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We have published thousands of coffee reviews and espresso reviews since 1997. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee. To search for a specific roaster, origin or coffee use the Advanced Search Function.
Suggestions of dark chocolate, smoky cedar, orangy citrus in aroma and cup. Round, gently roast-muted acidity; leanish but smoothly silky mouthfeel. Clean, cocoa-toned finish.
Balanced, sweet-toned, pungent. Tart berry – strawberry, cranberry – cedar and multidimensional sweet and tart citrus in both aroma and cup. Smoothly rounded acidity; slightly syrupy, almost creamy mouthfeel. Bittersweet chocolate and citrus zest in the finish.
Remarkably clean-finishing dried-in-the-fruit profile. Opulently sweet but crisp: roses, nut, cocoa, molasses, black tea. Balanced, well-integrated acidity; lightly syrupy mouthfeel. Extraordinarily rich, sweet-toned, densely flavor-saturated finish.
Moist composting leaves (or maybe moist, composting rose petals) layered with a fermenty, brandyish dark chocolate in this richly pleasing but slightly bitterish traditional Sumatra. Gently tart, floral-toned acidity; silky/syrupy mouthfeel.
Intensely sweet aroma: flowers, ripe red apple, cocoa, fresh cut fir. All carry into the cup, where the brandyish fruit ferment hinted at in the aroma turns richly explicit. Tart acidity, smooth but leanish mouthfeel. Very sweet, apple-toned finish, though the fruit ferment, pleasing and brandy-like in the cup, develops a slight composty, salty edge.
Brandy, cherry and cedar with a backgrounded, minty dark chocolate in aroma and cup. Rich, sturdy acidity; syrupy mouthfeel. The finish is sweet and flavor-saturated, but reveals a very slight soapy, composty edge.
Muted hints of sweet fruit and flowers dominate in the aroma. More intensity in the cup: Richly rounded acidity, fullish if lean-textured mouthfeel; flowers, nut, honey, complex chocolate. Continuing hints of flowers and dark chocolate carry into a short but pleasing finish.
Very sweet and honeyish. Almondy nut, crisp baker’s chocolate, peach- and apricot-toned fruit in aroma and cup. Roundly gentle acidity; impressively smooth, lightly syrupy mouthfeel. The sweetness carries decisively into the finish, though a slight bitterish astringency shadows the long.
Rich, minty dark chocolate, plummy fruit, hints of brandy and cedar in aroma and cup. Round, low-toned acidity; impressively syrupy mouthfeel. Richly flavor-saturated but slightly salty/astringent in the finish.
Dark chocolate dominates aroma and cup, with complications of flowers, apricot-like fruit, walnut, fresh-cut cedar. Gentle, roast-muted acidity; lightly syrupy mouthfeel. Rich, walnutty, rather dry finish.
Quiet, deep aroma and flavor with suggestions of nut-toned chocolate, peach and sweet melon. Additional complications of black tea and cedar in the cup. Rich lemony acidity; lightly syrupy mouthfeel. Fruit notes in particular carry into a complex, tartly sweet finish.
Low-toned, with pungent earthy and cedary notes supporting tart citrus and strawberry. Rich acidity; syrupy but lively mouthfeel. Sweet-toned and deep in the finish.
Intense, high-toned aroma: rose-like flowers, nut-toned cocoa, orangy citrus. All carry into the cup, where the citrus turns lemony and zesty. Crisp, balanced acidity; silky mouthfeel. A rather juicy version of the citrus dominates in a long, resonant finish.
Bright, delicate coffee alive with flowers, lemon, cocoa and a slightly pungent melon-like note. Gentle, brisk acidity; light but silky smooth mouthfeel. Lemon and cocoa in particular carry into the rich, sweet-toned finish.
Deeply and dramatically complex aroma and flavor: Pineapple- and berry-like fruit, milk chocolate, hints of brandy and mint. Richly bright acidity; very smooth, silky/syrupy mouthfeel. The finish is saturated with flavor, particularly with the minty brandy notes. Turns savory as the cup cools, perhaps a bit bitter; otherwise this would be a 94-rated coffee.
Very sweet; delicate but lush. Minty milk chocolate and apricot- and peach-like fruit in aroma and cup. Softly bright acidity; smoothly silky, lively mouthfeel. Round, gently resonant finish.
Darkish roast influences the distinctive profile without dominating it: Deep, sweetly pungent aroma with hints of flowers, lemon, berry, cedar. Lemony, roast-muted acidity; lightly syrupy mouthfeel. Aromatics deepen in the cup, with the cedar moving forward, the flowers turning toward a spicy rose and the berries turning lightly chocolaty. Rich finish with good flavor saturation.
Evaluated as espresso. Very sweet-toned, gently bright aroma: sweet cocoa, pineapply fruit. In the small cup lean but silky mouthfeel, with the fruit and cocoa notes deepened and enriched by hints of wine, cedar and leather. In two parts milk a sweet chocolate dominates complicated by gently tart fruit.
Evaluated as espresso. Intense aroma: semi-sweet chocolate, rose-like flowers, sweet cherry. All carry into a cup complicated by pungent citrus and aromatic wood. Syrupy mouthfeel. The chocolate and rose notes linger in a complex finish. Strong presence in two parts milk: dry, lemony and dark-chocolate-toned. Begins to soften and sweeten toward toffee in three parts milk.
Evaluated as espresso. Elegantly sweet aroma and flavor in the short cup suggests evening flowers, almond-like nut, dark chocolate and a nectarine-like stone fruit. The stone fruit develops a bright, citrusy edge in the cup. Lively, lightly syrupy mouthfeel; citrus and chocolate carry into the finish. Pronounced presence in two parts milk; the citrus and chocolate character show up with particular clarity.