Reviews for JBC Coffee Roasters
Roundly savory, sweet, quiet. Almond, pine, lightly cooked taro with hints of orange zest and plum blossom in aroma and cup. Gently sweet-savory in structure; very lightly satiny in mouthfeel. The finish is lightly crisp with pungent hints of pine.
Delicate, richly floral, sweetly spice-toned. Almond nougat, white peach, pink peppercorn, wisteria-like flowers, fragrant sandalwood in aroma and cup. Richly bittersweet structure with vibrant, juicy acidity; plush, syrupy mouthfeel. Resonant, flavor-saturated finish centers around peach, wisteria and sandalwood.
Crisply sweet, cocoa-toned. Cocoa nib, almond nougat, narcissus-like flowers, apricot, a hint of pipe tobacco in aroma and cup. Sweet-tart structure with lively acidity; crisp, satiny mouthfeel. The long, resonant finish consolidates to notes of apricot and cocoa-toned almond.
High-toned, balanced, crisply sweet. Apricot, tangerine zest, dark chocolate, honey, rhododendron in aroma and cup. Sweet-tart structure with juicy, bright acidity; buoyant, syrupy mouthfeel. The rich finish is centered around notes of dark chocolate and tangerine zest, with vanilla-toned florals.
Richly sweet, spicy, tobacco-toned. Pipe tobacco, almond brittle, ginger blossom, mango, roasted cacao nib in aroma and cup. Sweet-savory structure with gentle, rounded acidity; crisp, satiny mouthfeel. The finish resonates with vanilla-toned pipe tobacco and ginger blossom.
Delicately but pungently floral. Narcissus-like flowers, baker’s chocolate, tart black currant, oak, roasted pistachio in aroma and cup. Crisply sweet and lightly savory in structure; plump and lightly syrupy in mouthfeel. Flowers, cocoa-like chocolate, pistachio in particular carry into a gently drying finish.
Boldy sweet-tart, savory-edged. Dark chocolate, gooseberry, honey, lilac, hazelnut butter in aroma and cup. Sweetly tart structure with bright, juicy acidity; crisp, lively mouthfeel. The resonant finish leads with tart fruit notes in the short resolving to honey-toned florals in the long, all enveloped in dark chocolate.
Delicate, richly sweet-savory. Toffee, tamarind, roasted cacao nib, star jasmine, almond in aroma and cup. Savory-sweet in structure with balanced, round acidity; plush syrupy mouthfeel. The crisply sweet finish is floral-toned, supported by notes of cocoa nib and toffee.
Evaluated as espresso. Richly sweet, balanced, floral-toned. Dried jasmine, Concord grape, fine musk, mango, tangerine zest in aroma and small cup. Lively, silky-smooth mouthfeel; resonant, flavor-saturated finish. In cappuccino-scaled milk, jasmine and mango notes are further amplified, deepened by pungent musk underneath.
Deeply rich, crisply sweet-tart. Apricot, pink grapefruit zest, malt, dark chocolate, orange blossom in aroma and cup. Sweet-savory in structure with juicy acidity; satiny-smooth mouthfeel. The nuanced finish leads with notes of apricot and orange blossom in the short, rounding to malt-toned chocolate in the long.
Cocoa-toned, deeply sweet-savory. Dark chocolate, mulberry, dried mushroom, lily- and rhododendron-like floral notes in aroma and cup. Sweetly savory structure with round, gentle acidity; delicate, silky mouthfeel. The finish centers around notes of dark chocolate and vanilla-like florals with an umami undercurrent akin to dried mushroom.
Evaluated as espresso. Crisply sweet, richly floral-toned. Lavender, dark chocolate, red currant, almond butter, pink grapefruit zest in aroma and small cup. Delicate, viscous mouthfeel; richly drying finish centers around notes of tart fruit, dark chocolate and bittersweet, lavender-like flowers. Chocolaty and floral in three parts milk, with ongoing tart-fruit notes as well.
Rich-toned, deeply and sweetly earthy. Chocolate fudge, white sage, blackberry, perique pipe tobacco, plumeria-like flowers in aroma and cup. Balanced, sweet-savory structure with vibrant, juicy acidity; delicate, satiny mouthfeel. The resonant, flavor-saturated finish displays notes of blackberry and tobacco in the short, plumeria and sage in the long, and deep chocolate throughout.
Crisp, bright, richly sweet-savory. Wild honey, black cherry, lemon verbena, hazelnut, rhododendron-like flowers in aroma and cup. Balanced, vivid structure with sweetly tart, juicy acidity; buoyant, silky mouthfeel. Resonant and rich in the finish, where cocoa also surfaces, alongside notes of wild honey and black cherry in the short and vanilla-like florals in the long.
Evaluated as espresso. Intensely pungent, richly sweet. Dark chocolate, black cherry, almond, myrrh, star jasmine in aroma and small cup. Buoyant, silky mouthfeel; long, lingering finish characterized by dark chocolate and stone fruit. In three parts milk, suggestions of myrrh and star jasmine support the throughline of fudge-like chocolate notes.
Evaluated as espresso. Layered, complex. Dark chocolate, mango, grapefruit zest, cedar, lily-like flowers in aroma and small cup. Lightly syrupy, lively mouthfeel. Mango, chocolate and a hint of flowers persist in a deeply resonant finish. Crisply lively in three-parts milk: continued chocolate and mango-like fruit, while the floral suggestions hint at butterscotch.
Evaluated as espresso. Roundly and sweetly tart/pungent. Baker’s chocolate, almond, cedar, tangerine zest, wisteria-like flowers in aroma and small cup. Syrupy, full mouthfeel. Flavor consolidates in a rather dry though pleasingly chocolate- and cedar-toned finish. Crisp in three-parts milk: dry chocolate and rich floral hints.
Richly sweet, delicately savory. Lilac, chocolate fudge, pomegranate, frankincense, honey in aroma and cup. Balanced, sweetly savory structure with bright, juicy acidity; buoyant, syrupy mouthfeel. The flavor-saturated finish is resonant with notes of lilac and pomegranate in the short and chocolate-toned frankincense in the long.
Big, round, deeply resonant, layered. Fresh-cut cedar, baker’s chocolate, autumn squash, a hint of thyme in aroma and cup. Sweet-savory, low-toned in structure; full, syrupy in mouthfeel. In the finish most flavor details fade, but a powerful, chocolate-complicated sweetness rings on.
Evaluated as espresso. Delicate, crisply sweet-savory. Tamarind, baker’s chocolate, rhododendron, mulberry, oak in aroma and small cup. Confident, satiny-smooth mouthfeel; richly drying finish redolent of chocolate-toned aromatic oak. In three parts milk, chocolate and sweet floral notes merge and bloom, and a pretty hint of tangerine zest also surfaces.