Reviews for Martinez Fine Coffees
Co-taster Byron Holcomb (92) particularly admired the aroma of this espresso, remarking on "distinct notes of saffron, carrots and pistachio." Both Ken (90) and Byron enjoyed the lightly syrupy, cohesive mouthfeel. Both offered approving descriptors for an unusual flavor complex that Byron described as dry flowers and Ken as anise and herb. In milk Byron found the light, complexly sweet flavor of tres leches cake; Ken may have found that too if he had thought of it, but left to himself he settled on a floral/fruit-toned chocolate.
Low-toned, simple but resonantly deep coffee, with variants of smoke and chocolate notes running from aroma to cup. As the cup cools the smoky character subordinates itself to delicate chocolate and orangy floral notes. Very clean, sweet finish. The smoke notes, by the way, appear to be a variant on the musty/malty character of the unroasted monsooned beans, not a symptom of a darker roast.
Crisp, rather limited aroma: caramel and milk chocolate. In the cup sweet, delicate, rather shallow and lean, with a pleasant dry nutty chocolate character. Unexpectedly, the finish stretches out splendidly, rich and chocolate-toned.
Sweet-toned, delicately rich aroma: hints of flowers, milk chocolate, orange, molasses. In the cup the mouthfeel is lean to the point of watery, with aromatics so delicate they almost don't register: orange, molasses, pipe tobacco, and nut-like notes that hint at chocolate. Impressively clean, sweet finish.
Sweetly and gently acidy medium-roasted coffee, with a hint of semi-sweet chocolate in the aroma and sweet lemon and tomato in the cup. Rather shallow in sensory dimension, but softens and deepens as the cup cools, revealing floral hints. Balanced finish with a gentle astringency buffered by sweetness.
Crisp rather than bright, dry rather than acidy, bittersweet, cocoaish, elegant but limited. From a well-run farm in the relatively new growing region of Cerrado. Martinez Fine Coffees is known for its elegant packaging and respectful presentation of single-origin coffees.