Anaerobic/experimental Reviews
We found 336 reviews for Anaerobic/experimental. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
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We found 336 reviews for Anaerobic/experimental. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Richly sweet-tart, fruit-toned. Concord grape, dark chocolate, star anise, sandalwood, pineapple saltwater taffy in aroma and cup. Sweetly tart structure with tart-savory acidity; full, creamy-smooth mouthfeel. Cocoa-toned Concord grape takes center stage in the finish, supported by star anise and dark chocolate.
Evaluated as espresso. Deeply floral, spice-toned. Baking spices, narcissus, dark chocolate, cedar, a hint of wine barrel in aroma and small cup. Crisp, velvety mouthfeel; richly wood-framed, fruit-forward finish. In three parts milk, baking spices predominate, with undertones of sweetly spicy florals.
Elegantly fruit-toned, lactic-leaning. Mulberry, pineapple yogurt, cocoa nib, hop flowers, sandalwood in aroma and cup. Bittersweet structure with bright, winy acidity; plush, syrupy mouthfeel. Crisp finish with notes of pineapple yogurt and sandalwood.
Gently tart, sweetly herbaceous. Orange zest, pomegranate, cocoa nib, goat milk yogurt, cedar in aroma and cup. Sweet-tart structure with tangy acidity; full, syrupy-smooth mouthfeel. The gently drying finish centers around notes of orange zest and cedar.
Delicately fruit-forward. Goji berry, lime, cocoa powder, fresh-cut fir, agave syrup in aroma and cup. Sweet-toned structure with gently acidity; very full, syrupy mouthfeel. Sweet, aromatic wood-framed finish supported by notes of cocoa powder and lime.
Deeply aromatic, fruit-centered. Dried black cherry, cocoa nib, narcissus, thyme, a hint of wine barrel in aroma and cup. Brightly sweet structure with high-toned acidity; crisp, syrupy mouthfeel. The finish leads with notes of cocoa nib and narcissus.
Bright, balanced, juicy-sweet. Red plum, cocoa nib, blood orange, star jasmine, lemon verbena in aroma and cup. Richly sweet structure with vibrant acidity; very full, syrupy mouthfeel. The finish is long, lingering and flavor-saturated.
Fruit-toned, crisply cocoa-driven. Tropical fruit melange, cocoa powder, gardenia, balsa wood, cashew in aroma and cup. Sweet-tart structure with brisk acidity; lightly satiny mouthfeel. Sweet, wood-framed finish with quiet fruit notes.
Vibrantly floral- and fruit-forward. Narcissus, Concord grape, dark chocolate, sandalwood, blood orange in aroma and cup. Sweet-tart structure with winey acidity; plush, creamy mouthfeel. Focused finish led by Concord grape and darl chocolate notes, supported by sandalwood.
Richly spice-toned, citrusy-sweet. Ginger blossom, dried persimmon, Concord grape, rice candy, a hint of fennel in aroma and cup. Brightly sweet structure with juicy, vibrant acidity; lushly vibrant, creamy mouthfeel. The finish quiets to pretty notes of ginger and persimmon.
Crisply sweet-savory, rich-toned. Pineapple yogurt, cane sugar, lily, raw chocolate, tangerine in aroma and cup. Sweet-toned structure with brisk, savory acidity; crisp, velvety-smooth mouthfeel. The finish consolidates to notes of cane sugar and lily in the short, with tangerine notes resurfacing in the long.
Delicate, crisply sweet. Berry melange, baking chocolate, marjoram, fir, agave syrup in aroma and cup. Sweet-tart structure with brisk acidity; lightly satiny mouthfeel. The finish consolidates to notes of baking chocolate and berries.
Sweetly citrusy, richly chocolaty. Candied kumquat, dark chocolate, vanilla yogurt, honeysuckle, lemon balm in aroma and cup. Brightly sweet-tart with juicy, high-toned acidity; creamy-smooth mouthfeel. Resonant, long, flavor-laden finish.
Crisply sweet-savory. White peach, hop flowers, cocoa powder, pineapple kefir, fir in aroma and cup. Sweetly savory structure with brisk acidity; crisp, velvety mouthfeel. The finish consolidates to notes of cocoa powder and fir.
High-toned, citrusy. Mandarin orange, cocoa nib, aged grappa, brown sugar, sandalwood in aroma and cup. Brightly sweet-tart structure with vibrant acidity; crisp, lightly satiny mouthfeel. Cocoa-toned finish with notes of mandarin orange and brown sugar.
Evaluated as espresso. Crisply chocolaty, sweetly nutty. Baking chocolate, hazelnut butter, black cherry, cedar, orange zest in aroma and small cup. Crisply satiny mouthfeel; gently drying, nutty finish. In three parts milk, chocolate notes bloom and commingle with sweet hazelnut.
High-toned, fruit-driven. Raspberry jam, cocoa nib, Meyer lemon zest, narcissus, a hint of oregano in aroma and cup. Sweetly tart structure with bright, juicy acidity; round, plush mouthfeel. The confident finish centers around notes of raspberry and cocoa nib.
Crisply sweet-savory, rich-toned. Cocoa nib, grape candy, hop flowers, amber, sandalwood in aroma and cup. Savory-leaning structure with sparkling acidity; viscous, very full mouthfeel. A crisply sweet-savory finish consolidates to notes of amber and cocoa nib.
Elegantly fruit-forward, delicately juicy. Strawberry guava, malted milk balls, freesia-like flowers, pink peppercorn, marjoram in aroma and cup. Balanced, sweet-tart structure with gently bright acidity; plump, satiny mouthfeel. Crisp, sweet finish centered on suggestions of freesia and pink peppercorn.
Tropical fruit-toned. Mango, lychee, lime, dark chocolate, oak in aroma and cup. Very sweet structure with brisk acidity; plush, syrupy mouthfeel. Fruity and chocolaty finish with aromatic wood notes.