We found 13 reviews that match your search for July 2005. 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.
An essay in the difference between acidic and acidy, this commandingly dry coffee does not display a glimmer of sharpness. Tremendous range and complexity in the aroma: dry berry, high-toned cedar, orange, chocolate. The dry berry, orange and chocolate notes carry into the cup with crisp richness and fade into the finish without a hint of astringency.
Smooth, rich with a sweet complex of low-acid fruit-related tones: banana, chocolate, raisin, honey, flowers. In the cup the mouthfeel is full and supple; honey, raisin and flowers dominate and carry into a cleanly resonant finish.
The aroma is very sweet in impression, gingery and orange-toned, the acidity gentle, the cup delicate but rich with a ginger-toned fruit that rounds and settles toward chocolate as the cup cools. Clean, chocolate-toned finish.
The aroma is sweet-toned and intense: cedar, semi-sweet chocolate, raisins. In the cup, dry, spicy berry, grapefruit, Bordeaux-like wine notes. The flavor notes persist in the slightly but pleasantly astringent finish.
The aroma, sweetly pungent with a hint of chocolaty fruit, provided only a hint of the intensity displayed by the cup - high-toned and richly acidy, with a simple but powerful flavor complex: dry berry (aka black current), a hint of grapefruit, and rich, dry chocolate.
Deeply dimensioned, low-toned, quietly complex coffee. Semi-sweet chocolate, floral top notes, and a crisp temperate fruit that I read as pear carry from aroma into the cup, consolidating on chocolate in the finish.
Subdued but rich aroma, complicated by cedar, leather and a shifty low-acid fruit, pumpkin one moment and pear the next. Simple in the cup but still rich, with a rather opulent mouthfeel and sweet dried fruit notes - raisin, apricot - leaning toward chocolate.
A showcase for the intense, sweetly tart sensation coffee people call acidity. The acidity is nuanced by tomato and orange notes in the aroma, softening toward chocolate and cedar in the cup. The acidity leaves a rich astringency behind in the short finish, but delicate orange notes outlast it in the long.
A very sweet, gently rich coffee. Spicy, perhaps slightly musty notes in the aroma lean toward a cocoaish, cedar-toned chocolate in a cup that grows more nuanced and quietly complex as it cools.
Resonant, tightly-knit, complex aroma: chocolate, cedar, leather, vanilla, raisin. In the cup delicately acidy and gently opulent: honey, vanilla, flowers. A quiet cup that rewards patience.
Delicate, rather subdued aroma: milk chocolate, caramel, the sweeter sort of grapefruit. In the cup the caramel leans more decisively toward chocolate, with some delicate, attractive floral top notes. Slight astringency in the finish.
A coffee that displays the more pungent side of the Yirgacheffe profile. Distinct ginger-snap notes in the aroma with suggestions of rosemary and pine. Sweeter in the cup, dominated by lemon and ginger-snap. The pine and Mediterranean herb notes resurface in the long finish.
Sweet, quite smoky aroma, with floral top notes and suggestions of temperate fruit, pear perhaps. In the cup low-toned, smoky, sweet but salty, with chocolate undertones and continued hints of pear. The smoky tones carry into the finish.