Caturra Reviews

Gently fruit-forward, balanced. Black cherry, tea rose, walnut, baking chocolate, cedar in aroma and cup. Bold, brisk acidity; very full, syrupy mouthfeel. Finish consolidates to notes of black cherry and cedar.

Richly sweet-tart, complex. Pineapple kefir, lilac, dark chocolate, amber, honey in aroma and cup. Bright, juicy acidity; satiny, viscous mouthfeel. A long finish centers around pineapple, amber and honey notes.

Brightly sweet, vibrant. Nectarine, hazelnut, grapefruit zest, fresh-cut oak, agave syrup in aroma and cup. Juicy acidity; crisp, satiny mouthfeel. Finish consolidates to notes of hazelnut and grapefruit.

Multi-layered, deep-toned. Dark chocolate, blackberry marjoram, praline, cedar in aroma and cup. Richly bittersweet with brisk acidity; plush, syrupy mouthfeel. The balanced finish centers around blackberry and chocolate notes.

Richly sweet-savory. Tamarind, candycap mushroom, fresh-cut fir, grapefruit zest, freesia in aroma and cup. Bittersweet structure with brisk acidity; crisp, satiny mouthfeel. Gently drying finish centered around notes of tamarind and fresh-cut fir.

Floral-toned, gently fermenty. Narcissus, red wine, lemon verbena, cedar, myrrh in aroma and cup. Brightly sweet with juicy acidity; plush, syrupy mouthfeel. Resonant finish consolidates to notes of narcissus and red wine.

Quietly balanced, accessible. Red apple, cashew, cocoa powder, fir, cane sugar in aroma and cup. Sweet-toned with brisk acidity; velvety-smooth mouthfeel. The gently drying finish consolidates to notes of cocoa-toned fir and cashew.

Subtly suave, brightly juicy anaerobic. Rose, strawberry, cocoa, pink lemonade, yogurt in aroma and cup. A juicy floral acidity dominates in structure, deepened by a hint of savory depth. Lightly silky, lively mouthfeel. Strawberry and cocoa give way to flowers in a drying finish.

Intense, eccentric anaerobic candy-bomb. Very sweet, intensely fruity and spicy. Bubblegum, musk, raspberry, pistachio, ginger in aroma and cup. Profoundly sweet in structure with a touch of delicately tart acidity. Velvety, lively mouthfeel. In the finish candyish notes fade and musky flowers come forward.

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.

Crisply sweet-tart. Pomegranate, freesia, cashew butter, oak, maple syrup in aroma and cup. Tart-leaning structure with brisk acidity; very full, syrupy mouthfeel. Gently drying finish that leads with notes of cashew butter and oak.

Sweetly tart, richly fruit-toned. Raspberry, Meyer lemon zest, dark chocolate, cedar, pink peppercorn in aroma and cup. Tart-leaning structure with juicy acidity; very full, satiny-smooth mouthfeel. The finish centers around dark chocolate and raspberry.

Richly sweet, nut-toned. Fig Newton, almond nougat, marjoram, cedar, magnolia in aroma and cup. Sweet structure with brisk acidity; plush, syrupy mouthfeel. Crisply sweet, nutty finish.

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.

Fruit-toned, gently fermenty. Dried apricot, wine barrel, dark chocolate, brown sugar, gardenia in aroma and cup. Sweet-tart structure with winy acidity; crisp, syrupy mouthfeel. Chocolaty finish with notes of sweet wine-like ferment.

Crisply sweet, fruit-toned. Dried blueberry, baking chocolate, lily, fresh-cut fir, maple syrup in aroma and cup. Sweet structure with brisk acidity; smooth, satiny mouthfeel. The finish consolidates to notes of dried blueberry and fresh-cut fir with baking chocolate undertones.

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.

Delicately fruit-toned. Guava, ginger blossom, cocoa nib, cedar, agave syrup in aroma and cup. Sweet-toned structure with juicy acidity; crisp, satiny mouthfeel. Cocoa-toned finish, supported by notes of cedar and agave.

Crisply sweet-tart, richly fruit-toned Costa Rica coffee produced by Oscar and Francisca Chacon and roasted by Durango Coffee in Durango, Colorado.

Sweetly tart, deeply chocolaty. Dark chocolate, pomegranate, nutmeg, lemon-thyme, cedar in aroma and small cup. Syrupy-smooth mouthfeel; chocolaty finish with tart pomegranate undertones. In three parts milk, tart fruit and crisp chocolate mingle.