Notes were not great here as IDed the coffee pretty quick from the bean size in the Leaderboard coffee game. Strong depth of florality and stone fruit.

An elevated Ethiopian.

Cupping Method:Leaderboard Season 16 -

Unassuming aroma.

Incredible front of the palate mouthfeel, full-bodied, lush, but silky smooth. Totally different coffee hot to cold. Hot I got some ginger and baking spice.

Once it cooled the brightness of the acidity comes out. Cranberry cocktail, blood orange, and hibiscus are present. Jasmine green tea (pretty subtle) is the background. Very nice.

Cupping Method:92C, 18:1 on the v60

I actually cupped this Bold Bean Julian Calderon Rosado/Pink Bourbon alongside a high-end Gesha yesterday that was spectacular and I don't think there's much between them in terms of quality. This is much better value. It's quite floral, with jasmine tea and honeysuckle off the bat. The mid-palate is fruity with blueberry and cherry. On the second cupping I picked up a bit of passionfruit.

It's extremely clean and smooth with a wonderful mouthfeel. Lots of natural sweetness The finish is back to the jasmine note.

The roasting work here is quite appealing - very uniform and visually appealing with an appealing aroma out of the bag. Definitely a farmer and roaster to check out here.

Cupping Method:My usual formula, 18:1, 92C on the Hario v60.

One of the better of many Ethiopians I've had this year. strong bergamot and lavender notes with white peach and concord grape. tremendous balance and mouth feel. Has that nice mid palate bite that a strongly brewed black tea carries. Really nice.

Cupping Method:92C, 18:1 on Hario v60. from the Revolver Advent Calendar.

Incredibly smooth mouthfeel. Strong but balanced jasmine florality. A starfruit and apricot acidity that is subtle. Not really tart though, more medium in acidity. Simple syrup sweetness that is light but present.

Cupping Method:18:1, 92C on v60. Only had 20g sample.

I received this in a coffee swap, so I wasn't quite sure what to expect. Additionally, I can't find all the details, as I believe it was a limited run for Luminous supporters and not thoroughly documented on the website. However, it aligns with some of the heavily curated selections. processed Colombians that are quite good. I am not really part of the philosophical debate as to whether this is actually coffee or flavored coffee or whatever. I just taste it and try to figure out if people will like it and if I like it.

I think this is quite enjoyable. I still get the dried strawberry with milk chocolate and pink lemonade, ruby red grapefruit. this has been the year of funky processed coffees and I think this is in the top decile.

Cupping Method:18:1, 92C Hario v60

This Pink Bourbon is a standout, bordering on a cheat code for any coffee advent calendar where I think the roaster goal should be showing off against others. Loved Belleville last year in the Revolver Advent as well.

Very appealing fruity aroma. The mouthfeel is luxurious, with a juicy profile that keeps you reaching for more. Its flavor complexity unfolds beautifully, with pink lemonade takes center stage, complemented by a subtle blueberry note.

The finish lingers sweetly, delivering a burst of ruby red grapefruit balanced by a touch of brown sugar.

This one is stunner from start to finish, this coffee is the perfect showcase of what Pink Bourbon can deliver, bright, dynamic, and very drinkable.

Cupping Method:17.5:1 ratio, 92C, Hario v60

Beautiful roast with almost a gloss on the slightly darker decaf beans.

Overall, this is very tasty decaf with some really interesting notes. Freeze dried strawberries and pink lemonade are in there, perhaps cola. A very clean, bright balanced acidity in this one. Just enough of a hint of lightly sweet milk chocolate to balance it all off.

I don't think this has the complexity that would usually draw a five star review from me with a regular coffee, but this is decaf so perhaps we're splitting hairs too much.

Cupping Method:Hario v60. 18:1, 92F. About two weeks from roast date. I got this coffee in a trade.

This coffee is something else entirely, unique and unforgettable. The tasting notes of cardamom, pistachio, vanilla cake, and honey come through clearly, especially as it cools, and I even got a hint of cinnamon French toast at one point. There is a natural caramel sweetness that gives it a comforting balance without being overwhelming. I also think there's like an All-Fruit jam note in acidity.

Dak has never really set a foot wrong for me. Every coffee I have tried from them has been consistently thoughtful, distinctive, and high quality. They always seem to bring something special to the table, and this coffee is no exception.

It is the kind of coffee that makes you rethink what coffee can be, thanks to its careful processing and bold flavor profile. Sometimes I just want a pistachio cardamom drink without any added sugar, and this delivers perfectly. It is both delicious and completely distinct, an easy top grade for me.

Cupping Method:From Revolver Advent, 18:1, 92C on the Hario v60.

Noting V tasted with me but didn't grade because it was too unique.

This Ethiopian coffee leans towards a darker roast profile by specialty standards, and is exactly what I love to see out of local artisan roasters. It is FABULOUS as espresso. This is what you are hoping to get when you sidle up to a cafe bar in Italy.

