Excellent seasonal espresso

Complex, floral single origin espresso with hints of bergamot and lime wrapped around a deep high end chocolate. A little bit light on crema, medium complexity. This is a medium roast seasonal espresso (summer). 4.5 stars.

Cupping Method:At Dandelion Chocolate in Venetian, Las Vegas

Urth's cold brew is very nice. It's a bit on the darker side with big chocolate forward notes. It doesn't have much acidity for a cold brew, which some will like, but it's very smooth and easy to drink. Where with most cold brew you expect acidity it goes earthy/nutty.

Cupping Method:To go from the Urth Caffe in the Wynn Hotel in Las Vegas.

A good espresso that goes well with milk. Chocolate, cherry, caramel.

Delicious peachy, fruity Ethiopian. Has some black tea character and some chocolate (a hint mid-palate). Though it's not that complex compared to some Ethiopians, the notes it does hit are quite delicious.

Cupping Method:At Clover Food Labs in Burlington, MA (drank it mostly iced, but got a little of the hot)

I wouldn't say I necessarily got what I expected here based on the description, but this was an excellent cup of coffee (I had it iced). Super smooth with a bright acidity (but not lime/hibiscus as the bag described).

I thought it played more in the red grape range, and it has a little bit of a vanilla finish. Definitely a black tea type platform. Just where my palate was at the moment, I was probably happy not to have the hibisicus/lime type tartness.

Cupping Method:Iced pourover at Clover in Burlington, MA

A nice filter (they did not have time to do it as pourover). A touch earthy but primarily fruity. Grapefruit is distinct and then red fruit. Very clear finish. Between chocolate and black tea platform so drinking as light medium here.

Jozi has 2 roasts of these beans, one for filter and espresso.

Cupping Method:Take away from Jozi in Paris

Also had a noisette here (made from the excellent Ethiopian single-origin). It was very well made.

This might just be a bit unfair here because the Ethiopia single-origin was so good at Noir and I had them right after another. The Burundi was a little bit less complex overall with a bit less acidity and more pronounced chocolate focus. I think in some ways it will appeal the regular espresso drinker more.

I definitely picked up some florality on the nose. Nuttiness is prominent and quite pleasant. Vein of red fruit acidity (raspberry?) balances everything off.

Cupping Method:At Noir store in Ile St. Louis in Paris

Unique single origin espresso in the medium roast range that is mind blowing through 3/4 but will be a bit too earthy for most (including myself) on this finish. I think aside from a nice blackberry acidity, the driving characteristic is walnut.

Cupping Method:Espresso at Irassai in Paris, a Japanese specialty store

Delicate, tropical light roast. Black tea and peach were the most prominent on the palate for me. Id actually like a bit more acidity and complexity personably but this was so clean and pleasant its hard to argue a lot with it.

Cupping Method:At Irassai, a Japanese specialty store in Paris, oddly enough. Via pourover.

An outstanding cold brew roast done very well at the Synapse location in the Latin Quarter. Chocolate and peach as described. Definitely has a touch of nuttiness with a little funk like walnut. I like a bit more acidity but cant complain. Good cold brew hasnt been easy to come by in Europe but this fits the bill.

Cupping Method:At Synapse store in Latin Quarter of Paris

Very smooth. Id like a bit more acidity personally but this does drink very smooth. Black tea platform like many good Ethiopian light roasts. Peach and white flower, almost chamomile is clear. Raspberry note that was very subtle on the finish.

Cupping Method:AeroPress at Crible Coffee in Paris

I liked this roast after the second sip. It wasnt at all what was expected from a Rwandan. I get green tea, pear, almond, and lemon zest. Totally unique for me. I dont think its what Id seek out but its fun and funky for my first pourover in Paris where Id been expecting more traditional!

Cupping Method:At Loutsa Cafe in Paris!

Crema looks big and lush but mouthfeel isnt quite there but still pleasant. Some nice spice, clove and almost peppery. Very intense but still smooth. I think Nespresso does well in the darker ranges. Bitterness and woody character are present but not out of control.

Cupping Method:Nespresso capsule in France, but I think this one is available globally

This dark roast has a distinct earthy and smoky profile that's simply delightful. Almost like a raw clove spice to it. The initial lack of crema might give some pause, but the flavor depth and exceptional mouthfeel quickly overshadow this minor shortcoming.

An early hint of acidity peeks through, adding a delightful kick that strikes the right balance against the brew's robust character.

It's a coffee that leaves a lasting impression with its satisfying finish, earning a solid 4.5 out of 5 from me.

Cupping Method:At Enrique Tomas in the Barcelona airport

Very solid espresso roast - enjoyed a lot. A little bit of complexity on the tail half, otherwise chocolate, a bit of caramel.

