Great as pour over and great as espresso. As pour over flavorful, smooth and balanced. For me, I get a fresh white peach/pineapple burst, milk chocolate, Caramel. Also tinkered around and since its an medium roast, made espresso with it. Came out balanced, with citrus/fruity notes mid palate. Wife very happy with her latte. over flavorful, smooth and balanced. Awesome blend that shows how 1+1 = 3.

Hologram is a super excellent blend, one that really highlights coffee blends and how 1+1 = 3. I get maple syrup, milk chocolate, and strawberry/blackberry. Sounds like a dream brunch, right?!

It's also very versatile - I've gotten great coffee in the espresso machine, Moka pot, and Chemex. Definitely different and fun in each.

Outstanding. Blind tasting from AngelsCup. Floral and dynamic with an Earl grey character. Chocolate, bergamot, perfect balance of acidity and smoothness. Barrington is an old friend to me, a roaster I liked when I had a casual relationship with coffee.

Cupping Method:Hario v60 pourover

I was blown away by this coffee. We got it in an Angel's Cup blind tasting and ordered another bag from Free Space. Floral, tropical, just the right balance of acidity. Lingering fruit for days. I wish I had slightly better notes from the time period. Also one of my wife's favorites.

This is one of the best coffees I've ever had. LOL, regrettably I could only afford 4 ounces of it. Aroma/nose is great, but it's magic in the cup. All sorts of spice, sweetness, and jammy fruit. Amazing. Great linger. You don't want it to come to an end. Sounds like a super small lot so might not be available frequently if at all.

Cupping Method:Pourover, Chemex

Filter/drip has to be fast and deliver caffeine into the bloodstream quickly. This is a GREAT house drip. I could drink this all day. Super smooth, balanced acidity. Acidity is blackberry, honey crisp apple. And it lingers nicely without being overpowering.

Cupping Method:Free drip with bag of coffee purchase. Got me from Knoxville to Nashville!

Lush crema, wonderful balance. Chocolate and a nice roast grain note, like those fiber breakfast cookies you have in Europe. I do get just the ever so slight hint of the lavender they mention. A fresh summer berry acidity and undertone. One of the best espressos that I've found.

Cupping Method:A53 Lucca Spaziale, espresso, Americano

This is the best cold brew I've ever had. I'm not sure NOBL carries it on a regular basis as it's probably 60 days after I got a can of it at Concord Market near my house.

Usually I find cold brew tasty but not necessarily truly special or differentiated. This is an exception. This cold brew evolves almost like a wine, expressing the best components of Ethiopian coffee. It's floral, fruity, and naturally sweet. It has a hit of that chocolate orange you got on holidays as a kid, but not too much as to keep things interesting. It has a nice berry finish and a crisp, lingering acidity that leaves you wanting more.

Cupping Method:Can from Concord Market in Concord, MA

Outstandings. The original Gesha that blew my mind. Intensely complex and flora, with peach, tropical fruit, earl grey. Perfect balance and perfect acidity.

Cupping Method:Pourover, Chemex, Natural Filter, 207 degrees F

One of, if not, the best coffees I've ever had. Blind tasted out of the Angel's Cup "Black" Gesha box, which I got as a gift for Christmas in January of 2023. We ordered another bag and it was consistent with the Angel's Cup tasting.

Where to start, incredible complexity. Honeysuckle, peach, jasmine tea. Acidity is perfect. Structure is perfect, almost like the finest wine that evolves in your mouth.

Cupping Method:Chemex pourover, 207 degrees F.

This is the best organic value coffee I've had. On those nose, I got cherry cola and champagne - that effervescence has really been there for me. This made brilliant pourover. Balanced, smooth, just the right amount of acidity. If I had a cafe where I had to serve one light roast all the time, this one might be it. Intelligentsia puts out remarkable quality at the scale they operate at.

Cupping Method:Chemex pourover, 207 F

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

I realize that I never got my notes for this roast in. I've seen a number of Nensebo coffees rank highly or raved about, so was excited to try this one.

The best attribute here is the mouthfeel, which is super smooth and borderline chuggable. It has a honeyed sweetness and a subtle peachiness. I think it has a very slight jasmine floral, but pronounced as other Ethiopians. I think this fits pretty well with what I've been seeing from the other John Smalls. It's a very carefully treated coffee where the mouth feel is quite evolved.

Cupping Method:197F, 18:1 Hario v60. just had 20 g from an Airworks dime bag.

This Coffey Co. roast is satisfying and well-rounded espresso blend with excellent depth in its chocolate flavor and layers of complexity that make it stand out.

Notes of blackberry bring a bright fruitiness, balanced by a natural sweetness that leans slightly toward maple syrup. A subtle touch of smoke and spice adds nuance, making the profile intriguing yet approachable. Pulls a nice stiff medium crema even after de-gassing, giving it a nice mouthfeel. Medium in complexity. Some complexity and well-balanced.

