A gently acidy coffee, with a melodic sweetness and delicate complexity: sweet tomatoes and milk chocolate, perhaps a hint of fresh-cut cedar and a shimmer of jasmine running from aroma through cup to the clean, refreshing finish.
By Kenneth Davids
April 4th, 2005
Quietly but giddily complex. Fruit notes read as a sort of spicy papaya and semi-sweet chocolate in the aroma. The cup reveals dramatic floral notes with the fruit reading as orange, though still with a semi-sweet chocolate tendency that carries from the rich short finish to clean, lingering long.
Subtle nut and dry berry tones in the aroma, sweet in impression. In the cup silky and delicate, with a crisp but gently rounded acidity, the nut and berry tones deepening toward chocolate. Sweet short finish; slightly dry and astringent in the long.
Complex, intensely deep aroma, complicated by peach, chocolate and a hint of cedar. Sweet and high-toned in the cup, where the peach turns toward floral and the chocolate toward cocoa. Rich, sweet short finish, though a slight astringency distracts in the cup and resurfaces in the long finish.
The aroma is very sweet in impression with cocoa and walnut notes and a slight mustiness that reads as carnal fruit ? apricot perhaps. In the cup giddily sweet, but with a continued undertone of musty sharpness that continues to read as a cocoa-toned apricot, but less convincingly so than in the aroma. Very sweet finish.
Gently pungent in the aroma: semi-sweet chocolate, cedar, a hint of pruny fruit and Mediterranean herbs. In the cup quietly attractive structure, with a balanced bittersweetness and a shimmer of acidity, but little nuance. Clean, rich, long finish.
Sweetly and gently acidy medium-roasted coffee, with a hint of semi-sweet chocolate in the aroma and sweet lemon and tomato in the cup. Rather shallow in sensory dimension, but softens and deepens as the cup cools, revealing floral hints. Balanced finish with a gentle astringency buffered by sweetness.
Low-key but quietly complex aroma: mild chocolate, richly spicy fruit that reads perhaps as papaya. In the cup good body, round mouthfeel, quietly balanced. The fruit and chocolate sharpens a bit from sweet to bittersweet, influenced by a slight mustiness that reads legitimately as a nutty spice. Rich short finish, slightly astringent long.
In the aroma intensely but cleanly roasty: pungent cedar with faint fruit undertones: papaya and apricot. In the cup the aggressive charred cedar tones continue to dominate, but the fruit becomes more explicit, rounding and sweetening toward chocolate. Sweet chocolate tones buffer the astringency in the short finish, but in the long the astringency turns rather heavy and tongue-coating.
The structure and aromatics are dominated by the impact of an aggressively dark roast. Roasty and neutral in the aroma with subdued charred cedar tones and rather remote suggestions of fruit and nut. When hot the cup is burned and rather soapy, with perhaps some spice and cedar-toned chocolate. As it cools, however, the soapy tones recede and the chocolate intensifies, turns distinctly semi-sweet.
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.