Crisply sweet, deeply rich. Date, baking chocolate, magnolia, maple syrup, hazelnut butter in aroma and cup. Sweet in structure with brisk acidity; full, syrupy mouthfeel. Chocolaty, sweetly nut-toned finish.
We found 11 reviews that match your search for kickapoo. Coffees are listed in reverse chronological order by review date. Only reviews published in the past five years are displayed. Click here to view older reviews that match your search criteria. Older reviews may no longer accurately reflect current versions of the same coffee.
Rich, deep, chocolaty. Dark chocolate, hazelnut, plum, maple syrup, cedar in aroma and cup. Sweet structure with brisk acidity; velvety-smooth mouthfeel. Chocolaty finish with undertones of almond and fresh-cut cedar.
Deep-toned, sweet-savory. Lychee, rose hips, sandalwood, dark chocolate, marjoram in aroma and cup. Sweet-savory structure with citrusy acidity; viscous, satiny mouthfeel. The resonant finish leads with lychee and rose hips, rounding to crisp chocolate and marjoram in the long.
Crisply sweet, floral-toned. Narcissus, plum, almond, baking chocolate, a hint of bay leaf in aroma and cup. Sweet structure with round, gentle acidity; full, syrupy mouthfeel. Chocolaty and floral finish, crisp and resonant.
Sweetly tart, fruit-forward. Raspberry, dark chocolate, nougat, freesia, cedar in aroma and cup. Sweet-tart structure with wine-like acidity; satiny-smooth mouthfeel. Finish consolidates to notes of dark chocolate and cedar.
Crisply sweet, cocoa-toned. Cocoa nib, apricot, fresh-cut fir, agave syrup, hazelnut butter in aroma and cup. Sweet in structure with pert acidity; velvety mouthfeel. Cocoa-toned finish with supporting notes of hazelnut and fresh-cut fir.
Crisply sweet, rich-toned. Pear, baking chocolate, magnolia, fresh-cut fir, almond butter in aroma and cup. Deeply sweet structure with gentle acidity; plush, syrupy, yet lively mouthfeel. Cocoa-toned finish with pretty notes of magnolia and fresh-cut fir.
Sweetly herb- and spice-toned. Lemongrass, ripe plum, cinnamon, baker’s chocolate, sarsaparilla in aroma and cup. Tart-leaning structure with high-toned acidity; plush, syrupy mouthfeel. The finish leads with notes of lemongrass and cinnamon in the short, with the root-beer-like sarsaparilla note returning in the long.
Evaluated as espresso. Delicate, lively, chocolate-toned. Dark chocolate, macadamia nut, date, cedar, honeysuckle in aroma and small cup. Crisp, velvety mouthfeel; clean, richly drying finish with notes of date and cedar. Balanced in three parts milk, with notes of dark chocolate supported by rich aromatic wood.
High-toned, crisply sweet. Lemon blossom, apricot, frankincense, spearmint, roasted cacao nib in aroma and cup. Balanced, complete sweet-savory structure; satiny, full mouthfeel. Sweet spearmint notes carry the cocoa-toned finish, with hints of lemon blossom and apricot.
Delicately lush, deeply sweet. Blueberry, bergamot, wisteria, chocolate fudge, a hint of whisky in aroma and cup. Bright, lively acidity; syrupy but buoyant mouthfeel. The resonant, flavor-saturated finish carries through on all the promises of the cup, including the suggestion of highlands Scotch whisky, a discreet touch of elegant, fruit-toned sweet ferment.