I couldnt stop drinking this!!!!!!!!

Ha ha, this is a really beautifully roasted coffee. Theyd primed me to look for rooibos here and I do think that express clearly. I can also pick up the papaya note since Ive been primed. I also get blood orange and lemongrass. Although its mostly fruity and tea, somehow it leaves a pleasant cocoa linger.

Cupping Method:Chemex Pourover, water at 207 degrees F

A wonderful light roast espresso. A nutty/almond character at the front of the palate. Very balanced acidity with a hint of tropical org. I definitely get plum but not in the way its normally used as a descriptor. This plum is how they taste just before they turn too ripe, some sugar but also that unique acidity. Very nice.

Cupping Method:Espresso, extraction at 95 C on my A53 Spaziale worked well

A perfectly executed dark roast with a dark chocolate, nutty flavors, and a molasses type sweetness. A nice spice is integrated and its just the right level of bittersweet.

Cupping Method:At Daily Provisions

So trippy. Had Pink Bourbon from Modcup and AMOC, two great roasters and just blown away by these beans. Their flavor is so distinctive you can taste the clear, fruity, tropical flavors in the latte. Its very appealing and unique.

Cupping Method:New York Coffee Festival. Had it in a Minor Figures oat milk latte

One of my favorite coffees from the New York Coffee Festival. Fruity, fresh, raspberry, peach, with jasmine tea. Super easy to drink, complex, and tasty.

Cupping Method:Brewed on a fancy machine (pictured) at the New York Coffee Festival where Doubleshot was exhibiting

The Honduras El Pino is a unique gem. It offers an inviting blend of chocolate notes, paired with gorgeous acidity. The hibiscus and lime undertones present a delightful surprise, adding depth without becoming overpowering. Its a brew that keeps your palate intrigued, making it a very interesting coffee experience. Its almost 2 different coffees and one with the front of the palate like an expensive dark chocolate and the second half a hibiscus tea. Highly recommended for those seeking a fresh twist on their usual cup.

Cupping Method:At New York Coffee Festival, filter from Parlor booth

A classic Ethiopian. Parlor Coffee Ethiopia Duromina boasts a distinct floral note on the nose. Hints of black tea and peach intermingle beautifully, leading. Its super smooth light roast for all the complexity. A hint l of red berries adds depth/balance, while its complex and evolving acidity leaves a long linger on the palate.

Cupping Method:Filter at New York Coffee Festival

A very special and unique coffee with a massive tropical burst upfront, tons of natural sweetness, and a rhubarb twang. Also get some pink lemonade.

Cupping Method:One of the best coffees from the New York Coffee Festival. Light roast pourover.

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.

Unreal light roast espresso and god know Ive had a lot. One of the best espressos Ive ever had. Almost like wash of watermelon and tropical fruit up front, great balance, a bit of nuttiness. The beginning is very trippy but aroma and flavor are just delicious. Very complex without being overly acidic.

Cupping Method:At the New York Coffee Festival

A gorgeous Kenyan filter coffee that has wonderful body and natural sweetness. Bursting with peach and stone fruit, and a rich black tea. Black Fox brewed it quite strong but it was still super smooth.

Cupping Method:At the Black Fox in The Pendry, Midtown West

I really liked Pop and Bottles Classic Cold Brew Oat Milk Latte and thought it was one of the best canned beverages Ive ever had. Its very smooth and has a rich flavor and mouthfeel. Almost had mocha character to it when they dont overdo the chocolate and sugar. Sweetness level was pretty spot on for me and the type of sweetness doesnt dominate the flavor.

Funky set of ingredients but organic with some collagens and adaptogens. Im a fan!

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Update 1/3/2024 - had this a couple more times and I think it does have a bit of an odd mouthfeel and after taste. Still really good but don't think it's a five star for me.

Cupping Method:Bought a can at Deborah's in West Concord, MA

I had a double cortado in the car from Bolt in Providence and it was one of the best to-go cortados I can remember having. A note to investigate their espresso and make another visit next time Im in PVD.

I love turtles!

Cupping Method:Pourover with Chemex

An stunning coffee, floral, super tropical. Some strawberry and black tea.

Cupping Method:Friend brought back a couple coffees from Canada. This was a single cup sample (I think that's all he would give me). Made it in my ceramic Hario v60.

This roast is almost dangerously good.

I could not stop drinking a large pot of pourover I made. It was super smooth and fruity. I got summer strawberries, black tea, and brown sugar.

Then I pulled it as espresso and it was also incredible. Floral, complex, massive, lively crema. A touch nutty, blackberry and a long lingering finish.

Cupping Method:Very freshly roasted direct from the roaster.

This is a magnificent espresso blend at the medium-dark level. It has a nice acidity and florality. A touch of bergamot. It's syrupy with a great medium crema and very pleasant mouthfeel. Very nice mouthfeel.

Cupping Method:Tasting at Del's in Waltham

This is a delicious light roast bursting with pomegranate and peach flavors, sitting on a black tea platform. Drinks very smooth with balanced acidity.

Cupping Method:Pourover with Chemex. Angel's Cup blind tasting.

I'm normally a lighter roast drinker, but I never turn down a Yemen since you so rarely see them.

