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)

I can be a little hard on Nespresso I think, it's probably because it's sort of the minimum benchmark that needs to be beat to be respectable in my mind, so of course it's a bit below average in scoring on reviews from me.

This Forte capsule is different. I've been drinking a ton of different espressos recently in different ranges, and this one's quite good. The depth of flavor is quite good. It hits the right dark chocolate, roasted walnut, and trailing blackberry notes with a lot of richness and complexity.

The crema was medium but quite lush, and overall the Forte capsule had excellent mouthfeel.

Cupping Method:I had this at the Vdara (Las Vegas) spa, on what I think is a Nespresso Professional machine

Tasty medium dark espresso with dark chocolate, hazelnut, tamarind, and a touch of smoke. Medium crema that was a little messy in the oversized cup but held up.

Long linger and good depth of flavor. Some blackberry and maybe a touch of smoke. Overall very pleasant mouthfeel that lets you savor some of the complexity.

Cupping Method:Early AM shot at Espresso Urbano in McCarran Airport in Las Vegas

A long long time ago, I was a bit Blue Bottle fan. If I ever had chance, I'd try to get some pourover. But then as they scale I felt the quality diminished. It's only over the past 6 months that I've revisted and felt like the quality was better. Yesterday my carbonic maceration Rwanda was great. A hard one to stop drinking. It was interesting but not that easy to drink when hot, with a strong rose and red wine character and a bit hoppy. When cool the real character came out. Very fruity with pineapple, pomegranate, lemon. Could have used one more note in there to balance it out but I thought this was quite good.

I realized this review sounded a bit like American Pie, so I asked AI to make it into a full-fledged American Pie coffee review. Sorry, it's awful.

A long, long time ago, I can still remember how that coffee used to make me smile.
And I knew if I had my chance, Id seek that Blue Bottle stance, and maybe we'd be happy for a while.
But then they grew, the flavor flew, a bitter brew that left me blue.
Yet something touched me deep inside, the day the quality died.

So bye-bye to the bitter coffee lie, drove my taste back to that Blue Bottle supply,
And them good beans were bringin' me back alive.
Singing yesterday my Rwanda was a prize,
Carbonic maceration under open skies,
With flavors bold that rose up high, and I was captivated by.

It started hot with hops and rose, a red wine vibe that splendidly shows,
But wait for it to cool down low, for the true character to gloriously flow.
Fruity waves of pineapple, pomegranate, lemon zest, oh how they bestow,
A symphony missing just one note to balance the show.

I was singing, this here cup's my last refrain,
Ill cherish each sip, in sunshine or in rain.
And I was singing, yeah, this is something I'd retain,
Blue Bottles back, quality regained.

Cupping Method:Pourover at Blue Bottle in the Prudential Center in Boston.

Nice acidity heres Blueberry, lemon, hibiscus, slightly floral.

Cupping Method:V60, 196F, 18:1

These espresso beans are striking out of the bag, with a nice color and slight sheen.

This drinks very clean for a dark roast. A medium/big crema with major staying power is key, giving the shot a lush and slightly creamy mouthfeel. There's very nice depth in the front of the palate chocolate, a pleasant smokiness, and light citrus, blackberry notes. There's a bit of complexity as it evolves mid/late palate.

An excellent rendition of a cafe house dark roast espresso.

Cupping Method:Doppio, 95C on my La Spaziale A53 Lucca.

Aroma pre and post grind classic strawberry ice cream, the Breyers type with chunks. Strawberry, funky, light black tea.

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

Nice chocolate and wine aroma.Wine and chocolate with some funk and hops. Purple grape. Raspberry comes out when cool. I get more wine than bubble gum but I think thats a good thing.

Cupping Method:Nice chocolate and wine aroma.

Wine and chocolate with some funk and hops. Purple grape. Raspberry comes out when cool. I get more wine than bubble gum but I think that's a good thing.

Fun and funky pink bourbon that reminds me of lavender candy that I had in France. Smooth natural mouthfeel, a ton of natural sweetness, and a lot of florality. Has enough acidity and a light lemony guava character but the lavender is the star here.

Cupping Method:Mainly as pourover v60. Worked best at 195F. Actually did an iced Americano and it was really good.

Listed as a medium roast, it probably drinks slightly darker, as local artisan roasters often do. Wonderful aroma. Quality control looks strong, no quakers or irregularities.

Its delicious, though, as a chocolate-forward espresso. It generates a thick , lively crema and fantastic mouthfeel. Its smoky without any burned notes, spiced with clove. There's enough natural sweetness to hold up.

Cupping Method:Espresso, 95C in my La Spaziale A53 (double portafilter)

There's a pretty tasty Snapchill can here that's characteristic of good medium-roasted Puerto Rican coffee. It's smooth, chocolate, red apple, slightly hoppy, and lightly citrusy. The acidity is balanced.

I just want to point out that this coffee is miles better than some of the recent cold brew cans I've purchased from Whole Foods or the supermarket.

Cupping Method:Cold in a Snapchill can.

I really enjoyed this coffee, and it reflects the best of what I see from artisan, small-batch roasters.

There's nothing wild or out-of-the-box here. A good washed Costa Rican that's an excellent expression of some of the best traits you find.

Aroma is very appealing - fudge and a touch of peanut.

Notes I get red apple, sweet orange, caramel, with a very smooth mouthfeel.

Cupping Method:Pourover, 195F, Hario v60, 18:1 ratio

A very good cafe espresso roast with balance and good depth of flavor. God crema, nice mouthfeel. Natural sweetness in the toffee range with a blackberry note to balance things off.

Cupping Method:Double espresso at Nana's in Mystic, CT (yes California roaster in Yankee/coastal foodie land).

Had this as cold brew - great depth of chocolate notes. No bitterness at all. A lot of natural sweetness and good balance. Chocolate linger as the finish.

Cupping Method:Nana's in Mystic CT was using as cold brew.

Classic winning Ethiopian with wonderful mouthfeel and natural sweetness. Very smooth with ripe peach, black tea, and bergamot florals.

I think a lot of roasters and processors have started to overthink this so its nice just to have a well-executed classic.

Cupping Method:Barista at Perkatory in Middletown, CT
made it so I don't know the specific parameters. Awesome shop.

This is a nice medium roast drip with a good expression of Java's best traits. It is fresh and flavorful, with dark chocolate and that chili spice note you like.

Balanced acidity with a brighter citrus overtone.

A touch of pecan at the 3/4 point of the palate.

Cupping Method:Drip at So G cafe/roastery in Glastonbury, CT

The pre and post grind aroma of this coffee features a distinctive blend of butterscotch and chocolate orange flavors.

The initial sip introduces a clear note of caramel, complemented by undertones of buttered popcorn. The texture is notably smooth, with a glycerin-like mouthfeel that coats the palate pleasantly.

As the coffee develops, hints of candied orange emerge alongside the deeper, rich tones of toffee and a reminiscence of Skor bar (remember those? This combination offers a well-rounded and enjoyable tasting experience. The candied orange is the acidity you get here, the creamy, buttery notes are the star.

I like it but some will hate it (my wife really didn't like it and made me make something else for her morning coffee). You get something like what is advertised in the Pirates tasting notes.

Cupping Method:This came from the Pirates of Coffee Ramandan Calendar, I made it at 195F, 18:1 using Hario v60.

Juicy and tasty, a nice low-funk Ethiopian natural.

Good balance, it does have a bit of raisin (not my favorite) but the raspberry notes here are bright. I didn't get much bergamot or florality, but it's like a light black tea in the background.