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We found 11 reviews that match your search for May 2003. 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-Light Review Date: May 2003
Origin: Guatemala, Antigua Price: NA
Medium bodied but delicate, soft, exquisitely balanced, giddy with sweet fruit tones that may suggest cherry but ultimately express the purity and elegance of a perfectly processed coffee. The finish is sweet, long, and gently rich.
 
AROMA:8
ACIDITY:7
BODY:7
FLAVOR:8
AFTERTASTE:9
AGTRON:55/73

91
Roast: NA Review Date: May 2003
Origin: East African Price: NA
A grandly acidy coffee, austerely tart yet voluptuously sweet. Complicated by hints of green apple or pie cherry, but the main expression is the huge, rich gesture of the acidity. The finish is tart but round and opulent.
 
AROMA:8
ACIDITY:8
BODY:7
FLAVOR:8
AFTERTASTE:8
AGTRON:0/0

90
Roast: Medium Review Date: May 2003
Origin: Kenya AA Price: NA
The softer style of Kenya: sweet, flirty, utterly seductive, but with a gently acidy backbone. In the aroma crisp temperate fruit tones, apple or pear perhaps, in the cup flowers and chocolate.
 
AROMA:8
ACIDITY:7
BODY:6
FLAVOR:9
AFTERTASTE:8
AGTRON:49/65

87
Roast: Medium Review Date: May 2003
Origin: Chanchamayo, Machu Picchu, Peru, South American Price: NA
Delicate and soft, with a tart sweetness suggesting Meyer lemon. Supple, smooth, elegant.
 
AROMA:7
ACIDITY:7
BODY:7
FLAVOR:8
AFTERTASTE:8
AGTRON:48/69

86
  • CoffeeAM

    Woodstock, Georgia
  • Yemen Arabian Mocca

Roast: Medium-Dark Review Date: May 2003
Origin: Yemen, Arabian, Mocca Price: NA
Medium-bodied, sweet, with the typical wild, slightly fermented Yemen fruit tones, in this case suggesting overripe cherry, apricot, and melon. In the finish the fruit ferment reads as a sort of brandied, bittersweet chocolate. A slight astringency in the finish suggests that during storage this coffee faded a bit, as Yemens quickly do.
 
AROMA:8
ACIDITY:7
BODY:7
FLAVOR:8
AFTERTASTE:7
AGTRON:38/46

85
Roast: Medium-Dark Review Date: May 2003
Origin: Price: NA
A low-toned but resonant, agreeable blend, crisp with tart, berry-toned fruit. Rather lean-bodied but rich in impression. The finish is sweet and balanced.
 
AROMA:7
ACIDITY:7
BODY:7
FLAVOR:7
AFTERTASTE:7
AGTRON:39/48

85
Roast: Medium-Light Review Date: May 2003
Origin: Price: NA
Low-key, mild, balanced to a fault. Sweet, with the round richness of a good Viennese blend, but ultimately unexpressive and rather inert.
 
AROMA:7
ACIDITY:7
BODY:7
FLAVOR:7
AFTERTASTE:7
AGTRON:58/73

84
  • Joe to Go

    North Hollywood, California
  • Peru Corona Royale

Roast: Medium-Dark Review Date: May 2003
Origin: Chanchamayo, Machu Picchu, Peru, South American Price: NA
A sweet, fruity Peru that suffers from musty, mildewed tones. The mild musty influence turns the fruit and floral notes pungent, dry, and bittersweet. Pleasantly so, aside from the rather heavy finish.
 
AROMA:8
ACIDITY:7
BODY:7
FLAVOR:8
AFTERTASTE:6
AGTRON:40/52

83
Roast: Medium Review Date: May 2003
Origin: Colombia, South American Price: NA
Moderately acidy, medium to full bodied, sweet, rich, balanced, mid-toned. Not much nuance but a sturdy cup with a juicy tickle of cleanly fermented fruit. Marred by a rather bitter finish.
 
AROMA:7
ACIDITY:7
BODY:8
FLAVOR:7
AFTERTASTE:6
AGTRON:48/60

80
Roast: Medium-Dark Review Date: May 2003
Origin: Cameroon, Africa Price: NA
Very sweet and very, very musty. Somewhere behind the malty, musty/mildew tones a rich, cherry-toned coffee lurks.
 
AROMA:6
ACIDITY:6
BODY:7
FLAVOR:6
AFTERTASTE:5
AGTRON:43/57

78
Roast: Dark Review Date: May 2003
Origin: Price: NA
A wildly flawed but perversely interesting coffee. Dramatically uneven from cup to cup, with some cups dominated by a heavy and rather oppressive Mediterranean spice character (thyme or rosemary) and others displaying less oppressive and more pleasant floral and bitter fruit tones - in the latter case, imagine bitter-chocolate-covered jasmine petals. All of this aromatic peculiarity probably derives from a combination of mildly fermented fruit with a musty overlay acquired while the still fruit-encased beans were drying.
 
AROMA:7
ACIDITY:6
BODY:7
FLAVOR:4
AFTERTASTE:4
AGTRON:33/41