Small irregular beans. Classically Ethiopian with a lot of bergamot, jasmine and fruit (maybe peach). Pleasant acidity and balance. On my list to get more of but they only have 2 pound bags right now.

Cupping Method:Pourover, 207F, Chemex, natural filter

Very smooth and balanced. A burst of fruit, maybe cherry, and black tea and clean finish. A pleasant natural sweetness. 4.5 stars, outstanding. Onyx 2022 Advent Calendar. I cannot find on Onyx website as of March 2023 so I am not sure if they offer this coffee for sale.

Cupping Method:Pourover, chemex 207F, metal filter.

Lovely natural sweetness and some really nice tropical fruit. Good balance. Tilts towards the smooth acidity side.

Cupping Method:Pourover - Chemex, natural filter, 207F

Hair Bender is an outstanding balanced espresso with a good crema. Natural brown sugar character with smoothness and just enough acidity.

A great light roast blend that cuts it as pourover and Moka Pot. Very smooth with a nice natural sweetness. My wife actually likes it when I make espresso drinks (lattes and cappuccinos) with it.

An outstanding medium roast espresso with a medium crema, great balance. Works well with or without milk.

Cupping Method:Spaziale Espresso machine, 94 degrees Celsius

I had the Dutch Brothers private reserve and espresso and was actually blown away by this blend. Great balance, smoothness, and acidity. Very pleasant mouthfeel, structure, and linger.

Theres some sorcery here. For a very fair price, this produces consistently excellent results. Especially notable is the magnificent crema this blend creates. The flavor profile has your typical chocolate and caramel, with a touch of fruit acidity. Its the lush crema that gives a lip smacking creaminess and mouthfeel that makes this outstanding espresso.

Cupping Method:A53 Lucca Spaziale, 94 degrees C extraction temp

Great. Intense but enjoyable burst of summer berries balanced. Smooth with a nice gentle linger on the palate.

Cupping Method:Chemex pourover 207F, natural filter

Vibrant, black tea, bergamot, raspberry. Very balanced, very smooth with a nice palate linger.

This came in the Onyx Advent calendar, I really liked this sample, but I could not find any record of Onyx ever selling it.

Cupping Method:Pourover, Chemex, 207F, natural filter

Starbucks Espresso Roast has established itself as a notable offering in the world of espresso. Renowned for its popularity and ubiquity, this dark roast possesses a distinct character that has captivated the palates of countless patrons. I drink a lot of them, particularly in airports as a doppio.

With a decidedly dark profile, Starbucks Espresso Roast embodies a rich and complex flavor profile. Its noteworthy attributes lie in its ability to balance intensity and nuance. Distinguished by a prominent caramel essence, this espresso carries a certain depth that appeals to those seeking a robust and flavorful experience.

Despite its darker complexion, Starbucks Espresso Roast maintains an intriguing acidity equilibrium. This acidic component, while present, skillfully counterbalances the roast's bolder characteristics, contributing to an overall harmonious taste. Furthermore, this espresso leaves behind a clean finish, defying expectations often associated with darker roasts.

While some connoisseurs may argue that the realm of specialty espressos offers even more refined and exceptional options, it is undeniable that Starbucks Espresso Roast stands as a foundational element in the growth and success of the Starbucks brand. Its ability to consistently deliver a satisfying and recognizable flavor has contributed to its widespread popularity and ensured its place as a cornerstone of the Starbucks experience.

Blind tasting. Nice upfront acidity but not too much. Tons of citrus. Some nice natural sugars. Super easy to drink and a lot of subtlety. Maybe not super fancy like expensive geshas but something Id be 100% happy drinking every day. Extremely clean and pleasant finish. Super smooth.

Great value at $15/bag.

Cupping Method:Pourover, 207 F, Hario v60 Ceramic

Versatile coffee that works as pourover, espresso, and Moka Pot. In all 3 this coffee has a wonderful natural sweetness that really the roaster has really brought out. Very clean aftertaste. Medium crema as espresso.

Also impressed that it's carbon neutral.

Cupping Method:Purchased from Codman Farm in Lincoln, MA

An excellent decaf to have around the house. We use it for Decaf espresso. It's a medium-ish roast. Very clean, very easy to drink coffee with a nice crema that's wonderful for affogato. Has a nice fruitiness to it.

Cupping Method:A53 Lucca Spaziale espresso machine. After dinner espresso, or used as affogato!

One of the best cold brews in New England for sure. A few of us coffee connoisseurs in Lincoln, MA actually drive in for it and pick it up for each other. Fruity, balanced, clean, crisp. It's heaven on a summer day.

Cupping Method:Cold brew from shop, multiple tries (we drive into Arlington to get it)

Very drinkable, super smooth. A lot of black tea. Acidity is medium, a very nice. I get something like Fuji apple, maybe a touch of lavender. They are pretty muted. I didnt get the tamarind until I read the description but now I get it.

Cupping Method:Chemex pourover, 207 F, natural filter

This is insanely expressive and interesting coffee. Id imagine its almost too floral for some who arent expecting this. It smells like a bouquet of roses and rose tones are present throughout. Theres also a touch of umami and bergamot. Clean finish, really balanced acidity, for me Im getting white peach. I like this more as an experience that something I would want to drink every day as I think the rose might overtake some of the fruity notes.

