Not quite what you expect from an Anaerobic Natural, this is a very smooth Ethiopian with heavy, sweet mouthfeel. It ends up very clean with notes more in the Kenyan range. Slight white flower, but more blackcurrant and red grape. It's a very good cup.

Incredibly strong with immense depth of the chocolate note. Balanced smoke note with very low acidity and honeyed mouthfeel. A dark roast lover will really enjoy this. Very smooth for a dark roast drinker. Lighter roast drinkers will need a lot of ice.

Super smooth and well-structured with citric acidity and milk chocolate notes. A great clean filter type coffee.

Cupping Method:These are my notes from my trip to San Antonio last year.

I got to a good place with this one. First off, let me say that dragonfruit is not my favorite fruit. This is a funky, fruity coffee and I think dragonfruit is a good description. I actually bruised a little bit hotter and it brought out a little bit more of the fruitiness to balance the funky notes. Very sweet and I get some banana and guarana as well. Unique and fun.

This is a fairly straightforward Ethiopian that is very smooth and easy to drink. The winning note here is the white flower, which is clear and present without being overwhelming or introducing bitterness. With a lighter body and a honey mouthfeel, the relatively light citrusy acidity here goes a long way. It's not overly complex here but a well-balanced and very enjoyable cup.

Cupping Method:I like it better on the light side, 92C, 18:1 in Hario v60.

A little grapefruitty and bitter when hot, this settles into a very nicely balanced Ethiopian that's smooth and clean.

Silky floral overtones, plus some purple fruit. It's not an ultralight so it's chocolate and tea. Really nice mouthfeel. A good cup.

Cupping Method:At Achilles store in San Diego, Gaslamp District. Pourover.

I am trying to do some longer form reviews of the espresso at larger chains by popular request.

Tatte's No. 4 espresso blend is one of those rare cases where a chain café really gets it right. Usually when I order espresso from a bigger operation, even the ones with beautiful spaces and expensive machines, I end up disappointed. The coffee often tastes flat or harsh, built more for speed and consistency than actual flavor. But Tatte has always felt different. They pay attention to the details, from their pastries to their design, and that care clearly carries over to their coffee.

This blend uses four single origin coffees from Central and South America. It got the name because it was the fourth sample in their final tasting, and it is easy to see why it stood out. Right away there is milk chocolate and a bit of caramel. As it opens up, a deeper chocolate note comes through along with blackberry. Then there is a pop of citrus brightness that tastes like lime, followed by a little tamarind on the finish. The result is layered and complex without being overwhelming. I was actually a bit surprised when I researched it to find there wasn't Ethiopian coffee in here because I feel like there is definitely a touch of bergamot.

The mouthfeel is on the lighter side and the crema fades a little quickly, but the overall balance is good. Some people might find the acidity a bit much, but I think it works. It gives the espresso a sense of movement and lift that is often missing in blends made for high volume cafés.

No. 4 is designed for espresso but would probably do well as a pour over or in a drip machine too. It is not trying to be flashy or overly complex. It is just a well crafted coffee that tastes good. For a café group with multiple locations, that is no small achievement.

Tatte proves that you can care about quality even at scale, and No. 4 is the kind of espresso that makes you believe that effort is worth it.

Cupping Method:The basis for this review was two double espresso at the Summer St Boston Tatte location.

Balanced roast that's maybe a bit past medium in appearance but drinks clean. I think it's more milk chocolate and I do think especially if you brew it as filter it has a honey not. It's very slightly nutty, and doesn't carry and smoke or spice.

Cupping Method:Espresso and pourover. I got this coffee from Trade a couple months ago but missed putting in the review. So patched from slightly spotty notes.

An excellent well-balanced, natural Rwandan. This cup opens with a massive plum jam and cherry note that rises like a wave. Herbal undertones throughout the profile, adding a subtle earthiness, while cacao nib notes lend a grounding bittersweet edge. The sweetness is well balanced, carrying through to the finish, and the mouthfeel is pleasingly rounded and smooth, making each sip satisfying. A good one.

Cupping Method:Pourover (Chemex) at the Yego shop

I didn't do Leaderboard this season but picked up a couple samples in trade. This is a funky and fruity natural Burundi with slight tropical note. I think it's mostly strawberry/black cherry/red grape with that rich Burundi mouthfeel.

Somewhere between a 4 and 4.5 for me but I rounded up because Kenya naturals are a struggle for me.

Definitely get the dried cranberry and a red wine note with some spice (mulled wine?). Carries a medium level of funk and some nice citric acidity once cool, maybe very sweet grapefruit.

Cupping Method:18:1 on v60, 92C

Silky smooth pod coffee that has the deep chocolate flavor, smokiness and bold flavor of good Sumatras without the bitterness or sometimes funky mouthfeel. Not super complex but great depth of flavor for a pod. I think it's pretty low acid.

Baronet makes some of the better pods I've run into. I've been to this car dealership and had this type of pod so many times that I can say that the Baronet pods are clearly better than the other ones (LaPod).

Cupping Method:Compostable Pod at my Subaru dealership!

I had 2 runs of this (40g trade) and I liked it. Slightly winey and just a tad funky but not over the top at all. It's a pretty clean coffee overall for all it has going on.

It has a vanilla sweetness and mouthfeel (very slight) that contributes to the roaster's horchata note. It's medium sweet and medium mouthfeel but feels rich. It's fairly sweet and fruity in the strawberry/blackcurrant range.

