I drank this as espresso and the first thing youll notice espresso js unusually large, fluffy crema. Its quite a sight, but theres more to it than just appearance. Theres a lot of life in these beans!

The flavor profile is varied, with a noticeable cherry note thats neither too subtle nor too dominant. Theres a hint of oak in the background, lending a touch of sophistication. The earthy, smoky, and spicy elements add depth, while the maple syrup sweetness rounds it out nicely. Its smooth to drink, with a pleasing mouthfeel.

Overall, a very enjoyable cup of espresso, deserving of a 4.5/5 rating. Could use one clean, bright note but pretty balanced.

Cupping Method:Espresso 95C

Rogue Wave recommended this roast as espresso and Ive been working with it for the last 10 days. It was great for lattes and my wife really enjoyed hers. Also, does a really good iced Americano as the ice and dilution helps draw out some of the sweeter citrus character.

I definitely pick up some of the toffee and chocolate character in sipping espresso. A lot of citrus character as well though its not really tart at all. Fair amount of grapefruit here, which makes sense in espresso but washes out the other citrus a bit until you mix it.

Inexpensive and fun single origin espresso from a great roaster!

Cupping Method:A lot of ways! Espresso, iced and hot Americano, cortiado.

This is probably ever so slightly an overroast for a medium, as I can see a sheen on the beans. However, it drinks like a chocolately medium with a little bit of smoke and good acidity, and low overall bitterness.

As espresso it's chocolate, a touch of smoke, and blackberry with good balance. A little bit of spice.

As pourover, it's very smooth with a dark milk chocolate character. The acidity is pretty muted, but it's smooth enough so there's good balance. I had it with an Portuguese egg tart and they went fantastic together.

Cupping Method:Pourover 203F
Espresso 95C

Just a couple weeks later here. Really close to changing this to a 5. Just a nice, smooth, easy to drink coffee (did 3 Chemex cuppings).

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Got this from Bolt as part of the Providence single-origin box.

Bolt's description of the combination of rapsberry, peach, jasmine, and caramel suggests an Ethiopian flavor profile. However, the actual tasting experience is quite different, as Chiroso tends to defy expectations. The nose doesn't give you any real hint of what's to come, it's slightly butterscotchy pre-grind.

This coffee is predominantly caramel-forward, balanced with subtle notes of jasmine and honeysuckle. This blend also features a distinct ripe fruit character, adding depth and complexity to the overall flavor.

The coffee's acidity is particularly noteworthy, offering a complex and lingering sensation reminiscent of hops and pineapple on the tail end of the palate. The hops are very subtle and more additive than bitter. Overall, this coffee presents a sophisticated and multifaceted taste experience that defies conventional expectations.

Cupping Method:203F, 15g in, 225 out with Hario v60

Kenyan coffee has been exceptional this year, and this Bolt roast fits the bill.

This coffee is relatively unassuming on the nose, yet it delivers a delightful and multifaceted taste. It is a testament to the outstanding quality of Kenyan coffee we've seen from the region this year.

It offers a well-structured and delicious experience with bright acidity. Prominent flavors of plum and black tea create a rich and satisfying profile, while delicate notes of hibiscus provide subtle complexity at the end. Aligns pretty closely with Bolt's tasting notes!

Cupping Method:Pourover 203F (may update as I continue to try), 15g in 225g out.

I've been testing out/working with 4 espresso roasts, and this is a pretty darn good one. A really nice medium roast with balanced acidity. Very good cafe roast. A medium crema in size and fluffiness. Caramel notes, slight nuttiness, and dark berry/citrus acidity.

A good versatile espresso.

Cupping Method:Espresso, Americano (hot an iced), made lattes for my wife. Worked very well pulled at 95C, 19 grams

Recommended as a medium espresso by Dune Coffee / Trade. This particular espresso is made from Honduran beans sourced from Urpania Guzman, which is notably near Benjamin Paz, a Honduras producer showing up everywhere with high-quality beans. This is a good roast that offers a nice combination of flavors, with a subtle nutty and fruity undertone, medium acidity, and a slightly lighter body and crema. From a sipping perspective, I will say some will find that a drawback.

