Tasty and complex roast, listed at the Vienna level by Tunnel City. Earthy in a pleasant way, with chocolate and baking spices. Slight molasses hint. Acidity is nicely balanced with a blackberry notes. Cocoa linger that's long and complex. Crema is thick, slick, and creamy.

Cupping Method:Double espresso at Tunnel City in Williamstown

This reminds me of a lightly brewed cup of orange pekoe. I get white flowers, sweet orange, and a touch of peach. A nice delicate Ethiopian.

Cupping Method:I did like this with coarser grind recommended by Bean Archives. I went 17:1, 92C, 24 clicks on the Baratza.

A nice Gesha. Amazing how the varietal varies from region to region. I feel like this one is a little bit less floral and drinks more like something between an Ethiopian and a Kenyan. Medium mouth feel with a strawberry note and very subtle jasmine.

Cupping Method:18:1, 92C, v60

I had this as espresso at Revival Kitchen in Lexington. It's certainly an interesting pick to use as a rotating house espresso given how light the roast is. My wife didn't grade her cappuccino as she didn't like and wasn't sure whether it was her or the coffee.

I did like this as a light roast espresso. Though it's pretty tart, there's enough natural sweetness to keep it from being out of bounds, with some good complexity and interplay across blood orange, hibiscus, and some florality. There wasn't much of a crema, but the structure and mouthfeel was good overall, and it was pretty enjoyable as a whole.

Very enjoyable drip that I drank an enormous cup of. Super smooth with black tea and jasmine notes, and a stone fruit overtone. Tea is strong but not bitter.

Cupping Method:At Bald Head Coffee at the Cliff House in Cape Neddick, ME

Tried Cathedral Coffee from Portalnd for the first time out of the PDX Coffee Calendar. This is a really clean, enjoyable Yirg. It reminds me of this jasmine green and black tea blend I drink, with a bit of peach iced tea in the midbody. Good natural sweetness throughout, nothing overpowering, just really balanced and smooth. Agree with roaster notes on honeyed sweetness.

Definitely a roaster I'll want to explore more from!

Cupping Method:18:1, 92C, v60

I haven't had a ton of luck with Guatemalan coffee recently but I thought this was a really nice one that expressed the roater notes (mandarin, pecan, brown sugar) nicely. The pecan is the highlight here, it hits with the sweetness so it's not bitter and more like a pecan pie. The orange is pretty sweet and juicy as well, but with a good amount of acidity. It's a nice cup overall.

Cupping Method:I got a 20g dime bag from Airworks. Made it 18:1, 92C in Hario v60.

A clean juicy pink bourbon. Has a bit of Ocean Spray cranberry raspberry vibe to it with a lot of natural sweetness tied into to bright acidity. Medium light mouthfeel.

Cupping Method:Got this from Airworks in a 20g sample. Made 18/1, 92C in v60

This is a fun coffee. Don't know if the "Dynamic Cherry" processing plants the seed that this will taste like cherries, but it sure does remind me of luxardo cherries. It's very sweet. I would love one brighter more tart note. This is very smooth, sweet, with just a touch of that watermelon-ish natural funk. Background is black tea.

Cupping Method:PDX Advent Calendar. 18:1, 92C on v60.

Very often plum and maple are notes that sounds appealing in coffee, but actually represented sort of unpleasant characteristics. A plum sweetness can sometimes be an out of balance acidity, maple a funky or woody sweetness. That's not the case here.

The acidity here is a just right plum, when it's nicely balanced between sweet and tart. That's the highlight. I think it's more pluot that black plum, but hey!

The maple is subtle but I do get it. The sweetness/mouthfeel is a little thin compared to the very best Kenyans I've had this year, but I did like this coffee overall.

Cupping Method:Hario v60, 92C, 18:1. From PDX Coffee Calendar.

I think it would be tough to get a bad cup of coffee out of this Ethiopian. I couldn't quite get a sensational one.

Beautifully roasted beans visually. Pleasant chocolate aroma on the pre and post grind. Jasmine is strong in this one, then I get purple grape and pomelo. Then the jasmine/black tea returns. The mouthfeel is very smooth and there's a nice natural sweetness. The jasmine is very prominent so if you like this style you will like this coffee.

Cupping Method:I tried a few different temps, 91C to 95C. 18:1 ratio on v60.

Incredibly appealing aroma on the grind, fruity and jasmine. The coffee's the same. Definitely get raspberry, passion fruit and jasmine green tea. The mouthfeel is slightly thin and it drinks on the tart side but I like it.

Cupping Method:PDX Coffee Calendar. 18:1, 92C on v60

Peachy, apricot black tea. Sweet with a full mouthfeel. A touch of summer white wine. Quite nice. Acidity is quite bright, black tea is balanced.

From the Revolver Advent Calendar.

Cupping Method:V60, 18:1, 92C

Grape juicy. A neat little mid-palate hit of that Sauturnes glycerine sweetness though front and finish are actually a little thin. Some sweet orange in there. The rest for me is white tea like. Unique and enjoyable Panamanian for me.

Cupping Method:V60, 18:1, 92C.

From the Revolver Advent Calendar.

