The pre and post grind aroma of this coffee features a distinctive blend of butterscotch and chocolate orange flavors.

The initial sip introduces a clear note of caramel, complemented by undertones of buttered popcorn. The texture is notably smooth, with a glycerin-like mouthfeel that coats the palate pleasantly.

As the coffee develops, hints of candied orange emerge alongside the deeper, rich tones of toffee and a reminiscence of Skor bar (remember those? This combination offers a well-rounded and enjoyable tasting experience. The candied orange is the acidity you get here, the creamy, buttery notes are the star.

I like it but some will hate it (my wife really didn't like it and made me make something else for her morning coffee). You get something like what is advertised in the Pirates tasting notes.

Cupping Method:This came from the Pirates of Coffee Ramandan Calendar, I made it at 195F, 18:1 using Hario v60.

Juicy and tasty, a nice low-funk Ethiopian natural.

Good balance, it does have a bit of raisin (not my favorite) but the raspberry notes here are bright. I didn't get much bergamot or florality, but it's like a light black tea in the background.

I liked this coffee a lot as a New England cranberry person.

I think you get a crisp, but not overwhelming cranberry note right at the front of the palate. Then some sweet orange, and back to the cranberry. Has a bit of a slight nuttiness to it. It's probably short a little bit of body, especially for a medium roast. It's easy to drink quickly.

Cupping Method:My friend is a Black Sheep fan and has it delivered to Massachusetts. He shared some of the beans with me. I did it as pourover v60, 18:1 ratio. I did it at 199F and 195F and I thought the the lower temp was better (crisper acidity).

Really changes and is best for me when warm, maybe 3-5 minutes after brewing.

Really liked it at 194F, 18:1.

Its a light chamomile then a strong cherry/watermelon/mandarin note with a lot of natural sweetness, almost like sweet tarts.

Lingers a bit as orange pekoe after that. When very hot you get a little bit of hops.

Cupping Method:I did it first at 197F, 17:1. As I mentioned, I liked it better at 194, 18:1. Less funky/hoppy and clearer fruity notes.

A really well executed dark roast here. Not too dark with no sheen on the beans. Toffee, pecan, and spice and a lot of natural sweetness. Maybe a hint of maple syrup in there.

Fluffy persistent crema and medium body mouthfeel. Fairly low acidity but just enough.

A very good Indian coffee for dark roast drip at an outstanding value. The 3rd coffee weve tried from them thats has been very good at great value.

Cupping Method:Espresso, 95C on my La Spaziale machine

This coffee was very floral, with lily, rose, bergamot, and jasmine character, plus black tea and citrus. It's very clean and I can see why it would be a well-regarded lot. If anything, it's too floral for me.

One intriguing note is about 3/4 of the way through the palate, a hint of toasted rice/green tea (like genmaicha for those who have had it).

I think it could definitely use a bit more natural sweetness and bright acidity to balance the florality. But a very interesting and carefully crafted coffee, and really as described - folks who like this type of florality in their geshas will really enjoy it..

Cupping Method:v60, 197F, 17:1 (340:20)

A super interesting coffee that borders on being too floral. Its a neat pre and post grind aroma with pistachio and chai notes from the processing.

Very lavender with a strong lemongrass note. I like the natural tartness and has a nice mouthfeel.

Cupping Method:Hario v60, 197F 17.7 to 1

I would think about going even cooler water temp than this to tame the florality.

A rock solid, well-balanced coffee thats very versatile. I mostly used it for espresso where it was chocolate, hazelnut, and some orange acidity. I also made a pour over where some caramel notes came out more. It was very smooth on all fronts.

Cupping Method:I got this as a gift from my friend from Calgary.

Clean and bright, with clear black tea and bergamot notes. Pomegranate and pineapple tea, and definitely get a 3/4 palate hit of golden raisin.

Cupping Method:197F, 18:1 on Hario v60. Pirates of Coffee Ramadan calendar #26

Black cherry, cola yes!

Iced black tea. Slightly lemony. Also pretty good. I like it better when cool - acidity comes out clearer.

Pretty good and maybe unfair I had it side-by-side with another funky coffee (a Rwandan) with brighter acid in the finish.

