Reviews for The Curve Coffee Roasting Co.

Evaluated as espresso. Intricate, layered, richly sweet. Narcissus, dark chocolate, singed cedar, black truffle, ripe papaya in aroma and small cup. Lively, syrupy body. Floral, sweet-savory finish, with notes of dark chocolate throughout, supported by narcissus and black truffle. In three parts milk, the chocolate and floral notes are both rounded and enlivened.

Rich-toned, fruit-forward. Strawberry, baker’s chocolate, honeysuckle-like flowers, almond, frankincense in aroma and cup. Bittersweet structure with brisk acidity; plush, syrupy mouthfeel. The short finish is centered around berry and floral notes, while cocoa-toned almond with a hint of frankincense characterizes the long.

Delicately sweet, floral-toned. Narcissus, strawberry, honey, black peppercorn, bergamot zest in aroma and cup. Bright, sweet-savory acidity; velvety mouthfeel. The crisp, flavor-saturated finish leads with narcissus and zesty bergamot in the short, and introduces a tropical, coconut-like note in the long.

Delicate, fruit-forward. Dried raspberry, brandy, milk chocolate, jasmine, sandalwood in aroma and cup. Crisp, brandy-toned acidity; buoyant, syrupy mouthfeel. The gently drying finish consolidates to sandalwood sweetened by hints of dried berry.

Evaluated as espresso. Savory-sweet, chocolaty. Buttery dark chocolate, apricot, cedar, orange zest, a hint of anise in aroma and small cup. Lightly syrupy mouthfeel; chocolaty though a bit salty in the finish. Blossoms and softens nicely in three parts milk: apricot and chocolate.

Delicate, exotic, sweet. Ripe papaya, honeysuckle, aged balsamic vinegar, cocoa powder, a hint of frankincense in aroma and cup. Quiet, round acidity; lightly satiny mouthfeel. The fruit-driven cup transitions to cocoa tones and aged balsamic in the short finish, while the exotic frankincense hint re-emerges in the long.