Reviews for JBC Coffee Roasters

Evaluated as espresso. Pungent, deep, richly tart. Dark chocolate, apricot, roasted nut, orangy cedar in aroma and small cup. Full, syrupy mouthfeel. Flavor consolidates in a resonant finish. Dominates two parts milk; perhaps shows best in four parts or taller milk, which rounds the tart pungency and better develops the sweetness in the chocolate.

Evaluated as espresso. Richly tart yet profoundly sweet. Raspberry-toned dark chocolate, orange or tangerine marmalade, crisp cedar, a hint of flowers in aroma and small cup. Full, buttery mouthfeel. Flavor rounds without losing its complexity or sweetly tart authority in two- to four-parts milk.

Complex but harmonious. Honey and a very sweet citrus suggesting candied lemon dominate in aroma and cup, with complications of almond, fresh-cut fir and a soft caramel. Smoothly and sweetly tart acidity; syrupy mouthfeel. Deep, flavor-saturated finish.

Evaluated as espresso. Deep, sweet-toned aroma: dark chocolate, butter, leather, a hint of pineapple. In the small cup the pineapply fruit note moves forward and dry anise and cedar notes complicate the sweet chocolate. The buttery smoothness of the aroma reasserts itself in a very persistent, complex finish. Rather light, lightly syrupy mouthfeel. Very fine in three parts milk: buttery chocolate, pineapply fruit, richly balance.

Striking savory sweet character. Preserved fruit – prune and apricot – walnut and malt in aroma and cup. Gently tart, dry acidity; smooth, rather lean mouthfeel. Chocolate, which showed up in the aroma before losing itself in the cup, resurfaces in a rich, rather sweet-toned finish.

Sweetly tart and exhilaratingly complex. Richly tart fruit – guava, passion fruit – dominate, rounded by a cocoaish chocolate and lush night blooming flowers. Crisp, juicy acidity; light but very silky, lively mouthfeel. Resonantly flavor-saturated, slightly drying finish.

Evaluated as espresso. Gently bright and pungent in the small cup: fresh-cut cedar, buttery chocolate, night flowers, hints of apricot and pear. Impressively creamy mouthfeel; rich, flavor-saturated finish. Retains its buttery richness in two parts milk, with flavor dominated by a crisp dark chocolate.

Evaluated as espresso. Rich, deep, chocolaty, with an apricot fruit and a hint of pungent cedar. Buttery mouthfeel; chocolate-toned finish. Maintains flavor well in two parts milk, though the fruit and chocolate turn surprisingly tart and dry.

Honey, pungent cocoa-toned chocolate, lavender-like top notes in aroma and cup. Gently brisk acidity; supple, silky mouthfeel. Flowers and honey in particular carry into a sweet, resonant finish.

Evaluated as espresso. Pungent, rich. Cedar-toned dark chocolate, mango- and banana-like fruit, dusk flowers in aroma and small cup. Fullish, velvety mouthfeel; chocolate and a pungent mango-like fruit in particular linger in a long, deep finish and carry with great authority into two parts milk.

Rich, round and deep. Baker’s chocolate, honey, and an apricot-like fruit in aroma and small cup. Full, syrupy mouthfeel. The finish is drying but sweet, with a persistent chocolate. Three parts milk nicely plumps up the chocolate and encourages a floral nuance in the honey note.

Sweetly pungent, exotic, complex. Distinct grapefruit and guava-like notes, freshly decomposed leaves, a softening hint of cocoa in aroma and cup. Gently rich, juicy acidity. Light but silky mouthfeel. Flavor persists far into a resonant, crisply drying finish.

Deeply and crisply lush. Ripe orange and nectarine, night flowers, very aromatic fresh-cut cedar in aroma and cup. Balanced, rich acidity; light but silky mouthfeel. Long, cleanly resonant finish.

Intense, bright, floral. Flowers, pear, apricot, hints of honey and cocoa in aroma and cup. Rich, forceful but balanced acidity; lightly syrupy mouthfeel. Fruit notes in particular carry into a long, resonant finish.

Brisk, delicate, complex. Apricot, mandarin orange, dark chocolate, night flowers in aroma and cup. Gently crisp acidity; silky mouthfeel. Richly dry, flavor-saturated finish.

Juicy sweet, tartly spicy. Blackberry, pungent cedar, moist fresh-fallen leaves, hints of lemon and cocoa. Balanced, rich acidity; lightly syrupy mouthfeel. Long finish rich with pungently sweet berry and cedar.

Evaluated as espresso. Balanced, crisp, smooth. Raisin, almond, dark chocolate, cantaloupe-like fruit in aroma and small cup. Lightly syrupy mouthfeel. Chocolate in particular lingers in a pleasantly dry finish. Superb in two parts milk: classic balance with complexly expressed dark chocolate complemented by raisin, apricot, cedar.

Evaluated as espresso. Deep and sweet in the aroma with mint- and brandy-toned dark chocolate, apricot, peach. In the cup the chocolate and fruit turn crisp and salty-savory with an anise-like pungency. Lightly syrupy mouthfeel; rich, heavyish, bittersweet finish. In two parts milk the coffee recovers its lift and sweetness with the chocolate and stone fruit softening and blooming.

Intense aroma and flavor: brandy, blueberry, dark chocolate, fresh-cut fir. Gently bright acidity; silky mouthfeel. The sweet-toned cup develops a savory edge as it cools, which carries into a complexly dry, chocolaty finish.

Gracefully intense aromatics with suggestions of lemon blossom, tart plum and apple round into a sweet-toned cup: honey, lemon, stone fruit. Tartly bright acidity; dry but lightly syrupy mouthfeel; long floral and lemony finish.