Green Coffee

The underlying sweetness has flavor aspects of clover honey, and along with a puff pastry note, accents of orange, lemon, Earl Grey, ginger chews, and an aromatic woodiness. City+ to Full City. Good for espresso.

Notes of fruit gum, creme caramels, intimations of lemon-flavored herbal tea, and a hop floral aroma. Citrus tartness provides a nice tangy aspect in the cup. City to Full City. Nice Ethipoia espresso option.

The cup is all about bittering cocoa, mild malty sweetness, muted acidity, and massive body. Roasted buckwheat, leather, and nutty notes mark the aroma and finish. Full City to Vienna. Good for espresso blending.

Cyato shows deep caramelizing sugar sweetness with lovely citrus-like brightness, and top notes of Mandarin orange, slippery elm tea, raisin, and a brown sugary sweet finishing note. City to Full City. Good for espresso.

Tumba offers flavors of sweetened black tea, replete with a brisk lemon accent, notes of orange, raisin, and citrus-like acidity. Full City yields dark chocolate, Medjool date, grape, and spiced finish. City to Full City. Good for espresso.

Brewing light roasts offers soft accents of black tea, dried apple, and raisin atop a sweetness that has the transparency of simple syrup, and a finish marked by notes of Earl Grey tea, and roasted barley. City to City+.

City/C+ roasts are very sweet, a cup marked by a complex smattering of cardamom, clove, and a cinnamon spice notes, along with dried fruited accents, and tea-like acidic impression. City to Full City.

Tea-like and spice note flourish in the Nemba's brew, chamomile floral arome, spiced Darjeeling, along with a juicy lemon note. Acidity is brilliant, like citrus and the tannic side of black tea, City to Full City.

Fantastic pour over, aromatic tea notes like chamomile and blackberry leaf, deep raw sugar flavors, clove and mace spices, grape, dark berry and a tart cranberry and lemon-like brilliance. A lively, complex, and clean Burundi. City to City+.

City roasts brew nicely, raw sugarcane juice underpins top notes of dried apple, lemon zest and cinnamon stick. Acidity really pops like lemonade and the finish is brisk and clean. City to Full City.

At City Tome shows a perfumed, sweet cup character with intense florals and simple syrup sweetness,  elegant top notes of Earl Grey tea, mace, strawberry hard candy and lemon-like acidity. City to City+.

Full City works well and roast development shining a light on rich, bittersweet chocolate flavors and tangy citrus notes, like orange-infused dark chocolate. For those who enjoy a vibrant espresso shot this one's for you. Full City.

Floral character in the cup is way out front in light roasts, fragrant Stargazer lily and lilac, with transparent simple syrup sweetness, raw honey, and a tropical/banana note. An aromatic cup at a wide roast range. City to Full City.

Middle roasts produce sweet berry tones and powdery dark cocoa, rindy orange and a dark fruited undercurrent. Mouthfeel is tannic like black tea and body is thick. City+ to Full City. 

Murambi is a light to medium-bodied cup with mouth cleansing acidity. Flavors of turbinado and sucanat are accented by top notes of black currant, dried apple, rhubarb and mulling spice. City to City+.

Perfumed floral Star jasmine and honeysuckle notes, abundant sweetness of simple syrup, table sugar, fragrant honey, and a light citrus water brightness. Delicate, clean and vibrant when roasted light. City to City+

Dried and cooked fruits are shadowed by earth-toned sugars; natural dried apricot, coconut flakes, cooked strawberry, chocolate-dipped banana, rice syrup, rustic palm sugars and baking cocoa. Intense cup. City+ to Full City. Wild espresso.

Gichichi is a vibrant Kenya, with fruited sweetness that falls somewhere between berry/raw sugar reductions and grape juice, with accents of orange, dried cranberry, cascara tea, and strawberry lemonade. City to Full City.

This Uraga coffee presents refined sugar sweetness with perfumed floral notes showing, and fruited aspects of Meyer lemon, flame grape, and blueberry depending on how developed your roasts are. City to City+.

Cherry flesh and orange pulp notes are understated, with caramel and molasses-type sugary sweetness more dominant, and citric to black tea-like vibrance. Surprisingly chocolatey at Full City. City to Full City. Good for espresso.

Cane juice, subtle floral notes, pointed sweetness, and tea-like accents. Simple syrup sweetness is transparent and buoys fruited notes of citrus and berry, moving into a doughy finishing note. City to City+.

I'm a sucker for a berry-toned cup, and this Rwanda delivers; mixed berry jam, strawberry, dried slab apricot, merlot wine, and berry-like acidity. Big chocolate roast tones at the darker end of the roast spectrum. City to Full City.

Equal parts raw sugar sweetness and complex baking spice notes, butter toffee sweetness giving way to clove and cinnamon top notes, candied lemon peel and English Breakfast tea finish. City to Full City. Good for espresso.