The depth of flavor is excellent. Its smoothness is fantastic for a roast this deep, delivering a complex array of flavors. Bergamot and smoky spice set the tone, transitioning into a lush blackberry midpalate. Ethiopia is tough because roast just a smidgen too long and you destroy the florality and it doesn't hold up to the dark notes. The lead-in showcases excellent depth in the chocolate, while the finish lingers pleasantly long.

The crema is medium yet persistent, enhancing the velvety mouthfeel. This is a perfect medium-dark roast for specialty, medium for artisan. The beans exhibit great uniformity without crossing into oily territory. It's a masterful example of how far an Ethiopian coffee can be pushed into darker territory while preserving—and amplifying—its finest qualities.

Cupping Method:I recommend this as espresso, which I made at 95C.

Got 40gs of this light roast espresso from a friend. Very inviting sweet, slightly floral aroma on grind (Ethiopian?). Flavor is fantastic - floral, very fruity with bright notes. Super dark, unsweetened chocolate lead-in. Complex with a touch of bergamot.

I had this coffee in leaderboard season 16. honestly had no idea on it.. Small, nicely roasted beans.

A very smooth coffee with silky mouth feel, light black tea, cherry, watermelon, and pineapple. I couldn't zero in on an origin. Delicious though!

Loved it! Unique, fruity, and delicious.

It's been on my list to get to Aero since my wife visited and raved about the latte. This is an absolutely outstanding espresso blend in the depth of flavors. The depth of chocolate on the lead is really excellent, then there is some medium blackberry acidity, some earthiness and some nuttiness. There is a bergamot overtone throughout that is balanced. It's complex with a thick mouthfeel and natural sweetness.

Aero is not what you call a fancy roaster. It's an excellent cafe that roasts its own coffee and does it right. Kudos.

Cupping Method:Espresso at Aero cafe in Northborough, MA

An unassuming aroma on the grind hides the best Rwanda I've had this year. You would never believe this was a natural processed coffee as it's so clean, but it does have the bright fruit characters naturals often bring.

For me, Mae Coffee Roasters' Gishyita beans, with their bright strawberry and gooseberry, kiwi acidity, are like the coffee version of a New Zealand Sauvignon Blanc. The strawberry brings a juicy, red fruit sweetness, while the kiwi adds a refreshing tang, similar to the tropical, green fruit notes in the wine. Both are crisp, with a clean finish that keeps them light and refreshing. It's not really tart or sour at all, just bright. Black tea notes and a touch of florality are compliments but the strawberry/kiwi are the stars.

Cupping Method:18:1 Hario v60, 197F

Lovely sweet, chicory aroma.

Most Burundi coffee I see is washed, with bright acidity, a clean cup, and fruity or floral notes.

However, natural coffees from Burundi are becoming more common among specialty-focused producers. These naturals tend to have more intense fruit flavors and a heavier body.

This one, I think, lands a bit in between. It has the subtlety and smoothness you expect from Burundi, but there is a lot going on! It has a chocolate lead that transitions to rooibos in the middle. I get some subtle baking spice mid-palate, sweet orange, white grape, then a lighter red fruit note, followed by a very smooth and clean finish with a white grape note. I don't think it's plainly what you expect from a natural—it's not really funky. It's silky smooth but with a lot of body and natural sweetness.

I got stuck a little bit on what to grade this because I think a beginner or non-specialty coffee drinker will probably like this but might not fully appreciate it. And I think it takes dialing in and drinking a decent size pot to really understand the subtlety of this coffee. at a tasting event, we drink it in a bit of a rush, and nobody really picked up the taste notes.

It's not like one of these processed Colombians that hits you in the face. I decided to give it a 5 because once you get it, it's very rewarding.

Cupping Method:It took me a while to dial this one in. The best result was 197F, 17.5:1 on the Hario v60.

Also thought this made a pretty good espresso.

Epic unique coffee with some wild notes and resemblance to Indonesia coffee. I get blueberry, banana, durian, guarana, coconut, and sweet tobacco. That sounds crazy, but it's actually so good. Complex and pleasant mouth feel with massive natural sweetness (almost a blueberry juice).

Wow. I didn't know your game, House of Funk.

Cupping Method:Coffee #3 in Revolver Advent. 17:1 v60 at 197F. Wouldn't change a thing.

These beautifully roasted beans from BonLife Coffee are a joy from the start, with a sweet, slightly floral aroma with a hint of chicory on the grind.

As espresso, this roast pulls a stunningly complex cup.

Crisp floral notes in the bergamot range lead the way, with layers of cranberry, tamarind, and blackberry weaving through. There's a rich, dark 80% chocolate base that grounds the cup, followed by a long, bittersweet pink grapefruit finish that's really lovely, like the linger from a brown sugared-ruby red. The acidity stays within balance. If there's a minor quibble, it's that the crema is on the lighter side (looks like I'm about 21 days on the roast, but it's light for that).

Overall, outstanding, and a great pick for anyone who wants to give a lighter roast espresso a shot.

Cupping Method:Espresso, 95C on my La Spaziale A53. Got this as part of a BonLife samplers, which is a great deal.

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.