A slightly funky but smooth coffee with black tea, caramel, and a little bit of plum acidity. It was nicely balanced but didnt quite stand out in any particular way.

Cupping Method:Hario v60, 18:1, 196F. I had this a few weeks ago, but forgot to enter.

Large, gorgeous beans.

Funky, with some caramel sweetness, low bitterness, and mostly low acidity. Acidity comes out a bit once cool, with a lemon/tangerine character.

The funkiness is interesting, it's herbal, licorice, and almost evergreen. I think overwhelms the florality and sublety you see in my preferred types of gesha.

Definitely would put more in my interesting than would want to drink every day bucket.

Cupping Method:2x a couple of weeks apart, both 196F, 18:1

Nice cafe with a solid coffee program. Couldn't figure out what roaster they serve. No fireworks but milk foamed well and balanced.

I had this after a long run on ice from a little bakery, and thought it was pretty solid. The spices tasted natural and had a good balance. I don't drink coffee sweetened or with milk and this might have been really good for people who do.

Cupping Method:Iced, from Concord Teacakes

Had some of some of my wife's iced latte and it wasn't bad. Nice balance between coffee and milk, good texture, easy to drink.

A dark Italian espresso with good balance and smokiness. Not what I would sip every day but goes well with desserts.

This is a smooth, easy-to-drink cold brew that is chocolate with almost no other notable characteristics. I like it a lot more than a Brazil La Colombe cold brew I also have.

I don't know what "Flavor" means in the ingredients because there isn't that much compared to most coffee! That said it is a pleasant drink, and this type of cleanness and neutrality is preferred over the bitter or chemical flavors of many convienece formats.

Cupping Method:I bought a bottle at H-Mart in Cambridge, MA.

This ones missing a little something. I like the big hit of caramel mid-palate. A hint of orange, the type when its super ripe and all the acidity is gone. This is a sweet and smooth coffee. Its just missing some type of bright acidity.

Cupping Method:I made it twice. Both times 18:1 with 10 grams. Made it at 195F and 200F. Lower temp was better.

Clean simple overall despite all I type here. Slight funk. Very clean. Honey. A little creamy, fresh bread. Orange marmalade. Tropical overtones.

Cupping Method:Part of European coffee vertical tasting.

A hard coffee to grade.

Huge peach fruit cup aroma upon opening and on the grind - like the peach snacks or canned peaches kids like in aroma. That's super appealing but not surprising given the peach fermentation.

Slight funk then strong black tea with hops. I get a little peach on the cup but it's overwhelmed by the hoppiness. Its quite a contrast. I can talk myself into liking it, but I think beyond the surprise and delight the peach aroma brings casual drinkers wont love it. This isn't a dark roast by any means, but I wonder if it would have benefited from being slightly lighter.

Cupping Method:I tried making this at 194F and 200F, both times 17:1 ratio.

I had this as espresso during my last trip to Toronto. It had great aroma and crema but was a little bit one note.

A nice clean Americano that was probably made with too much ice. Flavor was faint and tasted a bit more like coffee, flavored water. That said, it was refreshing and what I could taste had good balance.

Cupping Method:From Blake Street on the upper west side of New York

This decaf espresso brings a tart and complex taste to the table, featuring notes of unsweetened dried apricot, bergamot, and a hint of maple syrup. It has a light mouthfeel, but the crema is nicely formed, adding to the visual appeal. Despite its promising aspects, the espresso doesn't fully deliver a harmonious experience. The flavors, intriguing on their own, don't seem to come together as well as one might hope.

Cupping Method:Espresso at Culture Espresso on 38th in NYC

Medium? Espresso with many dark characteristics. Nutty, earthy, pretty smoky. A little bit of blackberry on back end. Pretty clean, good mouthfeel and crema.

Cupping Method:At Le Cafe near Bryant Park/Times Square. Friendly service.

Nutty, earthy espresso that is enjoyable to sip, though it could benefit from a touch of bright acidity to balance its slightly overpowering earthiness.

I included the same review on the Ole & Steen page.

Cupping Method:Ole & Steen Bryant Park NYC as espresso

Nutty, earthy espresso that is easy to sip, but could use bright acidity and is maybe a bit too earthy.

Cupping Method:At Ole & Steen on Bryant Park

Simple, inexpensive clean medium breakfast blend that is very smooth and easy to drink. Lightly nutty, slightly herbaceous, and naturally gently caramel sweet.

