Smooth coffee with nice mouth feel. Caramel, red tea, orange. A slight cranberry note at the end. Taste notes are pretty Central American, but the structure is different. It's missing a really bright amount of acidity I think.

Cupping Method:Got it from Bean Archives. 93C, 17:1 on v60.

Filing this provisionally and may update if I can get a better cup out of the 20g I have left.

Sweet and fruity, but a bit flat/one-note. Pink lemonade, sweet orange, and red tea. The acidity is nice, just feels like it's missing something here.

Cupping Method:Got from Bean Archives. 17:1, 92C in v60

An Ethiopian here with some nice flavor notes. Concord grape, gooseberry, strawberry, and wine. A little bit astringent and missing perhaps a balancing note outside of the fruity side.

Cupping Method:17:1, 92C on the v60. Got it as an sample from an industry friend.

Quite similar to another Cometeer pod our friends sent us, the Oro Fino, but I think the depth of flavor and mouthfeel was slightly better in the Oro Fino. Very smooth with clean mouthfeel. Classic toffee and red apple profile from a Central American coffee. Balanced acidity. Makes for a solid easy drinker.

Cupping Method:Cometeer

A solid coffee for drip. Drinks very much like a breakfast blend. when hot it has a savory note that paired with the type of acidity gives it a little bit of a pickle character. Mellows into smooth and slightly honey sweet with sweet tea character. A classic easy drinker.

Cupping Method:At Coffeelands in Clinton, MA (drip)

Leaderboard blind tasting.

Smooth attractive beans. I got caramel, chocolate, orange. Nicely balanced coffee. Good but not great depth of flavor, and best Ethiopian notes did not jump out at me here.

When I first started drinking specialty coffee, La Colombe was a favorite. But after it was acquired I've been down on it, with most of their single-origins average at best.

I didn't know this was Nizza when I had it as I just got an espresso at Little Spain then sleuthed out the roast they used later. Don't know why they couldn't get a coffee from Spain, but…

Nizza blend delivered a smooth and balanced espresso with a chocolate-forward profile. Pulled as a Café Solo at Little Spain, it had an appealing aroma and a syrupy mouthfeel, with a nice crema that added to the experience. The flavor leans rich and nutty, with deep chocolate and earthy notes, though it doesn't have much spice or complexity.

This medium roast trends slightly dark, making it an approachable option for those who enjoy a full-bodied, smooth espresso. While not the most intricate, it's a solid, reliable choice for those looking for something straightforward and satisfying.

Cupping Method:Cafe Solo at Little Spain (you can see the La Colombe bags in the background

Appealing aroma and balanced espresso trending dark. Syrupy mouthfeel and nice crema. Good depth of chocolate flavor, with nutty, earthy notes but perhaps a bit short on the complexity and spice side.

Cupping Method:Espresso at Little Spain (Cafe Solo)

Solid espresso that drinks closer to a light roast. Nice crema, maybe a bit long in terms of extraction volume. Dark, bittersweet chocolate notes plus blackberry and lime fruitiness. Some will find this too acidic but I drink on the lighter side and found it within bounds.

Cupping Method:At InCommon near Hudson Yards NYC

I gotta say I struggled with this one. I got to a good place in the end.

Slightly odd looking lot. Some beans darker than others. Maybe just a product of the processing. The first cup I made was pretty grapefruity and a little bit bitter. That was at 93C and I made a second batch at 91C where the apricot comes out. I still think it's pretty grapefruit and has a bit of rind. That's where the funk from the natural processing sits and I think mostly overwhelms the rest of the coffee. Once it's very cool I get that apricot and lime.

I'd like to try this roaster again since Bean Archives picked them out, but I wasn't blown away here.

This is a nice cafe roast that works well with milk and is good as a Brazilian espresso. It has notes of chocolate ganache, walnut, plum, and cherry. A touch funky. I'd like a little bright acidity somewhere. Pulls a nice crema and mouthfeel is pleasant. Finish is chocolate but slightly woody.

