Press (#9)

Blind Assessment: Delicate but rich; shimmeringly complex. Meyer lemon, jasmine, honey, walnut in aroma and cup. Crisply sweet acidity; silky mouthfeel. Surprisingly deep, flavor-saturated finish. Notes: Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its elegantly elongated beans and distinctive floral and crisp, citrusy, often chocolaty cup, the Gesha variety continues […]

Origin– Ethiopia Region– Yirgacheffe Mill Location– Addis Ababa Altitude– 5741 to 6562′ Producer– Ninety Plus Coffee Varietal– Mixed heirloom varietals Process– Natural, sun dried on raised beds Roast– Light Black cherry aroma, juicy acidity rolls into elderberry, herbal tones of shiso, umame and rich dark chocolate liquor. This is the outspoken sister coffee of the Nekisse. […]

  Blind Assessment: Delicate, complex, lively. Distinct honey and crisply sweet cacao-nib with lavender-like flowers and an herby hint, cilantro perhaps, in aroma and cup. Lively, floral-toned acidity; very light but silky mouthfeel. Lavender in particular carries into a quietly rich finish. Notes: Ninety Plus is a distinguished boutique exporter and importer of innovative small-lot coffees from […]

An article on the importance of water and filtration featuring Barrington Coffee.

BCRC was featured in the Origin issue of Fresh Cup Magazine, August 2013.

Blind Assessment: Sweetly tart, lyric, complex. Roasted cacao nib, honey, guava, green apple, brisk lavender in aroma and cup. Lively, juicy acidity; lightly syrupy mouthfeel. Flavor carries with authority into a bright, honey-toned finish. Notes: This coffee, which combines fine wet-processed Ethiopias from two of Ethiopia’s most distinguished growing regions, is the first in Barrington’s Ceres Project […]

BCRC was featured in the Winter 2012/2013 issue of Edible Berkshires.

Blind Assessment: Evaluated as espresso. Complex flowers and citrus, high-toned but smooth. Flowers, butter, grapefruity citrus, roasted cocoa nib in aroma and small cup. Smooth, lightly syrupy mouthfeel; rich, long, chocolate-saturated finish. Superb in two parts milk, sweetly and richly chocolate-toned with a gently tart fruit that resonates with particular distinction in a long finish. Notes: This […]

Blind Assessment: This extraordinary coffee almost defies description with its aromatic complexity while retaining a classic clarity of structure. The fruit notes suggest in particular tartly sweet tropical fruit like guava, passion fruit or fresh lychee. The floral notes are almost as complex, provoking associations ranging from bitter lavender to lush honeysuckle. Additional complications include a […]

Blind Assessment: Roundly rich aroma dominated by intense, heady tones of fruit and aromatic wood. Silky mouthfeel, medium body and a bright-toned, though in no way sharp, acidity. In the cup a juicy impression and notes of cedar, grapefruit and sweet pipe tobacco, all persisting deeply into the long finish. Notes: Based on the cup, this coffee […]

Blind Assessment: Crisply sweet, quietly but profoundly complex. Honey, lavender-like flowers, roasted cocoa nib, ripe orange and guava in aroma and cup. Sweet, lively acidity; light but silky mouthfeel. Long, resonant, deeply flavor-saturated finish. Notes: Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its generally elongated beans and distinctive floral and […]

Blind Assessment: Gently pungent, harmoniously complex. Sweet flowers, rich, cocoa-like chocolate, walnut and an orangy fruit in aroma and cup. Crisp acidity. Delicate, very silky mouthfeel. Flavor persists into a rather drying finish. Notes: This coffee represents a micro-lot project, Lot 36, from an eight-acre parcel within the eighty-three acre Finca Las Esmeraldas farm. Barrington Coffee is […]

We are excited to be featured in this great article on The Berkshires in Saveur Magazine online.  

Our Boston shop was featured in the July 2012 issue of Fresh Cup Magazine.

Matthew Swoveland from Formaggio Kitchen wrote a great blog post about his visit with us.

Blind Assessment: Rich, complex, savory sweet. Caramel, lemon, molasses, hints of apricot and rose-like flowers in aroma and cup. Crisply tart acidity; silky mouthfeel. Flavor carries into a rich though drying finish. Notes: Despite grower discontent and loss of prime growing terrain to urban development, Kenya continues to produce some of the world’s most elegant and distinctive […]

Blind Assessment: Very sweet-toned but crisp, with blackberry, cedar, walnut, and a rounding, backgrounded milk chocolate in aroma and cup. Quietly balanced acidity; syrupy mouthfeel. A hint of ripe lemon complicates a smooth, clean finish. Notes: Impeccably prepared coffee from the Herrera farm on the eastern slopes of the Western Cordillera, Colombia. This coffee is Rainforest Alliance […]