This project was inspired by an article published in Food and Wine magazine in April 2022 titled “The Best Coffee Roaster in Every State”. The reviews published here include one coffee from each roaster in every state who agreed to participate in the project. If more than one sample was provided, I selected the coffee that I thought was the most interesting or unique.
This project was inspired by the article but has become much more than that because of an outpouring of support and enthusiasm from so many of the roasters. Sometimes inspiration can bring opportunities and connections with other people that you didn’t imagine. I have been particularly touched by the handwritten notes sent by some roasters. In these notes they share their enthusiasm for my project and their appreciation for what I have undertaken. It means so much to me and shows just how passionate coffee roasters are about their craft.
These reviews will be updated weekly as the samples continue to come in for review.
A rich, full-bodied mouthfeel carries you into notes of orange and cocoa powder and in that sense this is a classic Guatemalan coffee. It’s smooth and creamy with tropical hues as it cools and a hint of bitterness on the finish. While quaffable on filter, perhaps this roast profile was would be best on espresso.
Read MoreSilky and aromatic, flavors of cranberry and purple grapes with lighter notes of blackberry and hibiscus tea blend together in the complex, layered brew from Kenya. Rose florals emerge as it cools and a delicate sweetness reminiscent of freshly picked raspberries. The solid composition and structure of this coffee mark it for excellence.
Read MoreThis coffee evokes a fruit punch bowl of sweetness with a smooth mouthfeel. It’s full of tropical notes and nectar sweetness. Flavors of raspberries and cream and candied cherries punctuate the brew while aromas of honeysuckle, tangerine, grapes and bubble gum swirl together. It’s a silky aromatic and luscious coffee that represents the Gesha variety nicely.
Read MoreFrom my home state of Minnesota comes this lovely organic coffee from a farm within a protected forest situated in northern Peru. Rose floral aromatics greet you as you taste sweet caramel and pecan nougat flavors in the brew. Flavor notes of peaches, stewed strawberries, and cherry juice mingle with citric acidity balancing the sweetness. A juicy mouthfeel with apricots and honey
Read MoreA sweet and tangy coffee with a fruity aroma and silky mouthfeel. The acidity is mild and pleasant which is juicy on the palate. Blackberry and purples grapes are light flavor notes that emerges as it cools. Cherry cola and almond paste on the finish. Well done.
Read MoreFloral and eucalyptus aromas greet you at first sip followed by striking flavor notes of raspberry candy, lychee and watermelon jolly rancher. There is a distinctive pink guava/citrus acidity. The brew stays sweet even as it cools and a clean lime finish makes it lovely. This is a good representation of a washed Ethiopian
Read MoreThis coffee offers jammy berries and a deep sweetness of caramel with hints of cocoa and pecan flavors. Red apple acidity adds interest and balance. Quaffable and pleasant to drink this is an all day kind of coffee. All the more impressive is the story behind this coffee from a family with resilience and determination to renew their farm and their dreams.
Read MoreThis full bodied coffee has a medium-dark profile with flavor notes of dark chocolate, raspberry and orange marmalade. As it cools mango notes emerge as does a bit of roastiness. The mouthfeel is smooth giving the coffee a richness that could be complemented by adding milk or an preparing it on espresso with milk.
Read MorePeaches and cream, maple and brown sugar predominate at first sip with this Ecuadorian coffee. Floral and fruity with flavors of apple and fig this coffee has a rich, coating mouthfeel. As it cools subtle notes of chocolate malt and raspberry emerge. The acidity is medium offering a nice balance to the fruity sweetness. This coffee is lovely in every way.
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