Reviews for Moksha Coffee Roasting
Ken (92) enjoyed this espresso considerably more than did co-taster Byron Holcomb (89). The reason may have been their differing reactions to the influence of a fruity fermented character that Ken read as pleasingly brandy-like and Byron as dry white wine at best, bitterish seed-and-skin, muscadine grape at worst. Similarly, Ken was more positive toward a fresh-cut cedar character in aroma and flavor. Ken did have reservations about finish, where a hint of the heavy, salty side of the fruit ferment showed up. Byron gave the blend a break in four parts milk, where he described its impact as "white grape juice, subtle but nice, clean." For Ken the presence in milk was all good, a "deep brandied chocolate."
Intense aroma: herb, night flowers, sweet berry. In the cup roast-dampened acidity, leanish mouthfeel but rich flavor: herb, aromatic wood, continued night flowers and a berry note that fattens toward chocolate. The herb and chocolate notes in particular carry into a surprisingly round, smooth finish.