Marzipan aroma and flavors of molasses, nougat, burnt sugar candies, almond, and a dried apple accent note. Pleasing tea-like acidity comes into view in light roasts too. City to Full City.

Complex floral and tea notes proliferate in both aroma and cup flavors, pearl jasmine and Darjeeling, strong florals like rose water, star jasmine and freesia, and brisk acidity and accompanying mouthfeel. City to City+. Full City roasts for floral espresso.

Caramel and burned sugar sweetness paired with cocoa powder, butter cookie note, and apple-like acidity. Excels in middle to dark roast applications. City+ to Full City+. Good for espresso.

Flavor components of minimally refined sugars, roasted almond, apple, pungent dark cocoa roast tones, and molasses finishing note. Acidity has an apple-like quality. City+ to Full City+. Good for espresso.

Full City shows bittering baker's cocoa and a touch of barley malt, along with rye bread and licorice root finishing accents. Inky body and lasting bittersweetness. Full City to Full City+. Good for espresso.

Intense "natural" taste showing woodsy flavors and naturally dried fruit notes such as apricot and nectarine. Bittersweet roast tone at Full City with smokey cedar plank and dried prune in the finish. Full City to Full City+. Good espresso.

A versatile coffee, dark sugar sweetness, black walnut and pistachio, cocoa powder, dried peach, and a black tea-like mouthfeel. Rich cocoa flavors with deeper roasting. City+ to Full City+. Good for espresso.

Caramelizing sugar flavors from hot to cool, and notes of toasted almond and toffee nut offer a nice counterpoint, as do hints of dried apple, and brisk black tea. City+ to Full City.

Compact bittersweetness, almond bark and dark cocoa, rustic dried fruit accents, and a green aroma like pine wood. Las Botijas is a good candidate for darker roasting. City+ to Full City+. Good for espresso.

The cup has milky texture at City+ and Full City and carries a caramel and cane sugar sweetness into the aftertaste, with bittersweet accents, and hints of dried apple, cranberry, walnut, almond. City+ to Full City+.

Middle roasts show brown rice syrup and black strap molasses, hints of golden raisin and walnut, and acidity has an orange oil quality. At Full City chocolate and sugar flavors are harmonious. City+ to Full City+. Good for espresso.

Nyungwe decaf has bittering and sweet aspects of burned caramel up front, chocolate swirled wheat bread. impressive molasses-like sweetness, and body. City+ to Full City. Good for espresso.

A well-rounded, balanced brew. Flavors of unrefined sugars and dry roasted nut, as well as bittering cocoa powder, and a light herbal accent of tarragon. Satisfying in the middle roast range. City+ to Full City+. Good for espresso.

A earthy sweet mix of date sugar and rice syrup, herbaceous accent notes of burdock root, smokey peet, and tobacco. Rustic chocolate flavors and loads of Lintong character in darker roasts too. City+ to Full City+.

Bittersweet smells set the tone, umami-like aromatics, a bittersweet cocoa powder flavor tied up with brown sugar, dark caramel hints and toasted wheat berry. City+ to Full City. Good for espresso.

On a table of decafs this coffee's origin is easy to pinpoint. Caramel and dehydrated berry, malted sweet bread, dried stone fruit, and subtle tartness. City+ to Full City.

Goulala has a sweet cup character, butter cream frosting and mild bittering bass notes are illuminated by tart goji berry and lemon rind, and an almond meal finishing note. City to Full City.

City+ pulls out an underlay of unsweetened cocoa powder that allows tart berry and fruit skin notes to stand out. Big body, moderate acidity, and herbal finishing hints. City+ to Full City.

Earth-toned aromatics reminiscent of Sumatra, rustic sweeteners like brown rice syrup and date sugar, bittering cacao, citrus rind, bell pepper, red fruit and sweet tobacco. City+ to Full City+. Good for espresso blending.

Waja Mala has a bran muffin aspect in aroma, with flavors of turbinado sugar, walnut, raisin and the bittersweetness of flourless chocolate torte. City to Full City.

City+ yields a sweet foundation of burned sugar and caramel/toffee, a yellow custard note, dried apple, tamarind, a basil hint, and a vibrant rindy orange flavor. A clean, wet processed Sumatran coffee. City to Full City. Good for espresso.

Aroma of brown sugar and sweetened condensed milk, with flavor notes of unrefined sugars, fresh tarragon leaf, roasted barley, baker's cocoa, and aromatic cedar. City+ to Full City+. Good for espresso.

City+ and Full City roasts coax a blend of savory and sweet notes like sucanat sugar and roasted grain, with a mild cocoa powder underlay, and finishing accents of buckwheat tea and cinnamon. City+ to Full City.

City+ has intense aroma, earthy peat, an interplay of sweet molasses, palm sugars and bittering raw cacao nibs and carob, and a Yerba Mate note in the finish. Rustic chocolate and immense body in darker roasts. City+ to Full City+. Good espresso.