As advertised, a silky smooth and fruity natural that has the acidity many Nicaraguans I've had recently lack. I think ripe blackberry is a good description of the acidity. There is a ton of natural sweetness in the brown sugar range. There's a slight funky/chocolate note, and a very balanced clean finish. A really good filter cafe.

Cupping Method:Filter coffee at Cafe St. Louis in Quebec

Clean light/medium cold brew with a bright note of citrus acidity (valencia orange?).

A hint of brown sugar. Very balanced and easy to drink.

Cupping Method:I got this cup at the deTerroir store on Rue St. Jean in Quebec, with one of their fantastic croffles and caramel.

Cantook Decaf. chocolate. Medium crema. Plum, pepper, black cherry…pepper hits 3/4 of the way through. Very satisfying night cap. Wasn't going to have one until I saw this small cafe.

Cupping Method:Espresso at 1884 Cafe near the Chateau Frontenac

This Te al Limone Caffitaly capsule extracts quite well and tastes like a very nice cup of home made honey lemon tea.

Tastes very natural and just like how I would make it at home. It's not totally clear that this capsule is sweetened on the website and definitely not on the capsule. There was a little bit of foam that made me nervous (pictured) but doesn't taste weird or unnatural at all.

I rarely drink sweetened drinks of any type, however, this was good enough for me to drink the whole thing!

Cupping Method:Caffitaly capsule/machine in a hotel in Quebec City. Of course this is not coffee but since it came from the Caffitaly system I thought it was worth documenting.

Tasty, very rich darker espresso with deep chocolate notes, roasted nut, and slight smoke/spice character. Goes very well with milk.

Cupping Method:I tried to order an iced coffee at Brulerie St. Jean location, and I got an iced latte. I could taste the espresso pretty clearly when it came out. You can take this as a review of their latte glace.

Cafes Spalanzan Gran Crema espresso blend offers a very good experience with its deep chocolate character nicely paired with notes of blackberry. The complexity of the taste profile unfolds gradually, with a lingering hazelnut nuance that is rich and refined. The medium-dark roast brings out the best of the beans without venturing into unpleasant bitterness, making each sip a delight. The subtle smokiness adds depth, while a hint of spice keeps the palate intrigued and satisfied.

The espresso's character is defined by its balance and richness, making it an excellent choice for those who appreciate a nuanced and sophisticated cup. The deep chocolate and blackberry combination creates a robust and fruity flavor, while the lingering hazelnut provides a smooth finish that is both comforting and satisfying. Goes very well pastries.

Cupping Method:At Les Vraies Richesses patisserie in Sherbrooke, Quebec

The All Seasons Espresso blend from Grand Rapids, MI roaster Sparrows offers a lush and sticky crema, complemented by bright notes of orange tangerine and a pleasant bergamot overtone.

It boasts a natural sweetness reminiscent of milk chocolate, with blackberry undertones and a lingering, slightly bittersweet dark chocolate finish.

Overall, it's a well-balanced blend with solid depth in its flavor notes, befitting of a versatile "all-season" cafe blend.

Also wanted to call out that this was $15.75 on Trade for a 310g bag - those are usually $19, so pretty good value here.

Cupping Method:I made espressos and lungos, and I also enjoyed some of my wife's hot and iced lattes.

A very nicely balanced roast that excelled as nitro cold brew. Mostly chocolate with a touch of blackberry acidity, the creaminess of the nitro created a nice balance.

All in all a good showing for NCR House roasts we tracked down across the island.

Cupping Method:From Millie's Market in Madaket, Nantucket

This is quite a good cup of coffee. It's balanced, smooth, and has some nice nutty/earthiness with a clean citrus undertone.

Cupping Method:Stepped bag I bought from the Jaho location in Chinatown Boston. The steeping might have actually helped accentual the lighter tones and brought out some fruitiness.

I had a Doppio of this today and I thought it was great. Similar structurally to another NCR espresso I had last week. It's balanced and has really bright acidity in the blackberry range. This felt a bit more floral with a bit more forward palate chocolate. A sticky medium crema and nice mouthfeel.

Cupping Method:Roasted General Store double espresso

I don't really know exactly what this coffee is as I can't read Chinese.