Cupping Method:Espresso, lattes, cortados. 95C extraction on my La Spaziale Lucca was best. I did try to dial this in a bit. Brazilian naturals are not normally my favorite.

Panera's upgraded stores have espresso machines and it's not bad. Good crema and balance, with earth, light spice, and some blackberry acidity. Probably some robusta in here but it's not blatantly obvious.

Cupping Method:At Panera in North Haven, CT. Thought this was my best option near an EV station.

A solid cafe espresso with a bit of robusta kick. Very nutty and earthy with raw walnut and pecan notes. Some molasses. A little bit of acidity/fruitiness as poached pear.

Cupping Method:Espresso at Blackbird Cafe in Acton

Probably closer to a medium in the specialty coffee world, but a fairly medium for the artisan roaster that I think we would classify Tunnel City as.

This is a solid roast that I had at the MassMoca shop (I had their espresso at the Williamstown location earlier in the day). I get lemon zest and caramel with a solid overall balance and good medium mouthfeel.

I had 3 cracks at this one, and each time I got something akin to a very strongly brewed black tea. It has a silky mouthfeel and good balance. I just didn't get a second or third trait that really stood out. It's a little lavender and ruby red grapefruit when it cooled.

I never got what I would call sensational cup out of this coffee, but could be the barista's fault here. For me it's very strong black tea, and citrus in the grapefruit and pomelo range. I enjoyed drinking it and I put it in my happy to drink, probably wouldn't buy it category. For me more good than great.

Cupping Method:This is my third crack at this one, 6 weeks out from roast. 92C, 18:1 on v60

Dark trip with appealing aroma. Good depth of the chocolate flavor and caramel sweetness. A touch cherry and a touch oaky middle of the palate and a chocolate linger on the finish.

Cupping Method:Drip from the Levain in Boston Seaport. Brewed/served quite hot.

Nicely nitro'ed though mouthfeel fades a bit to thin. Chocolate, citrus, caramel, slightly nutty. Depts of flavor is not quite there but it's a solid pick me up with good balance.

The roaster's tasting notes were spot on for this one, definitely picked up raspberry and milk chocolate. The depth of flavor was impressive overall. My only critique would be the slightly thin mouthfeel, especially compared to some recent Colombians.

Cupping Method:V60, 92C, 18:1. PDX Advent.

Suddenly, this Yunnan catimor is everywhere. I had actually heard of Super Joy and Topher Ou (the founder) for quite some time and been meaning to try it. Ironically, this was Topher's last coffee for the company as he's departing on amicable terms.

This coffee is very grapey and very windy, no doubt. I admire the brightness of flavor. It's also quite herbal. I think I like this more as a one time experience than anything I want to drink all the time. I still find catimor,which has some robusta genetics, carries some vegetal and astringent traits. Here is a roasting style that brings out a lot of depth flavor, and I think those traits are overwhelming.

For folks who have been drinking some Vietnamese coffees like Nguyen this will come as an elevated version.

Cupping Method:92C,18:1, v60

My wife said, “strawberry, blueberry, and then dirt” and I think that's fair. With Ethiopians you don't usually get earthiness but I think that's what it is at the end of the palate here. I'd call it a neutral trait here but not quite when you'd want it. The coffee also has a tea overtone and a smooth mouthfeel with good natural sweetness.

Cupping Method:PDX Advent Calendar. V60, 18:1, 92C. There was one quaker (pictured) I did not factor into scoring.

Smooth and clean. Silky mouthfeel. Caramel sweetness and a red pear sweetness. A touch short on bright acidity which would have gone a long way hereZ

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

Update with a more recent tasting and more dark roast espresso comps.

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Starbucks Espresso Roast, of course, is pretty ubiquitous. I tend to try to find the best in major branded products, Heinz Ketchup, Coca-Cola, they are popular for a reason. While often a target in the specialty coffee world, that Starbucks' dark roast possesses a distinct character that has captivated the palates of countless patrons. I drink a lot of them, particularly in airports as a doppio.

