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We found 10 reviews that match your search for September 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.

93
Roast: Medium Review Date: September 2002
Origin: Price: NA
A Kenya in the grandly classic mode: intense but perfectly balanced, full- bodied, voluptuous with dry red wine and cherry tones, acidy without bitterness. The tactful medium-dark roast rounds the acidity and contributes a slight roasty note.
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AROMA:9
ACIDITY:8
BODY:8
FLAVOR:8
AFTERTASTE:9
AGTRON:63/55
90

  • CC's Coffee

    Baton Rouge, Louisiana

  • Kenya Medium Dark Roast

Roast: Medium Review Date: September 2002
Origin: Kenyan, east African Price: NA
Seductively rich in the nose, with pineapple and orange notes, but all business in the cup: grandly and austerely acidy with pronounced dry, cabernet-like fruit. Softens and sweetens again in the finish.
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AROMA:8
ACIDITY:8
BODY:8
FLAVOR:7
AFTERTASTE:7
AGTRON:63/55
87
Roast: Medium-Light Review Date: September 2002
Origin: Price: NA
The medium roast allows the character of the coffee to emerge, in this case richly and sweetly acidy, complicated by sweet nut notes and, as the cup cools, more characteristic Yirgacheffe floral and lemon tones. An unusual coffee in two respects: light roasted in a region (San Francisco Bay Area) where extremely dark roasting prevails, and rather heavy bodied for a Yirgacheffe.
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AROMA:7
ACIDITY:7
BODY:8
FLAVOR:7
AFTERTASTE:7
AGTRON:70/55
87
Roast: Dark Review Date: September 2002
Origin: Price: NA
The moderately dark-roast style mutes the Kenya fruit and gives it a roasty, tart pineapple twist that softens toward a toasty chocolate in the finish. The darkish roast may transform the Kenya character, but the transformation is quite pleasurable in its own right.
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AROMA:7
ACIDITY:7
BODY:6
FLAVOR:7
AFTERTASTE:7
AGTRON:41/38
86

  • Torreo Coffee

    Philadelphia, Pennsylvania

  • Ethiopia Yirgacheffe Horse

Roast: Medium-Dark Review Date: September 2002
Origin: Price: NA
The medium-dark but rather aggressive roast preserves a touch of acidity and lemony sweetness amid the dominant roasty tones. More complex than balanced, the closest sensory analogy I can propose is roasted lemon drops.
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AROMA:7
ACIDITY:7
BODY:8
FLAVOR:7
AFTERTASTE:7
AGTRON:48/40
86
Roast: Dark Review Date: September 2002
Origin: Yirgacheffe, southern Ethiopia Price: NA
A dark-roast presentation with a splendid aroma: intense, crisply dry and fruity. In the cup, however, the roast dominates, though patient drinkers will feel a sweet, lush fruitiness behind the roasty bitterness. The halo of fruit persists in the cleanly roasty finish.
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AROMA:9
ACIDITY:na
BODY:7
FLAVOR:7
AFTERTASTE:7
AGTRON:43/38
85
Roast: Dark Review Date: September 2002
Origin: Limu growing region, west-central Ethiopia, African Price: NA
A rather aggressive roast contributes distinct charred notes, but they are richly charred notes, with a leathery twist and a tickle of dry fruit. The astringent finish is pleasantly complicated by dry chocolate.
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AROMA:7
ACIDITY:na
BODY:7
FLAVOR:7
AFTERTASTE:7
AGTRON:43/38
85

  • Cafe Moto

    San Diego, California

  • Best of Africa Blend

Roast: Dark Review Date: September 2002
Origin: Price: NA
Lush floral notes and suggestions of fruity chocolate are pleasantly felt behind a dominating bittersweetness that leans a bit more toward the bitter than the sweet. A floral- toned sweetness softens the astringent finish.
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AROMA:8
ACIDITY:na
BODY:7
FLAVOR:7
AFTERTASTE:6
AGTRON:43/37
84
Roast: Medium-Dark Review Date: September 2002
Origin: Price: NA
Lush, sweetly overripe Harrar fruit notes are shadowed by salty and bitter tones. Dry chocolate in the finish.
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AROMA:8
ACIDITY:na
BODY:7
FLAVOR:6
AFTERTASTE:6
AGTRON:46/38
82

  • Dean's Beans

    New Salem, Massachusetts

  • Oromia Dark Roast, Fair Trade

Roast: Very-Dark Review Date: September 2002
Origin: Sidamo growing region, ethiopia Price: NA
This very dark-roasted coffee reveals almost nothing about the potentially interesting green coffee itself except its ability to stand up to a severe degree of roast and still taste quite agreeable. The profile is roasty and charred, but pleasantly free of bitterness and haloed by sweetness.
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AROMA:7
ACIDITY:na
BODY:6
FLAVOR:6
AFTERTASTE:6
AGTRON:32/28