I've seen this steeped format in the US with a few different brands, notably Kuju. I had to try again because my first mug was too high walled and I had to use too much water to get a proper steep.

The second time was the charm, although the extraction was still pretty light despite a long steep.

The coffee has a lovely peachy/apricot aroma when you open the package, notably sweet and fruity. There's no identifying information origin wise, but the translation below says "Gesha Village Blend". Gesha Village is a somewhat large estate in Ethiopia, and the peachy/fruity/tea notes here line up with that.

The coffee itself has quite a bit of natural sweetness and excellent body for a steeped. There's strawberry, apricot, and iced tea notes. It's a simple, very clean, low complexity, sweet finish with a touch of honey. This is one of the better instant formats I've seen for a light roast once you work through how to use the steeper.

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I translated the directions on the back.

Tear Off
Tear off the top of the drip coffee bag along the dotted line.

Open
Pull the handles of the bag to open it wide.

Pour
Slowly pour hot water (around 92°C / 198°F) over the coffee grounds. Use about 180-200 ml of water.

Brew
Let the coffee steep and drip into your cup.

The small print at the bottom indicates:

This product is best consumed fresh after opening.
Store in a cool, dry place away from direct sunlight.
The label on the top right appears to be a product label with specific information about the coffee blend, possibly "Gesha Village Coffee".

Cupping Method:My mom's friend brought these back from Taiwan. I tried to follow the instructions the best I could but I did use hotter water.

Nantucket Coffee Roasters' special espresso blend for ROASTD General Store in Nantucket was surprisingly good! The highlight was complexity and bright acidity. Its highlights are blackberry and pecan flavors, which come together mid-palate with subtle hint of bergamot florality. This unique blend drinks like a medium espresso with more acidity. The medium crema is smooth and persistent, enhancing the overall texture and enjoyment of the espresso.

While the chocolate notes could benefit from a touch more depth, this minor critique does little to detract from the overall quality of the blend. Love that this espresso is USDA organic.

I think this organic blend is only available at ROASTD, which makes it a go-to place for this little island!

Cupping Method:Double espresso at ROASTD General Store in Nantucket MA. I also took the picture of the bag at the store.

It's incredibly sweet with acidity that intensifies significantly as it cools. There's a lot of umami here and a pretty strong hint of tomato. It washes out the usual pink bourbon florality except a late bit of florality/funk. That said it's pretty tasty overall and has a really nice mouthfeel.

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

A really good can of nitro cold brew.

You can tell these are quality, Colombian beans that would be suitable for a good pourover or Kyoto drip at a good coffee shop. And organic/direct-trade to boot.

I would take a little bit more creaminess/nitro in a cold brew. But this is smooth and balanced with a bright citrus/blackberry acidity. For a specialty coffee drinker, it's miles better than the usual supermarket cans.

Definitely looking forward to trying more from Slingshot!

Cupping Method:I paid $3.49 for it at Concord Market, in Concord, MA and drank it 2 days later.

This Kenyan roast offers delightful fruity notes, with red currant and blackberry being the most prominent.

Mid-palate, there's a hint of grapefruit, reminiscent of ruby red grapefruit sprinkled with a touch of brown sugar, which complements the coffee's natural sweetness. The tea background is subtle and doesn't overshadow the vibrant fruitiness. The finish is light and lemony, leaving a refreshing aftertaste.

Cupping Method:Complex filter coffee at Revival Kitchen in Lexington, MA

Today this clean, easy-to-drink natural Ethiopian coffee that left a greatimpression. Its fruitiness was more pronounced than the funk typically associated with natural processes, almost giving it the clarity of a washed coffee. The flavor profile included delightful notes of strawberry, white grape, lavender, and bergamot. The acidity added a touch of brightness, making it a well-rounded cup. The florality was on the subtle side.

While this coffee was close to a perfect score for me, it was narrowly edged out by another Ethiopian roast I tried the same day from Intelligentsia. The latter had an even greater clarity and brightness that I found particularly appealing. Nonetheless, this natural Ethiopian was an exceptional brew, showcasing the beautiful complexities of its origin.

Cupping Method:Pourover at Clover Food Labs in Harvard Square, Tasting notes attached.

