|Roaster Location:||Los Angeles, California|
|Coffee Origin:||Not disclosed.|
|Roast Level:||Very Dark|
|Review Date:||September 2006|
(Pre-ground coffee and roasted soy) The aroma is rich, rather deep, with notes that suggest a nut-toned chocolate. In the cup, however, an intense, rather cloying sweetness overlays an equally intense astringency, complicated by woody nut notes, unsalted peanuts perhaps.
All ingredients in this pre-ground blend of coffee and roasted soy are certified organically grown. The addition of roasted soy is intended to reduce caffeine and acidity. "Coffeeonly ... better," reads the can; "Reduced acid, smoother taste." Rocamojo also produces flavored versions of its soy/coffee blend, organic coffees under its "Wild" label, plus a coffee alternative consisting entirely of roasted soy. Visit
Who Should Drink It
I'm not sure. To my taste, good decaffeinated coffees and coffees treated in their green state to reduce acidity are better-tasting choices for those coffee drinkers who want to enjoy coffee with reduced acidity and/or caffeine.
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This review originally appeared in the September, 2006 tasting report: Experimenting with Tradition: Naturally Flavored Coffees