Richly sweet-savory, spice-toned. Lemon verbena, mango, cacao nib, freesia-like flowers, almond butter in aroma and cup. Balanced, bittersweet structure with vibrant, juicy acidity; delicate, silky-smooth mouthfeel. The resonant, lingering finish centers around cocoa-toned mango and almond.
SEARCH RESULTS
We found 135 reviews that match your search for paradiseroasters. 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.
Richly and sweetly tart, chocolaty. Dark chocolate, hazelnut butter, lightly scorched cinnamon, date, fir in aroma and cup. Sweet in structure with gentle, rounded acidity; velvety mouthfeel. The chocolaty finish is complicated by date and hazelnut.
Evaluated as espresso. Bright, sweetly tart. Cocoa powder, hazelnut, orange zest, pomegranate, fir in aroma and small cup. Crisp, lightly syrupy mouthfeel; sweet cocoa-toned finish. In three parts milk, cocoa notes are amplified, punctuated by orange zest and fir.
Bright, crisply sweet, chocolaty. Lemon blossom, nougat, roasted cacao nib, pomegranate, violet in aroma and cup. Balanced, sweetly tart structure with juicy, bright acidity; satiny-smooth mouthfeel. The resonant finish centers around cocoa and lightly-expressed citrus notes.
Deep, richly sweet-savory. Black currant, fine musk, toffee, jasmine, celery seed in aroma and cup. Sweet-savory in structure with bright, juicy acidity; plush, syrupy mouthfeel. The flavor-saturated finish is equal parts sweet-leaning (black currant, toffee, jasmine) and savory (musk, celery seed).
Spice-toned, richly sweet. Honeysuckle, pistachio, baking spices, apricot, molasses in aroma and cup. Sweet-savory in structure with balanced, lively acidity; plump, syrupy mouthfeel. The resonant finish leads with notes of apricot and honeysuckle in the short, rounding to spice-toned pistachio in the long.
Delicate, intricately sweet. Dried mango, roasted cacao nib, honeysuckle, freesia-like flowers, a hint of cumin in aroma and cup. Deeply rich, balanced structure; crisp, satiny mouthfeel. The finish is animated by lively mango and freesia notes in the short, quieting to cocoa-toned honeysuckle in the long.
Bright, richly sweet. Lime blossom, raspberry jam, sandalwood, roasted cacao nib, maple syrup in aroma and cup. Sweetly tart in structure with juicy acidity; viscous, buoyant mouthfeel. The finish leads with citrus and berry notes in the short, segueing to sandalwood-framed sweet florals in the long.
Evaluated as espresso. Sweetly and crisply pungent. Dark chocolate, gently scorched cedar, ripe plum, floral vanilla, a hint of port wine in aroma and small cup. Full, syrupy mouthfeel. Dark chocolate dominates in a roundly drying finish. Fills out three parts milk with depth and authority: vanilla, chocolate, continuing hint of port wine.
Evaluated as espresso. Sweetly bright, tartly juicy. Grapefruit zest, mango, chocolate, fresh-cut fir in aroma and small cup. Very lightly syrupy and lively in mouthfeel. Rounds in the finish and the chocolate comes forward. In three parts milk a dry, orangy chocolate dominates, crisply and pleasingly.
Spice-toned, chocolaty. Chocolate-toned malt, date, hazelnut, fresh pipe tobacco, stick cinnamon in aroma and cup. Richly bittersweet in structure; velvety-smooth mouthfeel. The finish is richly chocolate-toned with a hint of cinnamon.
Crisply sweet, multi-faceted. Candied violet, dark chocolate, pungent juniper wood, grapefruit zest, mango in aroma and cup. Sweetly tart structure with juicy acidity; satiny mouthfeel. The resonant finish centers around mango and violet in the short and dark chocolate in the long, with a hint of aromatic wood.
Delicate, subtly and richly sweet. Dried hibiscus, pistachio, black currant, roasted cacao nib, myrrh in aroma and cup. Sweetly savory, gently bright structure; smoothly satiny mouthfeel. The finish, both deeply sweet and richly drying, consolidates to dried hibiscus in the short, while cocoa-toned black currant with a hint of myrrh return in the long.
Deeply and richly sweet, wood-framed. Geranium, cedar, chocolate fudge, ripe banana, perique (fermented) pipe tobacco in aroma and cup. Gentle, crisp acidity; viscous, satiny mouthfeel. The long, resonant finish is centered around notes of deep chocolate and pipe tobacco, lifted by suggestions of ripe tropical fruit.
Sweetly spice-toned. Grapefruit zest, almond paste, baked pear, cardamom, faint azalea-like flowers in aroma and cup. Fruit-toned, bittersweet acidity; full, creamy mouthfeel. The finish consolidates to nut-toned cardamom with hints of flowers.