Cupping Method:Pourover in Moxie shop in Phoenix, AZ

I put this medium roast in my espresso machine and got out something pretty remarkable. A perfectly balanced medium shot of espresso with a lush, velvety crema. Earthy with minerality. Wife, not a straight espresso drinker, liked it when I made her sip it.

Couldnt get it to work on Moka Pot, brought out a bit too many bitter notes.

Cupping Method:A53 Lucca Spaziale espresso machine, 94 degrees celsius. Espresso, iced Americano, hot Americano all worked well. Moka pot didn't.

This is a great smooth espresso with a good balance of roast notes and acidity. Very pleasant linger and aftertaste. Nutty, brown sugar, hint of toasty marshmallow. Medium, velvety crema. Pops aroma wise out of the bag and on the grind with licorice, brown sugar, clove, and chocolate.

Cupping Method:Home espresso machine, A53 Lucca Spaziale, 94 degrees C. Sampled as espresso, iced Americano, and latte.

Definitely as straightforward and expression of the characteristics described on the bag as Ive seen - dark chocolate, cherry, orange. I think the highlight is a big rich maple syrup/molasses burst at the front. Then it settles and you get clear chocolate and cherry with some citrusy highlights. On top of that I get some black tea and a tropical acidity. It is incredibly smooth.

Costa Ricas Dota region puts out great coffee and this is not exception!

Cupping Method:Chemex pourover, 207 degrees F

Angel's Cup blind tasting.

Smooth, easy to drink. Honey crisp apple and blueberry, with a nice light Caramel finish. Nice balanced acidity. Tasted blind, Chemex pourover technique.

Vickie liked it, its smooth, its light.

Cupping Method:Hario v60 pourover.

This coffee is unique and delicious. Very tropical, I get almost a strawberry/star fruit up front. Theres a split second where it feels like you have warm cocoa and theres a nice smooth finish with a touch of tangerine. Acidity is really nice.

I paid $25 for it.

Cupping Method:Chemex Pourover, 207 degrees, natural filter.

Kona drip is not really my things but I know how it is supposed to taste and this is it. Screams bold coffee without any burnt notes. Chocolate, caramel, vanilla through. Very smooth. Spot on medium roast.

Cupping Method:Drip coffee at a cafe in Concord, MA

Had pourover at Haute Cafe in Concord, MA which always does a very professional job. This is an outstanding light roast that is very smooth with just a hint of balanced acidity. I think Counter Cultures description of cherry, vanilla, and juicy are quite accurate here, as well as some black raspberry. I get just a hint of caramel sweetness towards the end of the palate, and a very clean finish with a pleasant and mild aftertaste.

Cupping Method:Pourover from local cafe

My wife and I both liked this coffee a lot. We tried it more as a novelty since neither one of us have had Chinese coffee (or if we did in Hong Kong or China when we went, we didnt know). But China or not, this is a really great light roast pourover. My research trying to find the best coffees has led me multiple times to Sterling, so I ordered this Yunnan as well as their Blendo Stupendo.

First thing both out of the bag and extraction is that this has a tropical aroma, I got a lot of pineapple. Sterlings description said grape, and I do get a Raisin/Raisinet. This is a very drinkable coffee that is very smooth with balanced acidity and mouthfeel. Theres a touch of umami, ever so slight, in the front of the palate, with a very nice black tea and mango mid-palate. Very clean finish fruity, white peach and stone fruit, until almost a second later, just a pop of that black tea hitting again. A lot going on here, changes with temperature.

I did a little bit of research. Did you know Yunnan is the largest coffee-producing region in China, accounting for over 98% of the country's total coffee production (I saw 95% in another place), most of it Arabica. According to the International Coffee Organization, China produced a total of 2.67 million 60-kilogram bags of coffee in the 2020-2021 coffee year, with Yunnan accounting for 2.62 million bags. The remaining coffee production in China is mainly from Hainan province, which produces a small amount of Robusta coffee.

Cupping Method:Chemex Pourover

great

Cupping Method:good

Oddball lot with some quakers.

I got a strong cherry character, with a slight watermelon rind/funk and a lot of caramel. I thought this could have been natural or uniquely processed, but it wasn't strong enough for me to gues sthat.

Cupping Method:Leaderboard Season 15, v60, 197F, 18:1 ratio

I thought this was a solid cold brew. It's pretty smooth and they've done a good job canning it so the mouth feel is right. It's pretty chocolatey and perhaps slightly earthy with a slight citrus note.

Cupping Method:I bought a can of this at the Shake Shake in the Salt Lake City airport.

This 230 West Breakfast line is pretty solid. The decaf Breakfast Blend matched the regular pretty well. I think the beans used here were ground fresh and sealed nicely as the flavor remains pretty bright.

Now, there's nothing complex and fancy here, but you get a solid lighter roast with a honey-caramel sweetness, bright citrus acidity, and a very clean finish. There's perhaps a tinge of something resembling a lemongrass.

While not highly complex, it's incredibly smooth and quite satisfying with a granola bar after a hike!

Cupping Method:Made filter pack with one cup option on coffee maker (see photo).

This is my second encounter with 230 West. In my first, I registered in my head as the very definition of hotel coffee. Safe, intermediate blended coffee that probably everyone this is OK.

This Breakfast Blend I think is a little bit better. It's on the lighter side and has a honeyed/caramel sweetness, and a bright citrus acidity, and very clean finish. It's low on the complexity side, but very smooth. Satisfying on a nippy day here in Park City.

Cupping Method:I made drip with the one-cup machine at the Westgate.