I thought this was a coffee with interesting structure and flavor components and it was one of my 2 or 3 favorite out of the 10 from Leaderboard Coffee Season 12. This was very balanced and smooth. I got light pomelo/lemon/tangerine with black tea, and a hit of cocoa mid-palate. I don't know if it was a strong 5 as I wrote 4.5/5 but it's been a month since I had to coffee waiting for the reveal, so I gave them the benefit of the doubt.

Cupping Method:2x with the Hario v60

I don't have a ton of information on this roast, but boy, was it good. I think it's an out-of-stock roast, and the tail end of it happened to be included in the Green Kettle Connecticut advent calendar. It showcases the talent of this roaster, though. Gorgeous aroma of rich cocoa on the grind.

This is an exceptionally smooth coffee with notes of strongly brewed black tea, honey, and citrus, in the Valencia orange range. It's a very clean finish. Almost no bitterness and almost too easy to drink. It was gone in an instant and now I'm super buzzed!

Cupping Method:Green Kettle Connecticut advent calendar, coffee #4 on 12/4

Well, over the past 10 years Ive possibly consumed more Barismo than any other roaster, guzzling their cold brew for years. But I had never had their espresso. I know its a seasonal, but this was special. A massive crema, syrupy mouthfeel, and big flavors of chocolate, blackberry, and roasted walnut. It was so good I would have gladly had another right away.

Cupping Method:In my car, Doppio from Studio Cafe in Woburn

I loved this coffee. It was naturally sweet and tart with a really nice long, complex acidity at the end. I got notes of jasmine tea, raspberry, fresh plum, green apple jolly rancher, and tropical fruit. Just a lively, fun roast.

Cupping Method:One time with Chemex, one time with Hario v60. Blind tastings as part of Leaderboard Coffee Season 12.

This is one of those coffee that's so lively and good that the taste notes get wild. Here's what I got:

-Cola
-Sweet honey
-hibiscus
-green apple (this one I am sure of, it is green apple jolly rancher as the roaster implies)
-something like green pepper but in a good way that adds to the experience

So complex and delicious.

Cupping Method:Hario v60 out of the Revolver Advent Calendar.

Clean, fruity, smooth coffee that was unique to me as I tasted blind. I got blood orange, milk chocolate, light almond, light hazelnut, and just a touch of lime at the end. Naturally sweet and tart (sweettart?)

I can't remember exactly what a makrut lime/kaffir tastes like that the roaster has suggested but this was a great and unique type of coffee that is a reminder of how much better Myanmar coffee has gotten in the last 5-10 yeras.

Cupping Method:Blind tasting with a Hario v60, from the Revolver Coffee advent calendar

A sensational, complex natural Colombian Gesha with tons of citrus, floral, and tropical notes. I get black tea, pineapple, tangerine, and a touch of hibiscus.

Cupping Method:Hario v60, just had a small sample

Hard to describe how good this is.

When hot, I get lemongrass and lime acidity trailing a big chocolate note on the front palate. A vein of blood range acidity runs throughout the cup. It's very nicely balanced and structured with great natural sweetness. Very smooth.

Cupping Method:Blind tasting out of the Revolver Advent Calendar, Day 1. Side by side tasting vs. a Nicaraguan washed coffee (pictured in Chemex)

I cupped this out of the remnants of a friend's Leaderboard Coffee set a couple months ago, emailed him for the info, and forgot to input it (I didn't have the right number). This was a fantastic cup of coffee and I wish I had more (maybe I'll order some). Very peachy and pleasantly floral, like chamomile. Has body and a really nice touch of acidity. A great coffee.

Cupping Method:Hario v60

I really liked this espresso straight. I had to work to dial-in for milk drinks as its quite floral/bergamot. Its prominent in the aroma and comes on strong mid-palate. But its never out of bounds.

Cupping Method:95 C espresso on my La Spaziale A53

A delicious coffee - super smooth and yes, bursting with red fruit, strawberry, raspberry, plum, currant. Acidity is very well balanced. Rare to see a coffee this fruity but also smooth.

