Characteristic Kenyan coffee with clean, smooth mouthfeel. Very balanced.

I got notes of blackcurrant, honey, and concord grape. Outstanding!

Cupping Method:Leaderboard Season 18, Coffee #6

Pretty funky with strawberry notes and a lot of sweetness. Red wine-ish in the middle.

Probably reminds me more of the old hard foil wrap strawberry candies with the green top than gummy sharks. Probably splitting hairs in terms of the description ha ha.

Was not an easy coffee to dial in and it took me until the third try to get to this five star cup. I think a little bit finer grind helped, less water, and hotter temp (94 vs 92). For whatever reason, I felt like at the lower temperature of the overwhelmed the sweetness and acidity.

Cupping Method:From Bean Archives. 15:1, 94C in v60

This roast is beautiful to look at with a light, even tone that signals its refined character. The aroma is delicate and complex with notes of lemongrass, hibiscus, and soft florals present both before and after grinding. The aroma is very appealing and unique!

In the cup, jasmine takes the lead with a hint of rose, followed by a clean peach acidity that adds brightness without overwhelming the palate. The mouthfeel is smooth and elegant, holding up beautifully whether served hot or cold.

Three Marks Coffee has earned strong street credibility in the specialty coffee community, especially among fans of progressive, light roast profiles. That said, my first roast from them left me underwhelmed…but Burundi is hard. This Gesha, however, is a clear step up, it is nuanced, expressive, and right in line with their reputation.

The roaster's notes are spot on, and this release stands as a beautiful showcase of the Gesha variety.

Cupping Method:16.5:1, 93C in the v60 worked well. I got this coffee from Bean Archives.

This is a pretty trippy red bourbon. I'm grading it up a little bit because it's so interesting. It reminds me a lot of something. I really loved as a kid, a prunella and chrysanthemum tea that my mom made me with rock sugar. The roosters notes are a little bit more traditional, but I can pick them up a bit as well. There's tons of natural sweetness here and a very smooth mouth feel. This is a very easy coffee to chug but a lot of nuance when you slow down with it. Probably the best Rwandan I've ever had.

Cupping Method:93C, 16:1 in Hario v60. I got this coffee from Bean Archives.

This coffee hits all the classic Ethiopian notes, but with a level of nuance that really sets it apart. The floral jasmine and honeysuckle are vivid but never overpowering.

There's a distinct peach iced tea vibe that brings both fruitiness and clarity, with subtle hints of blueberry and Concord grape weaving through.

The sweetness is big, the mouthfeel silky, and the small, dense beans say a lot about how carefully this was grown and roasted. Maybe best Ethiopian I've had this year, refined, expressive, and just really well done.

I'll note that I think this is one of the hardest roasts to pull off. A light roast teeny tiny Ethiopian beans and subtle flavors. Very impressed.

Cupping Method:93C, 17:1 in Hario v60 was great

This is a pretty awesome cup of coffee!

There's a lot going on here. Strait's roaster notes are pretty spot on usually, so for a sort of fancy coffee from them, I was surprised to see fairly straightforward roaster notes (red wine, strawberry, cocoa). And those are somewhat unusual to see in a gesha.

This roast is a pretty unique combo of the clean notes and structure and a gesha, and the a winey/fruit/funky hit at the front of the palate. As always, Strait's notes are on. I would have said strawberry wine, but who drinks that anyway? There's some cocoa in the transition to a very clean, slightly floral gesha finish. It's a coffee with a lot of natural sweetness.

Straight is a really cool roaster - haven't had a gesha like this one, and this type of bean is pretty hard to shoot the gap balancing bringing the gesha character out, and highlighting the fruit/funk.

Cupping Method:v60 pourover, 17:1, 93C worked very well.

Had this espresso at Reprise PVD, where the baristas seem pretty pro. Tart and complex but well balanced, with a creamy mouthfeel and a nice, stiff crema. Flavor notes of tamarind, cranberry, and milk chocolate.

Drinks like a light medium roast espresso by specialty standards.

Strait is such a cool roaster. It's the opposite of some of the specialty I've been drinking, this is big, bold, funky unique, flavor, but roasted perfectly to keep it within balance.

Pourover: Austin from Strait does pretty good tasting notes, and I definitely picked up the black plum, orange, and vanilla here. The black plum is that just ripe one that still has the acidic bite you can only get from the perfect plum. It's got some chocolate notes, a bit of funkiness, and some red wine.

