|Roaster Location:||Seattle, Washington|
|Coffee Origin:||Antigua Valley, Guatemala.|
|Review Date:||December 2002|
A big, simple, acidy coffee only partly tamed by the darkish roast. The result is a bit of a hybrid: medium-bodied, roasty but acidy, reasonably sweet, but with only a hint of Antigua-style nuance, some fruit perhaps. The finish is slightly astringent, always a danger when an acidy coffee is brought to a darkish roast. The nominating reader Carolina Facciani of Redondo Beach, California rates the Starbucks Guatemala she or he tasted a 95 to 100, declaring it "one of the best tasting coffees I've had next to Costa Rica's coffees." The big acidity and relative lack of nuance does make this coffee resemble high-grown Costa Ricas.
Coffees from the valley surrounding the picturesque colonial town of Antigua are among the most celebrated in the world for their classic balance and subtle but complex nuance. Visit
Who Should Drink It
I have a feeling that some Antiguas roasted by Starbucks may display more interesting nuance than this energetic but clumsy cup. Nevertheless, a good choice for a fence-sitting breakfast-cupper who wants some old-fashioned acidity combined with Starbucks roastiness.
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This review originally appeared in the December, 2002 tasting report: Readers' Choices