Super good medium blend, could drink this all day. Very smooth, chocolate with an accent of black tea. Not super complex but so smooth and balanced. Naturally sweet with a grapefruit and brown sugar accent.

Sometimes I dont view grapefruit as positive but this is the sweet type with no bitterness or rind. Perhaps a bit of blueberry, and a mid-palate touch of sliced almond.

Cupping Method:As drip at Salt & Light in Groton, MA

Bright, fresh Kenyan that drinks smooth and clean with a lot going on mid-palate.

I get light strawberry, sweet orange, and lemon black tea mid-palate.

A lot of natural sweetness and a touch of savory. To say cherry tomato would be stereotypical probably but accurate. Clean and simple finish.

Cupping Method:196F, 18:1 on Hario v60

Somehow I've never had a Starbucks iced coffee - I guess I'm always drinking cold brew. I've also asked to have a specific light roast on ice which they've done for me. I notably had a Green Apron Blend on ice phase, but I rarely see Green Apron available these days. And of course, as a somewhat snobbish prosumer coffee reviewer, I've moved away from drinking a lot of Starbucks outside of Starbucks reserve.

Not sure if was the context (I was a Children's Hospital of Boston) but I thought this was quite tasty. Drinks medium/dark with a lot of chocolate character, some slightly smoky overtones, and a little bit of citrus acidity. There's natural sweetness and good body. As the ice melts a bit it's really quite nice.

On Starbucks website, it says they use "Freshly brewed Starbucks Iced Coffee Blend served chilled and sweetened over ice."

Cupping Method:Unsweetened, from a Starbucks in Children's Hospital of Boston. It looks like a regular Starbucks airport kiosk.

Pink bourbon with a gorgeous aroma.

As a washed process, this is more a clean, floral, fruity, restrained. I get strawberry, strongly brewed black tea, and some peach. Smooth and relatively simple after the first burst, and just slightly flat on the acidity at the end. That does make it easy to drink a lot of quickly.

Cupping Method:Pourover at Clover Food Labs

I really enjoyed this!

Subtle, black tea, bright satsuma-type acidity after the mid-palate.

Have had a few Perus like this one and never quite sure whether to go a lower temp or blast it hot since bitterness is low but the acidity needs to be drawn out. Very clean and not funky at all, could have easily been convinced this was a washed coffee.

Cupping Method:196F, 18:1 (well, 17.94:1), ceramic Hario v60

An interesting Peruvian with a lot of subtle notes. Smooth, cocoa start that fades to black tea, raspberry, and pineapple. Slightly lactic/creamy mouthfeel, just a touch funky. My wife loved it, but it didnt quite pop for me though delicious.

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

Description is spot on! Cedar, ruby red grapefruit with honey. Lavender. Honeydew. Bubblegum. Jasmine. Very unique, like no Brazilian Ive ever had.

Cupping Method:European roaster vertical tasting. Forgot to take a picture as I was the barista

Sweet balanced, honey. Orange. Marmalade. Chocolate. Super floral, rose.

An interesting blend right of the bag with lots of varied beans! It is almost like there are 10 different varietals in here. Indeed, this is a seasonal blend, and the version I'm having is 33% each of Brazil, Honduras, and Peru.

Chocolatey espresso with earthy notes and a touch of orange. Bittersweet and syrupy. Ample crema and rich mouthfeel. I liked this a bit more as an iced Americano as I think the earthiness overwhelms the acidity a little bit as straight espresso.

I found this espresso versatile and so far my wife has liked the drinks I've made for her with it.

Cupping Method:Espresso and iced Americanos. 95C on my La Spaziale machine.

I was rating another Nashville Coffee and this came up in my old notes. I was traveling when I had this coffee in the Nashville Humphreys St downtown. The baristas were very friendly and thoughtful. I rated the coffee 4.5, and can't find the details.

OK, this is a fun one. There's a nice bright berry and strawberry fruitiness, and it's definitely honey/caramel with a nice mouthfeel. It's subtly funky/fruity at the front of the palate. The standout characteristic is the natural sweetness here. Black tea platform. Very easy to drink, not super complex but some fun subtleties. Don't pick up much florality but strawberry taffy overall.

Cupping Method:Hario v60, 198F, 17:1. I just got a sample in a swap.

A really nicely done dark/French roast blend. Cant recall seeing this type of Ethiopian Sumatra blend, but it works nicely. Of course you dont get too much acidity, but it is a balanced cup with chocolate, lightly smoky flavors, and a little bit of fresh white grape fruitiness in the background. It is smooth with a nice mouth, feel and not too bitter.

A really tasty Indian coffee with bright mix berry and citrus notes. Dark chocolate and earthiness on the front of the palate followed by the nice acidity. Smooth with good mouthfeel. Light-medium crema in volume but very persistent. Just a touch of spice.

For me a nice contrast from some Indian coffee that is very earthy. This has a touch of it but without overwhelming the other characteristics.

A great value on the Gandhi website for Indian coffee lovers.