The roast level leans slightly darker than a typical third-wave medium espresso, aligning more with the style you'd expect from a skilled local craft roaster. This balance makes it highly versatile, shining in milk-based drinks like lattes, where its sweetness and depth remain prominent.

For me this is a really nice find.

Well-balanced and clean dark roast decaf. Chocolate, roasted walnut, and a bold, smoky finish. The rare good dark roast decaf!

Cupping Method:They made it as pourover at Gelato Fiasco in Portland, ME

Didn't have high expectations for this one but it's quite good. very chocolatey with definitely a honey sweetness. Blackberry/strawberry acidity with good brightness for a medium roast. Very comforting for a breezy November Maine day.

Cupping Method:Drip from Onggi in Portland ME

Tasty well balanced espresso with both good dark notes and bright acidity. Chocolate, walnut, baking spices, red apple, and blackberry. Nice mouthfeel and good mouthfeel.

Cupping Method:At Double Great Coffee in Portland ME

Thickly texture, complex medium dark roast with big cream. Spicy, a bit creamy, syrupy, with blackberry, earth, walnut, and tamarind. A fun one.

Cupping Method:Double espresso in the Esselon Cafe in Hadley, MA

A well balanced coffee with wonderful mouthfeel. IMHO, it's a little bit short for an Ethiopian in terms of brightness of acidity. I get the disco marmalade moniker. It's very sweet with a jammy mouth feel and does have a slight sweet orange character to it as opposed to the usual Ethiopian stone fruit. It also feels a bit more blended in than the distinct notes. Sometimes you get with Ethiopians where there's tea and then there's peach. Very enjoyable.

Cupping Method:I got a sample in a trade and made it 197F, 18:1 with the Hario v60.

I had this as cold brew at the Praxis coffee Airstream. I thought was a nice choice for cold brew. Very well balanced with brown sugar and citrus notes. Chocolate notes on the lead. Nice brightness in the acidity, which is not always present in Mexicans.

Dark chocolate lead. Bright acidity mid-palate with like tamarind, and blackberry. Solid crema, good complexity. Linger is the 80% dark chocolate that is a little tart. A very good light-medium roast espresso.

Cupping Method:Espresso at Revival Kitchen in Lexington, MA. Served with sparkling water.

An appealing chocolate forward cafe style espresso with great depth in the chocolate character. Very versatile for warm and hot drinks and a tasty espresso. Pulls a stiff medium crema. There's a little bit of plum and nuttiness. Lots of natural, sweetness, and overall quite enjoyable.

Cupping Method:I got this coffee with four other espresso from Revolver. I used it as a versatile espresso for doing many things.

A really good espresso on the lighter side with chocolate notes, blackberry, lime, and hazelnut. Carefully served with sparkling water. Maybe a little bit unfair to compare after the incredible espresso I had the day before and another roaster. This was quite good though.

Cupping Method:Espresso at Estate cafe in downtown San Antonio

Delicious without being individually sensational in anyway. Tasting notes are spot on. Watermelon funk. Slight hint of that Yemen earthy note 3/4 palate. Brown sugar, caramel. Goji berry but not in a bad way. Maybe butterscotch and chrysanthemum. Very unique and fun.

A Mexican coffee offers an unexpected depth that sets it apart from more typical profiles. The sweetness immediately brings to mind blackstrap molasses, giving it a a rich, almost syrupy base for a lighter roast poruover. What makes this cup especially interesting is the subtle presence of ripe stone fruit, maybe peach or apricot, which intertwines seamlessly with the molasses-like sweetness. Unlike the brighter, more distinct stonefruit flavors often found in Ethiopian coffees, here the fruit notes are more subdued and harmonize with the deeper, spiced tones reminiscent of molasses—think cloves, cinnamon, and a hint of ginger.

Well-balanced and smooth, this coffee is very drinkable, with enough complexity to keep you coming back for more. It's a great option for those looking for a richer, spiced profile with just a touch of fruit.

Cupping Method:Pourover at Estate in San Antonio

Excellent weirdo decaf that's hard to explain. Funky and unique with a chocolate and citrus vibe but a lot more going on. Slightly peanutty and a bit cinnamon. I described a churro and it's not that. LOL.

Cupping Method:At Bohanon's after dinner, a high end steakhouse in San Antonio. my shot was too long, which seems to indicate that it was not ground finely enough. Versus machine. No crema and came out almost like a filter. probably since something that the coffee still tasted really good.

I rarely like preground or flavored coffees, but I was looking for something to make very specific Turkish coffee and cardamom lattes. Flavor is excellent. Made great cardamom spiced lattes with a touch of honey. Exactly what I was looking for.

Cupping Method:I got this at an Israeli grocer in Brookline, MA. Made it with Moka pot but worked in espresso machine too.