Cupping Method:18:1 on v60, 92C and 93C. Don't know if I got a huge difference.

Delicious as an Americano.

Weird looking varied roast, similar to what I saw in my last Brainwave sample. It almost looks like the beans sat too long on one side of the roaster. The coffee itself was pretty good: fruity, funky, and fun. I get a nice natural sweetness with a distinct strawberry note. There is also a slightly darker woody overtone that feels out of place.

Beans may be better than roast here. I am not totally sold on Brainwave yet after two tries, but there is enough potential here for me to give it another shot.

Cupping Method:Got coffee from Bean Archives, 92C, 18:1 worked best on v60

Fun coffee with clear floral and lemon balm notes. A delicate coffee, gets hoppy/grapefruity. Nice mouthfeel and balance.

Cupping Method:Had two shots and recommend going light. 18:1, 92C

This espresso carries a layered sweetness of strawberry, blackberry, and tangy tamarind, supported by a toasty, slightly earthy undertone. The very dark chocolate base adds richness and depth, tempering the bright fruit with a grounding, bittersweet finish. Light in body yet complex, it lingers with a satisfying balance of acidity, cocoa, and gentle roast warmth. Medium crema, good mouthfeel overall.

Cupping Method:Kestrel outpost by the waterfront. Marzocco machine.

Balanced roast that has the best traits of Indian coffee. Great depth in chicolate, a touch of earthiness, a toffee natural sweetness. Plum jam acidity that reminds me a little of some raisin crackers I used to like. I'd like a little more sweetness.

Cupping Method:Cold Brew at Onyx Tonics in Burlington, VT

Clean, balanced nitro with chocolate, blueberry, and blackberry notes. Not stunning but good acidity that makes it all work. Very well nitro with great mouthfeel. Slightly creamy at first then very smooth and clean. Good depth of flavor, especially in the chocolate note.

Cupping Method:In Penstock Store in Roselle Park, NJ

Dark, flavorful espresso with great balanced and depth of flavor. Smoky, earthy, chocolate, nutty in about equal quantity. Definitely pick up the molasses and that note is where the sweetness sits. Roaster notes are pretty accurate I would say. Medium crema that contributes to mouthfeel. Long chocolate linger as a finish that is very enjoyable.

A very nice Italian dark roast for those who don't want their espresso tasting burned to a crisp. It's not overly complex but a winner overall for balance and depth of flavor.

Cupping Method:At Giorla's on Tujunga in LA's Studio City. They sell the bags of this roast in addition to 3 others.

This is a very good choice for cold brew. Saint Cafe in Studio City LA uses this blend for their cold brew and I had it a few times. Very smooth, balanced. Naturally sweet in the slightly caramel range. Acidity is red plummy.

Cupping Method:Cold brew at Saint on Moorpark LA. Owner/barista confirmed this is the roast they use.

I never turn down a Turkish coffee so enjoyed trying this variation. Heavy on the chocolate with a syrupy mouthfeel. Very smooth for this strength and density of coffee.

Funky and bright, blackberry, lime, acidity within bounds. Some very dark chocolate notes. Well balanced. Service in store was just in paper cup so maybe didn't get the full experience.

Yala barista told me they use a private label for their roasts.

Cupping Method:Espresso at Yala in Studio City

Balanced, smooth cold brew with slight earthiness. Plum jam and blackberry notes. Very refreshing. Looked like they had a specific blend just for cold brew on the shelf behind the bar.

Balanced, sweet coffee with a nice sweet orange note, slight pineapple tropicality and crisp apple like acidity. Tea-like and very clean. A good coffee though probably not worth the $15 pourover.

Cupping Method:At Goldchild in SD Gaslamp District

Delicate, clean pink Bourbon that is clean and balanced. For me, notes of mango and blackcurrant with a green apple acidity. Slight floral overtone, perhaps very light jasmine and bergamot.

Cupping Method:At Lynx Coffee in Los Angeles as pourover

Funky and very fruity roast that's very unique and fun. I get strawberry, guarana, ginseng, and trailing dark chocolate. The chocolate is more of an accent than the forward note you get with a medium roast coffee. I think it could use one more strand of bright tropical acidity.

Cupping Method:I had this at Kind Coffee in San Diego on Cortez Hill, which serves Stereoscope. I took a picture of the bag above.

Served as a smooth chocolate forward cold brew with low acidity and broad crowd pleasing appeal. While it does not quite hit with a standout secondary note, it offers a satisfying depth with a slight nuttiness and more layered character than another cold brew I had today. Solid, easy to drink, and well crafted

Cupping Method:At Moniker Coffee Co. in San Diego Liberty Station

I would say sandalwood is the most prominent note in this coffee, which I'm not sure would normally be a good thing.

However, I do think overall this is not bad. It's all light enough so that nothing smashes the palate and the sandalwood makes it unique. The secondary note is red current and overall the balance is pretty nice. It has just the right amount of natural sweetness. It's definitely not your standard Kenyan, but seems to line up with the roaster's intent.

Cupping Method:Pourover at Origen kiosk in an office park near Legoland. Pictures of menu and kiosk.

Very good espresso with nice crema. A lot going on here. Dark, dark bittersweet chocolate is the driver. Very slightly smoky mid-palate. A little bit heavy on the earthiness throughout IMHO.

Blackberry acidity. Complex with a long linger. A good one from a cool local roaster.

Cupping Method:Espresso at Hidden House in SJC