Cupping Method:197F, 18:1 on Hario v60

Definitely strawberry and roses! Earl grey finish. Maybe a bit too floral actually, a note of bright acidity would been perfect at the end of this. A nice cup overall!

Cupping Method:Pourover at Blue Bottle

I think the thing thats often most telling with these shakes is that I drank the whole thing. Every once in a while when Im at Whole Foods, I pick up one of these types of drinks as a breakfast substitute. I had previously liked Urban Remedys shroom coffee so I gave it a shot.

Verdict is its pretty good. Taste like a coffee milkshake with a banana blended in. Worked well as fuel for the day, and didnt taste too sweet.

Only real downside is the aftertaste which really lingers and feels like youre sucking on a banana runt for half an hour. I use that as an excuse to drink more water.

These beans look a little strange with a tan gradation, but the taste and value are tough to quibble with.

Wonderful peanutty /cocoa nose.

The tasting notes are spot on and match well to what you expect from Monsoon Malabar, which is earthy and mellow acidity.

I don't know how they will scale, but these small batch roasts from Kophee are pretty good at a very good price, and I think they'll do quite well with the Indian diaspora in the US.

Cupping Method:I used it as espresso, and it worked very well in affogato (pictured, with Oatly Salted Caramel ice cream).

I saw this coffee shop near my hotel in Dallas and popped in to try it out. I thought their espresso was pretty good. I preferred it over their drip which I also tried.

A bit tart, big hit of nuttiness and earthiness mid-palate, some blackberry and plum on the linger. Complex and satisfying.

Cupping Method:At White Rhino in downtown Dallas

Nicely done blend here drawing out good Central American and Ethiopian qualities. Black tea, peach and fresh apricot. Silky mouthfeel. Big fruit mid-palate thats raspberry/strawberry. Perhaps a touch tropical in the pineapple range.

Cupping Method:Kalita Wave at Parterre in Dallas, Texas

Very good. Pomegranate, red plum, citrusy, black tea. Slight chocolate note. A nice change from the flat, low acidity run of Mexican coffees I had been on.

Very impressed with Edison so far!

Cupping Method:Drip from Parterre in Dallas, TX

Good complex medium roast espresso. Chocolate first, then earthy. The earthiness lingers but never overwhelms. Theres a bit of nuttiness and a caramel overtone. Medium persistent crema.

Acidity isnt the star here but a bit of bluebrrry jam character.

Cupping Method:At Otto's in the Adolphus Hotel in Dallas, TX

The notes here from the roaster here mango, toffee, and plum are not far off.

I get pomegranate up front and then caramel. The caramel is somewhat persistent, and it was the last note on the palate for me. It trails off a little bit towards the end, where it could use some bright acidity.

There's a lot of natural sweetness here and a rich and somewhat viscous mouthfeel. Overall, it's pretty smooth and a lovely coffee.

Cupping Method:I had this at a small coffee bar in Dallas called Stupid Good Coffee. The barista seemed quite skilled and used a Chemex.

A pleasant and clean characteristic Burundi. I get pomegranate right off the bat, then a very silky/smooth texture and black tea mid-palate. It's maybe a little glycerine/simple syrup in terms of sweetness. Very, very clean.

It has a citrus/tangerine finish.

Cupping Method:I had this at Wayward Coffee in Dallas, TX, recommended by the barista.

Fruity and funky coffee! Very enjoyable with a massive cherry kirsch linger. Starts tea and caramel, then a slightly chocolate funk with almost wine like character. Sort of has a cherry cola sweetness and character. A really fun one for the car and a long drive on a Sunday afternoon if not something Id want every day.

Cupping Method:Pourover at D Squared Java in Exeter, NH

Complex, floral, interesting espresso. I'd like one more deep/rich note in here to balance off the bergamot, but this one has a fun set of twists and turns.

Fresh apricot I think describes the acidity well - it really shines when leveled a bit in the iced Americano. Bergamot dominates the mid-palate, and the finish goes back to blackberry. Starts and ends with some dark chocolate on the palate. Medium crema, medium mouthfeel. This is very nice.

Cupping Method:Iced Americano, espresso, and one rare cortado for me.

Blind tasting, Leaderboard Season 13.

A complicated and interesting affair. There's so much going on that I missed the red wine which would have screamed Yemen until after the Leaderboard reveal.

