Richly melodic coffee in which wine and apple notes carry from aroma through cup to finish. A tactful dark roast preserves a shimmer of acidity in the cup while contributing a slight herbal twist to the dominating apple-cider-like notes.
SEARCH RESULTS
We found 789 reviews that match your search for colombia. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
In the aroma explosively sweet and exquisitely balanced, with chocolate and a gently gingery spice. In the cup complex and wide in range: roasty, pungent, with a tickle of lemony sweet acidity and a hint of musty earth. An underlying astringent heaviness weighs slightly on the finish.
Thin but intense aroma, with distinct papaya-toned fruit. Medium-bodied but lively in the cup, where the high-toned fruit, still reminiscent of papaya, takes on a delicate chocolate richness. Sweet, balanced acidity.
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.
Balanced, low-toned aroma with a tickle of fruit and chocolate. Maintains its character in the cup: low-toned, understated, balanced, complicated by a faintly chocolate-inclining prune and apricot.
The aroma is woody with faint lemon and chocolate suggestions. The body is substantial, the cup round in mouthfeel with a low-toned acidity complicated by a vague dry fruit, more like prune pits than prunes. Further flattens and turns astringent as the cup cools.
A coffee in which a mild processing taint - sweet fermented fruit for Ken, a hint of mustiness for co-taster Willem Boot - turns toward chocolate under the influence of the dark roast. Subtle but substantial in milk: "lingering balance" in milk for Willem, "delicately complex" for Ken. Ken awarded this coffee a considerably higher rating (90) than did Willem (86), probably owing to Ken's openness to sweet, flirt-with-ferment coffees.
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.
Aging apparently tamed the acidity and turned it low-key but vibrant. Rich, cherry and red-wine notes hint at chocolate with patient drinking. A shadow bitterness can be taken as either marring or balancing the opulence of the fruit.
Lovely balanced, low-toned, bittersweet, richly understated cup. A slightly darker-than-supermarket-norm roast mellows the acidity nicely and nudges the fruit toward chocolate. The finish is a touch bitter.
An example of what coffee professionals call a dirty or uneven coffee. At best nutty, midtoned, rather monotoned, without much bounce or resilience. At worst some cups displayed a rather unpleasant ferment while others were woody and cloyingly peanutty.
Moderately acidy, medium to full bodied, sweet, rich, balanced, mid-toned. Not much nuance but a sturdy cup with a juicy tickle of cleanly fermented fruit. Marred by a rather bitter finish.
Powerfully but sweetly acidy, rich, with distinct red wine and cherry tones. Seductive but challenging.
A classic medium-roasted Latin-American cup, acidy but distinctly sweet andfree of bitterness. The acidity displays some pleasant complication: tangy, grapefruity, perhapsspicy. Nominating reader John Schulz of Northglenn, Colorado rates his sample 90 - 94, findingit "rich and complex, with subtle winey notes." I tasted no wine notes in the sample I broughthome, but wine - sweet fermented fruit - notes are quite common in contemporary Colombiacoffees and doubtless appear in other batches of the Millstone presentation.
The reader who nominated this canned supermarket coffee describes it as "not a harsh acid coffee. The taste comes through. Try it." I did, and found it a good though not great medium-roasted Colombia coffee: robustly acidy with decent complementing sweetness, full-bodied, but with little complexity or nuance. I agree that the acidity is not "harsh," but I did find it just a shade too overbearing and perhaps a touch sour.
Wonderfully robust balance of sweet, roasty, and roundly acidy tones, with sweetness in the ascendancy. Some fruity complication, but the main appeal is pure, classic Latin-America coffee expression. The dark roast rounds and sweetens the acidity but leaves little bitterness behind.
Woody, dominated by a rather thin, roasty bitterness. Attenuated floral notes play at the top of the profile, dry cocoa-toned fruit toward the middle, but a rather shallow roast taste dominates.
Sweet, balanced, restrained. The fruit and vegetal cocoa notes are faint but pleasant, the roasty tones understated.
An uneven coffee, heartbreakingly uneven, given that some of the cups are extraordinary: exhilarating floral tones are balanced by a dry pungency, all wrapped in a comforting, enveloping sweetness. Other cups, however, lack the floral sweetness and are merely pungent bordering on bitter.
Sweet yet dryly bright, lightly acidy with shimmers of wine and flowers. As the coffee cools the grace notes settle toward chocolate. Not much body, dimension or staying power, but a lively, balanced cup.