Reviews for PT's Coffee Roasting Co.
A deeply floral-toned coffee. The floral tones are rich and rose-like in both aroma and cup, with caramelly, almost custard-like support and hints of cedar and cocoa. The finish is sweet, deep and long.
Delicate, gently bright coffee with distinct, cedar-toned dry berry notes (the kind often called black currant) carrying from aroma to cup, support by cocoa, orange (perhaps better, tangerine) and floral nuance. The body is rather light, but the mouthfeel is gently lively, almost effervescent. Clean, rich finish with impressive flavor persistence, particularly of the orange/cocoa notes.
Balanced, versatile blend. Sweet-toned aroma with fruit and chocolate complications. In the small cup smooth and close to syrupy in mouthfeel, sweet and gently pungent with a pronounced cedar note and hints of prune and semi-sweet chocolate. Rich presence in milk - perhaps more cedar and mint than chocolate but roundly sweet nonetheless. Very slightly rough finish in both small cup and milk.
Complex aromatics: flowers, pear, hints of brandy and cherry in the aroma. In the cup delicately acidy, roundly supple in mouthfeel, with a continued complex fruit that co-cupper Danny O'Neill (87) read as sweet raisin and Ken (more elaborately at 91) as dried cherry, fresh pear, brandy and flowers. Rich though surprisingly short-lived finish.
A balanced, smoothly full-bodied cup with a sweet acidity and a subdued roastiness that turns the fruit toward cantaloupe and black cherry.
Ken (rating 81) reports: "Full-bodied, rather rich, but simple, with little nuance and a hint of bagginess." Kevin (rating 82): "Nice body, but the quakery appearance of the beans is reflected in a rather dull cup. Roasted at or past its limit given the modest inherent acidity of the green coffee."
Slight fermented, musty tones pleasingly complicate this sweet, rich, round-bodied Brazil, reading as leather and spice in the nose, and spice, fruit and chocolate in the cup. Just enough acidity to keep the cup lively.
A ripe, almost overripe, sweetness carries giddily from aroma to finish, anchored by a discreet touch of roast pungency. The lush fruit tones flirt with ferment but stay on the sweet side. A wonderfully juicy, deeply dimensioned coffee.
A classic Guatemala in the lighter, softer mode: floral, gently acidy, high-toned but deeply dimensioned. Flowers permeate even the slight bitterness of the roast. A coffee as pure, sweet-toned and brightly complex as a Guatemalan weaving.
Dry but not acidy, dominated by a pleasantly smoky-toned cocoa sensation that sweetens toward chocolate in the finish. As usual, the Swiss Water Process simultaneously deepens and dampens taste: The body is full but the flavor understated.
