Elegantly floral, strikingly complex. Roasted cacao nib, jasmine, caramel, dried raspberry and cinnamon in aroma and cup. Vibrantly rich, balanced acidity; delicate, velvety mouthfeel. Flavor notes carry intact through the strikingly long, satisfying finish.
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We found 74 reviews that match your search for ecuador. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Sweet and delicately rich. Strawberry, almond, honeysuckle, cedar in aroma and cup. Crisp, balanced acidity; buoyant, velvety mouthfeel. Berry and nut flavors resonate in a richly drying finish.
Price: NT $2,000/16 ounces
Evaluated as espresso. Profoundly floral-toned, delicately bright. Complex flowers (lilac, lily, honeysuckle), tangerine-like citrus, cedar, nut-toned chocolate in aroma and small cup. Lightish but velvety mouthfeel; chocolate and cedar in particular carry into a clean finish. In three parts milk delicate but authoritative: very sweet citrus, chocolate, flowers.
Delicate but exhilarating. Orangy dark chocolate, sweet, wisteria-like flowers, cherry, a deepening hint of pine in aroma and cup. Buoyant, floral-toned acidity; light but distinctly silky mouthfeel. Flowers and chocolate carry into a surprisingly long, deep finish.
Pungent, gently lively. Caramel, roasted cacao nib, flowers, raisin, a hint of fresh-cut pine in aroma and cup. Quiet, backgrounded acidity; lightly syrupy mouthfeel. The cacao nib and caramel round toward a distinct chocolate in a lightly resonant finish.
Quietly rich, balanced, crisp. Sweet cream, orange blossom, fresh-cut fir, a hint of dark chocolate in aroma and cup. Clean, straightforward acidity; very lightly syrupy mouthfeel. Flavor notes consolidate in a long, gently resonant finish.
Quiet but deeply and sweetly complex. Butter, roasted cacao nib, dark cherry, a hint of clove, and a tangerine-like top note in aroma and cup. Delicately crisp acidity; silky mouthfeel. Flavor consolidates but lingers in a sweet-toned, slightly drying finish.
Price: $13.50/12 ounces
Sweet-toned, svelte, refreshing. Honey, lemon, lilac, a hint of roasted cocoa nib in aroma and, more intensely, in the cup. Tartly sweet, lively acidity; velvety, buoyant mouthfeel. Fades just a bit in the long finish, but the short is resonant and flavor-saturated.
Intense; richly and crisply bittersweet. Almond, dark chocolate, honey, a hint of flowers and a distinctive tart berry note suggesting, perhaps, acai. Crisp, gently juicy acidity; light, silky mouthfeel. The chocolate note in particular resonates in a long, deep finish.
Price: $25.00/12 ounces
Bright, crisp, floral. Sweet flowers (honeysuckle, narcissus), honey, tart tangerine, roasted cocoa nib in aroma and cup. Bright, nuanced acidity; lightly syrupy mouthfeel. Very soft, gently flavor-saturated finish.
Intense aroma combining notes of peach, flowers and nut. The sweet peach and floral tones soften in the cup, complicated by suggestions of tart lemon and bittersweet chocolate. Citrusy acidity; lightly syrupy mouthfeel. Flavors simplify in a walnut-edged finish.
Lemon-toned apricot in the aroma supported by flowers and a crisply sweet, cocoaish chocolate. All are sustained in the cup, supported by clear fruit-toned acidity, lightly syrupy mouthfeel and fine balance. The finish is flavor-saturated with a slight, bracing astringency.
Unusual aromatics and flavor: Spicy, peppery hints nuance distinct orangy and floral notes in aroma and cup, supported by a fresh, fir-like aromatic wood. Dry, spicy acidity, lightly syrupy mouthfeel. Clean and sweet-toned though rather simple finish.
A vastly rich, balanced medium-dark roast, distinctly nuanced from nose to finish with a deep, bittersweet, raisin-toned chocolate. As is often the case with deeply fruit-toned coffees, some of the lush richness may derive from a fortuitous edge of sweet ferment.