Espresso: ESPRESSO! This is remarkable as a light roast espresso. The Spanish have a drink called Tinto de Verano. That's what I get here. Tinto de verano is a light, refreshing Spanish drink made by mixing red wine with lemon soda or gaseosa, typically served over ice. It has a crisp blackberry/black plum/lemony acidity, a bit of sweet orange, and that sort of sangria/summer red wine taste note/texture.

Will without a doubt be in the running for the best mocha you've ever had. Immense depth and complexity in the chocolate. Coffee used is Devocion.

A lot going on here.

These Ecuadorian geshas can be subtle to the point of it being difficult to pick up the flavor notes. Not here!

This coffee has a lot of body and sweetness. I get some honeysuckle florality, and some really unique tropical notes. I'm not sure I know mangosteen well enough to say that's it. I get a little bit of gooseberry, raspberry and strawberry with a tropical overtone. Perhaps a touch of dragonfruit.

Cupping Method:17:1, 99C in the Hario v60 per Bean Archives formula. Very hot as they suggested.

A friend pulled this for me after coming home from Germany and it is quite a flavor bomb. I think especially interesting is how the fruit (distinctly strawberry) hits right up front with the chocolate, giving it sort of milk chocolate covered strawberry feel. It's slightly nutty and earthy after. Slightly funky. A lot going on here and a very good shot of espresso (ok I had 2). Wish I could somehow get a bit more from this roaster since Jet Set Espresso also recommended it.

This is a sensational coffee that I had, brewed with care in the Yego coffee shop in Somerville. It's pretty different from the usual washed Bourbons you see from Rwanda. It's funky and reminds me a lot of the award winning Sumatra from Greater Goods I had early this year.

Wonderful mouthfeel and balance. Notes of kirsch, chocolate pudding, and blueberry. Herbal mid-palate with perhaps a hint of sage or rosemary. Flavorful, unique, and delicious.

Cupping Method:The barista made it on a Kalita Wave.

So good as espresso so good it's perspective changing. So complex. A dark chocolate lead-in with tropical fruit notes, strong peppery spice note, and a lot of bright acidity. One of the best espresso shots I can remember.

Cupping Method:Doppio at Revival

Leaderboard coffee game blind tasting.

Darker beans, thought maybe it could be co-ferment and decaf and it turned out to be. Should have gone with my gut.

Really delicious. I got lychee, a little bit rosewater, and pomelo. Maybe a pink lemonade hint as well.

For me, this coffee was an absolute stunner. I'd actually been sampling espressos from a number of top roasters and this was better than any of them. There was tremendous depth of the chocolate flavor, and very clear spice notes, nutmeg, cinnamon, clove. I was able to replicate it with 2 shots of espresso. It also pulled a stiff medium crema and had a syrupy texture with a molasses tinged sweetness, and a little bit of blackberry acidity.

Cupping Method:95C espresso

This is my third smallish sample from Kabuki. I had never heard of them before maybe November but they've been getting a lot of hype in the ultra light roast world. The first two I had were solid cups, but I think this one is more of an epitome of what they are going for. This gesha is very clean and floral. it has a lot of natural sweetness and his incredibly well balanced. This coffee bear some resemblance to the very best Ethiopians with its blacktea and stone fruit notes. It has a little bit of key lime note that really makes it come together.

I noticed that in all 3 cups I've had from Kabuki there is sort of a glycerine mouthfeel which plays very well for this cup.

Cupping Method:18:1 at 92C in the Hario v60 worked very well. I got this coffee from Bean Archives.

This coffee won the Czech Brewers Cup. Given the discerning judgment of experts in this prestigious competition, we equate this prestigious award to five-star ratings. We catalog these award winners to help our users find the best roasts.

Undoubtedly, one of the better decaf coffees I've ever had. Very smooth and naturally sweet with strawberry, brown sugar, and strong black tea notes. It has a slightly herbal undertone with a slight mintiness.

Cupping Method:This coffee came from Bean Archives. Best was 18:1, 92C on v60.

Beautiful packaging and overall experience.

This natural Wush Wush coffee is a layered, intriguing one that leaves a lasting impression. The sweetness is upfront, evoking watermelon Jolly Ranchers, balanced by bittersweet orange for a touch of complexity. Clove and sage add an earthy, spiced warmth, while a crisp note of Korean snow pear brightens the finish.

For those drawn to fruit-forward and adventurous coffees, this one stands out. It's not a typical daily brew, it pushes boundaries with its mix of sweetness, spice, and herbal depth. A unique cup for those who enjoy exploring bold flavors.

