A remarkable gesha shared by a friend from Colombia in Madrid.

Best espresso I had in Iceland was at this super cool bus cafe in Vik near the black sand beach. Balanced, flavorful with caramel hints and nice acidity.

I think we have a winner in the instant / travel competition! Smooth but with a touch of spice this is an excellent cup of coffee. Its maybe a 4.5 compared to true pourover specialty medium roast but the best Ive found in a convenience format. Fair trade and organic to boot!

Cupping Method:Steeped tea bag

Gracenote just has espresso down. This is journey in 10 seconds, chocolate, the right amount of bitterness, a plum/blackberry pie type acidity, some natural sweetness, a clean, lingering, tingling, pleasant finish.

Cupping Method:Doppio at O'Some Cafe in Watertown

This is actually by my favorite Kenyan that I've ever had, and completely unique for me. I think you could easily mistake this roast for a hibiscus limeade.

First off, no tomato!

Hibisicus is the game's name here, and that might not be for everyone. But as someone who personally loves hibiscus everything, this is perfection. This is really a coffee for those who appreciate acidity when it is balanced. There's also, especially when the cup has cooled, a touch of sweetness like a natural honey.

Stylistically, this is so unique it's definitely not for everyone but I think light roast specialty lovers will fall in love.

Cupping Method:Hario v60

This coffee is a light roast masterpiece. I'm fond of Nordic-style light roast coffee but it's hard to get in the US.

It's a combination of a high-quality beans and craft roasting excellence. Two characteristics described by the roaster - jasmine tea, and tangerine are in full force. I also pick up hints of cherry, and a chocolate/coffee undertone. This coffee is complex and evolves, but remains balanced throughout the palate. It has acidity without acid.

It has a clean and complex finish, with a little bit of the toffee lingering, like when you're thinking about stealing a touch more Skor bar off your kids' ice cream.

Cupping Method:Chemex Pourover

Smooth and delicious medium-dark roast. Some nuttiness (almond?) that hits front of palate and re-appears in the middle sandwiching some New England blueberrry acidity. Some natural sweetness. Very clean finish.

Cupping Method:Drip at Old Mill in Chelmsford, MA

This is one of the best espressos I've had this year. I have a slight bias towards medium espressos myself, and this is an excellent one. Exactly what you'd hope to see with a South American origin espresso, highlighting the acidity and balancing it off with big chocolate character.

Fantastic balance. A burst of dark chocolate at the beginning, the good kind, evolves into a complex mix of blackberry, molasses, and brown sugar. Almost a little bit of spice, like a hint of nutmeg in there. Clean and long finish. Delicious.

Cupping Method:Doppio at Old Mill Cafe in Chelmsford, MA

Undoubtedly the best decaf coffee I've ever had. This was part of season #10 Leaderboard Coffee game. So good I thought was gesha and had no clue it was decaf in the blind tasting.

Incredibly aromatic nose that was super floral, even a hint of rose (a Gesha Clouds I had from Moxie in Phoenix, AZ) had this character. Black tea, honey, brown sugar, lime, and tamarind were all components I picked up in a complex journey. Really fun and really good.

Cupping Method:Blind tasting, Chemex pourover

This is an outstanding organic Ethiopian light roast that highlights the flavors of Ethiopia. It's bursting with tropical and berry notes, riding on something in between a jasmine green tea and black tea platform. Tropicality - thought maybe guava. Blossom says passionfruit and I could buy that too. It's fun and dynamic in the cup, drinkable across hot and cool. On the website it's under $20 for a 12 oz bag, so great coffee at a great price.

Cupping Method:Hario v60 pourover

This week to try to stunt my East Coast bias, I ordered a six-pack of coffees from a roaster out of Vachon Island, WA called Blossom Coffee Roasters (ok fine, I did also buy four bags from Massachusetts and Maine).

I started the Blossom with Edward Gonzales Organic Peru. From the moment I opened the bag, the S'mores aroma emanating from the ground beans was very inviting.

Upon brewing, the S'mores notes carried through to the cup, creating a delightful and comforting flavor profile (a touch of lactic acid from the fermentation perhaps). The combination of black tea and clean citrusy bursts, which emerged around three-fourths of the way through the sip, added a refreshing and vibrant touch to the overall taste.

As I continued to explore the flavors, I noticed a delightful transformation from tangerine to pear, which added a subtle sweetness to the coffee. It was impressive how well Blossom Coffee Roasters captured these flavors, as they had specifically mentioned pear, milk chocolate, toffee, and guava in their description, and I could detect hints of all these elements.

