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.

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.