I got caramel, evergreen mint, red fruit, green apple, fresh pluot, and lemongrass. Naturally sweet with a nice mouthfeel. On the recupping, I clearly got the red wine (Leaderboard said grenache, I think that's fair, I said Shiraz but I lived for a year in Australia).

Cupping Method:Hario v60, 18:1, 196F 3x

Blind tasting.

Nice aroma, clean caramel, and black tea platform, slightly funky, a nice citrus tartness with medium brightness. I had plum in my first tasting notes, but not subsequent (B&W listed red plum!) Really nice, smooth mouthfeel and a hint of tropicality.

Cupping Method:Part of Leaderboard Season 13. Drank it a couple times. I liked this coffee but couldn't really nail down the origin. I didn't really get any of the traditional Kenyan notes and thought it was a natural processed Colombian. The picture is of my last Hario v60 attempt at 17:1, 197F to draw out some of the distinguishing notes.

A very nice espresso with a big dark chocolate note at the front of the palate, just a touch of spice and smokiness, and a chocolate/blackberry finish and linger. Medium mouthfeel and crema. Went very nicely with a chocolate/hazelnut pastry.

Cupping Method:At Nouve, a French bakery in Lexington, MA

Tabi is one of my favorite Colombian varietals This one has bright acidity and is super smooth. I've had a few Tabi that were a bit more complex, but this one is quite easy to drink and tasty. It has some bright cranberry/citrus acidity with a lot of natural sweetness, a medium body with a really nice mouthfeel, and a clean finish. I do think it has just ever the slightest hint of spice right at the front of the palate which gives it some intrigue.

Cupping Method:v60, 197F, 18:1

Sorellina has long been on my list to try and I'd say this wouldn't deter me.

So I can see my wife didn't love it. It drinks very floral and clean, and I think the acidity is grapefruit, which I quite like but not everyone does. I also get some suble blueberry/nectarine character. It's smooth, and if you don't grapefruit is bitter, it has no negative characteristics. I'd take a little bit of bright acidity somewhere. The mouthfeel and balance is quite nice overall.

Cupping Method:v60 pourover, 18:1, 196 and 197F

A decaf espresso that I personally think its more balanced and tasty than the regular version. That can happen as the decaf process can slightly concentrate the sugars and take out a bit of the bitterness. I think the regular Major Dickason tastes a bit burned/bitter. The Decaf has a bit more natural sweetness to go with a wide variety of flavor here, spice, smoke, blackberry. Smells awesome.

A very smooth crema with big-time persistence. This is a very good dark roast decaf espresso.

Cupping Method:Doppio at the Peet's in Lexington, MA. Barista confirmed it was Major Dickason Decaf.

I cupped this twice, once almost a month ago, and once yesterday. I scored it a 4.5 last month and 4 yesterday. These are some really nice, aromatic beans with a chocolate scent. I got satsuma/orange acidity, cocoa, and caramel. There was some complexity but it didn't all pull together for me. The second time I made it it was lemon/caramel. Smooth yet with some complexity, a fun coffee.

Cupping Method:Better extraction was 196F, 202g of water and 12g of coffee. This was part of Leaderboard S13. I guessed that it was an Ecuadorian Typica (it's a Mexican Typica).

A coffee that has clearly been carefully treated and roaster. Black tea is the central character here. It has a wonderful mouth feel, with a caramel honey sweetness, and a subtle undertone of citrus and green apple.

The acidity is pretty light and Id take more of it. But its a balanced and tasty cup of coffee.

Cupping Method:V60, 18:1, 196F

I haven't had that much Ugandan coffee, and really what I've had hasn't been that great. But I'd heard good things about Bell Lane, and they had this for sale, so I had to give it a shot!

I was taken aback when I opened this bag of coffee - it's a very unique aroma...but I had just been to the British store a few months before and had a good beat on it. 100% smells like Chocolate Weetabix.

There's definitely wheat/fresh bread in a shot of espresso here, but a lot of other things going on with it - tobacco and blackberry jam up front, and a blueberry finish. It's a very fun shot of espresso, probably not my first pick to drink every day.

Where I think it really shines is as an iced Americano. The fruity notes become more clear, and it's really delicious.

Cupping Method:Espresso and iced Americano, pulled at 95C