Roast Review: Bean Boy Coffee

Bean Boy Coffee isn’t your typical roaster—they make that clear from the moment you land on their site. In their own words: “This ain’t your mama’s burnt‑bean ash.” They roast and sell specialty-grade coffee, but in my eyes what sets them apart is how much personality they bring to the process.

Their whole vibe is playful and unexpected. The email signup says “Email Signup. LOL.” They offer “certified pre-owned mugs” that feel like a clever inside joke that I instantly want to be part of. And instead of a standard FAQ, they have an “IAQs” section—Infrequently Asked Questions. Everything about them signals that they care deeply about quality, but they don’t take themselves too seriously. It’s coffee—with a side of fun.

We had a terrific experience tasting Bean Boy Coffee and I’m excited to tell you all about it. Grab a cup of the coffee you’re currently digging and let’s dive in!

Cyiya Murundo

First impressions

I opened up the coffee bag and inhaled the aroma. I paused, considered for a moment, and then inhaled the aroma again, trying to discern what I was sensing. 

“Wow it smells so bright and a bit fruity,” I said “I’m guessing notes of sugar, strawberry, and chocolate.”

Finally I handed the bag over to James, who was eager to experience this new coffee too.

After smelling the freshly roasted beans he shared that he sensed orange peel, strawberry, and perhaps a hint of something darker and more grounding.

“I wonder if it’s caramel or brown sugar,” I mused. James agreed.

We started to prepare the Cuppamoka and boil the water but we paused after grinding the beans. With the newly ground beans there was a more potent smell of citrus in the air, like a lemon or grapefruit. We took note of this and carried on brewing.

Tasting notes

We each picked up a mug of freshly Cuppamoka- brewed coffee and took a sip. 

I looked at James, who was sipping and looking off into the distance as if looking for the exact right tasting notes.

“Well?” I said impatiently, not yet ready to make my own guess.

“It’s really smooth,” said James. “I enjoy how light it is and it’s got a bit of a honey flavor too. It drinks a bit like a tea.”

I agreed and added that this was definitely a coffee that would please any and every palette. It was light and subtle without being boring. There was a slight touch of citrus at the end of the sip, but not enough for it to overpower the experience. 

The reveal

Bean Boy says that this Rwandan coffee has notes of crème brûlée, oolong tea, and mandarin, James and I say that it’s a real crowd pleaser!

Werka Nensebo 

First impressions

“It smells like chocolate and marshmallows,” James said almost instantly when he smelled the beans of the next coffee. He added that there may also be notes of vanilla and a red fruit like cherry. 

For me, it was really fruity. It reminded me of a coffee I had a while back that was described as tasting like “Fruity Pebbles.” But there was also something deeper—maybe chocolate or tiramisu—that balanced it out. Every time I smelled the freshly roasted beans, I picked up on something new.

We had to press pause on our guesses and give the coffee a try, as we were so eager to see what it would taste like.

We took out our Picopresso, Exagrind, Exagram, and Gauge for this one. I weighed and ground the beans and James was in charge of brewing. In the end, we had two Werka Nensebo espressos that had a beautiful, light consistency throughout. We could see and admire this thanks to our Stellar cups.

Tasting notes

“Woah it has such a great kick,” I said after taking my first sip.

James remarked on the delicious fruity nature, hint of chocolate, and bright citrus.

We agreed that it was perfect for a hot summer day, like the one we were experiencing, and that it had a lovely balance of acidity and sweetness. There was no question this would be our go-to pick-me-up for the heat wave week we were in for.

The reveal

Bean Boy says that this special Ethiopian coffee has notes of strawberry, chocolate, and mandarin.

Antigua Juaja 

First impressions

I took out the last coffee, which was a washed coffee from Guatemala, and unsealed the bag. I smelled a melody of flavors including blackberry, fig, and honey. 

“Smells similar to the other ones in terms of brightness and fruit but I’m sensing more lemon with this one!” James noted.

Antigua Juaja is versatile and can be enjoyed as an espresso or coffee. We opted for an espresso this time and decided we would try it as a coffee the following day.

James took out our Minipresso GR2 and heated the water while I ground the beans using the Exagrind.

Tasting notes

James was the first to share his experience - noting the super bright lemony explosion of flavor as well as the full bodied and syrupy mouthfeel. 

I was immediately impressed by the experience of this coffee. I could sense lemon, chocolate, and perhaps another dark fruit. James guessed the other fruit notes could be blackberry or blueberry.

The reveal

According to Bean Boy, this coffee has notes of lemon, plum, and milk chocolate. We tried it the next day as a coffee and it was just as amazing!