What stands out about this espresso is the unique midpalate experience. It's almost like a peachy or apricot sensation that lingers on the tongue, adding an interesting twist to the acidity. Despite this, the coffee retains a natural sweetness reminiscent of brown sugar, making it far from tart for an espresso.

One of the key highlights of this espresso is its clean finish. Dune Coffee recommended it specifically for espresso, and it works well in a number of formats (I did latte, cortado, espresso, iced Americano, hot Americano) If you're searching for a well-balanced, flavorful espresso, this one is definitely worth a try. Definitely looking forward to trying more Dune overall.

Also, Dune has gorgeous gift worth bags.

Cupping Method:Ordered from trade. Use for latte, cortado, espresso, iced Americano, hot American

I mustve had Geometry at some point, especially since I did the Onyx Advent calendar a few years ago. Its quite a nice blend, with a lot of natural sweetness, a touch of floral out and a clean/bright lemon acidity.

Cupping Method:Drip at O'Some in Watertown MA

A tasty easy drinking espresso thats notably earthy and also a bit nutty. Nice mouthfeel and crema. A dried fruit, slightly figgy sweetness. Low on the acidity side. Quite nice.

Cupping Method:At the Hearth Market in Portsmouth, NH

A fun and slightly funky Natural Ethiopian that drinks with both chocolate and black tea notes. Creamy/lactic mouthfeel with citrus gives it that orange creamsicle feel. Unique for an Ethiopian but tasty!

Cupping Method:Hario v60, , 203F 15g in, 225 out

Super interesting nose. Much cleaner than recent Burundian coffee Ive had, very smooth and fruity. Black tea, cocoa, satsuma orange, and a lot of red fruit, currant, raspberry. Almost fruit punchy with the natural sweetness.

Cupping Method:Hario v60, 203F

Someone mentioned this coffee in a forum I was in and I remembered that I had notes on it from my trip to Italy a couple years ago. Very good Italian style espresso with syrupy body, smoky notes and balanced acidity.

Cupping Method:Espresso in a restaurant on Lake Como

I thought this was easy-to-drink and very tasty. It was balanced in florality and fruitness, with white grape definitely present, and perhaps some more muted berry notes. It drank a bit more full-bodied than a lot of Ethiopians I've had recently, with some milk chocolate hints and black tea more in the background.

Cupping Method:Hario v60 pourover at 203F. From a Rogue Wave sample size pack.

I'd say I struggled with this one a bit as a prosumer barista but there's really a ton of flavor here. I never find Burundian coffee especially easy to work with. It's a cool natural coffee, with a bit of funk and a ton of fruitiness. It's powerfully dark chocolate, citrus zest, and raspberry. I thought it was very good at a lower temperature.

Cupping Method:Pourover first at high temp (~207) and then lower including 200 and 195F. Best at 195F.

A lovely light roastdrip. Natural sweetness and green apple at the front of the palate gives you that old school green apple Blow Pop or Jolly Rancher flavor. The green apple hangs around. A slight almond nuttiness in the middle and a clean finish. It's a little more milk chocolate than black tea in the background. Clean finish.

Cupping Method:Drip at Revival Cafe in Cambridge, MA

A smooth, nutty, caramel Brazilian roasted on the lighter side of medium that was very smooth and easy to drink. Lightly chocolate in platform. Not complex, but very clean. A touch of citrust acidity and nice mouthfeel, full-bodied but not heavy.

Cupping Method:Hario v60, 203 degrees F

This Costa Rica peaberry is really nice. It has a really nice citrus acidity note in the sweet mandarin orange range, and has a honey like sweetness and texture. It's not super complex but it drinks very smooth and has a nice mouthfeel.

Cupping Method:v60, 203 degrees

I enjoyed this, Ethiopian myself, though I could see why my partner didnt love it. It is pretty grapefruity mid-palate. In between black tea and milk chocolate platform. Otherwise, its smooth and has a really nice mouthfeel.

Cupping Method:V60 pourover 205F. I have some leftover and might try a lower temp to see if I can V to like it.

A balanced, well-executed, prototypical washed Ethiopian with a touch of floral, a lot of natural sweetness, and ripe peach flavor. It's very bright and juicy, but didn't necessarily get tropical or red fruit like the roaster suggested. It's not very complex or acidic, but extremely smooth and extremely clean.

