Flower Child Coffee

Outstanding Ethiopian with massive depth of the stonefruit character, a big-time dark honey natural sweetness, and stunning mouthfeel. A touch of jasmine. not sure if it's the isolated varietal or the honey processing but definitely a little bit different across the board than the typical Ethiopians.

It's not overly complex but taste almost like the best ice tea you'll ever have.

Cupping Method:I got this coffee as part of a trade. Made 18:1, 197F with the v60.

A lot going on here.

These Ecuadorian geshas can be subtle to the point of it being difficult to pick up the flavor notes. Not here!

This coffee has a lot of body and sweetness. I get some honeysuckle florality, and some really unique tropical notes. I'm not sure I know mangosteen well enough to say that's it. I get a little bit of gooseberry, raspberry and strawberry with a tropical overtone. Perhaps a touch of dragonfruit.

Cupping Method:17:1, 99C in the Hario v60 per Bean Archives formula. Very hot as they suggested.

Delicious. Best coffee I've had in a while. Soft, subtle, sweet.

From the first sip, this stood out as one of the best Kenyans I've had. Bright and juicy with classic blackcurrant and citrus notes, yet remarkably clean, everything you look for in a top Kenyan coffee. Nothing wild but really well done.

Aroma: 10/10
Taste: 10/10
Sweetness: 4.5/5
Acidity: 5/5
Body: 4.5/5
Finish: 4.5/5
Score: 96.25

The aroma was outstanding from the start. It was really fruity and sweet, but also quite soft and delicate. Juicy stone fruit notes came through strongest. Big floral presence too. Jasmine and lavender specifically. Orange blossom was noticeable as well. There was also a punchy ripe red berry presence. Strawberry and raspberry came to mind. White tea was also detectable. As the coffee sat, the stone fruit and floral notes intensified along with the overall sweetness. The flavor profile was similar to the aroma but crisper and brighter. Somewhat tea like up front. Green tea specifically. Moderately sweet but also fairly tannic and drying. Berry notes were quite prominent. Raspberry and cranberry came to mind. Nice tartness and acidity. Juicy stone fruit notes appeared as the coffee moved along the palate. Fuzzy peach skin and nectarine specifically. Nice bright floral presence as well. Like in the nose, jasmine and lavender were noticeable. There was a crisp, zippy, lemony acidity in the center and a fair amount of sweetness. Lemonade perhaps. More berries, lemon and crisp acidity on the back end and the finish. Some tea-like tannins lingered after the swallow. Overall, outstanding sweetness in the aroma and impressive sweetness in the flavor. Medium-high acidity in the aroma and exceptional acidity in the flavor. The mouthfeel was fantastic. It was creamy, juicy and fuller in body than I anticipated. This coffee went from being borderline undrinkable at the one-month mark to absolutely incredible after an additional month of rest. If you have a bag of this, be sure to give it sufficient time to mature and a very hard push during the brewing process.

Cupping Method:Follow @boston.coffee.reviewer on Instagram for more specialty coffee reviews.

A pleasant and clean characteristic Burundi. I get pomegranate right off the bat, then a very silky/smooth texture and black tea mid-palate. It's maybe a little glycerine/simple syrup in terms of sweetness. Very, very clean.

It has a citrus/tangerine finish.

Cupping Method:I had this at Wayward Coffee in Dallas, TX, recommended by the barista.

I struggled with this one as I feel like often do with Ecuadorian coffees. The notes tend to be more subtle and the glycerine mouthfeel makes it a bit harder for me to pickup. I didn't really do anything differently actually, but my last couple really brought out rooibos, brown sugar, a touch of rose and raspberry. A very easy to drink cup.

Cupping Method:92C in v60, 17:1 ratio

This ended up being very good!

This coffee is fairly smooth. It does deliver on some of the promised fruitiness/berry, but I don't think it really comes together for me. Black cherry comes through the strongest. The fruitiness isn't quite bright, and it's mixed in with something I don't live, I'd describe it the part of the caramel that's not sweet perhaps. It reminds me of fruit that's just a little too ripe.

It needs something a little bit brighter to bring it all together. I'd say it's not out of character for an Ecuadorian but the roasts I've been liking here bring out a bit more bright trailing acidity.

Cupping Method:I had this at Wayward Coffee in Dallas. Picture is bag from a rack at Wayward.