September Coffee Co.

One from December I missed. A very tropical, very fruity, only slightly funky Ethiopian. Nose is floral and tropical, and it's peachy/pineapple on black tea with a crisp acidity.

Loved it. So good, sweet, sour, funky.

This coffee is a warm flannel and a fireplace. No matter what season you brew it, you'll instantly be transported to the fall. It's remarkable how distinctly you will detect the cinnamon and cardamom in this bre, how they achieved this without any added flavors must have been modern witchcraft. This shines brightest when brewed as espresso and pairs exceptionally well with alternative milks.

Cupping Method:This is part of our Foodie Picks Series and comes from Rob K.

Leaderboard blind tasting.

Honey caramel aroma, medium-sized beans, Better cool. Passionfruit, bright strawberry, fresh watermelon. Very tasty!

Cupping Method:Took a little bit of dialing in. Best was 17:1, 94C in Hario v60.

Aroma: 9.5/10
Taste: 9/10
Sweetness: 4.5/5
Acidity: 4.5/5
Body: 5/5
Finish: 4/5
Score: 91.25

The aroma was pleasant and warming but rather nondescript. I had a difficult time getting anything from the nose initially. As the coffee opened up, subtle tea-like notes appeared. Green tea perhaps. There was a faint stone fruit presence as well. Hint of florality too. With time, the floral notes came forth. Yellow florals perhaps. As the coffee approached room temperature, the sweetness intensified. There was a subtle herbal quality too. Later, a juicy melon note appeared. Watermelon came to mind. Like the nose, the flavor profile was extremely subtle initially but became more interesting and pronounced with time. Nice juicy stone fruit presence up front. Fuzzy peach skin came to mind. Hint of nectarine too. Floral notes were detectable in the center. Geen tea was noticeable here as well along with a nice zippy lemony acidity. Peach infused green tea reappeared in the slightly tannic finish and lingered after the swallow. Overall, high sweetness in both the aroma and the flavor. Medium to medium-high acidity the aroma and high acidity in the flavor. Outstanding soft, juicy, creamy mouthfeel. This is a delicate and nuanced Gesha that presented itself as being complex and notable on some brews and subtle and forgettable on others. Regardless, be sure to give these beans plenty of rest and allow the cup ample time to cool when you're drinking it to allow the more delicate aspects of the coffee to come alive.

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

Aroma: 9.5/10
Taste: 9/10
Sweetness: 4/5
Acidity: 4.5/5
Body: 4.5/5
Finish: 4/5
Score: 88.75

The aroma was extremely subtle initially. It was pleasant and warming but definitely lacking in character. Tea like perhaps with a hint of sweetness. Green tea specifically. The sweetness came forth as the coffee opened up and turned somewhat honey like. A subtle white floral quality emerged later. Hint of stone fruit character too. The fruity notes and the sweetness became more pronounced as the coffee cooled, as did the tea presence. Bergamot and some herbal notes appeared as well. The flavor profile followed the nose but was slightly punchier from the start. It too was very tea like. Green tea again came to mind. Nice pleasant, fruity sweetness. A subtle, juicy stone fruit presence appeared up front. Peach specifically. Sweet-tart lemon notes came through in the center. Nice zippy acidity. Lemonade-like perhaps. More lemon tea and tannins on the back end and the finish. Like with the nose, the fruity notes and the sweetness became more pronounced as the coffee opened up. There was an interesting herbal tea-like quality as well. Overall, medium-high sweetness in both the aroma and the flavor. Medium-high acidity in the aroma and high acidity in the flavor. Nice soft, juicy, lighter bodied mouthfeel. This was definitely one of the more delicate and nuanced coffees I have tried from September. Many of their extra-light offerings require a significant amount of rest, but this one took longer than almost any of the others to really open up.

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

Aroma: 9/10
Taste: 10/10
Sweetness: 4/5
Acidity: 5/5
Body: 5/5
Finish: 4.5/5
Score: 93.75

The aroma was super soft and juicy but quite nuanced initially. Green tea notes were most prominent. Orchard fruits were also noticeable. Nice subtle apple and pear presence. Touch of sweetness. Herbal notes were also detectable. Later, delicate stone fruits came forth. Fuzzy peach skin perhaps. As the coffee approached room temperature, the stone fruit presence and the overall sweetness intensified. The flavor profile was similar to the nose but punchier from the start. Soft orchard fruit notes were apparent on the front end. There was a big oolong tea presence as well. Nice delicate sweetness. Zippy, lemony-lime note and a crisp but gentle acidity was noticeable as the coffee moved along the palate. Floral notes appeared in the center. The florality intensified as the coffee cooled. Juicy stone fruits came through on the back end and the finish. Touch of herbality. Green tea was noticeable here as well, along with some subtle, lingering tannins. Like in the nose, the stone fruits and the overall sweetness became more pronounced as the coffee cooled. Overall, medium to medium-high sweetness in the aroma and high sweetness in the flavor. Medium-high acidify in the aroma and exceptional acidity in the flavor. Outstanding soft, juicy, lighter-bodied mouthfeel. This is a fantastic Panamanian Gesha that kept improving throughout the cup. Be sure to give this coffee plenty of rest and a hard push during the brewing process.

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

The aroma was interesting but quite delicate. Orchard fruits were most apparent. Apple and pear perhaps. Nice subtle, sugary sweetness. As the coffee opened up, juicy stone fruit notes appeared. Peach and nectarine came to mind. Bit of fuzzy peach skin too. Hint of florality. Bergamot perhaps. The floral notes intensified as the coffee cooled and the sweetness became more juicy and dense. Later, melon notes appeared. Watermelon specifically. The flavor profile was similar to the nose and equally impressive. Delicate and nuanced with a nice juicy stone fruit presence up front. Ripe peach came through strongest. Nice orchard fruit presence too. Jasmine was noticeable in the center. Some bergamot as well. Both the jasmine and the bergamot intensified as the coffee cooled. The finish was crisp, clean and juicy with subtle drying tannins and a pleasant, lingering sweetness. Like with the nose, watermelon appeared as the coffee approached room temperature. All in all, high sweetness in both the aroma and the flavor. High acidity in both as well. Excellent, juicy, lighter bodied mouthfeel. This is an impressive coffee that required both significant rest and patience while drinking to fully appreciate its nuance and complexity.

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