I liked this coffee a lot as a New England cranberry person.

I think you get a crisp, but not overwhelming cranberry note right at the front of the palate. Then some sweet orange, and back to the cranberry. Has a bit of a slight nuttiness to it. It's probably short a little bit of body, especially for a medium roast. It's easy to drink quickly.

Cupping Method:My friend is a Black Sheep fan and has it delivered to Massachusetts. He shared some of the beans with me. I did it as pourover v60, 18:1 ratio. I did it at 199F and 195F and I thought the the lower temp was better (crisper acidity).

Really changes and is best for me when warm, maybe 3-5 minutes after brewing.

Really liked it at 194F, 18:1.

Its a light chamomile then a strong cherry/watermelon/mandarin note with a lot of natural sweetness, almost like sweet tarts.

Lingers a bit as orange pekoe after that. When very hot you get a little bit of hops.

Cupping Method:I did it first at 197F, 17:1. As I mentioned, I liked it better at 194, 18:1. Less funky/hoppy and clearer fruity notes.

A really well executed dark roast here. Not too dark with no sheen on the beans. Toffee, pecan, and spice and a lot of natural sweetness. Maybe a hint of maple syrup in there.

Fluffy persistent crema and medium body mouthfeel. Fairly low acidity but just enough.

A very good Indian coffee for dark roast drip at an outstanding value. The 3rd coffee weve tried from them thats has been very good at great value.

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

This coffee was very floral, with lily, rose, bergamot, and jasmine character, plus black tea and citrus. It's very clean and I can see why it would be a well-regarded lot. If anything, it's too floral for me.

One intriguing note is about 3/4 of the way through the palate, a hint of toasted rice/green tea (like genmaicha for those who have had it).

I think it could definitely use a bit more natural sweetness and bright acidity to balance the florality. But a very interesting and carefully crafted coffee, and really as described - folks who like this type of florality in their geshas will really enjoy it..

Cupping Method:v60, 197F, 17:1 (340:20)

A super interesting coffee that borders on being too floral. Its a neat pre and post grind aroma with pistachio and chai notes from the processing.

Very lavender with a strong lemongrass note. I like the natural tartness and has a nice mouthfeel.

Cupping Method:Hario v60, 197F 17.7 to 1

I would think about going even cooler water temp than this to tame the florality.

A rock solid, well-balanced coffee thats very versatile. I mostly used it for espresso where it was chocolate, hazelnut, and some orange acidity. I also made a pour over where some caramel notes came out more. It was very smooth on all fronts.

Cupping Method:I got this as a gift from my friend from Calgary.

Clean and bright, with clear black tea and bergamot notes. Pomegranate and pineapple tea, and definitely get a 3/4 palate hit of golden raisin.

Cupping Method:197F, 18:1 on Hario v60. Pirates of Coffee Ramadan calendar #26

Black cherry, cola yes!

Iced black tea. Slightly lemony. Also pretty good. I like it better when cool - acidity comes out clearer.

Pretty good and maybe unfair I had it side-by-side with another funky coffee (a Rwandan) with brighter acid in the finish.

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

Definitely strawberry and roses! Earl grey finish. Maybe a bit too floral actually, a note of bright acidity would been perfect at the end of this. A nice cup overall!

Cupping Method:Pourover at Blue Bottle

I think the thing thats often most telling with these shakes is that I drank the whole thing. Every once in a while when Im at Whole Foods, I pick up one of these types of drinks as a breakfast substitute. I had previously liked Urban Remedys shroom coffee so I gave it a shot.

Verdict is its pretty good. Taste like a coffee milkshake with a banana blended in. Worked well as fuel for the day, and didnt taste too sweet.

Only real downside is the aftertaste which really lingers and feels like youre sucking on a banana runt for half an hour. I use that as an excuse to drink more water.

These beans look a little strange with a tan gradation, but the taste and value are tough to quibble with.

Wonderful peanutty /cocoa nose.

The tasting notes are spot on and match well to what you expect from Monsoon Malabar, which is earthy and mellow acidity.

I don't know how they will scale, but these small batch roasts from Kophee are pretty good at a very good price, and I think they'll do quite well with the Indian diaspora in the US.

Cupping Method:I used it as espresso, and it worked very well in affogato (pictured, with Oatly Salted Caramel ice cream).

I saw this coffee shop near my hotel in Dallas and popped in to try it out. I thought their espresso was pretty good. I preferred it over their drip which I also tried.

A bit tart, big hit of nuttiness and earthiness mid-palate, some blackberry and plum on the linger. Complex and satisfying.

