Reviews for Theory Coffee Roasters

Richly fruit-forward, floral-toned. Lychee, tea rose, dark chocolate, orange zest, sandalwood in aroma and cup. Savory-leaning structure with bright acidity; full, satiny-smooth mouthfeel. Cedar notes support the crisply fruit-toned finish.

High-toned, richly bittersweet. Pomelo, raspberry, cocoa nib, limoncello, a hint of sage in aroma and cup. Bittersweet structure with juicy acidity; crisp, syrupy mouthfeel. The resonant finish leads with notes of pomelo and sage, rounding to cocoa nib in the long.

Crisply sweet-tart. Apricot, cocoa nib, agave syrup, narcissus, almond in aroma and cup. Sweetly tart structure with brisk acidity; plush, satiny mouthfeel. Sweetly nut-toned finish with undertones of narcissus.

Richly sweet-tart, sweetly herbaceous. Baking chocolate, tangerine, sage, peach, pipe tobacco in aroma and cup. Crisply sweet-tart structure with brisk acidity; full, satiny-smooth mouthfeel. The earthy-sweet finish leads with pipe tobacco and sage.

Fruit-driven, floral and chocolaty. Chocolate fudge, dried black cherry, lavender, amber, honey in aroma and cup. Sweet-tart structure with very bright acidity; plush, syrupy mouthfeel. The resonant finish consolidates to notes of chocolate and black cherry with amber undertones.

Chocolaty, sweetly tart. Concord grape, dark chocolate, cedar, lemon verbena, saltwater taffy in aroma and cup. Juicy-sweet structure with tart-leaning, balanced acidity; full, syrupy smooth mouthfeel. Chocolaty and fruit-toned finish.

Vibrantly sweet-tart. Lime zest, tea rose, cocoa nib, sandalwood, a hint of marjoram in aroma and cup. Brightly sweet with juicy acidity; plush, syrupy mouthfeel. The fruit-toned finish is balanced by crisp cocoa nib.