Evaluated as espresso. Cocoa-toned, sweetly smoky. Cocoa powder, gently scorched oak, lily, raisin, Brazil nut in aroma and small cup. Crisp, velvety mouthfeel; gently drying, nut- and cocoa-toned finish. In three parts milk, notes of cocoa powder and Brazil nut come to the fore, supported by hints of smoky oak.
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We found 281 reviews that match your search for guatemala. Coffees are listed in reverse chronological order by review date. Only reviews published in the past five years are displayed. Click here to view older reviews that match your search criteria. Older reviews may no longer accurately reflect current versions of the same coffee.
Delicate, sweet, citrus-toned. Cocoa nib, tangerine zest, almond, freesia-like flowers, apricot in aroma and cup. Sweet in structure with pert acidity; full, syrupy mouthfeel. Quiet, easygoing finish with notes of cocoa nib and tangerine zest.
Richly sweet, deeply chocolaty. Baking chocolate, crisp pear, orange zest, oak, freesia-like flowers in aroma and cup. Sweet structure with pert acidity; syrupy mouthfeel. Finish consolidates to rich chocolate and freesia-like floral notes.
Chocolaty, floral-toned. Dark chocolate, rhododendron-like flowers, hazelnut butter, date, cedar in aroma and cup. Sweet in structure with gentle, round acidity; very full, syrupy mouthfeel. The finish centers around notes of dark chocolate and rhododendron with hints of cedar.
Crisply sweet, bright and lively. Baking chocolate, orange zest, golden raisin, gardenia, molasses in aroma and cup. Bittersweet structure with brisk acidity; satiny-smooth mouthfeel. The finish consolidates around molasses and orange zest in the short, with gardenia resurfacing in the long.
Sweetly bright, deeply floral. Carnation, caramel, orange zest, pecan, golden raisin in aroma and cup. Sweet-toned structure with brisk, lightly juicy acidity; viscous, syrupy mouthfeel. The finish centers around notes of carnation and pecan.
Crisp, nut-toned. Pecan, raisin, ripe banana, brown sugar, a sweet hint of narcissus in aroma and cup. Bittersweet in structure, with a savory edge. Full, almost chewy mouthfeel. Nut notes prevail in a rich though drying finish.
Evaluated as espresso. Rich-toned, fruit-forward and chocolaty. Chocolate fudge, dried apricot, almond paste, sandalwood, molasses in aroma and small cup. Viscous, syrupy mouthfeel; a resonant finish centers around chocolate fudge and dried apricot. In three parts milk, almost dessert-like in its richness.
High-toned, crisply sweet-tart. Apricot, grapefruit zest, citrus blossom, oak, maple syrup in aroma and cup. Sweetly tart structure with bright acidity; silky-smooth mouthfeel. The citrus-toned finish is supported by oaky wood notes.
Sweet, deeply nut-toned. Hazelnut, baking chocolate, red apple, fresh-cut fir, brown sugar in aroma and cup. Sweet-toned structure with brisk acidity; crispy, satiny mouthfeel. Finish consolidates to hazelnut and baking chocolate with undertones of fresh-cut fir.
Sweetly roast-framed, cocoa-toned. Cocoa powder, dried date, gently scorched oak, lily, cashew in aroma and cup. Bittersweet structure with little perceptible acidity; full, velvety mouthfeel. Cocoa-driven finish with undertones of date and scorched oak.
Balanced, sweet-toned. Baking chocolate, almond, date, molasses, magnolia in aroma and cup. Bittersweet structure with little perceptible acidity; satiny-smooth mouthfeel. A rather muted finish centers around almond and baking chocolate.
Sweetly nut-toned, roasty. Hazelnut, baking chocolate, gently scorched cedar, gardenia, prune in aroma and cup. Bittersweet structure with barely perceptible acidity; thinnish mouthfeel. The finish consolidates to hazelnut and scorched cedar with a hint of baking chocolate.
Evaluated as espresso. Sweetly nut-toned, chocolaty, a bit smoky. Hazelnut, dark chocolate, scorched mesquite, raisin, gardenia in aroma and small cup. Satiny-smooth mouthfeel; bittersweet, smoky finish. In three parts milk, chocolate and gardenia notes are amplified and wood and nut tones recede to the backdrop.
Richly sweet, cocoa-toned. Cocoa powder, Brazil nut, magnolia, date, cedar in aroma and cup. Bittersweet structure with round, gentle acidity; velvety mouthfeel. Finish consolidates to cocoa-toned Brazil nut and date.
Price: $19.00/12 ounces
Richly sweet-tart, floral-toned. Pomegranate, wisteria, maple syrup, pink grapefruit zest, cocoa nib in aroma and cup. Tart-leaning structure with juicy, buoyant acidity; crisp, satiny mouthfeel. Sweetly tart in the short finish with pomegranate and pink grapefruit; cocoa nib and wisteria resurface in the long.
Price: NT $1,000/100 grams
Delicately sweet, floral toned. Narcissus, plum, cedar, cocoa nib, almond in aroma and cup. Deeply sweet in structure with gentle, rounded acidity; full, satiny mouthfeel. Crisp, richly drying finish with notes of narcissus and cocoa nib.
Evaluated as espresso. Cocoa and smoke-toned. Cocoa powder, scorched fir, vanilla extract, roasted hazelnut, prune in aroma and small cup. Thin mouthfeel; smoky, cocoa-toned finish. Richly bittersweet in three parts milk, with cocoa and smoky aromatic wood tones.
Crisp, sweetly nut-toned. Hazelnut butter, magnolia, molasses, date, gently scorched cedar in aroma and cup. Sweet-toned structure with gentle, round acidity; velvety mouthfeel. The rich though drying finish centers around nut and cedar notes.
Richly sweet-savory, deeply chocolaty. Dark chocolate, fine musk, black cherry, gently scorched cedar, wisteria in aroma and cup. Sweet-savory structure with gentle, rounded acidity; full, creamy mouthfeel. The chocolaty finish is given further depth by suggestions of black cherry and musk, all ensconced in a gently smoky cedar.