Cupping Method:At White Rhino in downtown Dallas

Nicely done blend here drawing out good Central American and Ethiopian qualities. Black tea, peach and fresh apricot. Silky mouthfeel. Big fruit mid-palate thats raspberry/strawberry. Perhaps a touch tropical in the pineapple range.

Cupping Method:Kalita Wave at Parterre in Dallas, Texas

Very good. Pomegranate, red plum, citrusy, black tea. Slight chocolate note. A nice change from the flat, low acidity run of Mexican coffees I had been on.

Very impressed with Edison so far!

Cupping Method:Drip from Parterre in Dallas, TX

Good complex medium roast espresso. Chocolate first, then earthy. The earthiness lingers but never overwhelms. Theres a bit of nuttiness and a caramel overtone. Medium persistent crema.

Acidity isnt the star here but a bit of bluebrrry jam character.

Cupping Method:At Otto's in the Adolphus Hotel in Dallas, TX

The notes here from the roaster here mango, toffee, and plum are not far off.

I get pomegranate up front and then caramel. The caramel is somewhat persistent, and it was the last note on the palate for me. It trails off a little bit towards the end, where it could use some bright acidity.

There's a lot of natural sweetness here and a rich and somewhat viscous mouthfeel. Overall, it's pretty smooth and a lovely coffee.

Cupping Method:I had this at a small coffee bar in Dallas called Stupid Good Coffee. The barista seemed quite skilled and used a Chemex.

A pleasant and clean characteristic Burundi. I get pomegranate right off the bat, then a very silky/smooth texture and black tea mid-palate. It's maybe a little glycerine/simple syrup in terms of sweetness. Very, very clean.

It has a citrus/tangerine finish.

Cupping Method:I had this at Wayward Coffee in Dallas, TX, recommended by the barista.

Fruity and funky coffee! Very enjoyable with a massive cherry kirsch linger. Starts tea and caramel, then a slightly chocolate funk with almost wine like character. Sort of has a cherry cola sweetness and character. A really fun one for the car and a long drive on a Sunday afternoon if not something Id want every day.

Cupping Method:Pourover at D Squared Java in Exeter, NH

Complex, floral, interesting espresso. I'd like one more deep/rich note in here to balance off the bergamot, but this one has a fun set of twists and turns.

Fresh apricot I think describes the acidity well - it really shines when leveled a bit in the iced Americano. Bergamot dominates the mid-palate, and the finish goes back to blackberry. Starts and ends with some dark chocolate on the palate. Medium crema, medium mouthfeel. This is very nice.

Cupping Method:Iced Americano, espresso, and one rare cortado for me.

Blind tasting, Leaderboard Season 13.

A complicated and interesting affair. There's so much going on that I missed the red wine which would have screamed Yemen until after the Leaderboard reveal.

I got caramel, evergreen mint, red fruit, green apple, fresh pluot, and lemongrass. Naturally sweet with a nice mouthfeel. On the recupping, I clearly got the red wine (Leaderboard said grenache, I think that's fair, I said Shiraz but I lived for a year in Australia).

Cupping Method:Hario v60, 18:1, 196F 3x

Blind tasting.

Nice aroma, clean caramel, and black tea platform, slightly funky, a nice citrus tartness with medium brightness. I had plum in my first tasting notes, but not subsequent (B&W listed red plum!) Really nice, smooth mouthfeel and a hint of tropicality.

Cupping Method:Part of Leaderboard Season 13. Drank it a couple times. I liked this coffee but couldn't really nail down the origin. I didn't really get any of the traditional Kenyan notes and thought it was a natural processed Colombian. The picture is of my last Hario v60 attempt at 17:1, 197F to draw out some of the distinguishing notes.

A very nice espresso with a big dark chocolate note at the front of the palate, just a touch of spice and smokiness, and a chocolate/blackberry finish and linger. Medium mouthfeel and crema. Went very nicely with a chocolate/hazelnut pastry.

Cupping Method:At Nouve, a French bakery in Lexington, MA

Tabi is one of my favorite Colombian varietals This one has bright acidity and is super smooth. I've had a few Tabi that were a bit more complex, but this one is quite easy to drink and tasty. It has some bright cranberry/citrus acidity with a lot of natural sweetness, a medium body with a really nice mouthfeel, and a clean finish. I do think it has just ever the slightest hint of spice right at the front of the palate which gives it some intrigue.

Cupping Method:v60, 197F, 18:1

Sorellina has long been on my list to try and I'd say this wouldn't deter me.