Cupping Method:Chemex pourover

This is a super tasty coffee. This is the 3rd premium Colombian lot I've had this week and the best of the 3. It has that fantastic Colombian smoothness and milk chocolate character, a hazelnut tinge, and then some pineapple and blood orange. Really quite good.

It's a bit of an unassuming coffee - looks like a field blend out of the bag with all sort of varietals. Definitely some magic in the fermentation process. I couldn't really tell you what 170 Washed Lactic Fermentation in Honey means.

Cupping Method:: Chemex Pourover. This is direct shipped from the roaster/wholesaler.

An immensely naturally sweet coffee that drinks extremely clean and smooth with a lot of fruitiness. There is definitely a citrus note, chocolate orange, and something like a sweet, juicy peach. I didn't get a lot of complexity, but this is about as easy to drink coffee as you'll ever find. I drank 3 cups of it in about 20 minutes without thinking that much about it.

The thing that stands out is how naturally sweet this coffee is without even the slightest hint of bitterness. I think honey is a fair descriptor here. It's a very smooth sweetness, to the point of almost having a touch of glycerine.

We also ordered a Colombian gesha, that has some similar characteristics but is funkier and a bit more complex. I'd say they were both great but I liked this one a bit more.

Cupping Method:Chemex pourover. Bought along with 2 other bags from Black & White from the Internet.

French roast drip with an inviting aroma, a ton of natural sweetness, and a smokiness that is clean and not overwhelming. A perfect cup for a chilly New England morning.

Cupping Method:From The Muffin House in Natick, MA.

Outstanding complex espresso with notes of very dark chocolate, blackberry, and caramel. Very full body for a lighter roast, and a lot of complexity on the finish. The linger definitely leaves you wanting more.

Cupping Method:At Terremoto Coffee near Chelsea Market in NYC

One of the better drip blends I can remember having. Chocolate, very smooth very balanced, absolutely delicious filter blend. A lot of enjoyable fruitiness, fresh strawberry, red apple, red grape. Kept getting better as I drank it and I probably drank more than I should have!

When I had it the roaster said: "Current blend of Guatemala, Colombia and Honduras."

Cupping Method:Drip at Green Kettle in Wallingford, CT

My wifes latte was so good I ordered one for myself!

This JBC Ethiopian coffee provides an exquisite blend of flavors that is surprisingly reminiscent of Colombian coffee, with its full body and exceptional smoothness setting it apart from other single-origin options. The robust black tea notes and a subtle herbal and floral undertone create a sophisticated and complex profile, captivating the palate from the first sip. The balance achieved between these bold flavors and the coffees inherent characteristics is tasty and complex.

The coffees acidity is delicately handled, presenting itself in a citrusy fashion without overwhelming the taste buds. The finish is particularly noteworthy, leaving a refreshing aftertaste of tangerine and lemon that lingers just long enough to invite another sip. Its a nice blend of flavors that results in a coffee experience that is both vibrant and comforting.

Cupping Method:Chemex pourover 207C, from the JBC fall sampler

An otherworldly good organic medium roast espresso.

Whoa, floral, perfect acidity, bergamot, blackberry, light roasted hazelnut. Dark dark chocolate, complex, fantastic mouthfeel.

Cupping Method:Espresso Jejes in Wellesley

Overwinter Invisble Path is not an exceedingly complicated coffee but a well-balanced and delicious one that is hard to stop drinking. The acidity is just very pleasant and level in the peach/fresh strawberry range. It has that smooth chocolate character you want in a Colombian and a lot of natural sweetness.

I do believe that this was a season all that was coming off the menu. Overwinter was 3 for 3 on the coffees I tried with them!

Cupping Method:Bought it at Overwinter in Buffalo and made as pourover here

Floral, complex, delicious seasonal espresso with a very full body, big crema. A little nutty and bittersweet but very balanced.

Cupping Method:Double espresso pulled on a Slayer machine at Alias' Albany location

A brilliant medium level espresso with a gorgeous crema and wonderful syrupy, mouthfeel. Notes of roasted walnut, blackberry, and dark chocolate, just as the roaster describes. A brown sugar sweetness like graham cracker. Not the most complex but delicious.