One aspect that stood out was the nuttiness, particularly a cashew-like note that appeared at the front of the palate. This nuance provided a pleasant balance to the other flavors, enhancing the overall complexity and depth of the coffee.

For me, a rating of 4.5 or 5 stars. I'm giving Blossom the benefit of the doubt since their taste notes description exactly matched the notes I found.

Cupping Method:Hario v60 dripper. I purchased a 6 bag sampler from Blossom. They fresh roast and I sampled this coffee the day after they delivered.

Hatch Coffee El Paraiso Luna Coffee, a gesha specialty coffee, offers a truly unique and remarkable experience that transcends the boundaries of conventional flavors. The complexity is insane. I sampled this as part of the Leaderboard Coffee Game, Season 10, Coffee #3. The tasting was blind.

From the moment I encountered its incredible aromatic nose, to the final sip, this coffee captivated me with its exceptional qualities.

The fragrance of the coffee is simply enchanting. The spice and clove notes that emerge both before and during grinding create an aromatic symphony that sets the stage for what's to come. The anticipation builds as these captivating scents fill the air, leaving no doubt that an extraordinary coffee experience awaits.

Once brewed, El Paraiso Luna Coffee reveals its true essencean explosion of fruity and juicy flavors that dance on the palate. The distinctive notes of earl grey and bergamot add a sophisticated touch, intertwining with a delicate floral essence that brings a sense of elegance to every sip. The presence of crisp lemongrass adds a refreshing twist, elevating the overall profile and contributing to the coffee's bright and vibrant character.

The taste journey continues with hints of honey peach and raspberry, which infuse the cup with a delightful sweetness. These flavors, perfectly balanced and harmoniously integrated, create a symphony of taste that lingers long after each sip. The richness and complexity of El Paraiso Luna Coffee are truly remarkable, showcasing the expertise and dedication of the Hatch Coffee team.

The quality of this coffee is undeniably exceptional, and it goes beyond what one might expect from a standard rating system. If it were possible, I would gladly give this coffee more than five stars. El Paraiso Luna Coffee is a shining example of the artistry and craftsmanship that goes into producing specialty coffee.

Cupping Method:Hario v60 dripper and Chemex.

I wrote a longer form review of the Pleiku non-peaberry robusta from Tiny Arms (I had a bit more time) here

https://coffeeroast.com/roaster/tiny-arms/vietnam-pleiku

The Pleiku peaberry has some similar characteristics but might be even better.

The chocolate is smoother here and I think theres a touch more natural sweetness (distinctly molasses), and the grapefruit zest perhaps a little bit more pronounced. The finish is very clean. And the caffeine content is still very high!

Very unique and delicious.

Cupping Method:Pourover, hot at Nibbana Cafe in Lowell, MA

As someone who typically avoids Robusta beans, I approached Pleiku with skepticism. But the folks at Nibbana Cafe here in Lowell were quite confident. I believe this is a special roast for Nibbana. They were right. In this case, Tiny Arms has managed to highlight the positive characteristics of Robusta while minimizing its traditionally negative aspects. Despite the limited information on the Tiny Arms packaging, the coffee speaks for itself in terms of flavor and complexity. And caffeine content!!!!!!!!!! Ha ha so much caffeine in Robusta!

A rich and decadent dark 80% chocolate is the first flavor note that stands out. It envelops the palate, creating a luxurious and indulgent experience. Remarkably, Tiny Arms has somehow transformed the typical bitterness and stringency associated with Robusta into an unexpected twist of grapefruit zest character. This unexpected combination adds a refreshing and vibrant element to the cup, providing a unique and memorable drinking experience.

One of the standout features of this coffee is its clean finish. While Robusta beans often leave a lingering aftertaste, Tiny Arms has achieved a clean finish that showcases a herbaceous character. This herbaceous quality adds a layer of complexity and depth to the overall flavor profile, elevating the coffee beyond the expectations typically associated with Robusta beans.

This Tiny Arms' Pleiku Robusta roast is truly a feat of coffee roasting. Despite Robusta's reputation for being less desirable in pourover brewing, this particular roast defies expectations and showcases the potential of Robusta beans when in the hands of skilled roasters. The combination of the rich 80% chocolate notes, the unexpected grapefruit zest character, and the clean, herbaceous finish make this coffee truly remarkable. For those who typically shy away from Robusta, I highly recommend giving Tiny Arms' Robusta roast a try. It might just change your perception of this often-misunderstood coffee variety.

