A very full flavored Viennese roast with deep chocolate notes and a streak of blueberry acidity. Smooth and bold.

Cupping Method:Verrill Farm drip

Nice snappy carbonation sound and light bubbles. Wasnt crazy about it right out of the can but as the gas dissipated a bit thought this was excellent over ice. Nice nutty natural sweetness without being cloying.

Cupping Method:Out of can then on ice

Lively light roast that is smooth and balanced. I get more of fresh berry character, albeit not too tart along with some nice natural sweetness. There is a touch of nuttiness that is quite subtle. Its fairly direct as I find Rwandans tend to be, drinkable rather than complex.

Cupping Method:Iced and hot from Haute Coffee in Concord, MA

In the broad array of Starbucks coffee blends, the Green Apron Blend is a recent addition. I spotted it during a routine coffee run and decided to try it as a regular brew and an iced coffee. As a regular coffee drinker, I found this blend especially refreshing as an iced coffee.

Green Apron Blend's marketing describes it as a blonde roast. However, this label doesn't tell the whole story. In reality, this coffee aligns more closely with the flavors associated with a light or light-medium roast. Unlike some Starbucks offerings, the Green Apron Blend doesn't have a strong bitter edge. Interestingly, it also lacks the high acidity often associated with lighter roasts. This results in a cleaner, more balanced drinking experience compared to other options like the Veranda Blend.

When it comes to flavor notes, the Green Apron Blend has a unique combination. It presents a subtle hint of chocolate-orange flavor with a touch of clean acidity, almost devoid of any bitterness. This makes it a solid choice for everyday coffee, as a fitting replacement for a light blend or breakfast blend.

Hot or cold, the blend has something to offer. When hot, it unveils a more chocolate-oriented flavor, but the iced version is where the blend truly excels. Chilling the Green Apron Blend accentuates its citrus notes, offering a refreshing twist to the usual coffee profile. In conclusion, Starbucks' Green Apron Blend, especially as an iced coffee, is worthwhile for those looking to explore a different facet of coffee flavors.

Cupping Method:At Starbucks in Burlington, MA, both hot and iced

Super easy to drink, super smooth. For an Ethiopian very low acidity. Drins almost like a Colombian, but with a signature Ethiopia black tea finish. I get dried fruit and plum as well.

Cupping Method:v60 Hario pourover. Angelscup blind tasting.

I revisited today and got a good quality Italian roast style espresso out of this. I feel like overall I've been negative on Nespresso as I've moved into the specialty coffee world. That hasn't been my intention. Good crema, and smokiness with pleasant balance. Liked it better than an Italian roast I had from a local roaster/shop yesterday that was pretty good.

I have a lot of capsules and I had a few ones that I used steadily over the years and liked.
I had been frustrated with some of the woody specialty coffee ones that had that felt like more marketing than great coffee.

Cupping Method:Nespresso Machine

I noted this as an espresso I had quite a bit in Northern Italy (Aldo-Adige, especially). I am assuming Clasico was the blend.

I had a ton of Jules Meinl last summer, strangely in Italy, where I was surprised to see it everywhere. I noted that I really liked this roast, but it took awhile for me to find it in my notes.

Cupping Method:Cafes throughout Northern Italy (Tirano, Aldo-Adige)

This sample from Angelcup almost looked like a blend with some different bean sizes and shapes. Ultimately its a very fruity light roast with chocolate, cherry, and lemon definitely prominent as described by the roaster.

Cupping Method:Hario v60 dripper

We've found this to be a versatile medium espresso. My wife likes the lattes, cortados, iced lattes. And I'm happy with the espressos and Americanos. It it nicely smooth and balanced with the strong chocolate notes, and then it has balanced acidity. While there are a few espresso I've had that I think have more interesting or complex notes, they often aren't as versatile as Cosmo is.

Cupping Method:We have Lucca A53 Spaziale espresso machine that we have dialed in at 94 degrees C.