Actually didn't like this coffee at all the first cupping, and glad I re-tasted it.

First time around got slight blueberry and hoppy bitterness. I think the aroma even changed from the first time around, where I got a real toasted bread. Maybe it needed to de-gas.

I think I got it dialed in a bit more. Went with a slightly finer grind and lower temp. The result is a super enjoyable cup with sweet blueberry, a honey/glycerine mouthfeel, and a very smooth/clean finish. There's light chocolate and tea notes here but the blueberry ends up being the star.

Cupping Method:Best was 195F, 18:1 ratio (well, 18.1 I guess) on the Hario v60

Leaderboard Season 14 - initial tasting scored it a 3.5, re-tasting upon Leaderboard reveal I upgraded it. First one could have been pilot error.

Leaderboard Season 14, blind tasting

Really enjoyed this and thought it was virtually identical to a previous canephora I'd had from the same roaster (that one was Chakri Warmi from Ecuador).

There is a chocolate aroma, bright fruity notes, vanilla, papaya, and a hint of genmaicha (Japanese rice tea). The two Suedhang robustas I've had are the best specialty robustas I've ever had and the only two I've really had that I'd order off a menu.

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

Leaderboard Season 14, notes taken as blind tasting.

Flavor Profile: Distinct notes of blueberry and bright lavender

Texture: Smooth and well-balanced, offering a pleasant mouthfeel.

Sweetness: Subtle hints of honey add a touch of natural sweetness.

Finish: A slight hint of hops on the finish, adding an unexpected twist.

Overall Impression: The coffee lingers nicely on the palate with a touch of complexity, making it a memorable and enjoyable cup.

Nice linger with some complexity

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

I'm not totally sure how to score this, so I'm just basing it on how much I like it. I'm a big fan of Pigeon Cove Ferments, and grab their Kombuchas from time to time. It's pretty good.

It has some really nice attributes actually! Has sort of a cola character and not mushroomy. The tartness/acidity is nice overall. After the initial bite of acidity, it sort of tastes like a coffee tonic and is pretty refreshing.

And way better than some of the god awful mushroom based drinks with an artificial sweetener that are on the market.

Cupping Method:I bought a can of this at Nan's Market in Stow, MA

Leaderboard Season 14 blind tasting.

Slightly sweet, chicory type aroma, medium and fairly uniform beans with no quakers.

Lowish acidity, though it tasted like a classic Columbian with nice clarity of flavor. Chocolate, slightly nutty, light but bright citrus. Simple, clean finish.

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

Medium dark roast with immense depth of chocolate flavor, and nice nutty and citrust complimentary notes. Nice natural sweetness in the brown sugar range, and a full-bodied mouthfeel with no bitterness. Made very good cold brew.

Overall, Dean's Beans is growing on me after a mixed start. I like the company's values and while I often found their roasts a touch darker than I prefer, the flavor development is excellent.

Cupping Method:Cold Brew at Nan's Market in Stow, MA

### Review: Goodboybob Mexico Gesha

Mexican Gesha was inevitable, and its interesting to see them starting to arrive. This one actually reminds me a bit of the Panamanians that we were drinking and celebrating five years ago. I think some varieties have gotten too floral, but this one is balanced.

Goodboybobs Mexico Gesha offers a balanced cup of coffee with a pleasant mix of floral and fruity notes. The flavor profile includes sweet orange, black cherry, lavender, black tea, and a subtle hibiscus finish. The acidity could be a bit brighter, but the coffee has a smooth mouthfeel and a clean finish.

Goodboybobs roasting style seems to highlight a front-of-the-palate cherry note in many of their coffees, and this Gesha is no exception. Its a well-rounded and enjoyable coffee that showcases the unique characteristics of Mexican Gesha.

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

Update - recupped about 3 weeks later and got much bright acidity, especially some really nice cranberry notes, and bumped this from a 4.0 to a 4.5.

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Leaderboard Season 14, blind tasting.

Aroma is very nice - sweet, chocolatey but also honey.

Hot - a bit herbal and Chinese medicine-ish. Not in a terrible, terrible way.

As it cools, I taste strawberries and dates. It has a very glycerine mouthfeel. It didn't hit traditional Kenyan notes for me, but I enjoyed it overall. It didn't quite hit that bright Kenyan acidity I like, nor the complexity.

