A really nice espresso. A little bit better to me than the espresso we had last week that we rated 4.5. So I think its a 5.

Very smooth, but complex. Milk chocolate, a touch of bergamot, blackberry.

A medium crema with longer linger. Medium body. Massive chocolate finish. Wife was happy with lattes. Made really nice iced Americanos where the chocolate was ever-present.

Cupping Method:Mostly 95F pulls out of my La Spaziale espresso machine.

Delicious. Definitely. Starts vanilla/roiboos and finishes honeysuckle jasmine. I get a little bit of lemon and a really nice bright burst of satsuma. Complex, floral, and delicious.

Cupping Method:V60 pourover, 196F, 18:1

A perfectly balanced but complex gesha. Great roast, well executed. Not a hint of bitterness in site. A lovely honeysuckle/jasmine florality, a touch of pineapple. Black tea is in the background. Naturally sweet with a silky mouthfeel.

You could drink this hot on a cold day like a fruity tea, you cold drink this cold on a hot day like an iced tea.

Cupping Method:17:1, Hario v60, 196F. Seems like a pretty solid formula!

What I thought was most notable for this Tiny Arms Kenyan is how full-bodied it was. That hasn't been the case for many Kenyans I've had, good as they may be. This one was super fruity, with hints of Ocean Spray cranberry cocktail, sweet grapefruit, and bright red berries. It's on a platform of strongly brewed black tea. Good when hot but extremely tasty once it's cooled off a bit.

Cupping Method:At Nibbana Cafe in Lowell, MA (Western/arts loft location)

A delicate and carefully crafted Burundian with a lot going on. Bright acidity throughout the palate, especially a sweet and tart citrus a quarter of the way through the palate. Trails off and is more blueberry and honeydew. Could be slightly creamy. Has that mouthfeel. Maybe a touch of marzipan. Unique and delicious.

Cupping Method:Hario v60, 195F

Delicious Ethiopian. Smooth and balanced and bursting with fresh peach. Not overly floral but subtly so, more honeysuckle than the bergamot or jasmine you often get.

Very easy to drink entire cup in a couple of seconds with a clean finish. Honey in texture and sweetness.

Nothing complicated here, just great Ethiopian beans treated delicately!

Cupping Method:Brewed with Hario v60 ceramic at 194F, 17:1 ratio. From The Roses Advent calendar.

A trippy and borderline insane roast. When I opened the tin I could smell chili peppers right away. It's spicy dark chocolate on the grind. It's quite appealing and the pour doesn't disappoint.

This is a very fruity and funky coffee, but also super smooth and balanced. I got papaya, tamarind, and strawberry notes. The funk is a little bit malty. In the cup, I get a black licorice and slight clove. The licorice doesn't overwhelm the balance. It's a clean finish with a bit of black tea linger.

An outstanding and unique roast!

Cupping Method:Pourover with Hario v60, 14g/225g water, 200F. A rollicking start to The Roses Advent Calendar I got late!

(Black Fox All Day Blend) Despite numerous visits to Black Fox, this was my first experience with their espresso. It offers a delightful blend of slight earthiness and dark chocolate, complemented by a bright note of blackberry/black cherry acidity. The flavor is very tasty, leaving a lasting impression with a trailing finish reminiscent of high-quality 70% dark chocolate. Nice crema and mouthfeel.

Cupping Method:At Cafe 77 next to the American Museum of Natural History in NYC. Double espresso on a La Marzocco.

This dark roast espresso made of Uganda/natural Sidama was unique for me. It had an incredible combination of flavors, characterized by its rich, nutty profile and deep chocolate notes. The nuttiness provides a solid foundation, complemented by the depth of the chocolate, which is reminiscent of a high-quality dark variety.

The inclusion of smoky elements and a variety of spices adds an interesting dimension to the espresso. These flavors contribute to its complexity without overpowering the core notes of nut and chocolate. The spice, in particular, is noticeable but not dominant, offering a subtle enhancement to the overall taste. I thought it was notably spicy and peppery in a dynamic way.

The espresso strikes a balance between being bitter and sweet. This balance ensures that no single aspect is too prominent, allowing for a more nuanced tasting experience for the spice and touch of smoke.

One of the standout features is the finish, which is characterized by a clean, lengthy chocolate linger. This aftertaste is not only pleasant but also adds to the espressos appeal by leaving a lasting impression.

Overall, this espresso offers a well-rounded and complex flavor profile. It successfully combines rich, nutty, and chocolatey notes with a hint of smokiness and spice, resulting in a balanced and enjoyable espresso suitable for a variety of palates.

