Extremely smooth mouthfeel with a nice natural sweetness. A pleasant jasmine/bergamot florality. A touch short on the fruit and acidity for me for this origin, especially for a natural. on the lower side complexity, wise as well. I like it as an easy drinker.

Cupping Method:18:1, v60 Hario, 197F and 200F. didn't get a huge difference.

I didn't dislike this as much as my wife did, but I think it's towards the bottom of the many specialty Ethiopians I had this year. It is definitely a little woody and herbal but it also has some nice peach and floral character. Perhaps some black tea and honeydew as well. It was definitely not as good as the Sey Ethiopian we cupped it side-by-side with.

Cupping Method:Leaderboard S16, coffee #4. Hario v60, 18:1, 197F

Super smooth, cherry note is bright, and there is a good natural sweetness. Subtle nuttiness three quarters of the way through. I'd classify as a solid light roast easy drinker.

Cupping Method:Hario v60, 198F, 18:1. From the Revolver advent calendar, so I only had one shot at it.

Today I got locked out of my upstairs espresso setup during construction so I broke out some of the Nespresso capsules I'd purchased for guests.

I had purchased this one at Eataly a few weeks ago, and actually had a couple. It makes a good crema both as regular and lungo espresso. The chocolate note is good here, and it lingers long after the cup is finished. That's the best part I'd say. Mid-palate there's a bit of smoke and spice.

It's very solid overall, but IMHO doesn't rise to the caliber of some of the well-pulled CV shots I had at Eataly.

Still, I think is one of the better/balanced Nespresso capsules I've had, but it doesn't top my favorite, the someone comparable Firenze Arpeggio (linked below for reference).

Cupping Method:On my Delonghi Nespresso 660. Regular and lungo shots.

With my in-laws here I went on a hunt for decaf espresso which is not always easy to find. I found this one at Trade, the subscription coffee service I order from every once in awhile. I thought this was a solid decaf. The balance was good, but I didn't get great depth of flavor. I definitely got the maple sweetness on espresso but missing a big lead chocolate note. Acidity is balanced but not too bright. Maybe in the black cherry range.

As pourover it was smooth, and I got a bit more of a chocolate note. Got black cherry and grapefruit notes. I ended up grinding th bag and sending home with Gramps since he liked it more.

I experimented with this espresso a bit but never quite found a shot that really impressed me. It has a delightful chocolate aroma, both pre- and post-grind, and the bag notes of brown sugar, dried apricot, and butterscotch mostly held true once pulled as espresso. It's just doesn't come quite together. I never got a single shot of espresso I thought was outstanding though it was all OK.

The crema was sticky and medium-bodied, offering decent complexity, though nothing extraordinary.

It worked well in the drinks I made, and while it wasn't a standout, it got consistent, positive feedback from family visiting.

I've heard great things about Bird Rock and hope to try more of their coffee.

Cupping Method:I got this back from Trade and tried making this at 94, 95, and 96C.

Makes a solid cup of decaf with an appealing aroma, and simple, clean mouthfeel. It lacks any distinctive flavor characteristic outside of being lightly chocolate and citrus, but it drinks very easy. I do think Alterra's description here of fresh and smooth is accurate.

Decent institutional decaf is not easy to find, so I am probably grading this slightly higher than I would at home.

Cupping Method:I had this out of a Flavia machine at a medical office in Acton, MA. It extracts pretty well though I can't imagine this format is very sustainable.

I futzed around with this for 2 months, making the occasional pourover, espresso, and affogato. French roast isn't normally my thing. I found it versatile and useful to have around. It was solid way and didn't really stand out to me. Definitely chocolatety, a little plummy and generally low-ish in complexity. Even when quite fresh, the creme was a little bit thin on the espressos.

Nutty, lemony decaf that seems familiar in a way I can't quite put my finger on. Smooth with a nice mouth feel. Not bad at all.

Cupping Method:Decaf at Royal Hyatt in San Antonio Perks Cafe

I had a couple of this at trade snow and thought it was solid. probably drink it more like a medium than a light roast in the specialty world but very smooth with little nuttiness, a little smokiness, and a little earthiness. certainly for me a little bit better than your usual coffee and I finished the cup.

Cupping Method:it was made with a V60. Picture is there vendors sign.

