Floral and fruit-forward in the aroma, suggesting dried cherry, dark chocolate, toasted walnut, cedar and orange zest. Balanced structure with a gentle, bright acidity; very full, syrupy mouthfeel. Clean, lingering finish with notes of toasted walnut and dark chocolate.
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We found 12 reviews that match your search for puerto rico. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Evaluated as espresso. Dense, syrupy, and deeply aromatic — the crema is thick and dark amber, framing scents of bittersweet chocolate, dried black cherry, and a note of toasted grain. In the cup, flavors of dark cocoa, dried plum, and a faint sweetness of roasted almond emerge with authority. With milk, the espresso transforms beautifully, yielding a rich, chocolate-forward drink with a velvety texture and a persistent caramelized finish.
Evaluated as espresso. Dense, syrupy and deeply aromatic, with notes of black cherry, toasted grain, cocoa powder, almond and salted caramel in aroma and small cup. Velvety mouthfeel; crisply sweet, quiet finish. In cappuccino format, rich-toned, chocolaty and sweetly nutty.
Crisply chocolaty, sweetly nut-toned. Baking chocolate, cashew butter, red apple, magnolia, fresh-cut oak in aroma and cup. Briskly sweet acidity; satiny-smooth mouthfeel. Chocolaty, sweetly nutty finish.
Richly sweet, balanced. Pomegranate, vanilla bean, rum barrel, lemon yogurt, honey in aroma and cup. Sweet-savory structure with brisk acidity; lightly satiny mouthfeel. Crisp, fruit-toned finish with hints of rum barrel and vanilla.
Bittersweet but balanced; chocolaty. Dark chocolate, dried fig, raisin, pistachio, fir in aroma and cup. Brisk, dry acidity; smooth but rather lean mouthfeel. Chocolate and pistachio carry into a surprisingly sweet though gently drying finish.
Sweet, crisply floral- and cocoa-toned. Lavender, cherry blossom, baker’s chocolate, almond in aroma and cup. Sweetly tart acidity; light, silky mouthfeel. Some chocolate carries into a quiet, drying finish.
Sweet-toned, delicate aroma: distinct flowers (lilac?) orange, hints of honey and muted cedar. In the cup soft, sweet acidity, flowering grass, cocoa, orange. A slight grassy astringency in the finish suggests that at the time we cupped this coffee it was a bit too young. It may improve in the months following this review.
Opens well: Very sweet-toned, deep aroma with a hint of mustiness that merely complicates a tight-knit, delicate complexity: cedar, semi-sweet chocolate, dry berry, orange. In the cup remains sweet, but the musty character dominates, narrowing the aromatics toward a sort of rough, cedary chocolate. Rather tight, salty finish.
Hugely rich, big-bodied, low-toned. Roundly full apricot and peach notes in both aroma and cup. A slight hint of mustiness shadows aroma and finish, but the cup is grandly clean.
Rich but subdued, with a stealthy, understated sweetness. Some aromatic intrigue suggests apples and spice. The restrained aroma and rather flat finish compromises an otherwise roundly expansive Caribbean cup.
Smoky and richly heavy in its aromatics, but rather musty and monotoned in the cup. The musty tones, as they often do in Sumatras, hint at positive associations like spice and a sort of rough chocolate, but ultimately are too hard and unresilient to sustain too positive a reading.
