Herbal tones in the aroma turn spicy and fruity in the cup. The fruit nuances in the acidity lift the top of the profile and keep it light and shimmering all the way through to finish and aftertaste. Enough bottom for resonance.
By Kenneth Davids
May 1st, 1997
For a canned coffee, considerable aroma: full, complete, with a silky, slightly vanilla-toned sweetness that grows in power as the coffee cools. Enough acidity to keep the coffee from dying, and a solid if obvious bottom.
The aroma is complete but fades quickly. The acidity is bright, clear, and classic, hovering on the edge of winy. Some resonance echoes under the acidity, but both pleasure and complexity are concentrated at the top of the profile.
The aroma is slight but lively; the acidity is bright, classic and lightly assertive, remaining safely if precariously on the right side of sour. The bottom notes provide just enough ballast for the relatively buoyant acidity.
Superb aroma: full, rich, stretching from winy top notes to a deep, engaging bottom. But the wine-like East African acidity turns hard in the cup, then reveals clear fermented notes as the coffee cools. The Java component is weak, failing to provide the expansive bottom such blends call for.