BonLife Coffee
Cleveland, Tennessee
4.58(8)
BonLife Coffee, based in Cleveland, Tennessee, highlights the journey of coffee from farmers to drinkers, sourcing high-quality beans from some of the world’s poorest regions. Committed to fair wages and sustainability, BonLife embodies its name—“Good Life”—by promoting empowerment and impactful change.
Show moreBonLife Coffee is a coffee roaster from Cleveland, TN United States. We have 6 cataloged roasts with 8 total reviews with a score of 4.58.
| Name | Roast Level | Bean Source |
|---|---|---|
|
5.00(1) |
- | - |
|
5.00(1) |
- | Costa Rica |
|
5.00(1) |
Light | Colombia |
|
4.50(2) |
Medium | Peru |
|
4.00(1) |
Light | Guatemala |
|
4.00(2) |
Light | Ethiopia |
Top Reviews(8)
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Expert Picks Series376 roasts rated, avg score of 4.96
5.00 - Average
This coffee won a Gold Medal in the Golden Bean awards. Because this is a prestigious, expert-judged competition, we count Gold and Silver as a five-star review to help people find the best coffee.
Please visit https://goldenbean.com/ for additional details. -
Expert Picks Series
376 roasts rated, avg score of 4.96
5.00 - Average
This coffee won a Gold Medal in the "Milk-based" category of the Golden Bean awards. Because this is a prestigious, expert judged competition, we count Gold and Silver as a five-star review to help people find the best coffee.
Please visit https://goldenbean.com/ for additional details. -
Theo Chan, Managing Editor1854 roasts rated, avg score of 4.31
5.00 - Average
5.00 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
4.50 - Balance
These beautifully roasted beans from BonLife Coffee are a joy from the start, with a sweet, slightly floral aroma with a hint of chicory on the grind.
As espresso, this roast pulls a stunningly complex cup.
Crisp floral notes in the bergamot range lead the way, with layers of cranberry, tamarind, and blackberry weaving through. There's a rich, dark 80% chocolate base that grounds the cup, followed by a long, bittersweet pink grapefruit finish that's really lovely, like the linger from a brown sugared-ruby red. The acidity stays within balance. If there's a minor quibble, it's that the crema is on the lighter side (looks like I'm about 21 days on the roast, but it's light for that).
Overall, outstanding, and a great pick for anyone who wants to give a lighter roast espresso a shot.Cupping Method:Espresso, 95C on my La Spaziale A53. Got this as part of a BonLife samplers, which is a great deal.
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Bonlife Coffee Peru
This Peru from Bonlife is a standout, particularly as an espresso, though it performs well as a pour-over too, making it a versatile omni roast.
As espresso, it shines with notes of plum, cherry, dark chocolate, and molasses. The cup is well-balanced with medium acidity that's bright but not overpowering, tying everything together nicely. On pour-over, the flavors shift slightly to emphasize plum and jammy sweetness, complemented by a smooth mouthfeel and medium body.
A clean, well-executed roast that excels across brewing methods.
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.00 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.50 - Balance
Extremely smooth mouthfeel with a nice natural sweetness. A pleasant jasmine/bergamot florality. A touch short on the fruit and acidity for me for this origin, especially for a natural. on the lower side complexity, wise as well. I like it as an easy drinker.Cupping Method:18:1, v60 Hario, 197F and 200F. didn't get a huge difference.
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.00 - Average
4.50 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
I never got what I would call sensational cup out of this coffee, but could be the barista's fault here. For me it's very strong black tea, and citrus in the grapefruit and pomelo range. I enjoyed drinking it and I put it in my happy to drink, probably wouldn't buy it category. For me more good than great.Cupping Method:This is my third crack at this one, 6 weeks out from roast. 92C, 18:1 on v60
