Reviews for Allegro Coffee
In the aroma richly low-toned: cedar, sweet spice, with a hint of milk chocolate. In the cup the acidity is muted, the flavor sweet with a balancing touch of bitterness, while the milk chocolate blooms opulently. The chocolate persists in the resonant finish.
Deep and balanced, smooth in mouthfeel, low in acidity, rich with sweet wine- and chocolate-cherry-toned fruit and a resiny hint of cedar. Nominating reader John Outler applies the technical tasting term "Yummy!" to this coffee before continuing "Perfect intersection between dark and light [roast]. Not too bitter."
A gently austere cup: balanced, lightly acidy, crisply and quietly complex: dried apricot, bittersweet chocolate, perhaps a twist of fresh-cut cedar. Softens and sweetens engagingly as it cools. Reader Maria Rueda from Washington, D.C. finds "It's the best coffee I've every tried!"
The aroma is subdued but complex with leather, chocolate and apricot. In the cup a fine balance of bitter bite and seductive sweetness, complicated by an apricot-almond-toned fruit and a crisp bittersweet chocolate. Medium-bodied, gently rich.
Attractive balance of chocolate-nuanced fruit, rich, low-toned but emphatic acidity, and a hint of roastiness. Ultimately, however, remains contained in its own quiet balance. Lacks the tonal range and dimension that would lift it from satisfying to remarkable.
A quintessential Kenya: sweetly and richly acidy, the cup complicated by the crisp, complex, dry fruit notes characteristic of Kenyas: grapefruit, black currant, black cherry. The finish is dryly tart but clean.
Intense but sweet, fruit-toned acidity; delicate but rich in presence and mouthfeel. Lemon and grapefruit notes in the aroma; lemon and floral tones in the cup. The finish is lightly astringent but rich.
A startlingly distinctive coffee: richly fruity with almost symphonic aromatics and pronounced but sweet acidity. "Best blend in the world!" exclaims the nominating reader. "One of the few blends that has distinctive regional characteristics -- in this case a lighter roast highlights and protects a wonderfully lively flavor."
A Kenya in the grandly classic mode: intense but perfectly balanced, full-bodied, voluptuous with dry red wine and cherry tones, acidy without bitterness. The tactful medium-dark roast rounds the acidity and contributes a slight roasty note.
Lush, sweetly overripe Harrar fruit notes are shadowed by salty and bitter tones. Dry chocolate in the finish.
Deep-toned roasty sweetness in the aroma; in the cup low-toned, rich yet crisp, laced with sweetly roasty nuance: nuts, dried fruit, and a suggestion of round, milky chocolate in the finish.
In the nose sweet, round, full, nutty, with hints of something that could be called spice. In the cup pleasantly light-bodied, high-toned, with an elegant balance of acidity and gentle sweetness. Long, bright but smooth finish.
A very clean, bright version of the fruity Yemen cup: the wine tones are rich and smooth, with only a hint of sweet ferment near the finish. Surprising floral notes at the top and a long, clean, sweet, chocolate-toned aftertaste.
Animated by an almost effervescently dry, winy fruit elevated by hints of flowers. Sweetens slightly in the shimmers of the fruity finish.
Alive with the slightly wild fruit and dry-wine tones of the great dry-processed coffees of Yemen and Ethiopia. In the wonderfully long, sweet finish the fruit tones darken deliciously toward chocolate.
