Maracaturra Reviews

Sweet-toned, delicate. Distinct honey, plus dried apricot, violet-like flowers, a hint of baking spice in aroma and cup. Lyrically sweet and juicy acidity; buoyant, lightly syrupy mouthfeel. The violet-like floral note in particular lingers in a sweet, gently tart finish.

Sweet and round in the aroma, highlighted by notes of chocolate and aromatic wood. Richly balanced acidity, syrupy mouthfeel and layers of complex flavors combining the fragrant wood characteristics with hints of grapefruit. Long, dry finish, dominated by fruit-toned dark chocolate.

Elegant floral aroma, with fruity hints of mixed berries and stone fruit, bright acidity, lightly syrupy mouthfeel and medium body. The floral tones carry into the cup with tart notes of Meyer lemon and strawberry rounding and sweetening to cherryish chocolate and nut. A mild sweet cocoa note lingers in the long finish softening a touch of astringency.

Elegantly delicate, lightly floral aroma, with tartly-sweet acidity and medium body. The delicacy carries into the cup with notes of sweet citrus rounding and softening toward candied-nut. Very clean finish, with a slight astringent note in the long.

Extraordinary, luxurious coffee, lushly sweet yet vibrantly acidy, with ripe, opulent fruit tones and delicately intense floral high notes. Utterly free of bitterness or astringency. Perfectly roasted, and as extravagantly complex as the very finest East Africa coffees. Nominator David Lubertozzi of Berkeley raves about its "amazing body and milk-chocolateyness," and confesses he enjoys it even better cold than hot -- always a sign of an exceptional coffee.