This is outstanding. The best way I can describe it like big German chocolate cake with the cherries on top. The chocolate is very pronounced, there's a rich mouthfeel, and a lot of natural sweetness.

This is very characteristic of great Yemen coffee. Yemeni Mocha coffee, often simply termed "Mocha" or "Yemen Mocha," boasts a distinctive flavor profile that's deeply influenced by Yemen's unique growing conditions and age-old processing methods. One of the most notable characteristics of this coffee is its pronounced fruitiness (in Euphoria's perhaps that maraschino cherry), which can evoke flavors reminiscent of various dried fruits. Additionally, the coffee often showcases rich chocolate undertones, combined with earthy and winey notes, giving it a complexity that's highly sought after. The beans typically have a medium to full body, and the finish can be slightly bittersweet. The combination of these flavors and textures makes Yemeni Mocha one of the world's most unique and celebrated coffees.

Euphoria's is slightly earthy and has a very clean finish. Couldn't ask for a better cup of coffee on a chilly New England morning.

Cupping Method:At Euphoria's cafe in Chelmsford, MA - I had this coffee as syphon

A magnificent medium espresso with tremendous complexity. Has florality, fruitinesss around chocolate and syrupy character. A little bit of spice. Really outstanding. Excellent mouthfeel and a finish that lingers for days.

Cupping Method:Espresso at Common Good Co., a coffee shop and co-working space in Waltham, MA

I think after fidgeting with a little its 5 stars. Maybe 4.8, ha ha. In the light roast espresso Ive been giving 5s Ive been looking for a bit longer l, more complex finish. My first pulls with this espresso were good but not amazing. The lattes were very good. I like it best as a lungo. There you still get a massive crema and the lime/hibiscus notes really come out. Any way you crunch it you get dark chocolate, the expensive kind with little sugar. Great mouthfeel and crema.

Cupping Method:Lungo and espresso on my A53 Spaziale. Best result was a lungo at 95 C (pictured).

This was like a 6 out of 5 stars cold brew. Ive had a lot of coffee and a lot of cold brew and this is one of the best. It drinks in the light side with complexity, florality, pineapple, and strawberry. And its very smooth. You just want more and more. Outstanding.

Cupping Method:At the Coffee N Talk store in the Gaslamp District of San Diego

I was very impressed by this espresso. For what I think is a medium roast espresso it is very complex and floral. It has a touch of nuttiness, natural sweetness, and a light lime acidity. Very balanced with wonderful mouthfeel.

Cupping Method:Espresso at San Diego Coffee N Talk location near Gaslamp District. Probably my only complaint is the size of the cup they used.

I dont think I can remember having a Mexican coffee this good. Theres chocolate and a touch of earthiness. Super smooth with a ton of natural sweetness and a really nice red grape acidity.

Cupping Method:Pourover at Succulent's Laguna Beach cafe

Super good single origin cold brew. Fruity, complex and smooth with bright and almost tropical notes. Strawberry mid-palate and peachy finish. Good to the last drop. Highly recommend.

Cupping Method:Cold brew on ice at Achilles in San Diego

Incredible floral, fruity, complex espresso. Dark, dark chocolate. Fluffy crema and great mouthfeel.

Cupping Method:At Achilles in San Diego

One of my favorite coffees of the year, Shapeshifter is a nano-lot from Nonesuch Coffee, a Brooklyn micro-roaster. Nonesuch describes as coming from a 2.5 acre lot, which seems almost impossibly small! We were blown away how unique and delicious this coffee was.

I drank Shapeshifter with my partner and we called it "Watermelon Sugar Pie" as I thought there was a distinguishable watermelon acidity that turned into brown sugar, and then a nutty/lime finish. It's a very clean light roast that reminds me of some of the excellent Nordic roasts we've been seeing recently.

This was a very unique and delicious coffee, and we hope to see more from Nonesuch in the near future!

Cupping Method:Hario v60 2x

At Dandelion, I had one of the best drip coffees I can remember. The beans were actually from Ritual Coffee Roasters, and they do rotating seasonal beans, so I can't guarantee you will get this wonderful roast. However, it's clear Dandelion has a very thoughtful coffee program and we're including on our site as a cafe/destination.

Cupping Method:At Dandelion in Las Vegas

For me this is just about the perfect drip. Super smooth, very well balanced, just enough acidity. It has flavor but you can almost chug it because its so clean. Milk chocolate flavor with a lot of natural sweetness. The acidity is interesting, its almost like a very light watermelon jolly rancher but also citrusy.

Cupping Method:Dandelion Chocolate in Las Vegas. Verified La Folie was the roast with Barista.

Urth Caffe's Italia espresso roast is an outstanding chocolate forward, Italian style espresso with all the good dark notes, including smoky, earthy, and some clove spice, but balanced and smooth with regards to bitterness and a touch of acidity (I agree with apricot). It has some natural sweetness.

I also had it as cold brew and it was very smooth and chocolatey (I maybe would have liked a bit more acidity for a cold brew, but many will love this).

I recommend Italia as a thoughtful blend with many countries of origin and beans! It's a great example of the alchemy a roaster can do.

Cupping Method:At Urth Cafe in Las Vegas