3 runs at this one. My wife loved it. Clean and a little bit of funkiness only as an accent. This is been a great Ethiopian year though, and I couldn't get a really elevated cup until the third try so I was on the edge of 4.5 vs 5 stars. Massive sweetness is the highlight. Sweet tropical tea. Picked up the pineapple. I think I have to give the road to a lot of credit here. This isn't an easy coffee I would imagine to roast. Tiny beans with size imbalances but the flavor is certainly there. Excited to try more from the roaster.

Cupping Method:I felt like this was a sweet spot type of coffee that took a bit of dialing in. 17:1, 92C was what worked for me. Coffee came from The Bean Archives.

This Anarobic Natural Ethiopian is exceptionally clean, combing traditional Ethiopian stone fruit notes and tea with some blackcurrant and funk . Hints of delicate white flowers give way to deeper tones of ripe peach blackcurrant and red grape. A truly well-balanced and enjoyable cup!

Cupping Method:93C, 17:1 on v60 worked well. I got this coffee from Bean Archives.

Blueberry wine, jasmine, funky, a nice note of bright acidity. Lots of fruit then the floral hits and finishes nice and clean.

Complex and delicious if you like naturals. Favorite coffee from Panama this year (as much as I enjoy those clean geshas).

Cupping Method:92C, 17:1 in v60. Medium grind. Lighter approach helps tame funk.

This is the best pink bourbon I've had this year, and on a very shortlist for the best cup of coffee I've had all year.

It's a lovely-looking roast out of the bag. Very uniform, no quakers, visually light. Pre and post grind aroma is fairly unassuming.

In the cup, it's fire. It's drinkable and good at every temperature. It has a silky but mouthfeel when you brew it stronger, almost like the glycerine character you get in a Saturnes. It's very sweet without distracting from the floral and fruit notes. I get white tea and lychee, and just a hint of sweet orange on the finish. There's a mid-palate hit of fresh fruit acidity but adds complexity and balance. It's fleeting. Red currant? Pomegranate?

It reminds me a little bit of when I got the first samples from Mirra, who has now gone on to be one of the most exciting and innovative ultralight/Nordic style roasters. Spectacular effort and look forward to more.

Cupping Method:I'm filing this review after 3 brews. I did a range of 91 to 94C, and 16:1 to 18:1 on the v60. It's pretty hard to mess this one up, I think.

Complex medium roast espresso with bittersweet dark chocolate, blackberry, tamarind and bergamot notes. Chocolate and orange zest linger.

Acidity is very bright. Tilts on the lighter roast side for where medium is landing. Very well balanced and nuanced. Well-extracted with a nice crema and mouthfeel. Nice natural sweetness that might be a touch in the molasses range.

Mineral water and ceramic would be nice for a cafe this stylish.

$3.75 plus tip for a doppio in downtown Boston is solid value at this point.

Cupping Method:Dandelion Cafe in Boston's Rowe's Wharf

This Panama grown SL28 could easily be mistaken for an outstanding classic Kenyan. It opens with rich blackcurrant and a touch of Ribena sweetness, balanced by bright citrus acidity that is more a balance note than star id the show.

The midpalate turns deeply sweet, almost syrupy, with flavors of red plum and blood orange. It'a a honeyed sweetness. A gentle white flower note (honeysuckle? Jasmine?) drifts through midpalate and the finish.

As it cools, it reveals layers of cassis and a soft honey tone that tie everything together. It's very good. Can't really go wrong with Mirra. We were one of the first to hype them!

Cupping Method:18:1, 92C on the v60. Got this coffee from Bean Archives. Both my wide and I like the the lighter brew approach which accentuated the subtleties.

A pretty remarkable coffee. You would expect some cheesy lavender coffee that tastes like soap or a candle. This taste like a hot Cinnabon. There's isn't actually that much more to say. It's really good. I honestly rather have this coffee then eat a cinnamon roll because it's not overly sweet.

Cupping Method:Hario v60, 17:1, 92C. I think you go hotter but I stuck with my standard recipe.

An insanely clean and floral coffee that might be one note but does it the best I've ever had. It's hard to believe it's not a heavily processed coffee.

The acidity is quite balanced as well, slightly hibiscus (which is a flower too, ha ha!) florality is honeysuckle, magnolia, lavender but with great balance. You don't eat flowers because they are bitter. This is not at all bitter. The sweetness is perhaps a touch of cola. Outstanding.

