COFFEE REVIEW
The worlds leading coffee buying guide
Search Results
We found 23 reviews that match your search for karnataka. 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.
Evaluated as espresso. Honey-sweet aroma with notes of aromatic wood, dark chocolate, raisin. In the small cup full mouthfeel and a deeper rendition of dark chocolate and raisin; hints of floral and citrus brightness. Long, resonant, flavor-saturated finish. Unusually complex in two parts milk, with notes ranging from milk chocolate to dry walnut. |  |
A delicate, balanced, sweet-toned profile. Nut, raisin, and a hint of aromatic wood in the aroma. In the cup soft acidity, plush mouthfeel, more raisin and a continued hint of aromatic wood, but more distinctly dark chocolate and flowers. Sweet short finish, perhaps very slightly woody in the long. |  |
Aroma of fermented fruit that reads pleasantly as sweet berry, with soft wine and nut suggestions. In the cup bright toned acidity, medium-to-full body and smooth mouthfeel. Tart cherry softens and rounds toward the sweet berry noted in the aroma, balanced by pungent suggestions of aromatic wood. Fruit-toned sweetness carries into the long finish. | |
Intensely sweet aroma of caramel, peanut and roasted corn. Heavy body, syrupy mouthfeel, soft acidity, and big, thick flavors of malt, toasted grain and nut with a faint halo of fruit. Long, peanut-buttery sweetness in the finish, turning slightly astringent as the cup cools. | |
Unusual profile. Attractive, complex aroma: sweetly balanced, delicate, tart coffee fruit, dusk flowers. In the cup, soft acidity; smooth mouthfeel, verging on syrupy; quite sweet with a salty, spicy edge; continued lush lilyish floral notes. The salty sweet character carries into a rich finish. | |
Deep aroma with soft notes of chocolate, nut and fruit. In the cup, gentle acidity, full body and simple, sweet-toned flavors of coffee fruit, honey and nut. The sweetness lingers in a finish that turns a touch dry and tight in the long. | |
Simple nutty aroma with a sweetness hinting at caramel. Soft, round acidity, with a full, smooth mouthfeel. Soft nut, cedar, and sweet tobacco notes in the flavor and a long, dry nuttiness in the finish. | |
Sweet and fruity in the aroma with raisin and chocolate complication. In the cup delicate in mouthfeel, tartly sweet, and richly and roundly fruity. Cleanly sweet and rich in the short finish, though a slight but not unpleasurable astringency lingers in the long. | |
A hint of Indian spice and perhaps some flowers in the nose, but rather unremarkable in the cup: simple, straightforward, pleasingly sweet when hot, bland and inert when cold. Perhaps the spice and flowers account for the high rating of this coffee relative to the others in the India cupping. | |
A fine coffee in the India mode; almost all panelists had something positive to say about it. Sweet, deeply resonant, softly acidy, long in the finish, gently nuanced with tones variously read as spice, nut, and citrus. Sustained its virtues beautifully when cold. Given the enthusiastic written assessments, I have no idea why this coffee was not more highly rated. | |
An impressive coffee, and distinctive in the India mode: sweet, svelte, smooth, balanced, with some intrigue that read as chocolate, nut, or spice (I tasted cardamom). "Big coffee, sweet," one panelist concluded. | |
When hot, this cup impressed many of the panel with its light-footed, teasing nuance of lemon, flowers and cocoa. Complex in the nose, but as the cup cooled it flattened disappointingly. | |
This coffee attracted a split vote; some found it impressive: low key but smooth, cleanly floral and citrusy, discreetly acidy, with a fresh, fruit-toned finish. Others found it complex and interesting, but marred by sour, medicinal tones. Impossible to tell late in the game whether the coffee was inconsistent or we were. | |
A light, bright, fragrantly smooth cup. When hot alive with shimmers of citrus, spice, and nut tones. As the cup cools, however, a disturbing vegetative undertone surfaces: "grassy," "dried peas," "sour," panelists complained. A potentially superb coffee, an India version of the great, brightly nuanced coffees like Guatemala Antigua and Ethiopia Yirgacheffe, but flawed by either processing/storage errors or too much unripe fruit. | |
A light, bright, fragrantly smooth cup. When hot alive with shimmers of citrus, spice, and nut tones. As the cup cools, however, a disturbing vegetative undertone surfaces: "grassy," "dried peas," "sour," panelists complained. A potentially superb coffee, an India version of the great, brightly nuanced coffees like Guatemala Antigua and Ethiopia Yirgacheffe, but flawed by either processing/storage errors or too much unripe fruit. | |
| |
| |
I found this coffee pleasantly sweet but flat to a fault. Other panelists complained of a subdued but clear defect, mustiness perhaps. One complainant found this shadow defect ambiguously interesting: "harmonic earthy & aromatic woods?" he asked himself. | |
This pleasant but monotoned coffee prompted little comment from the panel. Most detected a mild grassy or astringent note. I found the aroma sweet but grassy, the cup agreeable and balanced but unremarkable. | |
Most of the panel found this coffee defective; "medicinal, nose-wrinkling," said one. Others acknowledged the defect but found some virtue in the cup, reading the mustiness as cedar or cardamom. | |
The panel was divided on this coffee. Some admired its sweetness and rich, deeply dimensioned balance; others were put off by a slight off-taste read variously as soapy, bitter, or sour. A small and subtle flaw, but it apparently dragged down the rating of an otherwise quietly complex and sweetly resonant coffee. | |
A coffee flawed by a veritable anthology of processing taints: harsh, musty, dirty, with an unpleasant old vegetable taste that one panelist described as "dirty carrots." Somebody was not minding the mill when this coffee came in from the fields. A traditionally wet-processed or "washed" coffee grown under shade at elevations of 3,000 to 3,500 feet. From the contemporary hybrid variety S4345. | |
| |
MARKETPLACE
|
Visit Our Advertisers
- Social Coffee & Tea Company
- GoCoffeeGo.com
- The Coffee Bump
- Temple Coffee
- Paradise Roasters
- Alaska Coffee Roasting
- Coffee Gift Baskets
- Barrington Coffee Roasting Company
- The Roasterie
- GreatCoffee.com
- Coffee Klatch Roasting
- Batdorf & Bronson Coffee Roasters
- PTs Coffee
- Willoughbys Coffee & Tea
- Toper Roasters
- Don Francisco Coffee
- SpecialtyJava.com
- Island Joes Coffee
- White Coffee
- Terroir Coffee
- Green Mountain Coffee
- Doi Chaang Coffee
- La Bean Coffee
- Bellissimo Coffee Group