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

Easy drinking Rwandan with some complexity. Very fruity but balanced. Eyeball actually looked like a medium roast with medium large uniform beans. Fantastic cocoa aroma on grind. Definitely drinks like a light roast. Some caramelized sugar and black tea, plus grapefruit and pineapple character.

Cupping Method:AngelsCup blind tasting, Hario v60

Caff Nero has a good medium espresso that is easy to drink and balanced with good acidity. They have great gear and process. It has a little more complexity than run of the mill espresso.

Cupping Method:Cimbali M39 at Caff Nero in Burlington MA

Very smooth. No fireworks but something you could drink every day that's balanced with good acidity. Characteristics - I get milk chocolate and cherry. All pleasant.

Cupping Method:Pourover at Clover Food Lab

Blind tasting via Angelscup.

A nice light roast. Strongest note is black tea, and I also get some bergamot and a tropical hint like a guava. Good acidity and fairly smooth. Slightly grapefruit hint in the aftertaste but other might.

Cupping Method:Hario v60 Pourover

Angelscup blind tasting.

As the description we got for the coffee actually said, we did have this on a rainy day and it is a nice treat. Wonderful cocoa, nutty aroma on the grind. Honduras La Fraternidad really improves as it cools down. Tropical (maybe pineapple and skin-on starfruit) with a lot of natural sweetness.

More easy drinking light roast than super complex. Very clean finish. Almost too smooth and easy to drink as it's gone so fast!

Cupping Method:Hario v60, Angelscup blind tasting

Nice light platform bordering on mint black tea. Citrusy accent like lime and clementine. Very smooth and balanced. Totally different from the rich cocoa and nutty pre extraction grind.

Cupping Method:Angelscup blind tasting.

A gorgeous-looking roast and aroma out of the bag with uniform beans. Though it came as a blind tasting in an Angel's Cup set it looked more like a medium than a light roast. Theodore's lists it as light medium.

The aroma on the grind is amazing, rich chocolate brownie, nutty. Cocoa and black tea are present. It's slightly herbaceous and carries a lot of fruit and natural sweetness. Very smooth and easy to drink.

Cupping Method:Hario v60 pourover

I'm a bit annoyed at Angelscup that this was in my light roast sampling box since it's clearly a medium roast. That said I'd be very happy if I was expecting a medium roast. It's very smooth and has a wonderful aroma. I think nutty and cocoa is spot on. I get some lingering orange marmelade.

Cupping Method:Hario v60 dripper

A bit uneven looking roast. Super smooth. Black tea, white peach. Just the slightest touch of grapefruit but not bitter. Super easy drinking. Very clean finish.

Cupping Method:Hario v60 dripper

Juicy with very bright acidity and a clean finish. Caramel, blood orange, and red grape were notes me.

Cupping Method:Pourover Chemex

My notes are that had Batamba August of 2022 at the Millenium Park Intelligentsia and rated it 4.5 stars. I was running between meetings and didn't take more detailed notes.

Cupping Method:Pourover at Intelligentsia Millenium Park

No fireworks but so smooth and easy to drink with a nice acidity. Definitely get a raisin/grape and orange. Somewhere between caramel and a black tea platform. Like it a lot.

Cupping Method:Pourover at Intelligentsia Watertown

Of the regularly available blends, I like 3 Africas. It's pretty versatile, I get good results in the espresso machine, it works in pourover and french press. Definitely a raisinish-chocolate character with a touch of acidity.

I find myself frequently in Gregorys during New York work trips and I like their house drip coffee, both hot and iced. Smooth, chocolate notes, but with some acidity.

Cupping Method:Hot and cold, usually in cafe in NYC

Good dark roast cold brew. Dark roast lovers will love it. Dark chocolate cake, a lot of bold flavor. Nitro balances it out!

Cupping Method:Cold brew can from Codman Farm

I think this is as described (grapefruit, kumquat, hibiscus, maple). It makes it very interesting. I always admire when a roaster gets it spot on. Those are characteristics I like a lot but others might not. Grapefruit to me is very clear in this and thats not what everyone loves in their coffee.

Part of Messenger Sumatra tasting set.

Cupping Method:Hario v60 pourover