I liked this purple fruit driven Kenyan. Smooth and sweet, with the classic blackcurrant Ribena note that defines so many great coffees from the region. The blackcurrant is bright and dominant, and there's a hibiscus lift that ties in with the roaster's notes, giving the cup a slightly floral, tangy edge. It has brightness. A subtle black tea overtone adds structure. Medium complexity, but clean, sweet, and easy to drink for days.

Cupping Method:20g trade sample made in v60, 92C, 17:1

This Gesha is sensational, showing both elegance and depth. The mouthfeel is surprisingly heavy for the variety, giving the cup a rich and layered character.

Floral and tea like notes of osmanthus and prunella tea come through clearly, balanced by the juicy presence of red grape. What sets it apart is the natural sweetness, which is deep and lasting, carrying the flavors through to a clean finish.

It is a memorable coffee that highlights how expressive Gesha can be when grown and processed with care.

Cupping Method:18:1 on v60 at 94C worked best for me. Actually a little hotter than normal because it's so smooth and clean the hotter brings out the unique notes.

This washed Ethiopian coffee bursts with tropical fruit intensity and complex sweetness, and has way more going on than your normal Ethiopian. The aroma is punchy and clean with mango, passion fruit, citrus, and floral notes, underpinned by musty white grape. The flavor follows with juicy mango, bright citrus, and crisp, lemony acidity on the finish. Lighter body, soft mouthfeel, and exceptional sweetness make this one of the better (maybe top 3?) Ethiopians this year.

Cupping Method:92C, 17:1, Hario v60

Bright red berry notes such as strawberry and black cherry lead the cup, supported by gentle tropical hints of papaya. Very sweet, slight honey like moutjfeel. A silky and tea like body carries through, finishing with a whisper of funk/spice. The aftertaste is exceptionally clean.

Never seen a Sumatra Sidra before but I sure hope to see more.

Cupping Method:I just had a 20g sample and made it 17:1, 92C on the v60.

From the first sip, this stood out as one of the best Kenyans I've had. Bright and juicy with classic blackcurrant and citrus notes, yet remarkably clean, everything you look for in a top Kenyan coffee. Nothing wild but really well done.

Absolutely exceptional. Bursting with sweetness and juiciness, yet refined with delicate floral notes. And the finish just keeps going.

Cupping Method:Cupped at a friend's house a few weeks ago. No

This espresso opens with a lively, layered sweetness, where strawberry and blackberry notes meet a tangy tamarind brightness. A deep, very dark chocolate foundation anchors the cup, adding a rich, bittersweet contrast to the fruit forward profile. Complex and light in body, it offers a clean yet lingering finish that balances juicy acidity with intense dark chocolate depth. A lot going on here and very fun.

Cupping Method:Espresso at the Zero Gravity Coffee Bar in Burlington VT. Picture is barista holding up the bag.

What sets this coffee apart from traditional Ethiopian offerings is its sensational mouthfeel. It is full, silky, and sweet, almost like glycerine, yet never cloying. The cup is exceptionally clean, with layered notes of blueberry and peach that are bright but balanced. I also picked up just the right amount of black tea and jasmine, adding depth without overwhelming the cup. This is a standout execution of a classic profile, one that seems harder to find these days.

Cupping Method:93C, 17:1 on v60 worked well. Got this from Bean Archives.

May not have gotten this one added speak, but still a sensational Panamanian Geisha. Jasmine, light raspberry, slightly tropical, very balanced and complex with a lovely natural sweetness.

Cupping Method:I only 10g. 92C in Hario v60

didn't actually catch the specific roast on this one, but damn.

There's great cold brew and then there's great Kyoto.

The depth of the chocolate no here it's just unreal. I get a plum jam second note, but it has a great complimentary acidity.

A delicious pour over coffee that combines the best qualities of gesha with subtle tropical notes. General honeysuckle tea like character. I would say that sweetness is lychee and yes, a touch sugarcane, though soft and doesn't hit you over the head. It's one of those coffees that's delicious and you're a little sad when it's gone.

Cupping Method:Pourover at Goldchild in Gaslamp District

Flavor Profile:
An exceptional expression of blackberry, mango, and bergamot, a tropical and floral trio that delivers clarity and depth. A smooth note of high quality bittersweet chocolate provides a rich foundation that complements the fruit.

Acidity and Balance:
The acidity is refined, lively, and well controlled. It brings energy to the cup without becoming sharp. The balance between sweetness and bitterness is elegant and satisfying.

