LATEST REVIEWS
We have published thousands of coffee reviews and espresso reviews since 1997. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee. To search for a specific roaster, origin or coffee use the Advanced Search Function.
Pungently roasty with cantaloupe notes in the aroma. In the cup softens nicely, allowing some sweet lemon and grapefruit notes to glisten in the smooth, rather delicate roastiness. Sweet but gently astringent finish.
The roast dominates this delicate coffee, but pleasantly so, turning the aroma caramelly with low-toned raisin and delicate vanilla notes. In the cup a finely balanced synthesis of acidity and roast taste, sharp but sweet, with the caramel and vanilla tones persisting through the long finish.
Variants on citrus shimmer through this buoyant, sweetly acidy cup: lemon and cocoa in the aroma, lemon and pink grapefruit in the cup. The finish is sweetly tart.
The aroma is high-toned and softly intense, with peach and cantaloupe notes that carry gracefully into the cup. A gentle acidity and a glint of citrus give the soft fruit authority.
Mid-toned and complex in the nose with fresh apricot and sweet cocoa. Simplifies slightly in the cup, turning roundly tart in a rich Meyer lemon direction. The immediate finish is slightly sharp, but the long finish smoothes out in a silky lemony, chocolaty trajectory.
The aroma is sweet, gently pungent, rich with low-toned, spicy fruit notes. The cup is medium-bodied, round, very sweet, with just enough acidity for authority. The low-toned fruit leans elegantly toward chocolate.
A challengingly acidy coffee, by sweetly so. A sensitive roast rounds the acidity and deepens the fruit, turning it toward sweet cocoa and ripe cherry. Glints of jasmine. The cocoa-toned fruit persists agreeably through the finish.
A tribute to classic balance: pure but substantial, quietly intense without extremes. Gently acidy, deeply rich, discreetly complicated by tightly laced notes of leather, chocolate and fruit.
High-toned, complex aroma: sweet citrus, cherry, apple. In the cup gently acidy, while the fruit maintains its complex, elegant trajectory: Meyer lemon, grapefruit, tart berry. The initial, almost shocking rush of sweetness is balanced by a crisply bitter finish.
Light-bodied, just on the pleasingly delicate side of thin, with oddly contradictory nuance: a roasty, prune-toned chocolate and high-toned shimmers of sweet vanilla.
Magnificent cup when hot: powerfully but sweetly acidy, resonating with complex chocolate nuance from aroma through finish. The acidity turns rather bitter and the profile simplifies as the cup cools.
A delicate acidity is gently rounded though not obscured by a marvelously tactful dark roast, which also turns the fruit richly chocolate-toned. The chocolate nuance weaves through the profile consistently from aroma through finish.
The roast dominates this rather delicate coffee, though cleanly and without introducing burned or bitter notes. Roasty, mildly rich, subdued, slightly astringent in the finish.
The good news is this moderately dark roast displays a rich depth of sensation and spicy, smoky notes in the nose. The bad news: The roast also imposes a rather gritty, astringent finish.
The cup is dominated by a simple, rich acidity. The acidy sensation is rather sharp and overbearing when the cup is hot, though it rounds and sweetens as the cup cools, revealing wine-toned fruit and a resonance that could only be guessed at when the cup was hot.
A powerfully acidy coffee, sharply rich and winy. Beneath the acidy assertion patient drinking reveals subdued but seductive floral undertones. The aromatics are splendid but the mouthfeel is a bit too astringent for my taste.
Splendid aroma: sweet, smoky/spicy, cantaloupe notes. In the cup brightly acidy, the cantaloupe notes turning tart and tamarind-toned.
High-toned, rather delicate, with a crisply dry but sweet acidity. Raisins and vanilla, in the aroma, tart tropical fruit tones - tamarind or passion fruit - in the cup.
Delicate, gently and elegantly acidy, complicated by a discreetly rich cherry fruit leaning toward chocolate. The acidity is sweet and exquisitely balanced, though slightly astringent in the finish.
When hot, complexly and giddily floral and fruity - caramel in the aroma, suggestions of lilac and violet, papaya and cantaloupe in the cup. The extravagantly fruity character of the cup hints at sweet ferment, which in fact emerges as the cup cools, hardening the profile a bit and turning it slightly salty. But try it; no one drinks coffee cold anyhow except coffee reviewers.
