast won a Silver Medal in the Decaf category of the Golden Bean awards. Because this is a prestigious, expert-judged competition, we count Gold and Silver as a five-star review to help people find the best coffee.

This coffee won a Gold Medal in the Golden Bean awards. Because this is a prestigious, expert-judged competition, we count this as a five-star review to help people find the best coffee.

Highly characteristic Ethiopian with outstanding mouthfeel and bright representation of typical notes. Very naturally sweet with glycerine texture. Big note of summer Georgia peach upfront, plus black tea, and jasmine/lavender florality. Excellent.

Cupping Method:"Complex" drip coffee option at Revival Kitchen in Lexington, MA

This coffee is remarkable for a single reason alone - the unmistakable candied violet that hits mid-palate.

The rest is really nice. A very Concord grape juice lead-in, and a honeyed sweetness.

I've gotten just ok results from my previous Kawa experiences and I thought maybe it had just gotten too big. But this is the first blend I've really seen of two experimental type Colombians and it just really draws a special character and balance. It's bold and unique, and ultimately, quite delicious!

Cupping Method:I stuck to 197F, 18:1. It did well on both v60 and Chemex. Photo is 22g in.

Radial is one of the places I've seen in CT and really outside of big cities that serves light roast espresso as their primary. It usually just doesn't meet the taste of espresso drinkers outside of the third wave lovers. So it really made my day to find this gem on a drive to New Jersey from Boston.

This was just an light roast espresso. Lime, blackberry, tamarind. A good amount of natural sweetness behind it that keeps it from getting out of bounds. A little nutty in the almond range perhaps.

Really balanced despite all the tart flavors. Actually been quite a while since I had one this good!

Cupping Method:Radial Coffee in Vernon, CT

This Kenyan Kiambu AA starts with a lovely nutty aroma that's really pleasant on grind.

The coffee is super smooth, without any bitterness at all. I got hints of strawberry, currant (a roaster note) and a bit of tangy citrus, which gives it a nice brightness. The finish is clean and satisfying. It reminded me a bit of the Japanese Satsuma citrus fruit.

I initially thought it might be a Colombian Chiroso because it has a super silky mouthfeel but those bright, fruity flavors are unmistakably Kenyan. It's just a really enjoyable cup all around.

Cupping Method:Leaderboard blind tasting

In a nitro cold brew, the chocolate notes in the coffee are enhanced and complemented by the creamy texture of the foam created by nitrogen infusion. The tiny nitrogen bubbles give the cold brew a smooth, velvety mouthfeel, which helps to round out and mellow the chocolate flavors, making them taste richer and more indulgent. The foam also adds a slight sweetness and a silky consistency that balances the sometimes bitter or intense characteristics of chocolate, creating a harmonious and luxurious drinking experience. This combination can make the chocolate notes more prominent and enjoyable without overwhelming the palate.

I think the Jim's dark roast nitro cold brew is a great example of this with balanced acidity. Deep chocolate note that goes perfectly with the nitro.

Cupping Method:NOBL keg at Farmer's Daughter in Sudbury, MA

This is an outstanding Colombian geisha that the roaster has nicely tamed. In the past, I've had the Milton Monroy geisha and found it quite expressive and almost overly floral. This one is more balanced, with many tropical characters, a midpalate funk that is pretty watermelon, and a restrained jasmine rose. Gotta get my hands on more Friedhats!

Cupping Method:18:1 v60, 196F

I cupped a single portion (10g) of this, and my impression was that it was pretty amazing. It's very complex and tropical with an almost fruity mouthfeel, and a slightly genmaicha character. Some strawberry and mango. Very sweet and not bitter at all. I wish I had a little bit more.

I thought this was a pretty spectacular pink bourbon. Moxie does a fabulous job expressing the floral and fruity notes of its roasts.

This coffee has a wonderful aroma that's cocoa with a touch of lemonade.

As espresso is very fruity, but a raspberry lemonade aroma. Tart as light roast espresso should be, but not sour. Very floral with honeysuckle and bergamot notes. Hibiscus, tamarind, and passion fruit in complex evolving palate. I mixed it one afternoon with Fevertree tonic for the best coffee tonic of my life.

As pourover, it's quite different. It's quite floral, lavender, very sweet. The passionfruit acidity there and maybe something like a bit of spiced pear.

Overall, a fun coffee with deep flavor notes you can do a lot with.

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.