Peet's Coffee & Tea
|Roaster Location:||Berkeley, California|
|Roast Level:||Very Dark|
|Review Date:||June 1999|
Blind Assessment: A deep, resonant pungency envelops the Kenya dry wine and tart berry tones, giving them a sexy fresh-sweat twist. This odd, rough-yet-smooth pungency is a Peet's trade mark, and only occasionally found in coffees dark-roasted by competitors. Here it supports without obliterating the citrus and berry freshness of the Kenya.
Notes: The Kenya dry wine and tart berry tones are enveloped in a deep, resonant pungency. Unlike Starbucks, which has begun sidling toward the middle with its new array of roast styles, Peet's has remained stubbornly true to the original dark, deep roast style pioneered by founder Alfred Peet in the late 1960s.
Who Should Drink It: Cabernet lovers.
This review originally appeared in the June, 1999 tasting report: Extreme and Not-So-Extreme Dark Roasts