Reviews for Green Mountain Coffee
The authoritative aroma is dominated by low-toned fruit: apricot or papaya. In the cup the fruit brightens, lifts and intensifies, suggesting a tartly sweet temperate fruit like green apples. Light-to-medium-bodied but roundly smooth in mouthfeel; sweetly acidy.
The aroma is round and intense but limited in nuance. The cup adds a complicating hint of chocolate-toned fruit to a similarly limited but balanced and deeply resonant profile.
A coffee seen from the far end of the taste telescope, intriguing but shrunk and diminished. The aroma is lushly sweet with a hint of grapefruit. The cup is sweet as well, but complicated only by an agreeable but simple acidity. Once past the aroma little nuance of any kind. Slightly astringent in the finish.
The aroma is delicate to a fault, more neutral than balanced. The mouthfeel is lean and the flavor watery, with a faintly sweet, delicately acidy character complicated by attractive grapefruit notes.
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.
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.
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.
What coffee people call acidity, the dry yet sweet sensation characteristic of high-grown coffees, is the main event here: rich, dominating, toned by black-cherry fruit with a slight cabernet-like twist.
Reader Ben Anderson finds this Blue Mountain "phenomenal," a "yardstickexample of the variety ... extremely complex and proportioned." Certainly a fine example of theBlue Mountain profile, far better than any production roast Blue Mountain I have cupped overthe past few years: balanced, with resonant, bell-toned dimension and classic fruit notes of pure essential coffee character.
Reader Ben Anderson calls this coffee "fantastic." That familiar adjectivefreshens up when applied to Sulawesi coffees, whose unexpected forest and fruit notes often doseem to express a sort of adventurous coffee fantasy. When hot, this Sulawesi displayed a richcup with a fine balance of acidity, sweetness and roastiness plus - the Sulawesi factor - carnally rich fruit notes reminiscent of cantaloupe. I started with a rating of over 90, but as the cup cooleda slight salty astringency in the finish lowered my assessment.
The aroma is magnificent: high, sweet and singing. The cup is gently bright, with a pear or apple sweetness and a touch of pungency in the mid tones. The slight green tones are so sweet they 're more meadowy than grassy.
An elegant, extraordinary tribute to the pleasures of the sensation coffee people call acidity. Here the acidity is robustly dry yet alive with a full, fragrant sweetness. Everything dances and rings in this coffee.
This delightfully gentle coffee is soft, brightly (and lightly) acidy, slightly floral. The aftertaste is as clean as white clapboard, with a lovely vanilla/floral burst, then a memory of pure sweetness. Not much power or depth here, but with a coffee this chastely bright and sweet who cares.
A quietly dramatic coffee with a long development, in which a clear if understated acidity gives way to a sudden sweet lift in the cup, and nutty, pungent (perhaps smoky) notes are balanced by vanilla sweetness. All of the complex gestures remain in balance, and a silky smoothness envelops even the potentially sharp pungency.
An exquisitely balanced traditional American-style coffee. The acidity is dry without astringency, alive with slight fruit or wine notes. Enveloped in the matrix of the body, it is always present but never dominant.