Reviews for Diedrich Coffee
Very rich, with a pungent, fruit-toned aromatic wood pleasingly dominating aroma and cup. As the cup cools the fruit and aromatic wood acquire a cocoa-like, chocolaty nuance. Muted acidity, medium-bodied, with a bit more wood than fruit in an otherwise sweet finish.
Soft hints of sweet orange, stone fruit and flowers in the aroma. Deceptively simple lemony quality in the cup becomes sweeter and more nuanced as the cup cools, showing notes of black currant and more flowers. Rich in the short finish; a milk chocolate note resonates in the long.
(As brewed on a Keurig B70 Platinum single-serve brewing device using a "K-Cup" capsule to produce 6- and 8-ounce servings): Sweet aroma with hints of caramel, dark chocolate and fruit. In the cup soft, roast-muted acidity, silky mouthfeel and a continued caramelly dark chocolate and fruit, most pronounced at the stronger (6-ounce) serving size. The finish disappoints: woody astringency dominates the faintly lingering chocolate sweetness.
In the aroma cedary pungency, caramel, hints of low-toned fruit and flowers. In the cup a sweet-toned, balanced acidity, silky mouthfeel, continued cedar-toned pungency and a sweetly tart citrus -- lime or Meyer lemon. Continued hint of flowers. The lime-lemon suggestion carries into a simple, clean finish.
Rich, bitter-sweet chocolate aroma, with a sweet, round tone and a hint of nuts. In the cup, balanced acidity, with medium body. Straight forward, yet intense bitter-sweet chocolate notes carry into the cup, with a slight hint of earthiness. Cocoa tones linger in the finish.
(As brewed in a Keurig B60 single-serve brewing device using a "K-Cup" capsule at a cup volume of 7.25 ounces): Distinct vanilla and caramel aroma with a hint of sweetly acidy fruit, orange perhaps. In the cup light in body and delicate in mouthfeel, soft and simple in flavor with dilute hints of caramel and orange. Moderately rich in the short finish, very slightly astringent in the long.
Simple but deeply rich aroma, with a distinct raisin/prune complication. The cup displays a gentle acidity wrapped in a deep, fundamental sweetness, with muted notes of dusk-blooming flowers, papaya, caramel, raisins. Simple but long, clean finish.
Classic Kenya profile: Austerely dry and acidy, with a crisp, astringent-yet-sweet fruit note that coffee professionals are fond of describing as black current. If black current does not ring any synapses, try dried cherries. However described, this flavor note is exceptional in the world of coffee. The discerning reader who nominated this coffee offered no description, but bravely rated it a 95 to 100.