Bright, clean, cold brew with nice balanced acidity. Super smooth.

Cupping Method:Cold brew from Coffeelands in Clinton, MA, a coffeeshop that serves Dean's Beans.

Well executed Americas medium roast blend. You expect caramel, nutty, and some good acidity, and that's what you get here. In addition, Dean's Bean's is fair-trade and organic. If you do the palate equivalent of squinting, there's something very interesting, almost a slight winter green that makes this coffee a bit more fun and complex.

Cupping Method:Pourover at Coffeelands in Lancaster, MA

Very interesting light roast with a big strawberry streak and hit of mid-palate cocoa that makes it fun and tasty. Tilts very light.

Cupping Method:Abracadabra sampler, Hario v60 dripper

Delicious juicy light roast. Black tea and Concord grape with a mid palate bit of brown sugar sweetness.

Cupping Method:V60 pourover, AngelsCup

Angels Cup blind tasting. First thing out of the bag I said?this is a BLEND!!? Bean sized, shape, roast were highly varied with some oily. Results were good. Very chocolatey and smoky but smooth and not bitter.

Cupping Method:Hario v60 pourover

Very good light roast Peruvian. Fruity with natural sweetness. Juicy grape is very forward.

Cupping Method:Pourover at Intelligentsia Millennium Park

This medium blend works well with its rich flavor and some intriguing complexity.

It starts off with a strong milk chocolate aroma oreshadowing. As I took my first sip after cooiing, I was met with a natural sweetness that reminded me of caramel, adding a pleasant touch to the overall profile. What stood out to me was the subtle yet noticeable jammy note, which contributed a fruity undertone that seamlessly complemented the other flavors.

One aspect that truly impressed me was the well-balanced acidity present in this blend. It provided a brightness that kept the flavors in harmony, preventing overwhelming or dull moments. The overall smoothness of the coffee made it a delight to drink from start to finish.

Having revisited the Princi Blend in June, I can confidently say it maintains its exceptional qualities. With its flavorful complexity and well-rounded character, this coffee is a testament to Starbucks' dedication to honoring Italian coffee culture while catering to a wide range of palates.

Cupping Method:Drip at Starbucks Reserve Roastery in Chicago

I had the pleasure of trying the Starbucks Reserve Colombia Cerro Azul Gesha Reserve at the Starbucks Reserve Roastery in Chicago, and it was a truly delightful experience. I would give this coffee a rating of 4.5 stars, as it showcased some notable qualities. One of the highlights of this coffee is its distinct Gesha nose, which captivates with its floral and complex aromas. It immediately sets the stage for the brewing journey ahead. However, in terms of flavor, I found it to be a simple and clean cup with prominent blackberry and cocoa notes. While enjoyable, it did not quite reach the heights of some specialty Gesha coffees that offer more complexity and depth of flavors. Smoothness and acidity were both pleasing aspects of this coffee. The texture was notably smooth, providing a pleasant mouthfeel. The acidity, while present, was well-balanced and added a touch of brightness to the overall profile. It is important to note that this experience took place at the Starbucks Reserve Roastery, which added to the ambiance and overall appreciation of the coffee. In addition, the setting, with its meticulous design and attention to detail, enhanced the tasting experience and made it even more memorable. In conclusion, the Starbucks Reserve Colombia Cerro Azul Gesha Reserve is a coffee that deserves recognition for its pleasant qualities. While it may not offer the same complexity as some other specialty Gesha coffees, it still delivers an enjoyable cup with distinct flavors of blackberry and cocoa. In addition, the smoothness and balanced acidity further contribute to its appeal. This offering from Starbucks Reserve is worth trying for those seeking a refined and aromatic coffee experience. Note: I paid $8 and 16 oz bag was priced at $40 in the store.

Cupping Method:At Starbucks Reserve Roastery in Chicago

Rock solid nitro cold brew on the fruitier side for canned cold brew. Probably a medium roast. Chocolate characteristics, nice pop sounds on the opening, but just the right amount of gas.

