We found 12 reviews that match your search for June 2001. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee. Click on roaster images to visit roaster websites.
A classic American breakfast coffee: intensely and brightly acidy but juicily sweet, deeply dimensioned, with meadowy hints of flowers that deepen toward fruit in the finish. As the finish fades, we 're left again with a shimmer of flowers.
Smooth, balanced, with excellent range, from floral top notes through a bright, juicy, acidy middle to a roasty, bitterish bottom. The most impressive aspect of this coffee is its pleasing natural sweetness, which persists from aroma through cup to light-footed but authoritative finish.
The rich, grapey, slightly fermented fruit taste Guatemalans call avinatado or winyness dominates the profile of this medium-dark-roasted blend, together with the intensely and fleetingly sweet innuendoes we associate with dusk flowers like jasmine or honeysuckle. The finish is sweet, almost juicy.
An impressively full-bodied and deeply dimensioned darker-roasted blend. Richly spicy, bitter but round, with a hint of dry, prune-like fruit. The spice and prune tones complicate the bitter but rich finish.
A full-bodied, richly acidy morning blend laced with dry fruit tones. A slight astringency haunts the cup, masked by rich aromatics when the cup is hot, but a bit puckerish as the coffee cools.
Powered by the earthy, slightly musty, forest-floor notes of (I assume) Sulawesi or Sumatra coffees, with an added touch of acidy brightness and sweetness. The earthy notes hint pleasantly at chocolate. Marred by a slight metallic note as the cup cools.
Complex and exotic, this moderately dark-roasted blend sits sharply but sweetly on the palate. Floral notes and faintly ferment-toned fruit complicate the cup, but both nuance and sweetness fade in the finish, leaving behind a roasty bitterness some coffee drinkers may find pleasingly pungent, others a touch overbearing.
A pleasingly balanced American cup. Nut and vanilla tones shimmer in the nose and a comfortable sweetness predominates in the cup, lifted by a discreet acidity. Bitter undertones confer authority to the cup but tend to dominate in the rather flat aftertaste.
Here the whole is more than the parts. A balanced structure of sweetness and bitterness and a plump, smooth body compensate for a relative lack of nuance. For some coffee drinkers, the bitterness may assert itself a bit too strongly in the aftertaste.
The clean nut-like notes and undertone of spice are unusual for a moderately dark-roasted coffee like this one. The body is impressively full, the finish roasty and pungent with a mild but pleasing bitterness.
A breakfast blend with a good deal of character but little balance or coherence. The sweet front end with its pleasingly exotic edge of floral notes and ferment-toned fruit (Ethiopia Harrars?) is precariously supported by a smoky, pungent dark-roast bottom. Eventually, however, the roasty bitterness prevails in a rather severe finish.