Reviews for PT's Coffee Roasting Co.

Juicy-sweet, fruit-forward. Blueberry pie, pink grapefruit zest, lilac, sandalwood, cocoa nib in aroma and cup. Richly sweet with bright, floral acidity; lush, satiny mouthfeel. The resonant finish centers around blueberry and sandalwood notes with pink grapefruit undertones.

Crisply sweet, subtly multi-layered. Date, baking chocolate, lemon verbena, narcissus, fresh-cut fir in aroma and cup. Sweet-tart structure with gently brisk acidity; satiny mouthfeel. Floral, sweetly herbaceous finish.

Subtly complex, nuanced, high-toned. Mulberry, cocoa nib, tangerine zest, thyme, agave syrup in aroma and cup. Sweet-tart structure with bright, juicy acidity; plush, viscous mouthfeel. The resonant, flavor-saturated finish carries forward all the flavor notes from the cup.

Citrusy and cocoa-toned. Lemon verbena, baking chocolate, black raspberry, hazelnut, fresh-cut oak in aroma and cup. Sweetly tart structure with crisp, vibrant acidity; smooth, syrupy mouthfeel. Lemon and raspberry notes carry the finish, supported by deep hazelnut tones.

High-toned, crisply sweet-tart. Pink grapefruit zest, cocoa nib, tamarind, amber, grape candy in aroma and cup. Sweet-tart structure with tart-leaning, lively acidity; syrupy-smooth mouthfeel. The flavor-saturated finish resonates with all of the notes from the cup.

Delicate, spice-toned, richly aromatic. Narcissus-like flowers, cocoa nib, peach, lemon verbena, a hint of eucalyptus wood in aroma and cup. High-toned, vibrant acidity; full, syrupy mouthfeel. The deep, cocoa-toned finish centers around notes of narcissus and peach.

Deeply fruity, sweetly fermenty, headily floral. Strawberry coulis, brandy, almond butter, toffee, honeysuckle in aroma and cup. Richly sweet-tart structure with juicy, bright acidity; viscous, syrupy mouthfeel. Sustained flavor-saturated finish.

Sweet, deep, nut-toned but juicy. Roasted pistachio, baker’s chocolate, lime zest, hints of peach and elderflower in aroma and cup. Gently and roundly bright in structure; smooth, satiny in mouthfeel. Coconut, implicit in the cup, emerges in a nut-buttery finish.

Shifting, original, startling in its giddy intricacy. Winey pine (think retsina wine), cocoa powder, green apple, Concord grape, ginger blossom, much more in aroma and cup. Sweetly and delicately pungent in structure. Lightly syrupy and almost effervescently buoyant in mouthfeel. The winey pine character and a floral sweetness carry persuasively into a crisp finish.

Rich-toned, deeply sweet and complexly engaging. Black cherry, dark caramel, hazelnut, magnolia-like flowers, cedar in aroma and cup. Sweet-toned structure with round, gentle acidity; plush, syrupy mouthfeel. Caramelly finish, with hazelnut and magnolia in the foreground.

Richly sweet, balanced, intricately layered. Frankincense, almond nougat, honeysuckle, dried black cherry, roasted cacao nib in aroma and cup. Balanced, sweet-savory structure with juicy acidity; plush, syrupy mouthfeel. The resonant, cocoa-toned finish is supported by notes of dried black cherry and honeysuckle.

Expressive, balanced, richly sweet. Lemon blossom, baker’s chocolate, cashew butter, aged Tequila, tea rose in aroma and cup. Vibrant, balanced acidity; satiny-smooth mouthfeel. Lemon blossom and cashew butter carry the short finish, while notes of aged Tequila, suggesting a refined sweet ferment, return in the long, enveloped by baker’s chocolate.

Delicate, intricate, expressive. Almond butter, plumeria, roasted cacao nib, myrrh, loquat in aroma and cup. Lively sweet-tart acidity; silky mouthfeel. The sweet-toned, resonant finish centers around plumeria and cocoa, with suggestions of myrrh in the short finish and loquat in the long.

Evaluated as espresso. Complexly bright, citrus- and chocolate-toned. All three reviewers – Jen Apodaca (92), John DiRuocco (91) and Ken (91) – cited the dynamic, citrusy acidity, rounding chocolate, crisp floral hints and surprisingly full mouthfeel. Continued bright and briskly chocolaty in three parts milk.

Sweet-toned, delicately rich. Maple syrup, ripe persimmon, orange zest, roasted cacao nib, gardenia-like flowers in aroma and cup. Juicy, balanced acidity; plush, syrupy mouthfeel. The rich-toned finish is saturated with crisp cacao nib and deep orange zest notes.

Sweetly tart, deeply rich, original. Cantaloupe, lavender, dark chocolate, almond, a root-beer-like sarsaparilla in aroma and cup. Round, sweet-tart acidity; full, syrupy mouthfeel. The crisp, lavender-toned finish suggests the tart floral character of Swedish bitters.

Rich, sweet-savory. Roasted cacao nib, lime blossom, mango, hazelnut, a hint of coconut in aroma and cup. Roundly brisk, tart acidity; lightly syrupy mouthfeel. The crisply resonant finish is more savory than sweet, redolent of lime zest with a continued hint of coconut.

Deep and richly sweet. Mulberry, fresh-cut oak, peppermint, hazelnut, faint narcissus in aroma and cup. Juicy, vibrantly tart acidity; plump, velvety mouthfeel. Finish consolidates around a rich hazelnut- and molasses-inflected sweetness.

Complex, delicate, richly sweet. Mango, blood orange, nougat, violet, myrrh in aroma and cup. Vibrant, juicy acidity; velvety-smooth mouthfeel. All of the fruit, flower, nut and exotic spice notes carry through a deep, flavor-saturated finish.

Delicately sweet and exotically spicy. Tea rose, cocoa nib, cedar, frankincense, much more in aroma and cup. Dynamic and expansive acidity; satiny mouthfeel. Rich, resonant finish infused with musky floral notes far into the long.