We found 9 reviews that match your search for January 2012. 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.
Sweetly crisp, delicate. Cedar, honey, red apple, cocoaish chocolate, a hint of flowers in aroma and cup. Gentle acidity; lightly syrupy mouthfeel. Cocoa and apple carry into a sweet, slightly drying finish.
Rich, pungent, grapefruit-like citrus dominates aroma and cup, with dark chocolate, berry and cedar complication. Round, crisp, balanced acidity; leanish mouthfeel. Sweet-toned but drying finish.
Roast-dominated profile. Charred wood rounds toward dark chocolate in aroma and cup. Hints of cardamom and flowers. Roast-muted acidity; full though rather rough mouthfeel. Chocolate persists pleasantly in a bittersweet, slightly drying finish.
Charred wood with a backgrounded dark chocolate sweetness dominates in aroma. The dark chocolate character intensifies in the cup, complicated by a hint of orangy fruit. Lean but smooth mouthfeel; sweetly smoky in the finish.
Roundly and richly smoky, with charred wood and walnut notes and faint hints of flowers, chocolate and perhaps, not unpleasantly, rubber. Dullish acidity; full but slightly rough-textured mouthfeel. Chocolate and charred wood carry into a sweet-toned but drying finish.
Smoky paper was our first descriptor for this coffee; we upgraded to sour wood rounded by a molasses-like sweetness that at least hinted at good things: maple syrup, perhaps, or dark caramel. Sweet but very woody in the finish.
A pungent musty note reads charitably as dark chocolate in some cups, with a bit of crisp, apple-like complication. In other cups it reads mainly as musty. Best feature is a fullish though slightly rough mouthfeel. The chocolate suggestions fade quickly in a drying finish. We deducted three rating points from the raw score for the uneven cups and the musty suggestions.
Flat, woody sensations almost completely dominate, probably owing to the acid-reducing, super-slow roasting process exacerbating a mild mustiness in one or more of the component green coffees. Lean but smooth mouthfeel. We may have picked up some softening apricot-like fruit in aroma and cup.
A hard, medicinal taint dominates in aroma, cup and finish, only partly softened by hints of sweet cocoa and almond. Muted but bitterish acidity; lean mouthfeel.