Central America Reviews

A full, rich, low-keyed cup. Stolid but not inert, with just enough acidity vibrating at the heart of the coffee to keep it lively.

A gently bright coffee, sweet and alive with spice and smoke in the aroma and floral innuendo in the cup. The floral tones linger in the aftertaste. Just enough resonance and depth to maintain authority.

The roast dominates the coffee, burning off sugars and turning the cup dryly pungent, full and hearty but not sweet. Crisp chocolate tones complicate the finish.

The powerful acidity is like a whack across the palate. It doesn't allow much else to make an impression, although some cups hinted at a nutty sweetness. Perhaps the robust, dominating acidity is pleasure enough.

The bright Latin-American profile is complicated in the aroma by dry, pungently roasty nut tones. The cup displays unusual vegetal tones that reach toward floral, but fall a bit short.

An exquisitely refined chocolate sensation dominates the profile. The chocolate is at its richest and sweetest in aroma, then turns pleasantly dry in the cup and lingers crisply in aftertaste. This may be a bit of a one-note coffee, but it's a very elegant note.

A promising coffee dried out in the roast. The slightly charred bittersweetness edges toward chocolate but doesn't quite make it. Any remaining nuance appears to have been burned off.

The roast turns the lemony acidity rich and smokily pungent. Not a lot of range or innuendo, but a balanced and satisfying cup.

A complex, shifty profile. When the cup is hot, explicit vanilla tones with a hovering suggestion of spice are balanced by a deep-toned, rather pungent tartness. As the cup cools the vanilla sweetens toward caramel and the spice turns vaguely fruity. Perhaps all of the spice and pungency adds up to the famous "smokiness" often attributed to Guatemalas.

Extraordinary aroma: powerfully sweet, enveloping and complex, with tremendous dimension. Almost as impressive in the cup: Full-toned acidity softened by peach or prune, resonant and richly dimensioned, with a sweet, full, almost sugary finish complicated by hints of dry chocolate or tobacco.

Extraordinary aroma: Nothing dramatic, but that may be the point here. Balanced and gently complex. Crisp dry tones keep the levitating sweetness grounded. Hints of smoke in the finish sweeten toward chocolate in the aftertaste.

The coffee is buried under the taste of the roast. To the roastmaster's credit, however, this is no thin, carbony super-dark roast. It displays a pungent heaviness, flirting with bitter, softened at the edges by an almost subliminal sweetness. The sweetness intensifies somewhat in the finish, pushing the pungency toward chocolate. It never quite gets there, however.

Ingratiating and open, this coffee makes the most of what it brings to the cup. Not bright but gently lively, nicely balanced between sweet and dry tones, with a pleasant supporting resonance. As the cup cools a slight, almost indistinguishable (storage-related?) hardness seems to shadow the sweetness.

A solid, no-frills Latin-America acidity dominates the cup. No fruit and very little nuance, although the profile sweetens pleasantly in the finish, rounding toward caramel and perhaps chocolate.

The acidity is light and bright with a shimmer of fruit. At the center of the profile a slight pungency is nuanced by dry wine tones. Not much range, but solid dimension and outstanding balance.

An unusually light-bodied, high-toned Guatemala, distinguished by a clean, bright acidity and sweet flowers in the finish. A hint of sweet spice or perhaps chocolate-toned fruitiness resonates under the flowers.

A natural, vanilla-toned sweetness distinguishes a low-key but lively profile. Nut and spice notes complicate the vanilla sweetness in the aroma, but by finish and aftertaste the vanilla gently (and pleasingly) dominates. Little range or dimension; the vanilla is the main act.

Floral, fruity tones dominate, modulating to a sweet spiciness in the finish. The fruit reasserts itself in the long aftertaste. The fruitiness flirts with the over-the-top lush taste called ferment, but to my palate remains on the fresh, pleasing side of the fruit-ferment line.

A fresh, clean, delightfully natural sweetness is balanced by a drier but still fruity pungency. A fine and distinctive coffee, though memorable more for what it gives out front than what it insinuates. The profile is immediate and pleasing rather than deep.

The superb oxymoron of this coffee, powerfully sweet yet sharply pungent, is at its best in aroma and in finish, when the pungent tones soften to a distinct and pleasing spice. Rich, clean aftertaste; medium to light body.