This was an outstanding Kenya that I had as pourover at Turtle Beans in Bordentown. It was so good that I ordered it to go but had almost finished it before I went. This I am almost certain (I'd have to go back through the notes) was my favorite Kenyan of the year (there was another from a Danish roaster that was also outstanding).

The highlight of this roast is the immense tropicality that almost resembles a Central American gesha. Kiwi, pineapple, passionfruit were notes I got, along with black tea. There was no savoriness that sometimes offsets Kenyan coffee's winning characteristics. This was a great roast.

I usually walk into a coffee shop and get an espresso right away, and that helps me decide how much time I'd like to invest into the shop. I ended up spending 2 hours here and drinking 5 coffees which should give you a sense of what I thought!

Turtle Beans had an outstanding, perfectly pulled, medium-roast espresso with a ton of complexity. Great mouthfeel, some natural caramel notes, and subtle nutty and blackberry notes.

Cupping Method:Double espresso at Turtlebeans in Bordentown, NJ

I actually got only a minute sample of this because my tasting partner drank all of it!! As far I could tell, it is one of the best Kenyan coffees I've ever had.

The front of the palate is bursting with berry flavors, and then there is an interesting herbal note, almost mint chamomile. Intense natural sweetness, complex acidity, and mouthfeel. Sensational.

Cupping Method:Hario v60 pourover from the Revolver Advent Calendar

It took me a bit to dial in this dry/naturally processed Ethiopian. We loved this. Indeed, strawberry, Earl Grey, and perhaps a little holiday spice was spot on. This one was strong, smooth, and sweet.

I think is not for everyone but if you get it right it's heaven. I made this roast 4x and 2 times it was one of the best coffees I've ever had, and 2 times it was not bad but pretty funky with some savory overtones.

Ethiopians can be so delicate and floral, so you really have to take the edge of this natural one.

Cupping Method:Best Chemex pourover was about 207 degrees, and a slow pour. I think 3 weeks helped with degassing/settling the beans.

Super super smooth Colombian with light chocolate, blood orange, and some citric complexity that's lemony. Finishes very clean, and very hard to stop drinking.

Cupping Method:Green Apron CT Advent #5.

Fruity, black tea, peach, naturally sweet, smooth. Strawberry.

Blind tasting from the Revolver Advent Calendar #13

Cupping Method:Hario v60 pourover

Fruity, black tea, peach, naturally sweet, smooth. Strawberry.

Blind tasting from the Revolver Advent Calendar #13

This was so good.

Cupping Method:Hario v60 pourover

Absolutely bonkers, unique coffee that's perfectly described by the roaster.

MAIZ. Well, what does that even mean. It's not really a note I've seen in coffee. But this one, on pourover, it's blueberry, black tea, chocolate, and then clear as day, Mexican corn. It's the best kind too, sweet and distinct.

As espresso, the corn is present but more as an aftertaste. It's very nice, chocolate, gorgeous crema. Just a touch floral. Very smooth with a nice blackberry mid-palate and just a hint of a corn finish.

Cupping Method:Chemex pourover, and in my espresso machine (95C)

Fruity, tart, candy like pink bourbon light roast. Mid-palate touch of bergamot and creamy vanilla, very subtle but gives it an angle to contemplate. Clean, complex finish. I wish I had more!

Cupping Method:Revolver Advent Calendar 11

This was our second Phil & Sebastian coffee recently, as we had another one in Leaderboard. We got this one in the Revolver Advent and tasted it blind.

V and I both loved this one. We got peach, chamomile, black tea, and some trailing hibiscus. Great, super smooth mouthfeel, almost glycerine. No bitterness and balanced acidity.

Cupping Method:Hario v60

Outstanding, full bodied espresso with rich flavor. Lovely medium crema. Notes of dark chocolate, caramel, and blackberry.

Cupping Method:At Patent Coffee in Manhattan

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