Super easy drinking light medium roast with a lot natural sweetness and balanced acidity. Pleasant lemony finish. Cafe listed as light roast, bag says medium. Theyre doing some excellent microroasting work here.

Cupping Method:Drip at Brew'd Awakenings in Lowell, MA

Very good espresso from a local cafe/microroaster. Wonderful sipping with some complexitys. Chocolate, caramel, and a nice blackberry acidity.

Cupping Method:At Brew'd Awakenings in Lowell, MA

I really enjoyed this Kenyan. Kenyan to me often has a bit too much savoriness, but I think Blossom has done a good job here muting it. There's still just a little, maybe in the form of something like a celery undertone. But no tomato and soy sauce. Very balanced and fruity otherwise, with strawberry, lemongrass, and black tea, and brown sugar present.

Cupping Method:Hario v60 dripper

I recently purchased a bag of Tiny Arms Colombia Juanambu from Nibbana Cafe in Lowell, MA, conveniently located near the Tiny Arms roasting facility.

The aroma of this coffee is remarkable, boasting a unique combination of sweetness, floral tones, and fruity fragrances.

Upon brewing and tasting, I was impressed. The platform is like a strongly-brewed black tea. It also carries delightful fruity undertones throughout the palate. I detected hints of green apple at the forefront, followed by a touch of sour cherry in the middle, and a final tropical note reminiscent of pineapple. The aftertaste is both refreshing and enjoyable.

Overall, this coffee offers a clean and pleasing finish, leaving a lasting positive impression. This is on the very light side in my opinion, and not necessarily characteristic of Colombian many people like. A specialty coffee roaster who appreciates fruitiness and acidity will enjoy this a lot.

Cupping Method:Chemex and Hario v60

Tasty, earthy espresso that is quite unique. I think the first single-origin Ecuadorian espresso I'e ever seen.

Out of this world in milk drink preps. Makes a great cortado and my wife loved her lattes.

As a doppio sipper, I want just a touch more complexity and finish, which I tend to find more in blends than single-origins. This is a great balance though. Very smooth and easy to drink. Earthy chocolate with just a touch of blackberry. The blackberry is very enticing and personally, I'd like a bit more of it.

This would make an outstanding cafe blend.

Cupping Method:In my espresso machine

I actually got 2 widely different extractions on this coffee. The first drank like a bit like a Kenyan with a grapefruit and berry character and the slightest touch of umami and a lemongrass. The 2nd time around I still just get a touch of umami. But a rich chocolate character, plum, papaya, and a less acidic cleaner finish. I dont think PNG will ever be my most favorite but I did like this coffee.

Cupping Method:Hario v60 2x

Delicious characteristic Sumatra. Chocolate forward with a slight smoky note at the top of the palate, and some sweet cherry flavors. Clean finish with a hint of fresh pear. Very smooth and balanced acidity. Not fireworks but that type of coffee many people would be excited to drink every day.

Cupping Method:Hario v60 dripper. From a Blossom sampler with six single origins.

Missed the Kenya tomato myself. I got a fair amount of fruitiness, including berries and a strong orange note. This was pretty smooth and I thought it drank like a South American.

Cupping Method:Blind tasting as part of Leaderboard. Season 10, Coffee #4.

Modus Coffee's The Bare, a specialty coffee hailing from Honduras, offers a delightful and complex experience that coffee enthusiasts will undoubtedly appreciate. From its enticing aroma to its nuanced flavor profile, this coffee showcases the craftsmanship and dedication behind Modus Coffee's offerings.

The Bare greets you with a nuttier and cocoa aroma, enticing your senses and setting the stage for what's to come. The inviting scent draws you in, creating anticipation for the flavors that await in the cup.

Once brewed, The Bare unveils its true charactera delightful balance of nuttiness and a strong cherry presence. The nutty notes create a comforting foundation, while the pronounced cherry character adds a vibrant and fruity dimension to the cup. This combination of flavors brings a level of complexity that elevates the overall experience, demonstrating the careful selection and roasting of the beans.

As you explore the flavors further, you'll notice a slight tartness and tropical nuance towards the end of the palate. This tartness, reminiscent of star fruit, adds an intriguing twist to the coffee, leaving a refreshing and memorable impression.