Presentation and Service:
The coffee was presented with care by a knowledgeable Goldchild barista and server. Their explanation of the coffee's origin and flavor added meaningful depth to the experience. Came with well-carbonated and flavorful sparkling water that tied things together.

Overall Impression:
This espresso stands out for its flavor, structure, and thoughtful service. A beautiful example of expert preparation and a bar team dedicated to their craft.

Cupping Method:At Goldchild in San Diego. Current house espresso.

Flavor Profile:
This espresso opens with intense dark chocolate richness and a medley of blackberry and blueberry. A pronounced lime zest brightness cuts through the syrupy body, adding vibrancy without overwhelming the cup.

Aromatics & Acidity:
Extremely floral, with a strong bergamot character reminiscent of Earl Grey. The acidity is tart, leaning toward citrus and berry notes, yet remains balanced within the overall structure.

Mouthfeel & Finish:
The texture is juicy and clean, with a lingering fruity complexity. A very lively cup, offering layers of sweetness and tang that unfold over time.

Overall Impression:
A complex, floral-forward espresso with a dynamic fruit spectrum. Ideal for those who enjoy Ethiopian-style brightness and high aromatic clarity without veering too sour.

Cupping Method:Doppio @ Kind Coffee in San Diego

Lofty's Campfire Blend might be the best espresso I've had on my Southern California trip. It brings a lot together in one shot. It is layered and complex, but also familiar and easy to enjoy. My wife really enjoyed her latte.

The first thing that stands out is the dark chocolate and blackberry. Those flavors are bold and upfront, but they're balanced by a pleasant sweetness that keeps it smooth. There's a hint of graham cracker that gives the espresso a comforting, almost s'mores like character without being too literal. I can't say I find the marshmallow, but that would've been fun.

It doesn't say what the roast level is, but it drinks like a medium roast with just a touch of smoke in the background. The acidity is dark fruit, juicy and clean without being sharp.

Cupping Method:Double espresso at Coffee Box at Alila Marea in Encinitas, CA

Balanced, clear, and juicy. Subtly floral in the rose range, bright strawberry, red tea/rooibos structure. Perhaps subtly tropical with a touch of fresh pineapple. Delicious.

Cupping Method:Made by Dayglow baristas at Venice Beach location. Very good pricing at $6 for LA…

This drink was in fact amazing.

It said the ingredients were soda chai, zero proof whiskey, cold coffee, yuzu, angostura, lapsang souchong, orange.

I'll admit that I rounded up a little bit here as Burundian coffee is not my favorite typically. This is an outstanding tea like light roast with very clear tropical notes. Primarily pineapple but a touch of lychee.

Cupping Method:At Dayglow in LA. I took a picture of the bag above.

Lush, fermented peach profile on the front of the palate, juicy, slightly funky, and deeply layered. It settled into subtle florals and a hint of berry tartness as it cooled, but always kept that ripe stone fruit character at the forefront. The clean finish and well-defined structure made it one of those brews that lingers in memory. Absolutely delicious. Cool to see some of these evolving Ethiopians that are a bit more complex.

A small (10g) but standout sample, this coffee offers a bright and fruity profile with a noticeably funky edge. The acidity is present but not overwhelming, and bitterness is completely absent, making for a clean and juicy cup. Subtle tropical undertones, particularly lychee, that emerge as it cools. A great example of a well-executed natural process from a talented roaster.

Cupping Method:10g on the v60, 17:1, 93C

Outstanding Ethiopian with a ton of blackcurrant fruitiness. White tea, hint of jasmine and honeysuckle. Very sweet naturally. Just a very slight hint of sangria.

A coffee that's somehow bold delicate and bold. Fun one.

Cupping Method:15:1 in v60, 94C Via Bean Archives

I had just a tiny 10 g sample of this, but boy is it something else! It's very fruity with some white wine notes, a hint of jasmine. Raspberry, satsuma, and definitely get just a small hint of hibiscus. It doesn't really have a dark note but has enough natural sweetness to be balanced.

Cupping Method:92C, v60, 17:1

Unassuming on the nose, but a really fantastic natural Ethiopian here.

I got black tea, jasmine, apricots, citrus, and the acidity of early season blueberries when they still have a very crisp acidity. The tartness is upfront and well-defined, another cup I got lemon zest or and a touch of green apple. This crisp acidity balances the coffee's natural sweetness and tea character. I spent a lot of time on the acidity but I do think it's a black/jasmine tea forward coffee.

Cupping Method:Leaderboard Season 18, Coffee #10. My favorite of the season.