|Roaster Location:||Seattle, Washington|
|Review Date:||July 2002|
The darkish roast turns the fruit tones dry and crisply grapefruity. Some charred and perhaps musty notes, but when juxtaposed with the sweet fruit they read as a sort of pleasantly burned chocolate.
Offered in the "Bold" line of the Starbucks specialty menu, which means, among other things, that this coffee has been brought to something resembling the original Starbucks dark roast. Apparently decaffeinated by the conventional solvent method. Visit
Who Should Drink It
Lovers of the old, hearty Starbucks dark-roast Sumatra cup will find this coffee a reasonably persuasive caffeine-free variation.
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This review originally appeared in the July, 2002 tasting report: Fun without the Buzz: Decaffeination Processes and Issues