I had trouble finding the fruity/tropical notes here but thought this coffee was very delicious. For a lighter roast, a lot of body and natural sweetness. Black tea and just a touch of chocolate. Pineapple I get when cool but very light.

Cupping Method:I ordered AeroPress at the Heartwood Coffee in Beachwood

Complex, bittersweet chocolate, walnut, blackberry, lime. More fruity than floral. Lightish crema but good mouthfeel.

Cupping Method:Espresso at Heritage in Solon

I liked this holiday blend. For a roast on the medium side this is lively and has that a touch of holiday earth/spice character. A lot of natural sweetness and a full-body.

Cupping Method:Drip from Heartwood in Hudson, OH

This is a rotating seasonal. Had it when it was a Colombian single origin. Highly characteristic, super smooth with rich chocolate and a touch of orange to go with a bit of earthiness.

Cupping Method:At Heartwood in Chagrin Falls

Complicated Bolivian pourover with a slightly buttery, fill-bodied texture for a light roast. Black tea, fresh strawberries, melon. Fairly subtle. Id take more acidity on the back end but this is pretty tasty. Could be a bit odd to more traditional drinkers.

Cupping Method:Pourover at Heritage Coffee in Solon, OH

A really nicely structure house espresso with medium complexity and good flavors. Syrupy, nice mouthfeel. Notes of bittersweet chocolate, caramel, those tasty European breakfast cookies, and blackberry.

Cupping Method:At Phoenix location in Cleveland Heights. Was talking to barista about how much we hate Nickelback and didn't take picture.

Barista said this was their espresso blend and didnt seem to have any details. So while they had bags for sale I couldnt match it. Great medium dark roast. Balanced, caramel, bittersweet, a pleasant smokiness.

Cupping Method:At Tame Rabbit in Chagrin Falls. Honestly it was a bit of a mess there

Complex light roast with acidity and a touch of nuttiness and florality. I like acidic and this is close to the boundary but not quite over. Blackberry and lime in a wine like structure. Tasty for me but medium and up espresso roast drinkers will not like at all. Seems to make a fantastic latte.

Cupping Method:Espresso at Heartwood in Beachwood

Rich, smooth, caramel, bittersweet chocolates. Low acidity. A very well executed dark blend.

Cupping Method:Espresso on my A53 Spaziale, 95C temp extraction

A lovely, full-bodied Guatemalan that is very fruity/juicy. I get fresh plum, apricot, and a strongly brewed black tea. I want a little bit more complexity given the richness of the initial acidity. A very nice cup overall.

Cupping Method:Chemex pourover. Have a small bag from a JBC fall sampler.

I enjoyed this coffee both as espresso and pourover. I think it is actually better as espresso. As espresso it is fun and complex - clear florality, hints of bergamot and fresh strawberry alongside bittersweet dark chocolate.

As pourover, it drank very clean and smooth, with a touch of almond nuttiness mid-palate. The acidity didn't quite fully express itself, but it's a light lemon touch. I couldn't imagine anyone would be disappointed with it though.

Cupping Method:Espresso, 95C extraction in my A53 Spaziale. Hario v60 pourover.

Fabulous deep, chocolate and slightly fruity aroma. Spot on dark/French roast. Very chocolate, smooth, smoky, notably a touch spicy in the pepper range. Some cherry/blackberry acidity gives it balance.

Cupping Method:Espresso shot with my Spaziale A53, 95C temp

Very smooth cold brew with almost no bitterness. Its not weak - theres a chocolatey character and a mid-palate nuttiness, perhaps almond. The acidity is a bit low and Id prefer more but I think many will like this.

Cupping Method:To go cold brew from Jejes

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