Five Five Coffee

This Ethiopian coffee leans towards a darker roast profile by specialty standards, and is exactly what I love to see out of local artisan roasters. It is FABULOUS as espresso. This is what you are hoping to get when you sidle up to a cafe bar in Italy.

The depth of flavor is excellent. Its smoothness is fantastic for a roast this deep, delivering a complex array of flavors. Bergamot and smoky spice set the tone, transitioning into a lush blackberry midpalate. Ethiopia is tough because roast just a smidgen too long and you destroy the florality and it doesn't hold up to the dark notes. The lead-in showcases excellent depth in the chocolate, while the finish lingers pleasantly long.

The crema is medium yet persistent, enhancing the velvety mouthfeel. This is a perfect medium-dark roast for specialty, medium for artisan. The beans exhibit great uniformity without crossing into oily territory. It's a masterful example of how far an Ethiopian coffee can be pushed into darker territory while preserving—and amplifying—its finest qualities.

Cupping Method:I recommend this as espresso, which I made at 95C.

This Haitian organic coffee delivers a beautiful dark roast with an archetypal craft roaster appearance. Dark but no oily sheen, signaling it's just shy of being an artisan dark roast dark roast. On the grind, the aroma is stunning, with rich notes of chocolate and a nutty undertone reminiscent of peanuts and pecans.

As espresso, the chocolatey depth takes center stage, complemented by hints of walnut and a touch of smoke that gently lingers on the back of the palate. The crema is medium, contributing to a smooth mouthfeel with low acidity. While not particularly complex, its smoothness and approachable profile make it a coffee that many will enjoy (or prefer).

It's very well-priced on Five Five's website for an organic coffee with a less-seen origin.

Cupping Method:Espresso worked best for me at 95C.

Moka pot espresso.

Cupping Method:Moka Pot- using James Hoffman's method