Intense aromatically; notes suggesting baking bread, blueberry, sour cherry, prune. In the cup tangy bright-toned acidity, silky mouthfeel and elegantly round, sugary sweet suggestions of flowers, complex fruit, honey, toast. The sweet toast note lingers long into the finish.
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We found 156 reviews that match your search for hawaii. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Sweetly and gently bright in aroma and cup. A soft, lemony citrus dominates the aroma. In the cup delicate floral-toned acidity, silky mouthfeel, continued lemony character complicated by flowers and a shadow chocolaty richness. Very sweet finish; the floral note in particular lingers.
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.
Tart, grapefruity pungency, hints of sweet cocoa and nut in both aroma and cup. Subdued acidity, lean but silky mouthfeel, good flavor persistence into the finish. A very slight salty astringency shadows an otherwise impressive cup.
A rich, balanced lighter-roasted cup. Complex aroma: tart, cherryish coffee fruit, milk chocolate, honey, a hint of flowers. In the cup wine-like acidity, lightly syrupy mouthfeel. The coffee fruit notes are complicated by a slightly savory, spice-like nuance. Simplifies slightly in a cleanly rich finish.
A delicate, balanced, sweet-toned profile. Nut, raisin, and a hint of aromatic wood in the aroma. In the cup soft acidity, plush mouthfeel, more raisin and a continued hint of aromatic wood, but more distinctly dark chocolate and flowers. Sweet short finish, perhaps very slightly woody in the long.
Light-roasted, but brought along just enough to develop the delicate richness of a pure, subtle coffee. Gently pungent, orange-toned citrus in the aroma turns lushly orange-blossomy in the cup, complicated by a hint of cocoaish chocolate. Rich, flavor-saturated finish.
"An absolutely mind-blowing coffee" for co-cupper Andy Newbom (93). "Utterly pure yet soaringly intense," for Ken (97). "Say fruit ten times," Andy reports, and then he does, mainly variations of grapefruit, apricot and melon with green apple and Bartlett pear thrown in for the finish. For Ken that entire nuance is wrapped up in the extraordinary, singular explosion of cedary, pungently sweet berry, the quintessential Bourbon character. The acidity is enveloped in sweetness; in Andy's colorful language it "startles and snuggles all at once." For mouthfeel Andy suggests "crème fraîche Meyer lemon chiffon"; Ken sticks with a pedestrian "syrupy." Ken awarded a perfect 10 to the long, balanced, deeply flavor-saturated finish.
An exciting, rather unusual complex of sweet but pungent citrus, nut and flowers animates the profile from aroma through finish. The citrus in particular is complex and engaging, one moment suggesting Meyer lemon, another especially sweet grapefruit. One cup of five we sampled displayed a very slight hint of bitterness; otherwise the rating for this exotic coffee would go higher.
Crisp, sweet-toned, balanced. Pungent nut, orangy fruit, hint of flowers in the aroma, joined in the cup by a cocoaish chocolate note. The cocoa carries with particular distinctness into a sweet, clean finish.
Lush, deep aroma with floral, honey and milk chocolate notes. In the cup gentle but intense acidity, syrupy mouthfeel, and a voluptuous floral and honey character deriving ultimately from the flavor of pure, ripe coffee fruit. Simple but long, honeyed finish.
A pungent, sweetly tart, tight-knit complexity - cedar, orange, semi-sweet chocolate - runs through the profile from aroma through the long, rich finish. Magisterial and consistent when hot; stiffens and simplifies just slightly as the cup cools.
Delicate, rather subdued aroma: milk chocolate, caramel, the sweeter sort of grapefruit. In the cup the caramel leans more decisively toward chocolate, with some delicate, attractive floral top notes. Slight astringency in the finish.
In the aroma rich and simple, with musty/medicinal notes that aspire to chocolate but don't quite get there. In the cup full-bodied but gritty in mouthfeel, with dominating fermented fruit notes that can read as raisin or dried apricot and semi-sweet chocolate. Sweet in the short finish, astringent in the long.
Delicately rich, with a shimmer of flowers in the aroma, pear deepening toward cherry and chocolate in the cup. Sweet, softly complex finish. The sample I cupped probably was delivered slightly stale from the restaurant; a fresh sample of the same coffee might well merit a higher rating.
The cup gives an impression of both thinness and richness. Overripe fruit - peaches perhaps - settle toward an agreeable but pungent chocolate. Two cups of five were bitter, suggesting that the pleasant intrigue of overripe-fruit-cum-chocolate was induced by a slightly fermented component to the blend.
Apparently the blender who created this faux Kona aimed at a richly sweet, winy, roundly fruit-toned cup. He or she largely succeeded, though the success is marred by very mild but flavor-flattening mildew tones.
In the small cup rather stingy in body, sharp, without nuance. Milk softens the sharp tones, however, allowing the coffee to develop beautifully, with rich fruit and floral notes leaning toward chocolate. (84 straight espresso, 89 w/milk)
Delicate but authoritative, richly and sweetly acidy. The classic fruit/floral aromatics lean toward chocolate in the aroma, fruit in the cup, and carry through cleanly into the long, sweet finish.
Sweet and full-bodied with a hint of fruit, but aggressively flat, shallow, and bitter-toned. The almost total lack of acidity leaves the cup listless and prey to a sort of negative nuance: a soapy bitterness.