While nothing jumped out at me flavor wise it passed my central CT car test, meaning I enjoyed it enough to drink the whole cup on the way to NYC.

A satisfying cup but Id say go for the impressive dark espresso at VCR if thats your thing.

Cupping Method:Drip from Vernon Coffee Roasters

Pleasant Ethiopian that doesnt really pop. Slightly grapefruity, grapefruit zest, and hoppy (as advertised) with black tea character. Some tropical and floral notes definitely in there but muted. Finish is clean and still hoppy. Made it three times and couldnt really get the acidity to pop.

Cupping Method:As pour over Hario v60. This 12g with 195g of water worked the best. 16:1 at 203F

Balanced k-cup with light chocolate notes and a pleasant citrus acidity. A pretty solid cup of coffee!

Cupping Method:K-Cup at a doctor's office

The iced dark mocha latte was bitter to taste. However, after requesting a boost of sweetness, it was quite delicious! Taste of sweet Dark chocolate with a hint of espresso.

Cupping Method:Follow @calicoffeecup on Instagram for the full review and more California coffee shop reviews

I didn't get all of these flavors mentioned by the roaster in any my attempts but I think this was a smooth, simple, balanced cup with a nice mouthfeel. Milk chocolate and a touch of citrus acidity. Very nice chocolate aroma on the grind.

Cupping Method:Pourover at 203F

I would say wouldnt have immediately gravitated to the black tea/sweet basil/honey description on the bag but this was pretty good coffee that works really well as drip. It's as described with nice natural sweetness and I do think it carries a little bit of florality. I'd probably prefer the more peachy/floral washed Ethiopians, but I did think this was an interesting and enjoyable cup.

Cupping Method:Drip at Revival Cafe in Cambridge, MA

An easy-drinking Ethiopian that is a touch floral and pretty heavy on the black cherry. It's nicely balanced and very smooth, riding on a black tea platform. I think it's a bit too black cherry forward and I'd like another note, but it's an easy sipper no doubt. Black cherry for me needs a paired acidity note. A nice full-bodied mouthfeel.

Cupping Method:Pourover made by Clover Food Labs (took picture of bag)

I was excited to see the GEM Series from Counter Culture. I've been a Counter Culture drinker for a long time but feeling like their scale has resulted in them being more steadily good than outstanding.

I thought this was a good cup of coffee but not exceptional and not worth the upcharge at my local coffee shop.

So this coffee...well, Gesha, SL28, Java - a pretty unique set. It's an interesting coffee to come from Honduras. I think overall, this tastes like a light medium-washed Ethiopian, with some florality but a bit too much of a grapefruit note washing out tea/stonefruit character. For me, the biggest thing it's missing is a bright acidity note.

Cupping Method:Pourover from Haute Coffee in Concord, MA

Solid cup of coffee. Chocolate, smooth and easy to drink with some acidity in the plum change. Just a touch of bitterness but more neutral than negative. Apparently Cheesecase Factory has its own signature blend (sounds like white label roaster).

A smooth Costa Rican.

Noticed a couple oily beans in and some light colored ones, so kind of looks like a blend but just a very small amount. It's a smooth cup with just a touch of smokiness (not really bitterness). Has an almost glycerin mouthfeel which I like.

Cupping Method:Hario v60 pourover. #17 in the Green Kettle advent calendar (had a few days late)

This is a smooth, easy-to-drink coffee with very limited complexity. Red apples and a touch of chocolate are what I get. There's some natural sweetness. I think a lot of newer coffee drinkers will enjoy this.
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Update: I pulled a shot of espresso with this and thought it was pretty solid. Very drinkable, nutty, caramel. So pretty versatile roast IMHO.

Cupping Method:Hario v60 pourover, 204 degrees

A nice medium blend that is pretty smooth with a touch of smokiness.

Cupping Method:Drip

I've really enjoyed the Perkatory coffees that have come as part of the Connecticut Advent Calendar so I was looking forward to this one as the lsat one. I just struggle with Congo.

This coffee has some pleasant characteristics and delivers on the grapefruit/floral/chocolate promise. I think drinks smooth and clean. But overall, I don't think it has a major winning characteristic that would make you want to drink it every day.

Cupping Method:Green Kettle Advent, Coffee #24

A pleasant plummy and smooth medium roast. Sweet with chocolate.

Cupping Method:Hario v60 pourover. Green Kettle Advent Calendar