A delicate, exquisite coffee, sweetly and gently acidy, light-bodied but buoyant, with a subtle shimmer of floral-toned fruit - violets and apples on the morning I cupped it.
The most impressive aspect of this sweet, balanced, gently acidy cup is a tactful roast that turns the fruit richly chocolate. The chocolate tones carry elegantly from aroma through a quietly opulent finish.
This voluptuously round dark roast is a tribute to the roastmaster's art. Opulently and robustly roasty, sweet, and utterly without burned bitterness. Not much nuance, but plenty of sweet, resonant depth and smoky-spicy tones.
A balanced, smoothly full-bodied cup with a sweet acidity and a subdued roastiness that turns the fruit toward cantaloupe and black cherry.
When hot, complexly and giddily floral and fruity - caramel in the aroma, suggestions of lilac and violet, papaya and cantaloupe in the cup. The extravagantly fruity character of the cup hints at sweet ferment, which in fact emerges as the cup cools, hardening the profile a bit and turning it slightly salty. But try it; no one drinks coffee cold anyhow except coffee reviewers.
Delicate, gently and elegantly acidy, complicated by a discreetly rich cherry fruit leaning toward chocolate. The acidity is sweet and exquisitely balanced, though slightly astringent in the finish.
High-toned, rather delicate, with a crisply dry but sweet acidity. Raisins and vanilla, in the aroma, tart tropical fruit tones - tamarind or passion fruit - in the cup.
Splendid aroma: sweet, smoky/spicy, cantaloupe notes. In the cup brightly acidy, the cantaloupe notes turning tart and tamarind-toned.
A powerfully acidy coffee, sharply rich and winy. Beneath the acidy assertion patient drinking reveals subdued but seductive floral undertones. The aromatics are splendid but the mouthfeel is a bit too astringent for my taste.
The cup is dominated by a simple, rich acidity. The acidy sensation is rather sharp and overbearing when the cup is hot, though it rounds and sweetens as the cup cools, revealing wine-toned fruit and a resonance that could only be guessed at when the cup was hot.
The good news is this moderately dark roast displays a rich depth of sensation and spicy, smoky notes in the nose. The bad news: The roast also imposes a rather gritty, astringent finish.
The roast dominates this rather delicate coffee, though cleanly and without introducing burned or bitter notes. Roasty, mildly rich, subdued, slightly astringent in the finish.