Cupping Method:In the car, a can I bought from Whole Foods

This coffee is the first coffee I can remember specifically identified as being exclusively the Castillo variety. I researched Castillo to try to take a scientific approach here.

The Castillo varietal is a type of Arabica coffee that was developed and is widely grown in Colombia. Its taste profile can vary depending on the specific growing conditions, processing methods, and roasting techniques. However, in general, the Castillo varietal is known for its clean, sweet, and bright acidity, which is characteristic of many Colombian coffees.

Tasting notes often include flavors of red fruits, citrus, and sugar cane. It is also known for its medium body and smooth mouthfeel. Some coffee enthusiasts may also detect subtle nutty or chocolatey undertones, depending on how it is brewed.

I find this aligned pretty closely, and nicely within the frame of traditional Colombian coffee. Chocolately, smooth, very fruity, naturally sweet. Very much get the sugar cane, including an acidity that's very close to the raw sugar cane I'd chew as a kid when it was a little bit less ripe. If anything I'd want just a touch more acidity.

Cupping Method:Pourover at Intelligentsia Chicago coffee shop, made using Hario v60 with PourReady system.

Super smooth Ethiopian with great fruit characteristics. I get a blood orange and perhaps blueberry. I think it has a touch of umami at the front of the palate which is the slightest negative and keeps me from giving it 5 stars. Plateform is somewhere in between a rich dark tea and milk chocolate.

Cupping Method:At an Intelligentsia in Chicago. They used a pour steady into Hario v60s.

Starbucks is tough for me since what I'm creating here is a specialty coffee focused site. Of course Starbucks is a big chain but also has its roots and still has a clear foot on the ground in the specialty coffee world.

I've had Veranda blend many times but this is the first time under a critical eye. It does stack up against other light-medium roasts especially for drip/filter chain coffee.

It's nicely balanced, smooth, chocolatey and has a nice strawberry acidity.

Cupping Method:This review comes from a Starbucks at Logan Airport

Delicious, fruity. Definitely get the chocolate and cherry. Maybe with being a Vermont roaster I get a lot of maple syrup! Definitely some natural sweetness.

Cupping Method:Chemex pourover. Coffee purchased directly from roaster at their shop in Woodstock, VT

Super smooth, super easy to drink. Milk chocolate and light green apple spot on as description.

Cupping Method:Cold brew can purchased from Woodstock Farmer's Market, Woodstock VT

Balanced, nuanced espresso with a lot of fruitiness. Makes great espresso drinks.

Cupping Method:The Marzocco espresso machine at Abracadabra in Woodstock, VT

Quite good and quite a pickup. Just easy to drink. Super smooth, very chocolatey, not bitter at all.

Cupping Method:Bottle I bought from Whole Foods.

An excellent can of cold brew for me. Very smooth, but fruity/balanced acidity. On the chocolate-ish side, then blood orange with a lingering hint of caramel.

Cupping Method:Snapchill can purchased at Concord Market

A tasty Colombian decaf with characteristic flavor and smoothness. I would be very happy with this.

Since they were both there I mixed it 50/50 with Mexico Mixteca later to make half-caff. : )

Cupping Method:At Nashoba Brook Bakery in West Concord, MA

Characteristic medium/dark roast that is balanced and smooth. Strong milk chocolate character and then a solid acidity that harmonizes well with the roast notes. Seemed better than a Fazenda drip I had recently at another local bakery. Noting that Saltbox Kitchen uses it as their espresso roast as well (but have not tried it yet).

Cupping Method:Drip at Saltbox Kitchen, West Concord, MA

This is a balanced, easy-to-drink light roast with some unique character and some complexity. It has a strong black tea character, a nutty kick (almond?), and then a tropical fruit late palate and a clean finish.

Cupping Method:Pourover, Hario v60 at Haute Cafe in Concord, MA