Cupping Method:At Nibbana Cafe in Lowell, MA

Nestled in the charming town of Dawson's Creek, BC, Drift Coffee Roasters presents an intriguing coffee experience that captivates the senses. During a blind-tasting Leaderboard Coffee game, I had the opportunity to explore one of their remarkable offerings, the Finca La Esmeralda Coffee from Narino.

The aroma greeted me was nothing short of enticinga delightful fruity bouquet, reminiscent of ripe blueberries.

Despite their relatively small size, the beans proved that great flavors can come in modest packages. Each sip revealed a noticeable acidity that added a lively and invigorating element to the overall profile. It was a pleasant surprise that enhanced the complexity of the coffee's flavor profile.

This coffee from Drift Coffee Roasters proved to be an absolute delight. It was evident that great care had been taken in sourcing and roasting the beans, resulting in a truly exceptional blend.

It surpassed expectations and left a lasting impression, distinguishing itself even from a previous 4.5-star Narino pourover I had earlier that day.

Cupping Method:Leaderboard Coffee Tasting Game. Sampled as blind Chemex pourover.

As the first person to try the Starbucks Oleato Cold Foam Iced drink at the Natick Sherwood Plaza in Framingham, MA store, I must say it was quite an interesting experience. The unique combination of flavors definitely caught my attention.

The infusion of high-end olive oil brought about an herbaceous and slightly spicy taste that was surprisingly enjoyable. These were highly characteristic of a high end olive oil. It was a departure from the typical flavors you find in other drinks, and I appreciated Starbucks' effort to think outside the box and introduce something new.

The smooth texture of the cold foam added a touch of luxury to the overall experience. It provided a creamy consistency that enhanced each sip, making it quite pleasant.

One aspect that gave me pause was the calorie content. The small size I tried had 330 calories, which is a bit high for a single drink. For those who are conscious about their calorie intake, this may not be the ideal choice. However, if you're looking for a unique flavor experience and can accommodate the calorie count, it's worth giving it a try.

While it's hard to see this drink gaining widespread adoption, I commend Starbucks for their willingness to take risks and introduce innovative flavors to their menu. Not every experimental drink becomes a hit, but it's great to see them stepping outside their comfort zone.

As a neutral reviewer, I would say that the Starbucks Oleato Cold Foam Iced drink offers a distinct taste profile and a luxurious texture. If you're open to trying something new and don't mind the higher calorie content, it's worth it as a treat.

Cupping Method:First person to have one at Natick, Sherwood Plaza location. I had a very confident and expert barista. I paid $6.99.

I recently had the pleasure of trying Theodore's Coffee Honduras El Puente, and it was an absolute delight. As someone who has been enjoying Theodore's offerings quite a bit recently, this particular coffee did not disappoint. From its captivating aroma to its remarkable taste characteristics, it truly embodies the essence of a high-quality, specialty coffee.

Upon brewing a cup of Honduras El Puente, I was immediately drawn in by its enticing fragrance. The aroma wafting from the cup hinted at the complex and enticing flavors that awaited me. Excitedly, I took my first sip, and I was instantly greeted with a symphony of taste notes that made this coffee truly stand out.

The flavor profile of Honduras El Puente is a testament to the skill and dedication of Theodore's in sourcing and roasting their beans. The coffee exudes a natural sweetness reminiscent of brown sugar, creating a delightful depth that lingers on the palate with each sip. This sweetness is beautifully complemented by the presence of ripe peach, which adds a touch of juiciness and a subtle fruity note to the overall experience.

What sets this coffee apart are the delightful floral and tropical accents that weave throughout the flavor profile. These nuances add a layer of complexity, transporting the taste buds to a tropical paradise. With every sip, I found myself discovering new hints of delicate florals and tropical fruits, creating an immersive and captivating coffee experience.

One flavor note that particularly stood out to me was the presence of a sweet tangerine essence. It provided a refreshing and citrusy twist that elevated the overall flavor profile to new heights. The interplay between the tangerine note and the other flavors was harmonious and added a unique touch to the coffee's character.

As a light roast, Honduras El Puente showcases the inherent complexities of the beans without overwhelming them. The careful roasting process employed by Theodore's ensures that the coffee maintains a well-balanced flavor, allowing each component to shine through with clarity and precision.