Cupping Method:Hario v60 pourover

Had a really nice iced coffee today at Marlons, a small town cafe in Ayer, MA. The blend they used for iced is Hub Crafty, which is a special blend done by Union for the entertainment industry thats popped up around Ayer/Devens.

Blend is very good iced. A deep chocolate note, slight nuttiness, and a bright citrusy acidity. A little bit of complexity and very clean. Perhaps the slightest note of smokiness gives it some body.

Primary Flavors: Dark Chocolate, Orange Zest, Almond Butter, Bergamot


I recently tried the Hellacious Blend from Sightseer Coffee, a women-owned roaster in Austin, TX, and it was fantastic. The beans come from women farmers, which makes this coffee extra special. The flavors are a delicious mix of dark chocolate, orange zest, almond butter, and bergamotlike a twist on the usual chocolate, citrus, and caramel notes in a good standard cafe espresso. The subtle florality is a nice touch.

The depth of flavors was really impressive, and each sip revealed something new. The crema was rich and added a lot to the experience. I did find a few quakers in the bag (about five), but they didnt really affect the overall quality or enjoyment of the espresso.

For me, blend is a great pick if you want to support women in the coffee industry and enjoy a unique, flavorful espresso.

Cupping Method:Espresso, iced Americanos. Pulled at 95C on my La Spaziale A53 Lucca.

The Goodboybob House Blend has a very appealing aroma, reminiscent of chocolate and malt balls. This coffee features a mix of roast levels, with some beans appearing lighter and others slightly oily. Interestingly, the fruity notes become noticeable only after grinding.

One of the highlights of this blend is the thick, long-lasting crema, which adds a delightful texture. The taste is rich and complex, with strong dark cherry and chocolate flavors, a touch of smoke and spice, and a lingering chocolate finish.

This blend is well-crafted, combining different origins and roast levels to create a unique and satisfying coffee experience. The tasting notes on the packagecherry, chocolate, and butterscotchperfectly capture the essence of this enjoyable coffee. Goodboybob Coffee Roasters have done an excellent job with this blend.

Cupping Method:Espresso, iced Americano

Coffee Review of Rwanda Nyampinga by Goodboybob Coffee Roasters

Primary Notes: Cherry, Ribena/blackcurrant, dark chocolate truffle, light hazelnut/walnut
Finish: Pleasantly hoppy, very clean, light chocolate

Rwanda Nyampinga offers a clean and straightforward tasting experience for a medium roast with robust flavors. The natural sweetness is massive and prominent throughout the sip. While it may not be overly complex, it offers a strong and satisfying profile. The fruity notes of cherry and black currant blend seamlessly with the rich, indulgent taste of dark chocolate truffle and subtle hints of hazelnut and walnut. The finish is enjoyable, leaving a pleasant hoppy aftertaste that lingers.

Overall Impression: A well-balanced coffee with a significant natural sweetness and a clean, strong flavor. Perfect for those who appreciate a straightforward yet flavorful cup.

Cupping Method:18:1, Hario v60, 197F

After a bit of work that District Donuts in The Cosmopolitan of Las Vegas sources its coffee from Cool Kids Coffee, a New Orleans roaster. It's a challenge to find excellent coffee in Vegas, but this spot stands out as one of the best options on this part of the Strip. I recommend the espresso and cold brew here.

Their medium roast cold brew is rock solidsuper balanced and smooth with delightful chocolate notes and a hint of nuttiness. The finish is exceptionally clean and smooth, with a nice mouthfeel and natural sweetness. The molasses notes mentioned by the roaster really come through.

Cupping Method:I ordered this cold brew at District Donuts in The Cosmopolitan of Las Vegas and enjoyed it while walking to the Paris Hotel (85 degrees at 8 am).

Rock solid medium roast type cold brew thats super balanced and smooth. Chocolate notes, lightly nutty with a very smooth and clean finish. Nice mouthfeel and natural sweetness.

I hope to visit them in New Orleans some day soon!

Cupping Method:I ordered this cold brew at District Donuts in Las Vegas Cosmopolitan. I drank it while walking over to the Paris Hotel (85 degrees at 8am)