Reviews for Willoughby's Coffee & Tea

Subtle; balanced; classic. Roasted cashew, sweet apple, clover flowers, brown sugar, fresh-cut cedar in aroma and cup. Softly and sweetly tart in structure; plush and velvety in mouthfeel. Apple, brown sugar, cashew and clover all carry into a quietly complete finish.

Deeply sweet, richly savory. Butterscotch, lavender, tamarind, roasted cacao nib, mango in aroma and cup. Big, juicy acidity; viscous, velvety mouthfeel. In addition to resonant butterscotch and lavender tones in the short finish, the long introduces an appealing coconut note.

Delicately rich, with a hint of sweet ferment. Dried blueberry, rum cordial, tamarind, elderflower, a hint of cumin in aroma and cup. Brisk, sweet-tart acidity; buoyant, satiny mouthfeel. The crisp, gently drying finish is carried by notes of elderflower and tamarind.

Delicate, rich, deeply sweet. White peach, honeysuckle, roasted cacao nib, myrrh, pink peppercorn in aroma and cup. Lyric, luxurious acidity; velvety mouthfeel. The richly drying finish leads with spice-toned cocoa in the short; the myrrh and pink peppercorn linger in the long.

Deeply sweet, layered complexity. Dried papaya, gardenia, baker’s chocolate, fine musk, almond in aroma and cup. Juicy, balanced acidity; creamy, nectar-like mouthfeel. The seemingly infinitely long cocoa-toned finish is resonant and deep, with lingering hints of dried papaya, gardenia and almond.

Delicately sweet, intricate, rich. Honey, grapefruit zest, roasted cacao nib, rose-like flowers in aroma and cup. Balanced, gently bright acidity; buoyant, lightly syrupy mouthfeel. Resonantly flavor-saturated finish.

Sweetly and deeply pungent. Black currant, tangerine, roasted cacao nib, lily-like flowers, a hint of savory black sage in aroma and cup. Lyric, balanced acidity; full, cushiony mouthfeel. Resonant, flavor-saturated finish.

Sweet, delicately and crisply complex. Distinct rose-like floral notes, roasted cacao nib, caramel, roasted almond in aroma and cup. Gentle acidity; lightly silky mouthfeel. Flavor consolidates but carries persuasively into a quietly dry finish.

Exhilaratingly complex: crisp, lavender-like flowers, honey, roasted cocoa nib, pipe tobacco, a clean hint of brandy in aroma and cup. The acidity is lushly floral-toned and resonant, the mouthfeel syrupy but lively. Clean, sweet, lightly flavor-saturated finish.

Nicely balanced, gently and tartly sweet. Nut, fresh-cut oak, orange, pear perhaps, raw sugar in aroma and cup. Soft acidity; smooth, lightly syrupy mouthfeel. Simple finish with some richness.

Delicately rich, deeply fruit-toned: minty chocolate, caramel and lushly carnal fruit, apricot or mango. Gentle, deep-toned acidity; lightly syrupy mouthfeel. Flavor-saturated finish.

Briskly tart, bracingly bittersweet. Tangerine-like fruit, hints of flowers, fir and almond in aroma and cup. Surprisingly full, syrupy mouthfeel; richly tart acidity. The profile sweetens and softens in the finish, with the fruit and nut taking an unexpected turn toward chocolate.

Very sweet, lushly bright dried-in-the-fruit profile. Flowers and a gently tart cherry in aroma and cup with rich, layered complication: minty milk chocolate, lemon, fresh-cut fir. Gently balanced acidity; plush, lightly syrupy mouthfeel. The clean, flavor-saturated finish is slightly drying in the long.

The tartly sweet, lemony berry note associated with some of the world’s finest coffees is particularly dominant here, a complexly layered sensation that combines suggestions of ripe citrus, blackberry, fresh-cut fir, cocoa and bracing, bitterish flowers. Delicate but rich acidity; very smooth, silky mouthfeel. The finish is sweet-toned with a slightly drying mouthfeel.

Delicately complex: almond, orange, peach, a hint of milk chocolate in aroma and cup. Crisp, balanced acidity; smoothly silky mouthfeel. Sweet, flavor-saturated finish with a distinct peach-toned chocolate emerging in the long.

Poised and balanced in aroma and cup, with cocoa-toned fruit, nut, aromatic wood, and a hint of mint-like herb. Delicately rich acidity, lightly syrupy body. The finish reveals a hint of astringency.

Soft aroma of flowers, ripe apricot and nectarine. Bright, fruit-toned acidity, lightly syrupy mouthfeel and a lightly lemon-saturated flavor that softens and sweetens toward apricot and tangerine. Finishes sweetly, with a hint of pungent baker's chocolate developing in the long.

Sweet, roundly pungent aroma with notes of caramel and flowers. Richly balanced acidity; medium body with a gently silky mouthfeel. Sustained flavor of apricot with hints of flowers, berry and chocolate. The fruit and chocolate merge in a dry, slightly tart finish.

A roundly bright cup, with aromatic and flavor notes of flowers combined with hints of stone fruit, baking spices and toast. A gracefully clean, very sweet and long finish with a pleasing toasty and caramel-like character.

Same admiring scores from Ken (93) and co-cupper Andy Newbom (93) for this smoothly complete, complexly balanced coffee. "Sweet fruit and spice" in the aroma for Andy, which provokes ideas of "stewed jasmine and apricots." Ken finds flowers and apricot also, along with a little pungent note he calls butterscotch. The acidity is "smoothly delicate" for Ken, "luxurious and suave" for Andy, who suggests the acidity "combined the best of both red and golden apples." Refined flavor with a fine balance of dry and sweet fruit tones. Andy elaborates with an avalanche of allusions to apricot, casaba melon and "touches of red currant and candied grapefruit." Rich, deep, "long and glorious" (Andy) finish.