The best coffee I had in 2022. I had this twice in the Intelligentsia store in Chicago. I doubt this is one you'll see in stock a lot but I hope it's available year to year. Might be worth setting a Google alert.

I think these are remarkable beans, carefully treated, then perfectly roasted by a great roaster. Mossto anaerobic means the coffee seed was submerged in its fruit pulped, and then the juice was expelled in a container for more than 3 days.

How to describe the result - there is a lot going on, and it's all amazing. The first thing you notice, on the nose and first sip is the floral notes, paired with a strong Earl Grey tea type scent. The acidity is crisp and just right through, a kind of pineapple lime, and then the finish is a combination of all of it, and lingers a long time.

Cupping Method:2x pourover in Chicago Intelligentsia, summer 2022

Great

Cupping Method:REally good

Great

Cupping Method:Yup

Best

Cupping Method:Hot

Nice acidity heres Blueberry, lemon, hibiscus, slightly floral.

Cupping Method:V60, 196F, 18:1

These espresso beans are striking out of the bag, with a nice color and slight sheen.

This drinks very clean for a dark roast. A medium/big crema with major staying power is key, giving the shot a lush and slightly creamy mouthfeel. There's very nice depth in the front of the palate chocolate, a pleasant smokiness, and light citrus, blackberry notes. There's a bit of complexity as it evolves mid/late palate.

An excellent rendition of a cafe house dark roast espresso.

Cupping Method:Doppio, 95C on my La Spaziale A53 Lucca.

Aroma pre and post grind classic strawberry ice cream, the Breyers type with chunks. Strawberry, funky, light black tea.

Cupping Method:Hario v60 pourover, 196F, 18:1 ratio

Nice chocolate and wine aroma.Wine and chocolate with some funk and hops. Purple grape. Raspberry comes out when cool. I get more wine than bubble gum but I think thats a good thing.

Cupping Method:Nice chocolate and wine aroma.

Wine and chocolate with some funk and hops. Purple grape. Raspberry comes out when cool. I get more wine than bubble gum but I think that's a good thing.

Fun and funky pink bourbon that reminds me of lavender candy that I had in France. Smooth natural mouthfeel, a ton of natural sweetness, and a lot of florality. Has enough acidity and a light lemony guava character but the lavender is the star here.

Cupping Method:Mainly as pourover v60. Worked best at 195F. Actually did an iced Americano and it was really good.

Listed as a medium roast, it probably drinks slightly darker, as local artisan roasters often do. Wonderful aroma. Quality control looks strong, no quakers or irregularities.

Its delicious, though, as a chocolate-forward espresso. It generates a thick , lively crema and fantastic mouthfeel. Its smoky without any burned notes, spiced with clove. There's enough natural sweetness to hold up.

Cupping Method:Espresso, 95C in my La Spaziale A53 (double portafilter)

There's a pretty tasty Snapchill can here that's characteristic of good medium-roasted Puerto Rican coffee. It's smooth, chocolate, red apple, slightly hoppy, and lightly citrusy. The acidity is balanced.

I just want to point out that this coffee is miles better than some of the recent cold brew cans I've purchased from Whole Foods or the supermarket.

Cupping Method:Cold in a Snapchill can.

I really enjoyed this coffee, and it reflects the best of what I see from artisan, small-batch roasters.

There's nothing wild or out-of-the-box here. A good washed Costa Rican that's an excellent expression of some of the best traits you find.

Aroma is very appealing - fudge and a touch of peanut.

Notes I get red apple, sweet orange, caramel, with a very smooth mouthfeel.

Cupping Method:Pourover, 195F, Hario v60, 18:1 ratio

A very good cafe espresso roast with balance and good depth of flavor. God crema, nice mouthfeel. Natural sweetness in the toffee range with a blackberry note to balance things off.

Cupping Method:Double espresso at Nana's in Mystic, CT (yes California roaster in Yankee/coastal foodie land).

Had this as cold brew - great depth of chocolate notes. No bitterness at all. A lot of natural sweetness and good balance. Chocolate linger as the finish.

Cupping Method:Nana's in Mystic CT was using as cold brew.

Classic winning Ethiopian with wonderful mouthfeel and natural sweetness. Very smooth with ripe peach, black tea, and bergamot florals.

I think a lot of roasters and processors have started to overthink this so its nice just to have a well-executed classic.

Cupping Method:Barista at Perkatory in Middletown, CT
made it so I don't know the specific parameters. Awesome shop.

This is a nice medium roast drip with a good expression of Java's best traits. It is fresh and flavorful, with dark chocolate and that chili spice note you like.

Balanced acidity with a brighter citrus overtone.

A touch of pecan at the 3/4 point of the palate.

Cupping Method:Drip at So G cafe/roastery in Glastonbury, CT

The pre and post grind aroma of this coffee features a distinctive blend of butterscotch and chocolate orange flavors.

The initial sip introduces a clear note of caramel, complemented by undertones of buttered popcorn. The texture is notably smooth, with a glycerin-like mouthfeel that coats the palate pleasantly.

As the coffee develops, hints of candied orange emerge alongside the deeper, rich tones of toffee and a reminiscence of Skor bar (remember those? This combination offers a well-rounded and enjoyable tasting experience. The candied orange is the acidity you get here, the creamy, buttery notes are the star.