So I can see my wife didn't love it. It drinks very floral and clean, and I think the acidity is grapefruit, which I quite like but not everyone does. I also get some suble blueberry/nectarine character. It's smooth, and if you don't grapefruit is bitter, it has no negative characteristics. I'd take a little bit of bright acidity somewhere. The mouthfeel and balance is quite nice overall.

Cupping Method:v60 pourover, 18:1, 196 and 197F

A decaf espresso that I personally think its more balanced and tasty than the regular version. That can happen as the decaf process can slightly concentrate the sugars and take out a bit of the bitterness. I think the regular Major Dickason tastes a bit burned/bitter. The Decaf has a bit more natural sweetness to go with a wide variety of flavor here, spice, smoke, blackberry. Smells awesome.

A very smooth crema with big-time persistence. This is a very good dark roast decaf espresso.

Cupping Method:Doppio at the Peet's in Lexington, MA. Barista confirmed it was Major Dickason Decaf.

I cupped this twice, once almost a month ago, and once yesterday. I scored it a 4.5 last month and 4 yesterday. These are some really nice, aromatic beans with a chocolate scent. I got satsuma/orange acidity, cocoa, and caramel. There was some complexity but it didn't all pull together for me. The second time I made it it was lemon/caramel. Smooth yet with some complexity, a fun coffee.

Cupping Method:Better extraction was 196F, 202g of water and 12g of coffee. This was part of Leaderboard S13. I guessed that it was an Ecuadorian Typica (it's a Mexican Typica).

A coffee that has clearly been carefully treated and roaster. Black tea is the central character here. It has a wonderful mouth feel, with a caramel honey sweetness, and a subtle undertone of citrus and green apple.

The acidity is pretty light and Id take more of it. But its a balanced and tasty cup of coffee.

Cupping Method:V60, 18:1, 196F

I haven't had that much Ugandan coffee, and really what I've had hasn't been that great. But I'd heard good things about Bell Lane, and they had this for sale, so I had to give it a shot!

I was taken aback when I opened this bag of coffee - it's a very unique aroma...but I had just been to the British store a few months before and had a good beat on it. 100% smells like Chocolate Weetabix.

There's definitely wheat/fresh bread in a shot of espresso here, but a lot of other things going on with it - tobacco and blackberry jam up front, and a blueberry finish. It's a very fun shot of espresso, probably not my first pick to drink every day.

Where I think it really shines is as an iced Americano. The fruity notes become more clear, and it's really delicious.

Cupping Method:Espresso and iced Americano, pulled at 95C

This Bourbon Aji from the Lassos was quite different than what I was expecting. I recently had a natural Aji from Moises Chaguala where the smell of red chili was very strong, and there was a hint of in the cup. It was funky and wild.

This is actually more of a restrained, polished coffee in line. It's very smooth and clean. When on the hotter side, I definitively picked up lavender. Also black tea, and concord grape.

It's subtle enough that it was pretty hard to pick up the flavor profile at 196/17:1. The 200F with a bigger dosage and a more immersion-style brew helped, in my humble opinion.

I wonder if the Irish know what a Concord grape tastes like!

Cupping Method:I liked this better with my 17x17 recipe, which is 17g, 289g out. It's a bit closer to immersion style. I used 200F on the 17x17.

The first time I made it I used 12.5g at 196F at a 17:1.

Sonreir is definitely a micro roaster to watch out for!

I get a bit nervous when I get sent an Ecuadorian. They tend to be finicky and subtle. I think Sonreir has done a really nice job drawing the character out of these beans. They are very subtle and take some work to dial-in/draw out from a brewing perspective.

As a pourover, its really good. At my usual 196F, 18:1, a pleasant light, acidity with strawberry and satsuma. Milk chocolate linger. for. Mid-palate note of sweetness and black tea. Something you'd happily drink every day.

I did it again and got similar flavors with a hotter 208F with a 17:1 ratio. It's still balanced but draws out the satsuma a bit more, which I like, and you get to a strongly brewed black tea.

Espresso experiment: I also experimented with this roast as espresso. I really liked it but most will find it a bit too light meaning tart. In an iced Americano its really good, fruity (strawberry notably) and bright but smooth with a pleasant sweet raspberry and iced tea character on the second half of the palate.

Cupping Method:196F, v60, 18:1
208F, v60, 17:1
Espresso, 95C in my Spaziale, double shot with one shot used for an iced Americano.

Disclosure: Sonreir sent me this coffee without any strings attached, and as always, I just taste it and tell folks when I think.