An amazing, unique wild coffee. Smells like passionfruit, lychee, and pink Starburst. In the cup, it's very floral in the rose range. Highly complex with passionfruit, rosewater, hibiscus, and a mango finish. Slight hint of vanilla creaminess but very subtle.

Very fun and very tasty.

Cupping Method:Got this from Bean Archives. Best run was Chemex, 16:1, 92C

Striking pink bourbon that tastes like a fruit punch. It's very tropical and floral with pink lemonade/Starburst, pineapple, and lychee notes. I think the tea note is between rooibos and green. Traditionalists may not love this one but it's very balanced and clean as well.

Cupping Method:18:1, 92C on v60. I got this coffee from Bean Archives. Still excellent 2 months from roast date.

This is a collaboration roast, so I'm cross posting it from Dak. Fount is a cafe of some renown so certainly worth keeping an eye on anything they put out. Link to original below.

Truly wasn't sure what to expect with this one — some beans were dark, some were light, and the tasting notes (lemongrass, dulce de leche, white florals) made me think it might be more of a novelty than a daily go-to. But of course, it's Dak, so it ended up being absolutely delicious.

It's sweet, bright, and smooth with a lot of depth. I picked up satsuma orange, a touch of cardamom, jasmine tea, and a lemony brightness balanced by caramel sweetness. The white floral note is the real star here it gives the cup a clean, elegant finish that keeps you coming back for more. Unique and super enjoyable.

Cupping Method:Cupping Method:92C, 18:1 Hario 60. It's about five weeks from the roast date. I got this coffee via Bean Archives.

I wasn't sure what to expect with this one — some beans were dark, some were light, and the tasting notes (lemongrass, dulce de leche, white florals) made me think it might be more of a novelty than a daily go-to. But of course, it's Dak, so it ended up being absolutely delicious.

It's sweet, bright, and smooth with a lot of depth. I picked up satsuma orange, a touch of cardamom, jasmine tea, and a lemony brightness balanced by caramel sweetness. The white floral note is the real star here it gives the cup a clean, elegant finish that keeps you coming back for more. Unique and super enjoyable.

Cupping Method:92C, 18:1 Hario 60. It's about five weeks from the roast date. I got this coffee via Bean Archives.

Very similar but better than another very good Yirg I had this week.

A clean, enjoyable Yirgacheffe that hits all the right notes. The cup has a tea-like quality, with floral hints of jasmine and a midbody that reminds me of peach iced tea. There's a natural sweetness throughout that feels balanced and smooth, silky like honey. Perfect for those who appreciate a lighter, more delicate coffee with layers of subtle complexity.

Cupping Method:18:1, 92C in Hario v60

In about the first ten milliseconds of drinking this coffee you get the roaster notes of white peach, orange, and lavender. They are defined and bright. The mouthfeel is silky with a brown sugar and honey natural sweetness. I pickup a little strawberry wine and jasmine tea at the end. Excellent!

Cupping Method:18:1, 92C on the v60. Got this coffee from Airworks.

Sensational coffee that draws out the best from natural coffee and the Gesha varietal. I get strawberry and watermelon, just a little funky. A lot of natural sweetness. Light black tea in the background.

Cupping Method:Revolver Advent Calendar. 18:1, 92C on v60

If PDX Coffee Club is going to put their own coffee out like this, they'll need to watch out! I think these are the same beans as Dan's acclaimed Milky Cake, and it's quite similar. Maybe even dare I say it..better?

This is super smooth. The cardamom is subtle but present. It's vanilla cake the rest of the way, the type that's not too sweet. Silky mouthfeel. Fantastic!

Cupping Method:18:1, 92C on v60.

Kenyans for me are purple or red in terms of the fruit. This one is purple and really, really good. Blackcurrant, grape, very sweet, and very smooth. Almost has a Ribena character to it.

Silky mouthfeel. It's a touch floral and a touch tropical as well. This one is a crowd pleaser.

Cupping Method:18:1, 92C on v60 works great.

In a year of many geshas, this is one of the best.

It's perfectly smooth with jasmine and honeysuckle notes. Nice crisp, bright citrus note of satsuma, and back to jasmine white tea on the finish. Mouthfeel is silky, and the sweetness reminds me of a light touch of clover honey.

Cupping Method:18:1, 92C on Hario v60. From PDX Coffee Calendar.

I definitely get a watermelon jolly rancher thing going on here. A lot of natural sweetness and very pleasant medium mouthfeel. A touch of jasmine green tea. Hard to stop drinking! Actually didn't read the notes and see the watermelon nitro.

Cupping Method:Revolver Advent Calendar. Hario v60, 18:1, 92C