Cupping Method:Espresso, 95C on La Spaziale machine.

I didn't mean to write such a long review here, but I spent the better part of the morning exploring this coffee and now I've quite wired. :)

Zabar's is a trippy place for a bagel and coffee person to visit. In the back there's just barrel of coffee, as well as all sort of bags with crazy combos and names. Poked around and needing some espresso for this week, I grabbed their Jamaica Blue Mountain Style Blend.

Zabar's Jamaica Blue Mountain Style Blend presents an exciting and affordable option for coffee enthusiasts, particularly those who frequent the Upper West Side of New York. At $14 for a 16-oz bag, this coffee offers good value, especially considering the generally high cost of products in the area and the store's upscale reputation.

The blend is described as an attempt to replicate the characteristics of authentic Jamaican Blue Mountain (JBM) coffee, known for its smooth, mildly spicy, and creamy taste. JBM typically carries flavors of warm nuttiness, chocolate, and a balance of medium acidity, enhanced by rich herbal and floral aromas. While Zabar's blend doesn't quite reach the complexity and richness that real JBM coffee is famed for, it offers a satisfying experience with its own merits.

In terms of brewing methods, Zabar's blend shows versatility as an omniroast. Both my wife and I liked JBM style as pourover, with a balanced profile with chocolate notes and hints of citrus and blueberry. As an espresso, it delivers a pleasing mid-palate chocolate/nutty hit, and in iced Americano form, it surpasses expectations set by offerings from other coffee shops. Including the Blank St. iced Americano I had yesterday. The espresso had a lovely medium crema with good persistence.

Although the blend may not fully encapsulate the unique and harmonious flavor profile of genuine Jamaican Blue Mountain coffee (especially on the aroma front, where JBM is incredible), it stands out for its affordability and enjoyable taste. The coffee's ability to perform well across various brewing methods makes it a versatile choice for many coffee drinkers.

Overall, Zabar's Jamaica Blue Mountain Style Blend provides a commendable coffee experience that, while not entirely matching the esteemed qualities of true JBM, offers a pleasing and cost-effective alternative for those seeking a taste reminiscent of the Jamaican Blue Mountains.

Cupping Method:Espresso, iced Americano, pourover. Worked well in all three (espresso is pictured)

Clean and balanced with a slight almond nuttiness. Theres a touch of milk chocolate but also black tea. A classic easy drinking/breakfast type blend. Blueberry and black cherry light acidity. Caramel sweetness. Clean finish with limited complexity.

Cupping Method:I made it 3x, 2 pourover. I thought it worked best with a little low temp on pourover (197F)

I've been drinking this Panther Decaf for the past week. Trade listed this as Medium roast coffee, but it's definitely a dark roast with a significant oily sheen on the beans, and it drinks as such. Although I was looking for a medium roast decaf espresso, I'm grading this as a very good dark roast decaf.

It has a nice mouthfeel I'd describe as smooth and almost glycerine at the front of the palate. Dark chocolate and smoky notes with nuttiness. Crema is fluffy and persistent. Overall, the coffee has excellent mouthfeel. This roast is slightly bittersweet, with some plum acidity. I do think it could use a bit more fruitiness/brightness.

Cupping Method:I ordered the bag from Trade Coffee, and have been drinking it as espresso and hot Americanos to try to space out caffeine.

Sometimes I see this cherry/maple combination and it makes a little nervous. I find they can lack acidity. This is not the case here. It's a balanced and smooth roast, versatile enough to be used as espresso, but best as an easy drinking filter/pourover. The cherry is subtle and you get a strong black tea, then a touch of maple and peanut as the finish.

As espresso it's straightforward, a little earthier and chocolately, with a clean, medium acidity for a roast on the lighter side.

Cupping Method:Espresso and pourover. Pourover at 203F worked well but I got more suble notes at 200F. I used around 16:1 ratio each time.

I drank this as espresso and the first thing youll notice espresso js unusually large, fluffy crema. Its quite a sight, but theres more to it than just appearance. Theres a lot of life in these beans!

The flavor profile is varied, with a noticeable cherry note thats neither too subtle nor too dominant. Theres a hint of oak in the background, lending a touch of sophistication. The earthy, smoky, and spicy elements add depth, while the maple syrup sweetness rounds it out nicely. Its smooth to drink, with a pleasing mouthfeel.

Overall, a very enjoyable cup of espresso, deserving of a 4.5/5 rating. Could use one clean, bright note but pretty balanced.

Cupping Method:Espresso 95C

Rogue Wave recommended this roast as espresso and Ive been working with it for the last 10 days. It was great for lattes and my wife really enjoyed hers. Also, does a really good iced Americano as the ice and dilution helps draw out some of the sweeter citrus character.

I definitely pick up some of the toffee and chocolate character in sipping espresso. A lot of citrus character as well though its not really tart at all. Fair amount of grapefruit here, which makes sense in espresso but washes out the other citrus a bit until you mix it.

Inexpensive and fun single origin espresso from a great roaster!