Cupping Method:Hario v60 pourover

I found this is an interesting coffee and I really liked the end result after a bit of work. The acidity is pretty subtle and it definitely was best right off the boil. This was suggested to me by the roaster. Peru in general can be a bit of a struggle for me as the flavor profiles can be quite unique but a bit tricky to draw out.

The final brew at 210 was great. It was very balanced with a clean mouthfeel. I got the toasted pecan/walnut as a hovering note, as well as a satsuma-type citrus. It's a naturally sweet.

198 and 203 the cup with smooth but it was hard to pick up the subtlety.

Enjoy is a cool roaster doing some challenging and fun things with different varietals and I hope to try more of their coffee soon,

Cupping Method:Multiple Hario v60 attempts with EKG Stagg.

A well-executed dark blend with nice, bright acidity for a balanced cup. The acidity is lemony/fresh plum, which goes pleasantly with the milk chocolate character and natural sweetness. Very light smokiness, very light earthiness for a darker roast. It's not too dark as dark roasts go, and when I had this the beans were all Latin American (which makes sense for the less smoky/less earthy).

I've found Perkatory to be

Cupping Method:Hario v60 pourover, 205 degrees. A few days late on the Green Kettle Connecticut coffee advent.

A chocolatey, lively coffee with some earthiness but not overwhelming. Syrupy and bittersweet as espresso with a pleasant linger. Acidity is intermingled with a rich/bittersweet note but it's not too tart. Definitely some walnut or pecan. Fluffy medium crema.

I tried V's iced americano and thought it did very well in that format.

Cupping Method:Made it on my espresso machine at 95C. I'd considering dialing it back to 94C as I might have slightly overextracted but these were solid results.

I like this Tanzanian Peaberry. It's very fruity and smooth. I get blood orange, plum, and chocolate. Short, clean, finish. A lot of natural sweetness. Good hot or cold.

Cupping Method:Hario v60 pourover, 204F. First of 8 coffees from a Volcanica sampler.

Smooth, slightly nutty, caramel, milk chocolate decaf. Clean finish. Very enjoyable!

Cupping Method:At the Cometeer stand in the Chesnut Hill mall from a frozen Cometeer puck.

Found some old notes that I liked this coffee. Smooth, fruity, and mild and just a touch smoky.

Cupping Method:At a general store type place near Sugarloaf (ran the marathon up there)

This was a pretty unique and interesting coffee that I enjoyed. I left with the feeling that I didn't quite get the perfect extraction of it.

First is the aroma which is pure sugar cane juice. I grew up drinking it and chewing sugar cane, and it's a full on hit including nostalgia!

The coffee...

I tried 4 temps and grind sizes. No matter what I got an aromatic and smooth cup of coffee with a lot of natural sweetness. Bergamot mid palate, and a slightly buttery mouthfeel seemed consistent. I got a bit more of a lactic taste at the highter temps.

The roater described a creamy lime, and I think that's fair. I wanted more, and a bit more acidity would have taken it over the top. This sounds like it was a complex fermentation technique, and it's definitely a unique coffee. I think everyone is still sorting out the market expectation for Pink Bourbon, and I've had a couple similar to this one that are quite floral and muted on the acidity.

Cupping Method:v60 pourover from 195F to 205F, Chemex at 204F. I bought the bag from Resident directly on the Internet.

An interesting and unique coffee. Incredible aroma on the ground. Smooth, a touch of spice, vanilla and a plum/orange fruitiness. Drinks medium.

Cupping Method:V60

Super Fine indeed!

Very naturally sweet and smooth coffee with velvet mouthfeel. Chocolate forward. No bitterness or funk at all. A touch of black cherry acidity. Not complex and maybe could use a touch more acidity but very easy to drink.

Cupping Method:Hario v60. 204 degrees F

I really enjoyed this decaf. It has a ton of natural sweetness, and the first thing that hits is the caramel. There's a lot of natural sweetness here, the I get a sort of honey/blackberry combo and a clean finish. Platform is a light black tea.

Cupping Method:Hario v60 pourover

Superfruity, with lots of berry notes, some peach, and definitely a hint of florality. I haven't had a lot of DR Congo coffee, so wasn't totally sure what to expect. The platform was black tea transitioning to green tea, with a fresh, floral, slightly grassy finish.

Cupping Method:Hario v60, 205 degrees F