A Kenyan with very smooth, silky mouthfeel with a honeyed sweetness. A juicy peach note, followed by blueberry. Clean finish with some lingering fruity acidity.

Cupping Method:18:1, v60, 92C

A very smooth and easy drinking Sumatran, which is not always the norm for this origin. Carries the usual Sumatran overtones nicely with the herby and slightly savory notes restrained. Smooth strawberry note in the middle and a clean finish. Definitely got the tarragon when I re-read the roaster notes and went looking for it.

Cupping Method:V60, 18:1, 92C. Revolver Advent Calendar.

Clean and straightforward Mexican that evokes the holiday chocolate orange. A lot of natural sweetness and a clean finish. Very smooth. A great coffee to drink on Christmas!

Cupping Method:V60, 18:1, 92C

Similar mouthfeel to the other Kabuki I tried through Airworks (Ethiopian). Silky, honeyed. Red currant and stewed plum, black tea, and pink grapefruit. Very nice and towards the top quartile of the many Kenyans I've had this month.

Cupping Method:18:1, 92C on Hario v60

I have only my score noted here it seems.

Well balanced cup with a really cool grape Jolly Rancher mid-palate, and honey sweetness. Silky mouthfeel characteristic of Nomad roasts. I think it could use a brighter acidity note somewhere in there to bring it all together, but and enjoyable and easy to drink cup overall.

Cupping Method:92C, 18:1 on v60. Revolver Advent Calendar.

Fantastically balanced, smooth, well-executed Yirg here. This one's more simple and clean than a wow. I think it's sweet orange, black tea, and simple syrup. A little honeysuckle at the end. I think the Kawa Ethiopian I had yesterday was similar but had a touch more depth in flavor.

Maybe a little jasmine. well done and count this among the list of roasters I'd like to try more of.

Cupping Method:18:1, 92C on the v60.

Kafiex

The beans look a little bit over roasted with a slight oily sheen. they are very lightweight and almost feel hollow, which occasionally happens with some processed coffee. The aroma is extremely appealing on the grind with fruity and chicory notes. The aroma convinced me sort of put aside my visual cues here because it seems like a pretty unique coffee.

Cherry wine, chocolate, smooth mouth feel is what I get.

It's very pleasant and easy to drink and I think a great holiday coffee. I think it highlights the processing a bit more than the innate character of the pink bourbon varietal, but hey, it's a pretty good cup.

Tabis have been some of my favorite coffees year. My wife loved this one. I think it's a little thin mouthfeel wise but otherwise very balanced and tasty with a berry forward acidity that's quite bright. I also get a background of black tea and a nice natural sweetness.

Cupping Method:V60, 18:1 92C

Dark small beans. Maybe some peaberry?

Interesting one overall. Honey, cranberry, rooibos notes.

Don't have the best notes on this one as ended up copying it two large tastings with guests here.

Cupping Method:Leaderboard Season 16, Coffee #10

Blind tasting from Leaderboard S16. Great to see Mirra here, a roaster we have hyped from the beginning.

These were beautiful beans. Large, uniform, nice mottled roast.

I got medium bright with a slight honeysuckle florality. Light cranberry tang and Ocean Spray crank orange finish. Nice mouthfeel and natural sweetness.

Bonlife Coffee Peru

This Peru from Bonlife is a standout, particularly as an espresso, though it performs well as a pour-over too, making it a versatile omni roast.

As espresso, it shines with notes of plum, cherry, dark chocolate, and molasses. The cup is well-balanced with medium acidity that's bright but not overpowering, tying everything together nicely. On pour-over, the flavors shift slightly to emphasize plum and jammy sweetness, complemented by a smooth mouthfeel and medium body.

A clean, well-executed roast that excels across brewing methods.

Ok, I'm always skeptical of these pods but try them when I have the opportunity as there's an occasional gem (and the price is right).

Well this is gem! This is what I'd love for pumpkin spice to taste like. Just a little sweet with clean cinnamon and nutmeg. Smooth, flavorful, slightly nutty coffee. Very good!

Checking my notes I tried another Baronet pod and it was good. This format I had is a higher end convenience machine and seems to work very well.

Cupping Method:As a Pod at a Subaru dealership.

Very decaf here with massive natural sweetness. Super smooth. Milk chocolate. Red grape. Red Apple. Blueberry.

Cupping Method:I got this coffee in a trade and made it 18:1, 92C on the v60

Very well, structured balance Ethiopian with one of the better mouthfeels I've had this year. A lot of body, natural sweetness, and super smooth. A little bit less floral than your usual Ethiopian. I get Concord grape, black tea, and honey.

Cupping Method:Pour over at Brewpoint in Elmhurst.

This is a really well balanced espresso. The strongest feature I think is the bright florality in the front of the pallete. It's distinctly the Ethiopian bergamot and it's usually more mid-palate. I agree with the roaster's note of cherry here. Nice chocolate character after the florality. There's also a nice natural sweetness, and a bit of walnut.

There's a lot going on here and the trade-off is a little bit less depth of any one note in particular. This one was also a versatile. So despite having a fair amount of acidity, everyone seemed to like their lattes and cortados.

Cupping Method:I bought this bag at Salt and Light Cafe in Groton. I stuck to my usual espresso extraction at 95C.