Complex and distinctive in aroma and cup: fresh-cut fir, sweet flowers, berry, multidimensioned citrus, cocoa. Intense floral-toned acidity; delicately silky mouthfeel. Flavor persists deep into a smoothly balanced finish.
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We found 76 reviews that match your search for barrington. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Balanced in aroma and cup. Floral tones are complicated by layers of tartly sweet fruit (cherries, currants, raisins). Bright, yet refined acidity, silky mouthfeel. Soft fruit tones last deep into the finish.
Price: $14.95/16 oz.
A ripe orange-toned citrus with a balancing pungent hint of fresh-cut fir runs through the profile from aroma through finish. The acidity is balanced, bright and sweet, the mouthfeel lightly syrupy. Rich and orangy in the finish.
Evaluated as espresso. Suggestions of flowers, aromatic wood and a vanilla-infused dark chocolate in the aroma. In the small cup medium body and deeper flavors leaning toward black cherry and molasses. Sustains character in two parts milk: aromatic wood, dark chocolate, even a hint of flowers and vanilla.
Price: $29.95/pound
Big, juicy, brandy-toned fruit and floral tones in aroma and cup. Rich acidity, lightly syrupy mouthfeel. Long, sustained flavors of strawberry, tangerine and brandyish apricot show great stability as the cup cools and carry deeply into the finish, decisively outlasting a slight salty hint.
Price: $13.95 / 16 oz.
Roundly rich aroma dominated by intense, heady tones of fruit and aromatic wood. Silky mouthfeel, medium body and a bright-toned, though in no way sharp, acidity. In the cup a juicy impression and notes of cedar, grapefruit and sweet pipe tobacco, all persisting deeply into the long finish.
Price: $14.95 / 16 oz.
Soft, floral-toned aroma with round citrus notes and honey-like sweetness. In the cup, delicately silky mouthfeel and subtle yet complex flavors suggesting citrus, plum, nut, and more flowers with hints of caramel and toast that linger quietly into the long finish.
Fruit and aromatic wood in the aroma, complicated by a hint of cocoa. Bright yet balanced in the cup with a lightly syrupy body, a distinct flavor note suggesting fresh-cut fir, a hint of grapefruit and a musty note that reads convincingly as fresh earth. Long, dry, slightly tight finish.
Crisp aroma: round fruity and floral tones with hints of sweet tangerine. In the cup, bright acidity, medium body, full mouthfeel and intense flavors of flowers and tangy citrus that soften toward apricot. Very clean, delicately flavor-saturated finish.
An intense light-roasted coffee dominated by the tart, cherry-like expression of the coffee fruit. Big but sweetly rounded acidity, lightly syrupy mouthfeel, rich coffee fruit and nut notes, deep, clean finish.
Honey-sweet tangerine aroma, with hints of cantaloupe and strawberry. Bright fruit-toned acidity, medium body with a lightly syrupy mouthfeel. Tangy lime and lemon in front sweeten toward toast and honey, finishing cleanly with a mild suggestion of chocolate.
Both co-cupper Andy Newbom (90) and Ken (90) emphasized the crisp acidity and balanced structure of this aromatically rather quiet coffee. "Exquisite crisp green-apple acidity with a touch of kiwi skin" and a "nicely smooth mouthfeel with a bit of a fruit leather feeling" for Andy, who found the green apple carrying into the flavor. For Ken the gently acidy tendency in the flavor suggested dry berry and lemon; both Andy and Ken noted a hint of cocoa nib, a vegetable-toned chocolate. More green apple in the finish for Andy while Ken simply describes a pleasing tart sweetness.
Grandly fruity and sweetly fermented profile: port wine, raisiny dark chocolate, night flowers, blueberry, all carry with giddy intensity from aroma through cup to the long finish. Wine-like acidity, syrupy body, deep sweetness.
Round aroma of tangerine, toast and flowers. Bright yet balanced acidity, smooth body and citrus tones that sweeten toward lemonade and chocolate. Long, sweet finish, with mild cocoa notes.
Co-cupper Miguel Meza (92) finds bergamot and flowers in the aroma, Ken (94) finds flowers as well as cherries, red wine, and hints of chocolate and butter. In a cup that is "sweet" for Miguel, "rich and opulent" for Ken, both read cherries and blueberry and a positive fruit ferment note which Miguel nicely describes as 'Grand Marnier" and Ken more prosaically as red wine. In either case a slight, pleasing (more so to Ken?) hint of ferment complicates a round, deep, lavishly fruity cup.
Rich but subdued, with a stealthy, understated sweetness. Some aromatic intrigue suggests apples and spice. The restrained aroma and rather flat finish compromises an otherwise roundly expansive Caribbean cup.