We found 18 reviews that match your search for March 2002. 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.
Delicate but authoritative, richly and sweetly acidy. The classic fruit/floral aromatics lean toward chocolate in the aroma, fruit in the cup, and carry through cleanly into the long, sweet finish.
Rather intensely acidy, with clean floral and wine-toned fruit notes that deepen toward a bright chocolate in the finish. The acidity is clean and free of astringency, but may be too aggressive for some coffee drinkers.
Low-toned but complex. A floral sweetness is supported by a slightly roasty pungency and a touch of mustiness, the agreeable kind that gives weight and character to the cup and hints at dry chocolate.
Gently and sweetly acidy with crisp, pear-like fruit tones that round toward sweet cocoa in the finish. The cup is shadowed by an underlying astringent bitterness.
Understated to the point of self-effacement. The aroma is subdued but sweet and enlivened with a tickle of dry, fruit-toned chocolate. In the cup round, rather deeply dimensioned, with just enough acidity to keep the cup subtle rather than banal.
A rather striking dark-roast coffee in its disconnected extremes of abandoned sweetness and charred bitterness. The only relief from this (to some exhilarating) contradiction are dry cocoa notes in the finish.
Woody, dominated by a rather thin, roasty bitterness. Attenuated floral notes play at the top of the profile, dry cocoa-toned fruit toward the middle, but a rather shallow roast taste dominates.
When hot, an impressive dark-roast cup: balanced, sweet modulating to bittersweet in the finish; dry, prune-like fruit complications with a pleasant roasty bite. As the cup cools, however, distinct (and rather unpleasant) rubber tones emerge.
Flat, feeble, tea-like aroma. The cup is sweet but the acidity is weak-kneed and a bit sour. A pleasant hint of fruit, but not enough to save the cup from its general dull listlessness.
The intentions of this blend announce themselves in the nose with extremely roasty, explicitly burned notes. In the cup the charred tones fade, giving way to a rather neutral woodiness with sweet undertones that suggest pungent spice.
About half of a classic American breakfast cup. The acidy brightness, gently complicated by a touch of nut-toned sweetness, is there. Nevertheless, shallow in dimension and limited in range, with a hint of musty, grainy robusta lurking not very far beneath the traditional brightness.
Low-key to the point of neutrality. The interesting wood, leather and spice tones in the aroma are overwhelmed by a dominating woody character in the cup. Literally tastes as though it had just dribbled off a board into the cup.
Dominated by sweet grainy nut tones overlaid with a sour, musty ferment. I can think of no analogy for this odd combination of sensations because human beings normally don't consume products that are both fermented and mildewed-tasting.
Cloyingly sweet and sharply musty - imagine the taste of mildewed nuts left sitting in a damp basement closet for a few weeks. The musty tones hint at cocoa but don't come through.