Solid espresso with chocolate, nutty, and earthy notes plus a touch of spice. Pleasant walnut and a touch of clove. It's a little low in complexity and any brightness of acidity but it's quite smooth.

Cupping Method:Had this at the Perks Coffee in the Grand Hyatt San Antonio

Smooth, balanced, nice mouthfeel, good crema, but a bit short on interesting flavor notes. Not bad at all for airport espresso. I get a touch of that robusta streak but it's not too bad.

Cupping Method:Berkshire Farms in Boston Logan Airport

The Orinoco Mocha Java blend has a smooth balance of flavors, with a light hint of cedar and a medium crema that lingers nicely. You'll pick up on caramel and vanilla, giving it a rich sweetness, while the low acidity keeps it easy to drink. There's a touch of plum and just a little spice, adding depth without being overpowering. It's a well-rounded cup that's satisfying and approachable.

Cupping Method:95C espresso, some varied grinds. I got this bag from Roche Bros in Weston, MA

Plays a bit one note - but the note is pretty good. Drinks a bit past medium with a nice, rich chocolate note. I think espresso draws out the limited acidity a bit more, giving a tinge of sweet blackberry. It has some natural sweetness, and while not complex this is pleasant, easy drinking and versatile.

Cupping Method:Tried as espresso and pourover. Got as part of a sampler I bought from Vibrant.

This has the characteristic wonderful, silky, glycerine mouthfeel of a Colombian chiroso, and it is very smooth. I found very simple and clean, orangey citrus with a touch of cherry and blackberry. I didn't get much brightness like I have with other chirosos to pair with the great mouthfeel. This was solid for me but I don't think I'd recommend it over any other chiroso I've previously had.

Cupping Method:Hario v60, 18:1 3x from Vibrant 100g pack (gave some away).

This is good Kenyan, but it's missing a little something. It's very smooth and has a pleasant natural sweetness. There's a touch of hibiscus/cranberry/tamarind flavor and fruitiness, then a very slight oakiness. The fruitiness is interesting and unique, but lacks brightness. The finish is smooth and clean.

Satisfying and smooth if slightly non-descript medium roast. Chocolate with a nice mouthfeel. Lowish complexity but clean and hits the spot.

Cupping Method:At Tilt'n Diner after a long, cold, wet hike

Smooth, clean roast with black cherry and citrus notes. The brightness is a little bit bit more in a tea note and the fruit is pleasant and clean. While it doesn't pop, it's a solid roast with a mouthfeel that is very pleasant and silky.

Cupping Method:Iced at Intelligentsia in Waterfown, MA

I'm finishing off the last of this bag (today is 10/1) roasted 8/15. I thought I would come back and give it one more shot.

I tried it a number of ways, including espresso and pour over and I thought it was versatile, but didn't stand out in any particular way. And its peak it pulled a nice medium, with good structure and has a nice mouthfeel. Milk chocolate, a slight grapefruit, and orange, with a clean/finish and low complexity. Good in milk drinks.

Cupping Method:I got this bag from the Trade Coffee service.

Honey Dew Donuts House Blend is a pleasant surprise for a donut shop coffee. Served extremely hot, it can be a bit intense, but once it cools down, it becomes an approachable and enjoyable medium roast. The flavor profile leans toward sweet caramel, a hint of sugarcane, light chocolate, and a touch of black tea, with very little bitterness. It's a step up from the typical donut shop coffee, making it a solid, likable option.

Cupping Method:Honew Dew Donuts at I95 rest stop in Needham, MA.

Oddball lot with some quakers.

I got a strong cherry character, with a slight watermelon rind/funk and a lot of caramel. I thought this could have been natural or uniquely processed, but it wasn't strong enough for me to gues sthat.

Cupping Method:Leaderboard Season 15, v60, 197F, 18:1 ratio

I thought this was a solid cold brew. It's pretty smooth and they've done a good job canning it so the mouth feel is right. It's pretty chocolatey and perhaps slightly earthy with a slight citrus note.

Cupping Method:I bought a can of this at the Shake Shake in the Salt Lake City airport.

This 230 West Breakfast line is pretty solid. The decaf Breakfast Blend matched the regular pretty well. I think the beans used here were ground fresh and sealed nicely as the flavor remains pretty bright.

Now, there's nothing complex and fancy here, but you get a solid lighter roast with a honey-caramel sweetness, bright citrus acidity, and a very clean finish. There's perhaps a tinge of something resembling a lemongrass.

