Reviews for Roast House
A ready-to-drink bottled black coffee tested over ice. High-toned, cleanly fruit-forward, chocolaty. Apricot, dark chocolate, pink peppercorn, almond brittle, tamarind. Bittersweet in structure with a crisp, lively acidity; lightly syrupy mouthfeel. The richly sweet finish consolidates to dark chocolate and almond, with a hint of tamarind. Adding whole milk softens and harmonizes chocolate, nut and fruit.
Floral-toned, crisp, deeply sweet. Dried strawberry, freesia, toffee, hazelnut butter, fresh-cut cedar in aroma and cup. Sweet-toned structure; syrupy, almost creamy body. Notes of freesia-like flowers and hazelnut butter dominate in the short finish, while sweetly wood-framed toffee tones carry the long.
Richly sweet, fruit-toned. Dried strawberry, dark chocolate, freesia-like flowers, tangerine zest, a hint of aged rum in aroma and cup. Sweetly round in structure; syrupy mouthfeel. The finish is crisply and richly drying with lingering hints of aged rum enveloped by dark chocolate.
Delicate, sweetly spice-toned. Pink peppercorn, date, myrrh, lavender, roasted cacao nib in aroma and cup. Crisp, spice-toned structure with citrus-like acidity; satiny, very smooth mouthfeel. The crisply sweet finish centers around spice and pungent floral notes.
Sweetly and richly spicy. Mango chutney, baker’s chocolate, freesia, tamarind, cumin in aroma and cup. Juicy, sweet-tart acidity; satiny-smooth mouthfeel. The clean, resounding finish is laden with floral and chocolate notes, with an intriguing hint of cumin.
Crisply and deeply pungent. Black cherry, cedar, licorice, baker’s chocolate in aroma and cup. Dry, crisply roasty acidity; plump though slightly roughish mouthfeel. Flavor consolidates though persists in a dry finish.
Crisply floral, delicately lively. Complex flowers – lavender, lilac – roasted cacoa nib, tangerine, fresh-cut cedar in aroma and cup. Sweetly brisk acidity; light, silky mouthfeel. Flowers in particular carry into a gentle, resonant finish.