The quintessentially smooth, deep, rich Pacific coffee. Not so much complex as dense with sensation. Refined, crisply seductive cocoa tones carry elegantly from aroma to aftertaste.
Acidy but balanced, softly powerful, saturated by elegantly dry cocoa tones and a touch of deep-toned, winey fruit. The cocoa tones linger exquisitely in the aftertaste.
A classic Guatemala in the lighter, softer mode: floral, gently acidy, high-toned but deeply dimensioned. Flowers permeate even the slight bitterness of the roast. A coffee as pure, sweet-toned and brightly complex as a Guatemalan weaving.
A ripe, almost overripe, sweetness carries giddily from aroma to finish, anchored by a discreet touch of roast pungency. The lush fruit tones flirt with ferment but stay on the sweet side. A wonderfully juicy, deeply dimensioned coffee.
A hint of ferment pleasantly hovers between chocolate and cherry-toned, overripe fruit. The darkish roast turns the sweet fruit dryly rich.
Nicely balanced sweetness and chocolate-toned roast pungency, complicated by a touch of pruny fruit. A bit simple and monotoned, but pleasantly and deeply so, like good minimalist music.
A light-bodied but complexly nuanced coffee: brightly acidy, floral toned, with fruit tones that hint at chocolate in aroma and aftertaste. Not quite enough sweetness to offset the roast-induced bitterness, however.
A solid if unexceptional Latin-American cup: Clean, bright acidy notes are complicated by a roasty bitterness, but the cup misses the enveloping sweetness that would bring both into harmony.
A sharp, monotoned flatness sits in the middle of the profile. Under and around it a delicious, delicately floral-toned sweetness peeks out. Pleasant dry fruit undertones.
Floral notes float shimmering atop the rather sharp, bitter, burned tones of the roast. Not much sweetness, but the subtle perfume of the flowers compensates.