Balanced, juicy, high-toned. Bing cherry, pomelo, almond brittle, graphite, lemon balm in aroma and cup. Sparkling, very vibrant acidity; lithe, energetic, satiny smooth mouthfeel. Pomelo and almond brittle notes carry the finish, with undertones of lemon balm.
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We found 21 reviews that match your search for tanzania. 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.
Tart-leaning, crisply cocoa-toned. Pomegranate, tamarind, baking chocolate, rhododendron, brown sugar in aroma and cup. Malic (apple-like) acidity; lightly satiny mouthfeel. The finish consolidates to notes of brown sugar and tamarind.
Richly sweet-savory, deep-toned. Red currant, hop flowers, sage, wild honey, oak in aroma and cup. Gently bright, confident acidity; crisp, satiny mouthfeel. Red currant and wild honey notes are supported by oak in the resonant finish.
Gooseberry, hazelnut, narcissus, dark chocolate, pink peppercorn in aroma and cup. Bright, malic acidity; very full syrupy mouthfeel. Long, resonant, flavor-saturated finish.
Review Date: Jul 2024
Price: NT $399/100 grams
Price: NT $399/100 grams
Evaluated as espresso. Richly sweet-tart, multi-layered. Black cherry, tamarind, lemon-thyme, cedar, magnolia in aroma and small cup. Very syrupy, viscous mouthfeel; tart-leaning finish with notes of tamarind and lemon-thyme. In cappuccino format, like cherry pie, equal parts sweet and tart.
Deeply sweet-savory, quietly complex. Tamarind, narcissus, hop flowers, brown sugar, marjoram in aroma and cup. Gently bright acidity; syrupy-smooth mouthfeel. Resonant finish consolidates to notes of tamarind and narcissus.
Chocolaty and berry-toned. Raspberry, baking chocolate, fir, caramel, almond in aroma and cup. Brisk acidity; crisp, lightly satiny mouthfeel. Finish consolidates to notes of baking chocolate and fir with raspberry undertones.
Brightly sweet-tart, vibrant. Berry melange, cocoa nib, star jasmine, agave syrup, cedar in aroma and cup. Juicy, high-toned acidity; crisp, very syrupy mouthfeel. The sweet-toned finish centers around notes of raspberry and cocoa nib with undertones of star jasmine.
Evaluated as espresso. Deep-toned, sweet-savory. Tamarind, dark chocolate, lemon verbena, cedar, narcissus in aroma and small cup. Crisply satiny mouthfeel; tart-leaning, chocolaty finish. In three parts milk, nicely balanced between sweet and tart.
Sweet-toned, pleasingly floral. Baking chocolate, honeysuckle, hazelnut, fresh-cut fir, cane sugar in aroma and cup. Sweet structure with brisk acidity; full, velvety mouthfeel. Crisp, sweet, wood-framed finish with undertones of baking chocolate and hazelnut.
Chocolaty, sweetly tart. Blueberry, molasses, lemon, cocoa powder, allspice in aroma and cup. Sweet structure with brisk acidity; crisply smooth, velvety mouthfeel. Allspice and baking chocolate lead in the crisp finish.
Balanced, vibrant, complex. Mulberry, dark chocolate, mustard seed, star jasmine, sandalwood in aroma and cup. Juicy-bright structure with vibrant phosphoric acidity; very full, syrupy mouthfeel. Long, flavor-saturated finish.
Vibrantly sweet, richly savory. Toffee, black currant, sandalwood, pink grapefruit zest, gardenia in aroma and cup. Sweet-toned with brisk acidity; full, syrupy- smooth mouthfeel. The finish is evocative of toffee and sandalwood with undertones of pink grapefruit zest.
Deep-toned, richly sweet-savory. Blackberry jam, toffee, lavender, spearmint, fresh-cut cedar in aroma and cup. Vibrantly sweet-savory structure with lilting acidity; lively, viscous mouthfeel. Blackberry and lavender notes lead in the short finish, which rounds toward toffee in the long.
Vibrantly sweet-savory. Red currant, toffee, hop flowers, marjoram, lemon verbena in aroma and cup. Richly bittersweet, balanced structure with lively acidity; plush, syrupy-smooth mouthfeel. Gentle finish with notes of red currant and marjoram.
Lyrically balanced, richly spice-toned. Bergamot, wisteria, cocoa nib, sugarcane, guava in aroma and cup. Intoxicatingly sweet structure with delicately bright acidity; buoyant, silky mouthfeel. Resonant, flavor-saturated, very long finish.
Evaluated as espresso. Chocolaty and floral-toned. Cocoa powder, gardenia, raisin, fresh-cut fir, molasses in aroma and small cup. Velvety mouthfeel; crisp, chocolaty finish with undertones of molasses and fresh-cut fir. In three parts milk, a sweet earthiness surfaces that, combined with persistent cocoa tones, pleasingly complicates the cup.
High-toned, richly sweet, layered and complex. Mulberry, cocoa nib, myrrh, star jasmine, almond brittle in aroma and cup. Juicy-bright structure with citrusy acidity; very full, syrupy-smooth mouthfeel. Resonant, floral, cocoa-toned finish.
Sweetly pungent, floral and crisply fruit-toned. Black currant, pink grapefruit zest, honeysuckle, baking chocolate, oak in aroma and cup. Sweetly savory in structure with light-footed acidity; very creamy, ebullient mouthfeel. The sweet finish leads with notes of pink grapefruit zest and baking chocolate with hints of honeysuckle.
Deep, complex, aromatically enticing. Red currant, almond brittle, hop flowers, pink grapefruit zest, molasses in aroma and cup. Richly bittersweet, balanced structure with elegant, bright acidity; very syrupy, viscous mouthfeel. Resonant, long, flavor-laden finish with appealing complexity.