Cupping Method:Blind tasting, Hario v60, season 10, Coffee #2

I recently had the pleasure of trying Counter Culture Uganda Kabeywa coffee, and I must say, it left quite an impression. This coffee is a testament to the exceptional quality potential of Ugandan coffee.

The prominent notes of orange peel, chocolate, green apple, and strawberry created a symphony of tastes, bringing a unique and exciting profile to the cup. The balance between these flavors was exceptionally well-executed, resulting in a coffee that is both refreshing and satisfying.

One of the standout characteristics of Counter Culture Uganda Kabeywa is its smoothness. It effortlessly glides over the palate, leaving a velvety sensation.

While the overall experience of Kabeywa is highly enjoyable, it's worth noting that the orange peel notes come with a very slight bitterness. This bitterness, however, is minimal and is unlikely to deter most traditional pourover drinkers from appreciating this coffee's unique flavor profile. It adds a subtle complexity to the cup, enhancing the overall drinking experience without overpowering the other delightful flavors.

Cupping Method:Pourover from Haute Coffee, in Concord, MA

Super fruity and peachy, a fantastic lingering acidity sitting on top of a black tea platform. For a light roast, this has a huge hit of almond nuttiness in the middle, which is both interesting and sort of throws off the balance just a touch. Nano Genji, another Ethiopian roast from Tandem that I had last week set quite a high bar.

Cupping Method:Chemex pourover, iced from Clover Food Labs

I recently enjoyed a pourover of Cueva de los Llanos coffee from Haute Coffee in Concord, MA.

The pourover showcased a notable smoothness and a well-balanced flavor profile. The acidity was pleasantly low, allowing the other flavors to shine through without overwhelming the palate. I detected subtle hints of strawberry, caramel, brown sugar, black tea, and pineapple, adding complexity layers to the cup.

Comparing this pourover to the information provided by Counter Culture, it aligns with the expected characteristics of a light roast coffee from Narino. The washed process and the blend of Caturra, Castillo, and Colombia varieties contribute to the clean and crisp flavors of the coffee.

I'd say the Cueva de los Llanos pourover from Haute Coffee delivered a satisfying experience, showcasing the unique qualities of this Colombian coffee. It's worth a try for coffee enthusiasts seeking a smooth and well-rounded cup and available from the Counter Culture website (at the time of this review for $23).

Cupping Method:Pourover from Haute Coffee in Concord, MA. Drank half in the car and then poured the rest into a small glass jar (tasted better cooler and in the glass).

The latest in a series of editorial reviews I'm doing on some of the bigger specialty coffee franchises.

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Peet's House Cold Brew has carved out a commendable space in the cold brew coffee market, confidently giving other industry stalwarts a run. Going head-to-head with the highly regarded Starbucks cold brew, Peet's version impresses and surpasses, demonstrating a thoughtfully curated balance of flavors that stands out.

The House Cold Brew delivers a bold tapestry of flavors that delight the palate. Chocolate and caramel weave through the brew with a nuttiness that subtly accentuates the overall profile. Peet's offers a pleasing natural sweetness without an overload of acidity, creating an impressive balance. The cold brew drinks smoothly and leaves a pleasant aftertaste, tilting towards the medium roast - a deviation from Peet's usual preference for darker brews but a welcome change.

The backbone of this delicious brew is Peet's Baridi Blend. This blend features East African beans, chosen explicitly for their suitability for cold brewing. The freshly ground beans are steeped overnight in the cold, filtered water, resulting in a drink that eschews bitterness and acidity in favor of sweetness and smoothness.

Comparing Peet's House Cold Brew to Starbucks Nitro Cold Brew, the competition is fierce, and choosing a winner comes down to personal preference. Starbucks' Nitro variant has a distinctive creaminess and texture brought about by the infusion of nitrogen, giving it a slight edge over the non-nitro offerings. However, in terms of a traditional cold brew, Peet's House Cold Brew steals the show with its delicate balance and complexity of flavors.

From me, Peet's House Cold Brew earns a well-deserved 4.5 out of 5 stars. It's an exquisite option for cold brew lovers seeking something outside the box. Its refreshing taste profile, coupled with the meticulously crafted brewing process, make it a standout choice. Whether you're a cold brew fan or a casual iced coffee sipper, Peet's House Cold Brew is a brew you must not miss.

Cupping Method:In store at Peet's! How lovely to have cold brew in a glass at a cafe rather than in a plastic cup in the car!

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