Subtle, lightly floral Colombian gesha that took a little bit of work to dial-in. I think at my usual 196F/18:1 ratio in the v60 is very light. It's smooth and easy to drink but hard to pick up the character. A bit non-descript for a gesha on the nose.

At 207F, it was still very clean, and you could pick up a honeysuckle florality. It has a bit of rooibos character, and a light/bright citrus at the end (sweet orange is fair).

Cupping Method:I tried to make this coffee a few different ways, with a hotter (207) pourover at a 16:1 ratio turning out the best.

A tasty decaf shot of lighter roast espresso that drinks sweet and tart with a lighter body and lighter crema. My notes didn't really match up to what was on the Little Wolf bag, but that might because they are listing it as an omniroast. I got dark chocolate, blackberry, and a lemony finish. It's definitely on the tart side but not out of bounds if drink lighter roast espresso.

Cupping Method:Espresso doppio shot (decaf) at Galaray (they have a Marzocco machine)

Surprisingly restrained for a natural coffee, this drinks like a light peach lemonade iced black tea. I dont get a ton of complexity and the florality is faint, but its very clean and easy to drink. Its hard to describe, unless youre drinking it, but basically all of that character is light, but present and restrained.

Cupping Method:Hario v60 pourover

Funky fun, PNG. Caramel forward, then some papaya and just a tiny touch of nuttiness. Personally preference is for a bit of bright acidity somewhere but many will like this.

Cupping Method:Pourover, 196F, Hario v60

Caramel, spiced pear, very sweet, roasted peanut. A little bit of background smoke or leather that some will like and some wont. A bit of background hoppiness that some will like and some wont. I do! 4.5

Cupping Method:Pourover, 196F, 17.5:1 in Hario v60

This is quite good cold brew type coffee (not totally clear how it's made) that's the style I like it and make it. It's very fruity with a great acidity that's bright red berries. It has natural sweetness, and a little bit of chocolate at the front of the palate.

I will say that there's a lot of people who like darker roasts who probably won't be totally into this.

Cupping Method:I bought this can at Intelligentsia in Watertown, MA but didn't drink it for a few weeks.

Noticeably cherry and chocolate aroma.

Dark chocolate, lightly smoky, flavorful espresso with a medium crema that probably drinks medium-dark by where specialty coffee standards are at today. Medium bodied. A touch of spice, maybe vanilla and clove.

Earth and smoke are nice and clean and within bounds.

Nicely complimented by a bright acidity in the blackberry range.

Cupping Method:At Recreo in West Roxbury, MA doppio with a mixed berry scone.

Strikingly large beans with chocolatey aroma.

It has a super smooth mouthfeel, notably caramel, with some interesting white wine character, almost like a high malolactic chardonnay without the alcohol in some way.

Caramel, a bit of a creamy mouthfeel, but also a bit of honey/glycerin. Huge natural sweetness. It's not quite my usual preferred drinking style, but it's quite nice.

Cupping Method:17:1, 195F, Hario v60 pourover

An interesting Ethiopian that is cranberry forward with some bergamot, and then a bright acidity that evolves a bit like a pinor noir. It's both smooth and complex. It's pretty tart, and I don't think it's the Ethiopian I'd be looking to drink all the time, but I enjoyed it.

Cupping Method:My wife ordered it for me at the Howell in the Godfrey in Downtown Crossing Boston. Pretty expensive at $12 for a pourover.

A more interesting than the usual Ethiopian that is almost dual personality. Slightly funky, with a lot of strawberry and a touch of peach. Black tea takes a back seat to the fruitiness. Lemony at the very front of the palate. When hot it's pretty funky, it tastes almost like a strawberry lemon iced black tea. Tasty and fun.

Cupping Method:17:1, 195F, Hario v60

Slightly fruity aroma with cocoa. Bright acidity. Caramel, red apple, and fresh pluot. Very smooth and easy to drink. Silky, almost glycerine mouthfeel.

Cupping Method:Hario v60, 17:1, 195C

This medium roast offers a chocolate-forward taste paired with a gentle acidity, providing a balanced and approachable cup. The flavor profile deepens with a hint of walnut in the mid-palate, complemented by a notable crema that demonstrates the coffee's quality through its consistency and lasting presence. The mouthfeel is smooth, contributing to an enjoyable sipping experience. Subtle blackberry notes add a layer of complexity without overpowering, leading into a mild, slightly earthy chocolate finish.

Its adaptability is further highlighted when mixed with milk, making it a versatile option for various coffee preparations. This coffee is an excellent choice for those seeking a well-rounded brew that marries chocolate and fruit notes with a smooth finish.

Cupping Method:I got it from Trade as an espresso recommendation.

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.