South America Reviews
We found 713 reviews for South America. 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 713 reviews for South America. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Gentle, quietly complete. Plum, honeysuckle, crisp walnut and roasted cacao nib in aroma and cup. Soft, delicately juicy acidity; satiny mouthfeel. Gently flavor-saturated finish.
Richly pungent. Dusk-blooming flowers, peach, hazelnut, moist, freshly-cut wood in aroma and cup. Roundly muted acidity; lightly syrupy mouthfeel. Some flavor persists in a clean finish.
Evaluated as espresso. Richly tart, complex. Dark chocolate, butter, blood orange, apricot and licorice root in aroma and small cup. Full, syrupy mouthfeel. Tartly dry, flavor-saturated finish. Flavor, particularly sweet chocolate and a zesty orange, carries with some complexity into three parts milk.
(As brewed in a Keurig K-Cup B70 Platinum single-serve brewing device using a "RealCup" capsule to produce a 6-ounce serving): Sweet-toned, balanced, quiet. Caramel, hazelnut, hints of flowers and ripe lemon in aroma and, more intensely, in the cup. Delicately brisk acidity; very lightly syrupy mouthfeel. Flavor, particularly floral notes, carries with surprising intensity and persistence into a long, rich finish.
(As brewed in a Keurig K-Cup B70 Platinum single-serve brewing device using a "RealCup" capsule to produce a 6-ounce serving): Sweetly brisk, caramelly. Caramel, milk chocolate, orange zest, a hint of fresh-cut fir in aroma and cup. Softly brisk acidity; lightly syrupy mouthfeel. Distinct chocolate presence in a sweet though mildly drying finish.
As brewed in a Keurig B70 Platinum single-serve brewing device using a "OneCoffee" Keurig-compatible capsule to produce a 6-ounce serving: Balanced, quiet, classic. Ripe orange, caramel, pear, a hint of fresh-cut fir in aroma and cup. Gentle, delicate acidity. Light, lean but silky mouthfeel. Clean, sweet, flavor-saturated finish.
Erupts with exhilaratingly intense but delicate flowers and tropical fruit notes: pineapple in particular, mango, papaya. A crisp hint of roasted cacao nib grounds the profile. Gently balanced acidity; soft, plush mouthfeel. The finish is flavor-saturated and almost disconcertingly juicy.
Crisp, sweet, pungent. Almond, roasted cacao nib and a brightening hint of tangerine in aroma and cup, with distinct floral notes complicating the aroma. Gently rounded acidity; silky, lively mouthfeel. Flavor fades in a rich though drying finish.
Round, gently rich. Fresh-cut cedar, hazelnut, dark chocolate, a hint of orangy citrus in aroma and cup. Delicate, soft acidity; leanish but lively mouthfeel. Sweet chocolate in particular sustains in a quiet but long finish.
Deeply and sweetly pungent, complex. Brown sugar, raspberry and orange, honeysuckle, a hint of dark chocolate in aroma and cup. Bright, juicy acidity; lively, lightly syrupy mouthfeel. Sweetly tart, floral-toned finish.
Quietly rich, balanced, crisp. Sweet cream, orange blossom, fresh-cut fir, a hint of dark chocolate in aroma and cup. Clean, straightforward acidity; very lightly syrupy mouthfeel. Flavor notes consolidate in a long, gently resonant finish.
Evaluated as espresso. Ken (93) and his co-taster (93) both admired this roundly and very discreetly roast-influenced espresso. They found the aroma deeply pungent, the flavor complex with a wide range of sensation: raisin, apricot, flowers, fresh-cut cedar, “crisp, fresh berry” (co-taster). Ken particularly admired the full, syrupy (for the co-taster buttery) mouthfeel. Long, sweet, cedary (Ken’s word) finish. The co-taster in particular made a case for this espresso in three parts milk, where it showed chocolate and a fresh, sugar-cane-like sweetness.
Evaluated as espresso. Ken rated this softly bright espresso three points higher at 92 than the co-taster did at 89. Ken simply seems to have found more going on and liked what he found better: a fuller mouthfeel, a slightly more complex set of aromatics (for Ken citrus, honey, flowers, chocolate; for his co-taster taster citrus, praline, pear), a longer finish and a more complex, persistent flavor in milk.
Evaluated as espresso. This delicate, gently bright espresso attracted gently expressed support from both Ken (91) and his co-taster (90). Crisp, hazelnut-toned aroma; light but lively, effervescent mouthfeel. Ripe lemon and caramel in flavor and finish, where the co-taster also found a tickle of sweet black pepper. Maintained presence nicely in three parts milk, where the co-taster found it “immensely sweet and clean with lemon character.”
Subtle and surprising in its complexity. Hazelnut, minty orange, milk chocolate, and a hint of a clean, bourbon-like whisky. Balanced, sweetly tart acidity; lightly syrupy mouthfeel. Chocolate and nut in particular sustain in a long, drying but sweet finish.
Quiet but deeply and sweetly complex. Butter, roasted cacao nib, dark cherry, a hint of clove, and a tangerine-like top note in aroma and cup. Delicately crisp acidity; silky mouthfeel. Flavor consolidates but lingers in a sweet-toned, slightly drying finish.
Rich, deep, floral. Dark chocolate, night-blooming flowers, molasses, prune, with a brightening hint of tangerine-like citrus in aroma and cup. Juicy, complexly expressed acidity; lightly syrupy mouthfeel. The citrus hint in particular lingers in a resonantly flavor-saturated finish.
(As brewed in a Keurig B70 Platinum single-serve brewing device using a Keurig-compatible capsule to produce a 6-ounce serving): Pungently sweet, gently roasty. Scorched wood, a hint of dark chocolate, prune, and a peppery savory note in aroma and cup. Round, fruit-toned acidity; lightly syrupy mouthfeel. Simple though rather rich finish.
(As brewed in a Keurig B70 Platinum single-serve brewing device using a Keurig-compatible capsule to produce a 6-ounce serving): Sweet-toned, gently pungent. Caramel, fruity dark chocolate, a hint of pine or perhaps clove in aroma and cup. Delicately crisp acidity; light but silky mouthfeel. Simple, mildly drying finish.
Musky and savory. Wet oak, sweet pumpkin, cantaloupe, mushroom, dark chocolate in aroma and cup. Rich, bittersweet acidity; medium-full mouthfeel. Roundly dry short finish; sweetens and turns chocolaty in the long.