Cupping Method:At Overwinter Coffee in Williamsville

I liked this Sumatran from JBC. It made a good pourover and a very nice espresso. It drinks a bit darker than the roast level, as many Sumatrans do. I think it retains some of the earthiness/spice Sumatrans have, but at a lower level. There's a lot of body and natural sweetness. I agree with the fellow taster the earthiness is kind of hidden but comes out in the aftertaste, which I didn't mind.

As espresso, it drinks like a medium roast with caramel, blackberry, and a touch of earthiness and spice. It generated a very nice, medium crema and an full-bodied mouthfeel.

As pourover, it is very plummy with a little bit of spice. Very smooth and balanced acidity. A versatile and tasty coffee.

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I actually bumped this to a 5 after the pourover since it's rare I get results this good with both formats.

A really unique and delicious coffee if you like this style. Very floral on the nose with a hint of amaretto. Tons of natural sweetness.

When you drink it, it is very strongly bergamot and some may find it closer to a cup of Earl grey. Some some nice fruity notes in there.

Wonderful packaging that would make this a good gift.

Cupping Method:Photo in listing in the tube it came in. Actually ordered it off Amazon to fulfill my wife's request for Pink Bourbon on short notice.

I wrestled with scoring this one a little bit after making it three different ways. It's not exactly what I drink or right in line with my preferences for espresso, but I can pretty plainly see why a cafe would want this as their house espresso blend.

First off, White Spider Espresso is really tasty and versatile. It pulls a gorgeous, syrupy espresso with a huge crema. It has a great mouthfeel and nails the chocolate and caramel notes. There's a lot of natural sweetness and a hint of a coconut macaroon. It hits some dark roast notes, most notably the spice and some smokiness.

I think it drinks medium dark on my spectrum, I'm ok with the medium designation. I think you are expecting a very fruity, floral espresso, this isn't it.

I also made an iced Americano and a latte with White Spider and both came out just as you'd expect at an outstanding specialty coffee shop.

Cupping Method:Latte - very good
Iced Americano - super good
Espresso - super good

An exceptionally well-balanced espresso sitting. Medium roast but with really nice acidity, caramel, a bit of florality and blackberry. Lightly earthy but nothing out of bounds.

This was last in a vertical tasting of cold brew. Just when I thought Id had too much coffee, this one came along. Its a spot on, very lightly nitrod cold brew. Super smooth and easy to drink, with natural sweetness and a red apple fruitiness. Nothing overly complicated, just delicious. This isnt your heavily nitrod keg cold brew with a creamy had. The nitro here is very subtle and adds just a light hint of creaminess and enhances the texture.

Just drink Snapchill and just drink Bolt, friends!

Cupping Method:Vertical Snapchill / cold brew tasting

Just a really good can of Snapchill cold crew here. Nothing fussy or complicated. Light but balanced with strawberry, rhubarb, and citrusy notes. Ita crisp and delicious fruitiness. Nice natural sweetness in the brown sugar range.

The Snapchill process just does such an amazing process preserving the complexity and nuance of the coffee. Highly recommend!

Cupping Method:Snapchill vertical tasting!

This Cafe Kreyol Organic Bolivia Selva Verde pulls a delicious, lively espresso with a medium but fluffy crema. Deep chocolate notes with a little nuttiness and acidity. A lot of natural sweetness and full-bodied mouthfeel. It has a wonderful clean chocolate linger that sticks to the mouth a bit. More deeply delicious than complex.

Also works well as filter drinking smooth and chocolate. Just a delicious and versatile coffee that's on the fairly traditional spectrum but has deeply developed flavors and wonderful mouthfeel.

Also organic and super thoughtfully farmed. Highly recommend for medium roast lovers looking for a versatile roast.

Cupping Method:I got a sample of this from Delonghi at the New York Coffee Festival.

Delicious, well-balanced cafe blend with big dark chocolate notes. Some mid-plate citrus note, orange-ish but the natural flavor, not the artificial orange so it's a fresh acidity. Just slightly perfectly bittersweet with a blackberry note at the end with lingering complexity. A big, lively crema and terrific mouthfeel. Excellent.

Cupping Method:Double espresso at Salt and Light Cafe in Groton, MA