In conclusion, Theodore's Coffee Honduras El Puente is a light roast specialty coffee that captivates with its remarkable taste characteristics. Its brimming brown sugar sweetness, the presence of ripe peach, the delightful floral and tropical accents, and the note of sweet tangerine all contribute to a truly exceptional cup of coffee. If you're a fan of specialty coffee, I highly recommend giving this blend a try. Theodore's dedication to crafting outstanding coffees shines through, and Honduras El Puente is yet another testament to their commitment to quality and flavor.

Cupping Method:Angelcup blind tasting, v60 pourover

Outrageously complex and delicious. I get a huge multifaceted note right at the beginning thats so many tasty things its hard to describe. It is like Willy Wonka creation. Shortbread isnt a terrible way to describe it, which is what Abracadabra say. I could say toasted mashmallow, green apple, and caramel. Then its a long finish with lavender and lemongrass. Amazing.

Cupping Method:Chemex Pourover

An epic coffee, floral, tropical, complex. Super smooth and easy to drink with a clean finish. Brimming with fresh fruit and tea. This is how you dream of an Ethiopian light roast tasting.

Cupping Method:Hario v60 pourover

Sensational. Took me awhile to figure out what this was, but it was the incredible cup at the end of lunch at Osteria Francescana in Modena.

This is an incredibly complex and delicious Sumatran. I usually find Sumatrans enjoyable and versatile, but more straightforward.

I think it's juicy black cherry forward, with some interesting notes. This includes some wintergreen and cinnamon spice for me. I recently had a Cup of Excellence coffee from a well-known roaster that promised similar characteristics.

Second very impressive coffee from Portola I've had in the last couple of months!

Cupping Method:Hario v60 Pourover, Angel's Cup Blind Tasting

A super silky smooth Columbian that is as easy drinking as it comes. A natural sugar and cocoa sweetness leads the way, with a gentle acidity mid-palate creating harmony. Its a very nice fruit characteristic I couldnt quite pin down but blueberry is close.

Cupping Method:AngelsCup blind tasting

A special coffee. I've sampled a raft of coffees from Burundi in the past few weeks, and this is far and away the best one. On the grind, there is distinct nose of rum raisin ice cream with chocolate sprinkles. It's smoothness and balance in the cup is outstanding. Lots and lots of natural sweetness. It's a hybrid black tea and milk chocolate platform with a distinct caramel. It finishes with a bit of key lime. What a wonderful cup of coffee.

Cupping Method:Hario v60

Outstanding. Complex, smooth, and fruity. Very balanced. A strong black tea platform, and tons of natural sweetness and juicy nectarine.

Cupping Method:Home, Hario v60 pourover out of Abracadabra Coffee Cult Super Sampler bag

Outstanding medium roast pourover. Super smooth, not a hint of bitterness. Tons and tons of flavor. Chocolate, almond, orange. Could drink gallons of this.

Cupping Method:Pourover at Fairgrounds in Chicago. Victor Wembanyama's mom was there!

This is off the hook good. Super smooth, blueberry, floral, lots of natural sweetness. I get the suggested lavender. One of the best coffees Ive had this year and definitely the best Ethiopian.

Cupping Method:Light roast pourover from Fairgrounds, Chicago Millenium Park

Outstanding cold brew with natural sweetness and fruitiness. Smooth with a fun mid-palate hit of cocoa. I can see why this is so popular here.

Cupping Method:80 degree May morning in Chicago! From the tap at Fairgrounds near Millenium Park.

Juicy, complex, smooth. Very balanced acidity. Black tea, honey, persimmon, and peach are what I get. Best Rwandan I can remember having in some time.

Cupping Method:Hario v60 pourover, AngelsCup blind tasting

This is an outstanding medium roast espresso. It's aromatic, complex, well-balanced, and structured. It makes a lush crema (see photo on the right) and makes great espresso drinks. We had 5 espresso roasts we rated 4 or 4.5 testing in the machine over the past 2 weeks and this one blew them all away. Definitely just need to be aware this is a lighter espresso roast.

Cupping Method:Spaziale A53 Lucca, 94 degrees celsius. Espresso, latte, iced Americano.

This one hits just right for me. Smooth and balanced, yet very fruity with nice natural sweetness. For me there is a strong chocolate character, paired with blueberry, the types of blueberries that are sweet but still a little bit tart. These might be too good given the level of caffeine buzz.

Cupping Method:Snapchill can that I bought at Clover.