Overwinter Invisble Path is not an exceedingly complicated coffee but a well-balanced and delicious one that is hard to stop drinking. The acidity is just very pleasant and level in the peach/fresh strawberry range. It has that smooth chocolate character you want in a Colombian and a lot of natural sweetness.

I do believe that this was a season all that was coming off the menu. Overwinter was 3 for 3 on the coffees I tried with them!

Cupping Method:Bought it at Overwinter in Buffalo and made as pourover here

Floral, complex, delicious seasonal espresso with a very full body, big crema. A little nutty and bittersweet but very balanced.

Cupping Method:Double espresso pulled on a Slayer machine at Alias' Albany location

A brilliant medium level espresso with a gorgeous crema and wonderful syrupy, mouthfeel. Notes of roasted walnut, blackberry, and dark chocolate, just as the roaster describes. A brown sugar sweetness like graham cracker. Not the most complex but delicious.

Cupping Method:At Overwinter Coffee in Williamsville

I liked this Sumatran from JBC. It made a good pourover and a very nice espresso. It drinks a bit darker than the roast level, as many Sumatrans do. I think it retains some of the earthiness/spice Sumatrans have, but at a lower level. There's a lot of body and natural sweetness. I agree with the fellow taster the earthiness is kind of hidden but comes out in the aftertaste, which I didn't mind.

As espresso, it drinks like a medium roast with caramel, blackberry, and a touch of earthiness and spice. It generated a very nice, medium crema and an full-bodied mouthfeel.

As pourover, it is very plummy with a little bit of spice. Very smooth and balanced acidity. A versatile and tasty coffee.

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I actually bumped this to a 5 after the pourover since it's rare I get results this good with both formats.

A really unique and delicious coffee if you like this style. Very floral on the nose with a hint of amaretto. Tons of natural sweetness.

When you drink it, it is very strongly bergamot and some may find it closer to a cup of Earl grey. Some some nice fruity notes in there.

Wonderful packaging that would make this a good gift.

Cupping Method:Photo in listing in the tube it came in. Actually ordered it off Amazon to fulfill my wife's request for Pink Bourbon on short notice.

I wrestled with scoring this one a little bit after making it three different ways. It's not exactly what I drink or right in line with my preferences for espresso, but I can pretty plainly see why a cafe would want this as their house espresso blend.

First off, White Spider Espresso is really tasty and versatile. It pulls a gorgeous, syrupy espresso with a huge crema. It has a great mouthfeel and nails the chocolate and caramel notes. There's a lot of natural sweetness and a hint of a coconut macaroon. It hits some dark roast notes, most notably the spice and some smokiness.

I think it drinks medium dark on my spectrum, I'm ok with the medium designation. I think you are expecting a very fruity, floral espresso, this isn't it.

I also made an iced Americano and a latte with White Spider and both came out just as you'd expect at an outstanding specialty coffee shop.

Cupping Method:Latte - very good
Iced Americano - super good
Espresso - super good

An exceptionally well-balanced espresso sitting. Medium roast but with really nice acidity, caramel, a bit of florality and blackberry. Lightly earthy but nothing out of bounds.

This was last in a vertical tasting of cold brew. Just when I thought Id had too much coffee, this one came along. Its a spot on, very lightly nitrod cold brew. Super smooth and easy to drink, with natural sweetness and a red apple fruitiness. Nothing overly complicated, just delicious. This isnt your heavily nitrod keg cold brew with a creamy had. The nitro here is very subtle and adds just a light hint of creaminess and enhances the texture.

Just drink Snapchill and just drink Bolt, friends!

Cupping Method:Vertical Snapchill / cold brew tasting

Just a really good can of Snapchill cold crew here. Nothing fussy or complicated. Light but balanced with strawberry, rhubarb, and citrusy notes. Ita crisp and delicious fruitiness. Nice natural sweetness in the brown sugar range.

The Snapchill process just does such an amazing process preserving the complexity and nuance of the coffee. Highly recommend!

Cupping Method:Snapchill vertical tasting!

This Cafe Kreyol Organic Bolivia Selva Verde pulls a delicious, lively espresso with a medium but fluffy crema. Deep chocolate notes with a little nuttiness and acidity. A lot of natural sweetness and full-bodied mouthfeel. It has a wonderful clean chocolate linger that sticks to the mouth a bit. More deeply delicious than complex.

Also works well as filter drinking smooth and chocolate. Just a delicious and versatile coffee that's on the fairly traditional spectrum but has deeply developed flavors and wonderful mouthfeel.

Also organic and super thoughtfully farmed. Highly recommend for medium roast lovers looking for a versatile roast.

Cupping Method:I got a sample of this from Delonghi at the New York Coffee Festival.

Delicious, well-balanced cafe blend with big dark chocolate notes. Some mid-plate citrus note, orange-ish but the natural flavor, not the artificial orange so it's a fresh acidity. Just slightly perfectly bittersweet with a blackberry note at the end with lingering complexity. A big, lively crema and terrific mouthfeel. Excellent.

Cupping Method:Double espresso at Salt and Light Cafe in Groton, MA

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