Cupping Method:A lot of ways! Espresso, iced and hot Americano, cortiado.

This is probably ever so slightly an overroast for a medium, as I can see a sheen on the beans. However, it drinks like a chocolately medium with a little bit of smoke and good acidity, and low overall bitterness.

As espresso it's chocolate, a touch of smoke, and blackberry with good balance. A little bit of spice.

As pourover, it's very smooth with a dark milk chocolate character. The acidity is pretty muted, but it's smooth enough so there's good balance. I had it with an Portuguese egg tart and they went fantastic together.

Cupping Method:Pourover 203F
Espresso 95C

Just a couple weeks later here. Really close to changing this to a 5. Just a nice, smooth, easy to drink coffee (did 3 Chemex cuppings).

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Got this from Bolt as part of the Providence single-origin box.

Bolt's description of the combination of rapsberry, peach, jasmine, and caramel suggests an Ethiopian flavor profile. However, the actual tasting experience is quite different, as Chiroso tends to defy expectations. The nose doesn't give you any real hint of what's to come, it's slightly butterscotchy pre-grind.

This coffee is predominantly caramel-forward, balanced with subtle notes of jasmine and honeysuckle. This blend also features a distinct ripe fruit character, adding depth and complexity to the overall flavor.

The coffee's acidity is particularly noteworthy, offering a complex and lingering sensation reminiscent of hops and pineapple on the tail end of the palate. The hops are very subtle and more additive than bitter. Overall, this coffee presents a sophisticated and multifaceted taste experience that defies conventional expectations.

Cupping Method:203F, 15g in, 225 out with Hario v60

Kenyan coffee has been exceptional this year, and this Bolt roast fits the bill.

This coffee is relatively unassuming on the nose, yet it delivers a delightful and multifaceted taste. It is a testament to the outstanding quality of Kenyan coffee we've seen from the region this year.

It offers a well-structured and delicious experience with bright acidity. Prominent flavors of plum and black tea create a rich and satisfying profile, while delicate notes of hibiscus provide subtle complexity at the end. Aligns pretty closely with Bolt's tasting notes!

Cupping Method:Pourover 203F (may update as I continue to try), 15g in 225g out.

I've been testing out/working with 4 espresso roasts, and this is a pretty darn good one. A really nice medium roast with balanced acidity. Very good cafe roast. A medium crema in size and fluffiness. Caramel notes, slight nuttiness, and dark berry/citrus acidity.

A good versatile espresso.

Cupping Method:Espresso, Americano (hot an iced), made lattes for my wife. Worked very well pulled at 95C, 19 grams

Recommended as a medium espresso by Dune Coffee / Trade. This particular espresso is made from Honduran beans sourced from Urpania Guzman, which is notably near Benjamin Paz, a Honduras producer showing up everywhere with high-quality beans. This is a good roast that offers a nice combination of flavors, with a subtle nutty and fruity undertone, medium acidity, and a slightly lighter body and crema. From a sipping perspective, I will say some will find that a drawback.

What stands out about this espresso is the unique midpalate experience. It's almost like a peachy or apricot sensation that lingers on the tongue, adding an interesting twist to the acidity. Despite this, the coffee retains a natural sweetness reminiscent of brown sugar, making it far from tart for an espresso.

One of the key highlights of this espresso is its clean finish. Dune Coffee recommended it specifically for espresso, and it works well in a number of formats (I did latte, cortado, espresso, iced Americano, hot Americano) If you're searching for a well-balanced, flavorful espresso, this one is definitely worth a try. Definitely looking forward to trying more Dune overall.

Also, Dune has gorgeous gift worth bags.

Cupping Method:Ordered from trade. Use for latte, cortado, espresso, iced Americano, hot American

I mustve had Geometry at some point, especially since I did the Onyx Advent calendar a few years ago. Its quite a nice blend, with a lot of natural sweetness, a touch of floral out and a clean/bright lemon acidity.

Cupping Method:Drip at O'Some in Watertown MA

A tasty easy drinking espresso thats notably earthy and also a bit nutty. Nice mouthfeel and crema. A dried fruit, slightly figgy sweetness. Low on the acidity side. Quite nice.

Cupping Method:At the Hearth Market in Portsmouth, NH

A fun and slightly funky Natural Ethiopian that drinks with both chocolate and black tea notes. Creamy/lactic mouthfeel with citrus gives it that orange creamsicle feel. Unique for an Ethiopian but tasty!

Cupping Method:Hario v60, , 203F 15g in, 225 out

Super interesting nose. Much cleaner than recent Burundian coffee Ive had, very smooth and fruity. Black tea, cocoa, satsuma orange, and a lot of red fruit, currant, raspberry. Almost fruit punchy with the natural sweetness.

Cupping Method:Hario v60, 203F

Someone mentioned this coffee in a forum I was in and I remembered that I had notes on it from my trip to Italy a couple years ago. Very good Italian style espresso with syrupy body, smoky notes and balanced acidity.

Cupping Method:Espresso in a restaurant on Lake Como