Reviews for Willoughby's Coffee & Tea
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.
Price: $12.99/16 ounces
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.
Price: $45.00/8 ounces
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.
Price: $17.99/16 ounces
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.
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.
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.
Price: $44.99/16 ounces
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.
Price: $34.99/16 ounces
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.
Dry berry notes (the famous Kenya "black currant"), lemon, dusk flowers and a hint of dark chocolate open in the intense aroma and carry with pungent authority into the cup. Balanced acidity, supple mouthfeel, deep, flavor-saturated finish.
Balanced, delicate. Softly pungent, floral-toned aroma. In the cup gentle acidity, silky mouthfeel, essential sweetness, great purity, with cocoa and continued floral notes.
Heady flowers, lemon and menthol in the aroma with backgrounded suggestions of honey and butter. In the cup balanced acidity, surprisingly full body, and a continued rich complex of flowers, lemon and honey. Flavor fades rather quickly in the finish.
A dramatically light roast of a flawless coffee nets an intensely high-toned, delicate cup. Honey and flowers in the aroma, in the cup sweet-toned, wine-like acidity, silky mouthfeel, continued honey, flowers and white wine with a pungent hint of pipe tobacco. The finish is rich and dry without imbalancing astringency.
Big, deep, classically symphonic coffee. Intense aroma: black-cherryish fruit, white wine, flowers. In the cup syrupy body, powerful but rounded acidity, pungently juicy flavor with sweet lemon and night flower notes. Pure, smooth, fruit-and-flower saturated finish.
Delicate but intense aroma, with milk chocolate, nut and coffee fruit notes that read as tart cherry. In the cup impressive balance and structure: lushly sweet but crisply acidy with a lightly syrupy mouthfeel. Continued tart cherry and chocolate notes carry into a simple but cleanly rich finish.