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

Very nice. Nutty, caramel. Great crema and body, nice acidity. Some might find a bit too earthy.

Cupping Method:Espresso at Coffee Project NY at New York Coffee Festival

Crisp as a cold brew with bright lemongrass acidity. On the lighter side but very good.

Cupping Method:Delonghi rapid cold brew machine

Funky but smooth, smooth but funky.

Id like a touch more acidity but this was very easy to drink. I get strong black tea, orange, and plum, along with a hint of winter spice.

Cupping Method:At Blue Bottle in The Shed in NYC

Smooth, medium level cold brew with chocolate, fruitiness, and nicely balanced.

A nice smooth cold brew with lots of chocolate. The nitro gives a creaminess, and theres enough acidity for balance. Tasty.

A very enjoyable Pink Bourbob. Lemongrass, raspberry, black tea. Notes are very clear and fresh but not overwhelming.

Cupping Method:At the New York Coffee Festival

This was a super interesting coffee that is so floral and rose forward. That I think for me does make it more fascinating than something I want to drink every day. Its fruity with red berries and pineapple on the back side and thins out a bit. I talked to the Modcup roaster and the have this Wilton Benitez series where the beans can the same processing but they draw out the most interesting character of the beans. This certainly does that! I also had the pink bourbon from this series which was equally trippy but more approachable.

Cupping Method:New York Coffee Festival

Quite interesting and unique for me. Lemongrasss and black tea. Smooth and light bodied, and a bit of almond nuttiness. Lots of natural sweetness.

Cupping Method:At New York Coffee Festival

A chocolate forward dark roast with nice acidity and a bit of fruitiness. One of the best 2 or 3 out of a 15 flight vertical cold brew tasting.

Cupping Method:I had this as a cold brew at the New York Coffee Festival.

I was talking to the barista and didnt take any notes other than the 4.5 rating for this roast as a nitro cold brew.

Cupping Method:Vertical cold brew tasting at the New York Coffee Festival

Very smooth for a dark roast with good acidity to balance it off. I had it as nitro cold brew which is a good format for it.

Cupping Method:As Nitro Cold Brew at the New York Coffee Festival at the NYC Kegs station

Earthy, light, clean for a Brazilian. Ended up talking to roaster and not taking good notes after typing score.

Nutty, smooth, and earthy, a medium dark espresso thats very well conceived. Not acidity driven but as enough to stay balanced.

Cupping Method:In a Bodum Moka Pot (glass bottom) at the New York Coffee Festival

Floral, complex espresso with deep chocolate, lime, bergamot. Its quite an experience but the acidity at the didnt quite finish as clean as I like it. Thats a bit nitpicky probably.

Cupping Method:Espresso shot pulled at Espresso State of Mind booth at New York Coffee Festival

Very smooth, nice acidity. Brown sugar, blueberry, nice streak of acidity, nice and clean finish.

Cupping Method:Filter at New York Coffee Festival

Parlor Coffee's Prospect blend offers a unique and delightful experience, especially when tried as a filter coffee. The notes of blackberry are prominent, bringing a hint of berry sweetness to the cup. This is beautifully complemented by the subtle undertones of black tea which lend a slight tannic touch. Additionally, the refreshing hints of lemon-lime provide a bright and zesty finish, making this blend a really pleasant composition of flavors.

Cupping Method:Sample at New York Coffee Festival

An excellent dark roast blend with smoothness, spice, and earthiness. Wonderful aroma.

Cupping Method:Sample at New York Coffee Festival. Left is Supernatural, right is Everest