A balanced and easy to drink light roast with black tea and white peach characteristics. Super smooth, very clean, and crisp/light acidity. Perhaps a hint of a floral note like chamomile. A fairly simple but delicious roast thats hard to stop drinking.

Cupping Method:Pourover at Alias Coffee in downtown Albany

A tasty medium dark espresso with notes of chocolate, caramel, and walnut. Blackberry acidity. Big crema and lush, syrupy mouthfeel. Complex finish that comes back at you and leaves a pleasant nutty linger.

Cupping Method:At Cafe Kubal in Syracuse, NY

A nice, clean Central American with notes of black tea, peach, and plum. Super super smooth.

Cupping Method:Pourover at Overwinter in Williamsville

A very nice Gesha. Splitting hairs but would take a bit more juicy/berry acidity. I get black tea, tamarind, and pineapple. Very smooth and easy to drink.

Cupping Method:Chemex pourover

On a crisp fall day, there's something deeply satisfying about grabbing a Starbucks Americano. Brewed with their signature Espresso Roast, which has those rich, caramelly notes, the drink starts off bold and smoky. It might be served just a touch too hot, but give it a moment. As it cools, you're hit with this lovely chocolatey richness, all smooth and bold with just a hint of smoke and spice.

Starbucks didnt get where it was without a great dark espresso, and I think it plays especially nice in the Americano format.

Cupping Method:I had an Americano today at the Starbucks in Marlborough, MA. Drive-thru.

I enjoyed this darker roast Snapchill can. Smooth, chocolate, earthy, with an acidity that starts off more plum then faded into almost lemony. Quite full-bodied for the first 3/4ths of the palate.

A trippy Snapchill can with a ton of complexity. Very complex for a cold brew style can. Starts with a rich chocolate note thats almost malty (like a Whopper, not a 40 oz) with a syrupy body. Then a mid-plate streak of cranberry and a black cherry finish. Very different from start to finish, and a lot of fun!

Cupping Method:Snapchil vertical tasting

Very easy to drink Snapchill cold brew style can. Light, naturally sweet, with notes of blood orange and a hint of lemongrass on the finish. Relatively simple and clean. Really wanted to chug it!

Cupping Method:Snapchill vertical tasting

A tasty Snapchil cold brew style can thats very fun. The clearest note is the Granny Smith Apple. This can has a good amount of natural sweetness, in the caramel range, and I also pick up nuts.

Granny Smith plus caramel plus almond? Well, thats a candied apple! I enjoyed this one.

Cupping Method:Snapchill vertical tasting

A very characteristic Colombian coffee that's chocolate, warm, smooth, and a little bit fruity in the orange/citrus spectrum.

Cupping Method:Pourover

This is a review I missed due but last day in Paris I had a very good latte here. Milk well foamed, coffee roasted on site.

A very nice clean, smooth medium roast coffee. Smooth and lots of natural sweetness, caramel, and a little bit of clean acidity.

Cupping Method:Pourover at Acton Coffee House. Metal pourover system in stand I didn't recognize.

Filing old notes: A delicious, characteristic gesha with floral, tropical notes on these nose. Black tea, pineapple, berry on palate. Didn't quite finish strong as acidity faded off.

Cupping Method:Vertical tasting out of a AngelsCup Black Gesha box

Cleaning out notes here - this is a roast we bought in the summer of 2019 in Nantucket. I noted that it was chocolatey and very smooth and we bought a bag after having it as filter at an island coffee shop.

Cupping Method:I remember enjoying this coffee for the rest of the trip on French Press. Picture is of the bag driving back to the beach house.

I'm not sure who thought to put this mix of beans together (Timor + Latin America + espresso blend?!) but it really works well as medium house roast type of coffee. It has enough natural sweetness to balance off a touch of earthiness. It's chocolatey and full-bodied. Very, very smooth.

The fruitness is simple but pleasant, a red apple type. The finish is bit short, more the type where you want to take another sip that have it linger, but that's OK.