Cupping Method:At the Miro Fundacio cafe in Barcelona

A nice lighter roaster espresso. Blackberry, green apple, and chocolate with a little earthiness. Some light notes. Dark roast drinkers will find it a little bit too acidic. Tried V's latte and thought it works very well in milk drinks. Lighter crema but a very nice mouthfeel and a pleasant linger of medium length.

Cupping Method:At Ripa Coffee in Barcelona

Very nice, flavorful, nutty, cold brew. Not bitter at all, but brewed quite strong. Some peach and earthy notes.

Cupping Method:I had this at Ripa in Barcelona. I think it might have been their C-04 Kenia filter roast, but I didn't confirm.

Maybe actually unfair since I had it side by side with Hidden's Ethiopia espresso, which for me was outstanding. This is floral, fruity, complex medium roast as well, with a lot of chocolate undertones and a very pleasant crema.

I can certainly see why this one is used for milk drink, it has a bit more balanced and a more muted acidity than the Ethiopia. It's much closer to something everyone would like. I know my wife loved her cafe con leche that they made with this espresso.

Cupping Method:Side-by-side tasting vs Ethiopia Oryx espresso at Hidden Coffee Roasters in Barcelona

An excellent light roast for pourover, definitely towards the very top end of Brazilian. Driven by uninterrupted fruitiness and acidity, this is a very tasty coffee for a light roast drinker and nothing like you normally get out of Brazil.

I got a combination of persimmon and blood orange, and a very distinct vanilla. The roaster said peach, apricot, and vanilla, so I think in line. The persimmon comes from a bit of uniqueness, it's not as straightforward as some of the Central America peach/tropical coffees. I think that's what makes it unique and fun.

Cupping Method:At a Hidden Coffee in Barcelona

Dark, nutty decaf espresso with some complexity and acidity. A little bit of bitterness and smoke but not overwhelming. Medium crema and nice mouthfeel. A pleasant after dinner dark roast.

Cupping Method:At a cafe in Barcelona

Good dark roast with big, durable crema and a lot of nuttiness. A lot of chocolate notes and just a touch of smoke. Very clean finish and good enough acidity to keep a balance.

Cupping Method:At a cafe outside of Barcelona

This was an excellent decaf espresso on the darker side. I was going to pass on coffee at the pizza place we were at but I noticed the main espresso roast was a Agaro Honey so I decided to have a decaf. The dark notes hit all at once up front, maybe a bit too much but then transformed into a complex and long mid palate with a nice linger and great mouthfeel. For a roast on the darker side a lot of very pleasant acidity.

Cupping Method:At a pizza shop in Tossa de Mar

Missed this one when we were in Santander so glad to see it on the Costa Brava. A very nice medium dark espresso here. Syrupy with medium complexity, with a bit of smoke. I get some cherry and clove as well.

Cupping Method:Double espresso at a cafe at Tossa de Mar

An excellent balanced espresso with fantastic acidity. Naturally a touch answer with caramel and blackberry. Great mouthfeel and nice medium crema.

Cupping Method:Espresso as CaixaForum in Zaragoza. Had already taken a sip when I took this picture.

A well-balanced and delicious cafe medium roast with some complexity and a massive, durable crema. Crema was the type that sticks to the cup and to the ribs!

Excellent mouthfeel approaching a syrupy texture, some balanced acidity. Nutty character upfront. Clean finish.

Cupping Method:At Ilcapo cafe in Hondarribia, Pais Vasco, Spain

Really liked this medium roast Indian. I'm not a sophisticated drinker of Indian coffee, but this had some of good characterstics of a nice medium roast Columbian. I think it's chocolate with a nice acidity on the lighter side (maybe red grape). The standout characteristic is a fun and clear peanut mid-palate, which gives it a Reece's Pieces type character.

I also cupped a Nomad Rwandan side by side and you can see the darkness (the Berasategi Indian is the dark one).

Cupping Method:I boubght the bag from the M. Berasategi roaster and cupped it the next day with a V60. Relative to coffee in the US, it was amazingly inexpensive.

After discovering M. Berasategi espresso at Plan B, a local cafe, I went to M. Berasategi roaster in Lasarte-Oria, and it was really quite an experience. It's a gorgeous, small store front, and the beans are roaster there.

Just had time for a double espresso, and they were pulling a single origin from Guatemala. Delicious single-origin espresso, medium-level roast with lovely crema. A lot of natural sweetness, a running strand of blackberry acidity.

Cupping Method:At the M. Berasategi roaster in Lasarte-Oria

The caffeinated version of the Berasategi espresso was so good, the lingering mouthfeel left me wanting another. Unfortunately, I was at my caffeine limit for the morning. But that's what decaf is for!

The decaf is also outstanding, and in a lot of ways similar. Wonderful mouthfeel, a natural sweetness with the European breakfast biscuit character, caramel, a nice acidiy throught. I don't get the same level of florality and complexity but it's still an outstanding decaf espresso.

Cupping Method:At Plan B cafe in Lasarte-Oria