We found 11 reviews that match your search for April 2006. 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.
Roundly delicate aroma: chocolate and caramel notes with suggestions of flowers and ripe tomato. In the cup silky mouthfeel and a classic profile: tart fruitiness enveloped in a giddy sweetness that harbors continued hints of chocolate and flowers. Clean, sweet - almost sugary - finish.
A pungent, sweetly tart, tight-knit complexity - cedar, orange, semi-sweet chocolate - runs through the profile from aroma through the long, rich finish. Magisterial and consistent when hot; stiffens and simplifies just slightly as the cup cools.
Rich aroma: semi-sweet chocolate and suggestions of apple, with floral notes at the top. In the cup rather big-bodied and rich, with continuing distinct floral top notes and a rather dominating, roundly tart acidity that nearly overwhelms but still allows further suggestions of chocolate, ripe tomato, orange and cedar.
Classic aroma: cleanly high-toned, slightly acidy, with flowers, peach, and a hint of milk chocolate. In the cup sweetly and brightly acidy, with continued floral, peach and black currant notes. The flavor drops off in a rather disappointing finish.
Simple, rather subdued aroma: cherry and chocolate notes. In the cup rich, pungent and sweet, but aromatically simple: dried cherries, a hint of chocolate, perhaps suggestions of merlot-like red wine.
High-toned, delicate (almost too) aroma: flowers, caramel, pipe tobacco. A bit sharp and astringent in the cup, but with a richly rounding caramel character and fine floral top notes. The caramel settles toward chocolate in the finish.
Fine aroma: delicate but deep, with milk chocolate, floral and caramelly fruit notes, apple perhaps. In the cup softly acidy, velvety in mouthfeel; the chocolate turns toward sweet cocoa with a richly tart floral twist. Surprisingly long finish, but also surprisingly heavy and even astringent. Cups were slightly uneven with occasional very faint musty fermented suggestions as they cooled, so a rating that started at 90 ended at an ambivalent 87.
Sweetly roasty throughout the profile: fresh-cut cedar and hints of cardamom and flowers in the aroma; in the cup silky in mouthfeel, very sweet, with continuing cedar and intensified floral notes. Slightly astringent, almost turpenny in the long finish.
Fermented fruit contributes to a glorious aroma dominated by a sort of dry, nutty chocolate. In the cup very sweet and floral but also quite astringent, netting a wildly ambiguous profile with intriguing fruit notes too astringent to call chocolate and too explosively fermented to call winy. Unorthodox palates might assign high ratings to this unusual coffee, while purists surely would choke and dismiss it. We compromised at 85 - buyers beware.
A contradictory coffee, with sweetly buoyant flowering grass and vanilla notes shimmering above a pungent heaviness in both aroma and cup. The pungent notes hint at semi-sweet chocolate in the aroma but turn rather bitter in the cup, compromising the continuing agreeable floral character.
Pungent, spicy or perhaps smoky aroma, with caramel notes and a hint of apple. In the cup rather sharply acidy with very distinct caramel notes and not much else. A bright, simple, limited coffee.