I like it but some will hate it (my wife really didn't like it and made me make something else for her morning coffee). You get something like what is advertised in the Pirates tasting notes.

Cupping Method:This came from the Pirates of Coffee Ramandan Calendar, I made it at 195F, 18:1 using Hario v60.

Juicy and tasty, a nice low-funk Ethiopian natural.

Good balance, it does have a bit of raisin (not my favorite) but the raspberry notes here are bright. I didn't get much bergamot or florality, but it's like a light black tea in the background.

I liked this coffee a lot as a New England cranberry person.

I think you get a crisp, but not overwhelming cranberry note right at the front of the palate. Then some sweet orange, and back to the cranberry. Has a bit of a slight nuttiness to it. It's probably short a little bit of body, especially for a medium roast. It's easy to drink quickly.

Cupping Method:My friend is a Black Sheep fan and has it delivered to Massachusetts. He shared some of the beans with me. I did it as pourover v60, 18:1 ratio. I did it at 199F and 195F and I thought the the lower temp was better (crisper acidity).

Really changes and is best for me when warm, maybe 3-5 minutes after brewing.

Really liked it at 194F, 18:1.

Its a light chamomile then a strong cherry/watermelon/mandarin note with a lot of natural sweetness, almost like sweet tarts.

Lingers a bit as orange pekoe after that. When very hot you get a little bit of hops.

Cupping Method:I did it first at 197F, 17:1. As I mentioned, I liked it better at 194, 18:1. Less funky/hoppy and clearer fruity notes.

A really well executed dark roast here. Not too dark with no sheen on the beans. Toffee, pecan, and spice and a lot of natural sweetness. Maybe a hint of maple syrup in there.

Fluffy persistent crema and medium body mouthfeel. Fairly low acidity but just enough.

A very good Indian coffee for dark roast drip at an outstanding value. The 3rd coffee weve tried from them thats has been very good at great value.

Cupping Method:Espresso, 95C on my La Spaziale machine

This coffee was very floral, with lily, rose, bergamot, and jasmine character, plus black tea and citrus. It's very clean and I can see why it would be a well-regarded lot. If anything, it's too floral for me.

One intriguing note is about 3/4 of the way through the palate, a hint of toasted rice/green tea (like genmaicha for those who have had it).

I think it could definitely use a bit more natural sweetness and bright acidity to balance the florality. But a very interesting and carefully crafted coffee, and really as described - folks who like this type of florality in their geshas will really enjoy it..

Cupping Method:v60, 197F, 17:1 (340:20)

A super interesting coffee that borders on being too floral. Its a neat pre and post grind aroma with pistachio and chai notes from the processing.

Very lavender with a strong lemongrass note. I like the natural tartness and has a nice mouthfeel.

Cupping Method:Hario v60, 197F 17.7 to 1

I would think about going even cooler water temp than this to tame the florality.

A rock solid, well-balanced coffee thats very versatile. I mostly used it for espresso where it was chocolate, hazelnut, and some orange acidity. I also made a pour over where some caramel notes came out more. It was very smooth on all fronts.

Cupping Method:I got this as a gift from my friend from Calgary.

Clean and bright, with clear black tea and bergamot notes. Pomegranate and pineapple tea, and definitely get a 3/4 palate hit of golden raisin.

Cupping Method:197F, 18:1 on Hario v60. Pirates of Coffee Ramadan calendar #26

Black cherry, cola yes!

Iced black tea. Slightly lemony. Also pretty good. I like it better when cool - acidity comes out clearer.

Pretty good and maybe unfair I had it side-by-side with another funky coffee (a Rwandan) with brighter acid in the finish.

Cupping Method:197F, 18:1 on Hario v60

Definitely strawberry and roses! Earl grey finish. Maybe a bit too floral actually, a note of bright acidity would been perfect at the end of this. A nice cup overall!

Cupping Method:Pourover at Blue Bottle

I think the thing thats often most telling with these shakes is that I drank the whole thing. Every once in a while when Im at Whole Foods, I pick up one of these types of drinks as a breakfast substitute. I had previously liked Urban Remedys shroom coffee so I gave it a shot.

Verdict is its pretty good. Taste like a coffee milkshake with a banana blended in. Worked well as fuel for the day, and didnt taste too sweet.

Only real downside is the aftertaste which really lingers and feels like youre sucking on a banana runt for half an hour. I use that as an excuse to drink more water.

These beans look a little strange with a tan gradation, but the taste and value are tough to quibble with.

Wonderful peanutty /cocoa nose.

The tasting notes are spot on and match well to what you expect from Monsoon Malabar, which is earthy and mellow acidity.

I don't know how they will scale, but these small batch roasts from Kophee are pretty good at a very good price, and I think they'll do quite well with the Indian diaspora in the US.

Cupping Method:I used it as espresso, and it worked very well in affogato (pictured, with Oatly Salted Caramel ice cream).

I saw this coffee shop near my hotel in Dallas and popped in to try it out. I thought their espresso was pretty good. I preferred it over their drip which I also tried.

A bit tart, big hit of nuttiness and earthiness mid-palate, some blackberry and plum on the linger. Complex and satisfying.

Cupping Method:At White Rhino in downtown Dallas