With a decidedly dark profile, Starbucks Espresso Roast has ich and complex flavor profile. Its noteworthy attributes lie in its ability to balance intensity and nuance. I think it has caramel sweetness, this espresso carries a certain depth that appeals to those seeking a robust and flavorful experience.

Despite its darker complexion, Starbucks Espresso Roast maintains an intriguing acidity equilibrium. This acidic component, while present, skillfully counterbalances the roast's bolder characteristics, contributing to an overall harmonious taste. Furthermore, this espresso leaves behind a clean finish, defying expectations often associated with darker roasts.

While most specialty connoisseurs may argue that the realm of specialty espressos offers even more refined and exceptional options, it is undeniable that Starbucks Espresso Roast stands as a foundational element in the growth and success of the Starbucks brand. Its ability to consistently deliver a satisfying and recognizable flavor has contributed to its widespread popularity and ensured its place as a cornerstone of the Starbucks experience.

I don't think this is the most spectacular coffee, but this type of roast I find generally to be indicative of a very skillful roaster. The mouth feel here is spot on highlighting the natural sweetness. Just silky smooth.

Taste notes blood orange, a fleeting hint of cola, honey, and a soft hint of mango on the finish. Sounds good but a bit flat in the manifestation.

Cupping Method:18:1 v60, 92F.

Nicely balanced and definitely get a little bit of clove and sweet orange here. Very smooth with a nice mouthfeel. Drinks like a nice breakfast blend.

Cupping Method:Starbucks in Oak Brook Chicago Marriott as drip. Came out very hot.

Solidly executed cappuccino here. Milk fresh solidly foamed (not quite the mouthfeel you dream of, but not bad), easy to drink. Surprised I couldn't really taste any distinctive character since I think of Peet's as pretty strong and the espresso has good depth of flavor on its own.

Cupping Method:Logan Airport, Boston Peet's, United Terminal

This Yunnan Catimor coffee has noticeable inconsistencies, including a mix of dark and light beans and some showing surface oils which may be a possible quality control issue. I decided not to deduct points and just taste the coffee as I am not sure what the roaster's intent is here.

Despite these irregularities, the grind releases an appealing aroma with distinct chicory notes.

On the palate, I get cherry, cedar wood, and nutmeg with a strong red wine character. The body and natural sweetness are robust enough to hold the cup together, though the standout feature is a pronounced wild Canephora funk, expected given the Catimor varietal's hybrid nature.

While borderline undrinkable when hot, the coffee develops a unique and enjoyable character as it cools, with subtle smokiness likely stemming from the darker beans. It's unconventional but unique and interesting when approached with an open mind.

Cupping Method:18:1, 92F from PDX Advent.

I wrestled with this one a bit because my wife really liked it. She has been on a bit of a lower acidity kick so maybe that's the difference.

I've had a lot of great Kenyan coffee this year. I'm usually excited to see the Kenyan blackberry / red current in roaster notes. I think this one is OK but not spectacular. The blackberry is there as well as a little bit of a muddled Mid palate that's a little herby/woody. It's missing a brighter note of acidity to balance that out. I don't get red fruit at all. I'm testing this out of an Advent calendar so I don't have any extra to dial it in.

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

Interesting Ethiopian that I wish I had a little bit more of to dial-in. Lemon floral tropical. Gooseberry, lemon, lime. Interesting but don't think they quite nailed it here. It drinks a little bit one note with the acidity and veers towards an unsweetened Arnold Palmer. That's not the worst thing there. unique for me, but I don't think it's the Ethiopian I would buy personally.

Cupping Method:V60, 18:1, 92C. From Revolver Advent.

Blind tasting. I picked up right away that this was a Thai coffee. not totally sure why, but I thought it was a bit flat in the cup. Just slightly herbal, with pleasant mouthfeel and good natural sweetness. it's a bit grapefruit and hoppy mid palate which is ok for me. The other Thai coffee in this season of leaderboard was quite a bit better I thought.

Cupping Method:tried it at 197F and 203F.