While not highly complex, it's incredibly smooth and quite satisfying with a granola bar after a hike!

Cupping Method:Made filter pack with one cup option on coffee maker (see photo).

This is my second encounter with 230 West. In my first, I registered in my head as the very definition of hotel coffee. Safe, intermediate blended coffee that probably everyone this is OK.

This Breakfast Blend I think is a little bit better. It's on the lighter side and has a honeyed/caramel sweetness, and a bright citrus acidity, and very clean finish. It's low on the complexity side, but very smooth. Satisfying on a nippy day here in Park City.

Cupping Method:I made drip with the one-cup machine at the Westgate.

Surprisingly, almost shockingly solid decaf that I had at Gillette Stadium. I had this decaf coffee, almost out of desperation as I got soaked at the New Revolution game. I found it smooth with good flavor, almond nuttiness, a slightly caramel sweetness, and a citrus note. The finish has a bit of guarana perhaps. I thought maybe I picked up a note of robusta at the end but still very good. It was a lifesaver on a chilly evening. Although I don't think it's necessarily what I seek out as a specialty coffee lover, it is excellent for big concession coffee and I will happily have it on another Pats/Revs evening.

Cupping Method:At Marketplace Express in Gillette Stadium.

Smooth and chocolatey cold brew, with a very slight citrus, hint and a bit of smoke. The chocolate is the strongest characteristic and it's present throughout. It's fairly smooth, and the ice mellowed out a little bit of the smokiness that I thought was too strong that the beginning for me.

Cupping Method:Ordered a cold brew of the road at Pour City and drank in the car. This roast wasn't listed, but they told me it was a Peru medium that they used for the cold brew. I got it with ice and I thought it was better once the ice melted a bit.

Guiben, a region in Yunnan province, China, is known for its coffee production, though it's more famous for high-quality teas. Its ideal climate, altitude, and rich biodiversity make it a great spot for growing coffee. I'm Chinese, so it's always fun for me to try new coffee from this region.

As per Rabbit Hole, it's well-sourced and I think the farmers get a premium which is great for stimulating coffee production in the region. I have to stick to my system here which is to focus on the taste of the coffee. I like this as an easy drinker, but I don't get a standout characteristic here. It was a bit pricy for that. I get a slightly nutty tea front and mid-palate, very smooth. I definitely picked up the goji berry, which I like for its uniqueness, but it needs one more bright note of acidity. I do think the overall acidity is. It has honey sweetness with a slight sugar cane note.

Cupping Method:I got a 100g bag of this (sampler) from Rabbit Hole. 20g @ 200F (a bit hotter than normal), 18:1 ratio, v60

I liked this cafe in Worcester a lot in terms of the overall experience. I don't think I'd necessarily drive out of the way for this coffee, but it's pretty typical fresh-roasted Nicaraguan coffee that I've been seeing pop up increasingly. The store is pleasant and a great place to sit down and do some work.

It has a huge nutty/earthy hit early in the palate then a clean citrus acidity. The sweetness is definitively caramel. There's a little bit of smoke that some will like but I'm not in love with here (but didn't ding them score wise for that). A big bright note of acidity mid or late palate here would be a huge difference maker for this one, IMHO.

Cupping Method:Iced at the Cafe Brilla store in Holden, MA. Barista told me it was the Cafe Diego.

This Recreo cold brew from Travelmug Cafe was solid.

They had 5 pound Recreo bags with “cold brew” labels so assuming this is a specific roast for that. I didn't see it previously in the Recreo store and can't find it on the website. This is smooth with an an earthy and nutty mid-palate. Slight caramel overtones. The linger is lightly earthy. I'd take more some sweetness and acidic brightness.

It's a little bit different from the raft of the usual cold brew. I've been drinking. It's not what I would regularly want but I like it.

Cupping Method:At Travelmug Cafe, Boston waterfront. Cold brew served with ice.

Split a can of this with my wife in the car today. She hated it but I thought it was ok. It drinks more medium roast to us as light roast drinkers.

It's a bit chocolate and there is some red berry and citrus acidity that has solid brightness. Mouthfeel wise it's not quite the rich and creaminess I want with a nitro cold brew. But it's convenient and solid overall.

Cupping Method:Bought the can at Concord Market (pictured), drank in car the next day.