Cupping Method:Double espresso at Vernon Coffee Roasters in Vernon

I had a rare (for me) cappuccino at the New York Coffee Festival made with this roast at the Minor Figures oat milk booth. It was so good that it made me a fan of both. On my list to try more of this roaster.

Coffee that is so complex and multi-faceted (but delicious) it takes a lot of effort to describe. I am on my 3rd cupping here. I think first think that comes to mind is pink lemonade Starburst, then the really sweet ruby red grapefruit. I also get lavender and cocoa powder. The acidity is bright with a slight hibiscus character, and it's hard to stop drinking this one.

Cupping Method:Pourover at 200F, 203F, 205F.

Marvelous complex espresso for light/medium drinkers who don't mind a bit of tartness. Acidity is bright and complex with satsuma orange and blackberry notes. There's also a touch of nuttiness, spice, natural sweetness, and a syrupy aftertaste with a long linger. A definite winner for sipping espresso for me.

Cupping Method:Doppio at Revival Cafe in Cambridge, MA (Alewife location)

Delicately balanced with perfect bright acidity through (raspberry and sweet mandarin orange as the roaster described it is exactly what I got). Changes to black tea than milk chocolate platform for me after cooling.

Cupping Method:Hario v60, 203F and 205F. Didn't catch a huge difference between the two.

This Carmen Estates Gesha is a coffee that truly captivates the senses. Upon the first sip, it's immediately evident that this is a coffee of exceptional quality.

The Earl Grey and bergamot notes are pronounced, offering a sophisticated and aromatic experience. The floral and tropical elements are intertwined, creating a delightful complexity. The initial burst of cherry and pineapple is brigh.

As the coffee lingers on the palate, the subtlety of Satsuma and lime emerges towards the end, adding layers of nuance to the flavor profile. What's remarkable is that the bergamot note remains present throughout, ensuring a harmonious and balanced taste from start to finish. Theres definitely a lot of acidity here, so folks should note that depending on their preferences.

Cupping Method:Brewed at 201/203F in a Hario v60. Comparison tasting with another Rogue wave Gesha (natural/extended fermentation)

One from December I missed. A very tropical, very fruity, only slightly funky Ethiopian. Nose is floral and tropical, and it's peachy/pineapple on black tea with a crisp acidity.

I've been using this super tasty, well-balanced Colombian as an espresso. It's more dynamic than it sounds. Nutty at the beginning, a slightly salty chocolate, naturally sweet. Just a touch of blackberry but clean acidity wise.

Cupping Method:95C pulls on La Spaziale. Made lattes, iced Americano, and straight sipping espresso. Especially liked the Americano. My wife liked the latte. I got it from Trade.

I'm quite happy with this espresso given it's versatility. I usually like my medium roast espresso a little bit more complex and floral. I get a bit of florality, but it's more red berry/blackberry driven, with roasted walnut.

It's balanced and very easy to work with for milk drinks. My wife has been picky about her lattes recently and she's been happy with each one I've made. Has a nice mouthfeel and a medium crema.

I can see why this has been a long-lived bestseller for Oren's!

Cupping Method:I ordered it from Trade, and I've been pulling it at 95 degrees C on my La Spaziale A53 espresso machine.

I *think* this is robusta, but I have to dig out the sheet that I got with the shipment to double confirm.

It's an incredibly sweet and vibrant coffee, and I'm only 90% sure it's robust. It says it all. I get ripe peach, a touch of lactic sweetness and mouthfeel, and a strong black tea finish. As with specialty robusta, I don't know if the average coffee drinker will love it (they will at least like this). The effort that goes into sourcing and roasting great specialty robusta is tremendous, and I don't know if anyone does it better than Suedhang.

----
UPDATE - it's Arabica, which makes sense.

Cupping Method:Hario v60 pourover, 204F

Sweet, slightly nutty, aromatic, and super smooth with a lingering finish. I messed up this post previously and don't have the data to finish it. Only just remembering this was an incredible coffee and will need to try it again (but it's very expensive!)

This is one of my favorite cups of coffee that Ive had this year.

A super bright Kenyan that tastes like candy. Bright clementine, green apple. Cola and brown sugar.

Very naturally sweet and smooth.

Cupping Method:v60, 204 degrees.

I love this canephora, and I'm obsessed with it. I've probably only had one other robusta as good. I've also had the pleasure of driving through the Ecuadorian lowlands where this coffee was grown.

First off, Suedhang packaging is gorgeous, both packaging and tasting notes. A great gift for any specialty coffee lover who appreciates design. This coffee has a wonderful aroma on the grind, but the treat is once your brew it.

