Barrington Coffee
Lee, Massachusetts
4.18(15)
Gregg Charbonneau and Barth Anderson founded Barrington Coffee Roasting Company in 1993. Having met in college, they quickly discovered their common love of everything coffee. Barth, an environmental scientist by education, was drawn to coffee at the age of 14 and he clearly hasn’t shaken it since. Gregg started roasting coffee during his college years for a local coffeehouse and continued while building a career in art restoration. This combination of art and science is the foundation of their success. Devotion, total commitment, fanaticism: these are good words to describe the power-coffee duo. Their commitment at Barrington Coffee is hands-on. Decidedly not a giant corporate empire, on any given day Gregg and Barth can be seen unloading bags of green coffee, cupping the new crop of Ethiopian beans or roasting for the day’s production. Over the years, Barrington Coffee has grown to include a select staff of coffee driven professionals. Together with Gregg and Barth, this team is responsible for preparing coffee each day at the Roastery in Lee, MA.
Show moreBarrington Coffee is a coffee roaster from Lee, MA United States. We have 10 cataloged roasts with 15 total reviews with a score of 4.18.
| Name | Roast Level | Bean Source |
|---|---|---|
|
4.75(2) |
Light | Ethiopia |
|
5.00(1) |
Light | Ethiopia |
|
4.50(2) |
Light | Costa Rica |
|
4.50(1) |
Dark | Americas Blend |
|
4.50(1) |
Medium | International Blend |
|
4.25(2) |
Light | Indonesia |
|
4.00(2) |
Light | Honduras |
|
3.50(1) |
Medium | India |
|
3.75(2) |
Light | Colombia |
|
3.00(1) |
Light | International Blend |
Top Reviews(15)
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Theo Chan, Managing Editor1408 roasts rated, avg score of 4.29
5.00 - Average
5.00 - Aroma
5.00 - Value
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
4.50 - Balance
5.00 - Quality
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
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Theo Chan, Managing Editor
1408 roasts rated, avg score of 4.29
5.00 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
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.
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Theo Chan, Managing Editor
1408 roasts rated, avg score of 4.29
4.50 - Average
4.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
This sample from Angelcup almost looked like a blend with some different bean sizes and shapes. Ultimately its a very fruity light roast with chocolate, cherry, and lemon definitely prominent as described by the roaster.Cupping Method:Hario v60 dripper
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Victoria S-C564 roasts rated, avg score of 4.31
4.50 - Average
5.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
I loved this one. Milk chocolate on the nose and in the mouth. Not bitter or too dark. Smooth. Will have again. I tend to like Costa Rican pourovers.Cupping Method:Black pourover made at home from Angel's Cup blind tasting
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Theo Chan, Managing Editor
1408 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Excellent dark roast with blackberry, dark chocolate, and nutty notes. Just the right bitter and smoky. Nice medium crema, pleasant mouthfeel.Cupping Method:Double espresso with ice cream at New City Creamery in Hudson, MA
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Victoria S-C
564 roasts rated, avg score of 4.31
4.50 - Average
Smooth, not bitter. Fruity - cherry, maybe? -
Theo Chan, Managing Editor
1408 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.00 - Acidity
4.50 - Balance
A smooth light roast with lots of natural sweetness. Cherries is a good description of the light fruitiness. Its very easy to drink and went amazing with my August moon cake though normally I like a bit acidity/complexity. In between black tea and chocolate. For a light roast coffee, very full-bodied.Cupping Method:Pourover. Angel's Cup Blind Tasting (knew the roaster in this case but not the specific roast)
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Theo Chan, Managing Editor
1408 roasts rated, avg score of 4.29
4.50 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
4.50 - Acidity
4.00 - Balance
When I started my specialty coffee journey, I drank a lot of Barrington, a top local roaster in Massachusetts. I'm sure I've had this Barrington Gold espresso coffee before, but I never reviewed it, as I didn't start taking detailed notes until the last three years. Barrington has had this espresso blend since the 1990s with some minor tweaks.
This espresso is solid and gets better as it cools a little. It's nicely bittersweet, with a lemon caramel mid-palate and some lingering dark chocolate with a slight earthiness. There's a hint of tamarind in there. Crema is a little bit thin but pretty persistent. I think a bit more would have helped with overall mouthfeel and balance.
I think I have this espresso rated between a 4.0 and a 4.5, so I rounded up for this review.Cupping Method:Shot of espresso at Remnant Espresso Bar in Bow Market, Somerville, MA.
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Theo Chan, Managing Editor
1408 roasts rated, avg score of 4.29
4.00 - Average
4.00 - Aroma
4.50 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
Angel's Cup Blind Tasting. Visually, a very light roast. Had a coffee from the same roaster I loved just a few weeks ago (the Ethiopia Sakaro Anaerobic). This Tolima Light Roast is very very light indeed, almost a green tea-type characteristic as a platform. Nothing negative, easy-to-drink blonde roast without much acidity or complexity.Cupping Method:Hario v60 dripper
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Theo Chan, Managing Editor
1408 roasts rated, avg score of 4.29
4.00 - Average
4.00 - Aroma
4.00 - Finish
3.50 - Flavor
3.50 - Acidity
4.50 - Balance
Smooth, easy to drink with milk chocolate as the main characteristic. Id like a bit more acidity and another flavor note.Cupping Method:Chemex. Angel's Cup tasting - the last one!
Editor's Overview
Their sourcing approach emphasizes direct relationships with coffee growers and producers worldwide. This direct-trade strategy aims to guarantee the high-quality beans they are known for while also supporting equitable and sustainable practices within the coffee farming communities.
When it comes to the roasting process, Barrington is meticulous. They aim to extract the most favorable characteristics from each bean, leading to distinctive flavors and profiles that resonate with coffee enthusiasts. Over the years, their offerings have expanded to cater to various palates, from classic blends to unique single-origin selections.