(This review also appears on the Acton Coffee House page as they have their own brand, but since we know this to Dean's Beans, we wanted to give them credit for it)

Cupping Method:At Acton Coffee House

I'm not sure who thought to put this mix of beans together (Timor + Latin America + espresso blend?!) but it really works well as medium house roast type of coffee. It has enough natural sweetness to balance off a touch of earthiness. It's chocolatey and full-bodied. Very, very smooth.

The fruitness is simple but pleasant, a red apple type. The finish is bit short, more the type where you want to take another sip that have it linger, but that's OK.

Cupping Method:Drip at Acton Coffee House

Old coffee notes that I'm still finding (I used to drink the coffee an email them to myself). Great chocolate flavor with deep fruity notes.

Cupping Method:At Icona Coffeehouse in Northampton, MA

Really nice Colombian with lush mouthfeel, very chocolatey, good acidity, super smooth.

Cupping Method:V60

I thought I'd share that I tried 3 Bee10 packs and I actually liked them all although it's probably not anything I'd ever drink or buy outside of sampling, just because I so rarely do anything sweetened. I liked Cubano the best, and I'll probably just leave one review here.

I do think there's people who like coffee and honey, and personally I like it as a sweetener more than sugar. I like green tea, honey, and lemon, and I always make a freaking mess. I think the creamed honey and concentrated coffee here works well and has a good mouthfeel. It's easy to mix (sort of a creamed honey consistency) and control strength.

Cupping Method:At the New York Coffee Festival, the I tried a few samples. Photo of two of the jars sampled.

Funny to get this coffee as a leftover from a friend's Leaderboard S11 a day after reading about the Bayters being in the Panama Papers. I have to do more homework on that.

This was a small sample but the coffee was good. Light, and a little funky, and very delicious with a lot of tropical notes, pineapple, gooseberry, and something like a jasmine/black tea.

Cupping Method:Hario v60

A smooth, easy-to-drink medium roast that's heavy on chocolate and body. Has enough acidity in the grape/raisin range, lots of natural sweetness, and almost no bitterness. A very good drip.

Cupping Method:At Salt and Light Cafe in Groton, MA

A fruity and citrusy Colombian that maybe drinks a bit more like a light-bodied Central American. Clean and easy-to-drink. For me it faded a bit it at the end rather than lingering complexity but I liked it overall.

Cupping Method:My friend gave me a Standart Magazine and it came with this sample!

I had the pleasure of trying this coffee on a flight to Iceland a few months ago (I forgot to put in the review but took notes) and was impressed. The aroma when you open the bag is awesome. With its smooth texture and low acidity, Early Bird Blend is satisfying and convenient. The subtle citrusy notes give it some balance.

The steeping bag is of high quality, which is a testament to the attention to detail put into this product. Additionally, the fact that it's organic is a huge plus for me.

Cupping Method:Steeped in hot water on a flight!

Smooth, nice acidity, chocolate but had berry acidity to balance out rich chocolate flavor.

Cupping Method:As Cold Brew at the New York Coffee Festival at NYC Kegs vertical tasting. Image is from tasting but confirmed later it was Sweet Love Blend.

I only finished one coffee at the New York Coffee Festival, and it was this one. I liked the others I tried from Modcup just as much or more but this was one of the most unique. The roaster who served it said herbal. I did get that - a jasmine/green tea with a mint and herbaceousness. Fruit, maybe a pear and some light cherry were muted and secondary. A fascinating roast

Cupping Method:At the New York Coffee Festival

A tasty Ethiopian different than the norm. Full-bodied, almost creamy mouthfeel, peach and citrusy, and black tea notes.

Fruity, tropical. Pineapple, strawberry, black tea. Maybe a little savory/funky right at the top of the palate.

Cupping Method:At the Doubleshot table at the New York Coffee Festival

Peach, pomegranate, smooth but some complexity. Black tea platform. Tons of natural sweetness in the brown sugar spectrum. Very easy drinking. A lovely pourover for a walk on New York Citys High Line!

Cupping Method:Filter from Black Fox Coffee, Midtown West NYC

Enticing, complex Italian style espresso. Nutty, syrupy, and complex. Very nice.

Cupping Method:At the basement Italian shop in Chelsea Market

Chocolate but not just. Fruity, bluberry. Smooth. Good acidity.

Cupping Method:Vertical flight at New York Coffee Festival