I do get the vanilla and papaya notes. But the biggest thing for me is this coffee drinks like rooibos crossed with genmaicha. And rooibos tea does often carry a little bit of vanilla, so that makes sense that they compliment each other.

There's no harshness, bitterness, or rubbery character that you get in bad robusta.

Also, as one might expect with robusta, it seems quite high in caffiene!!

Full disclosure - it doesn't drink like regular specialty coffee, and you need an open-mind to enjoy it.

Cupping Method:Various temperatures on Hario v60 and Chemex. Close to 200F got a delicate, complex cup.

I really enjoyed this Costa Rican coffee from a Costa Rican roaster. I think of it as an omniroast and I'm grading it as such. I think where it really shines though is as sipping espresso, where the florality and bergamot really shine through. As espresso it drinks nicely within bound of acidity and bitterness but with a lot of complexity. You get blackberry, cherry, earl grey, chocolate, and a touch of nuttiness. It was also very versatile and my wife preferred the lattes I made with this roast over 2 renowned roasters.

As pourover, it drinks more black cherry with a little bit of earl grey/bergamot. It's very smooth and balanced. I wouldn't say those are typically my favorite notes in pourover but with low bitterness and the black cherry more crisp and acidic than you get sometimes, it's a nice morning cup.

Cupping Method:Espresso at 94C on my A53 La Spaziale
Pourover at 203 F worked best

I'm generally not a huge Indian coffee fan, but this one was totally different than anything I've had before, not the chocolate/earthy style at all.

It drinks a little backwards with a smooth orange pekoe type finish. A caramel sweetness hits first, then some honey/raspberry. It definitely has a unique overarching philosophy. Suedhang says magnolia, I don't really have a strong sense of that one, but I thought wildflower.

Cupping Method:Hario v60 pourover, 205 degrees F (Stagg EKG)

I think this tastes like papaya cotton candy. It is pretty trippy and unique, and doesn't taste like any coffee I've ever had before (and that's a lot). It's absolutely delicious. I get a hint of slivered almond and some other tropical notes. Very smooth and clean.

Cupping Method:Hario v60 pourover, 205 degrees

A super juicy, well-executed Kenyan. Perfectly smooth, balanced acidity. Bursting with natural sweetness. Blackberry, blueberry, honey. Acidity is crisp and in the middle of the range.

Cupping Method:Hario v60 pourover, 205 degrees F (Stagg EKG)

A lovely delicately crafted roast with crisp green apple, slivered almond, and a touch of caramel.

Sort of like a deconstructed candied apple from the autumn fair in the form of light roast coffee. Really wonderful. I will say this coffee seems so subtle that I feel like I almost got lucky on the extraction.

Cupping Method:Hario v60 pourover, 203 degrees F (Fellow Stagg EKG)

A super smooth, classic washed Ethiopian that is balanced across the flavors you might expect to find - some peach, some black tea, a bit of florality. Very, very easy to drink. I'd like a bit more complexity in the acidity and fruit, but just about everyone will be very happy with this roast.

I gave it a 5 because I think the processsing technique and roaster accomplishes very specifically what it's going for, which a super clean, light, easy to drink coffee that still has what you would expect from an Ethiopian.

Cupping Method:Hario ceramic v60, brown paper filter, 205 degrees F. From the Green Kettle Advent Calendar.

A truly delicious Ethiopian with some twists on the usual character. You definitely get the florals here in the form of a bergamot/earl grey base. I got a little bit of peach, and then strawberry/raspberry with a touch of lactic character. No funk at all and a very clean finish.

Cupping Method:At Intelligensia in Watertown. They said 18-1, 209 off the boil.

A spectacular gesha that's a little bit different from the usual. Less fruity and more floral. The platform is distinctly earl grey, with a very subtle herbal/pine hint (I'm OK with Intelligentsia's choice of juniper to describe it). There's also a touch of sweet tropical fruit, like a ripe pineapple.

It's incredibly smooth - not a hint of bitterness, and has a super clean finish. It's very easy to drink a whole cup of this without thinking about it.

Cupping Method:At Intelligentsia in Watertown, MA

Kona coffee to me is the best hot/warm on a cold day. This one is full-bodied, nutty, naturally sweet, chocolatey, and oh-so smooth. It's not incredibly complex but so delicious and so easy to chug a cup. It does carry a some nice trailing acidity and complexity in the berry range (very subtle).

Cupping Method:Hario v60 pourover from the Revolver Advent Calendar