Cerberus Coffee Co.
Wizard Cat

Roaster Location: Flag of United States Jacksonville, Oregon

4.50(5)

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Roast Level: Medium
Bean Source Country: Americas Blend
Process: Natural
Espresso

Smooth and delicious, this exceedingly cute espresso blend features notes of sweet milk chocolate in addition to hints of zesty orange and creamy hazelnut.

Colombia, Brazil Blend

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Traits: milk chocolate hazelnut orange creamy

Reviews(5)

4.50(5)

5 ratings
Ratings here are based on aggregated user reviews of individual roasts from Cerberus Coffee Co..
5 star
20%
4 star
80%
3 star
0%
2 star
0%
1 star
0%

Latest Reviews and Tasting Notes

  • Ted Chan, Managing Editor

    995 roasts rated, avg score of 4.28

    4.50 - Average

    4.50 - Aroma

    4.50 - Value

    4.50 - Finish

    4.50 - Flavor

    4.00 - Acidity

    4.50 - Balance

    An interesting blend right of the bag with lots of varied beans! It is almost like there are 10 different varietals in here. Indeed, this is a seasonal blend, and the version I'm having is 33% each of Brazil, Honduras, and Peru.

    Chocolatey espresso with earthy notes and a touch of orange. Bittersweet and syrupy. Ample crema and rich mouthfeel. I liked this a bit more as an iced Americano as I think the earthiness overwhelms the acidity a little bit as straight espresso.

    I found this espresso versatile and so far my wife has liked the drinks I've made for her with it.

    Cupping Method:Espresso and iced Americanos. 95C on my La Spaziale machine.

    Traits: chocolate citrus earthy
    3 weeks ago · See more from Ted
  • Susanna Paterson

    25 roasts rated, avg score of 4.36

    4.50 - Average

    Chocolate espresso with an fruity finish. A bit acidic for my typical espresso taste, but I can appreciate the complex flavor!

    Cupping Method:Espresso

    Traits: chocolate dark chocolate plum dried fruits acidic
    3 weeks ago · See more from Susanna
  • Scott Greenaway

    108 roasts rated, avg score of 4.23

    4.50 - Average

    4.50 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    This is a rather intense roast that hits with an acidic punch. It leans towards a fruity tartness, with a touch of bitter dark chocolate.

    Cupping Method:espresso

    3 weeks ago · See more from Scott
  • Emily Schadler

    83 roasts rated, avg score of 4.23

    4.00 - Average

    I didn’t love this as an espresso, but it was delicious as a latte.
    3 weeks ago · See more from Emily
  • Victoria S-C

    350 roasts rated, avg score of 4.32

    5.00 - Average

    Great lattes and very good in iced Americanos! Really goes well with milk.
    3 weeks ago · See more from Victoria

More Details

Roast Level: Medium
Medium roast coffee balances the beans' natural flavors and the roasting process, providing a well-rounded taste profile. When selecting a medium roast, look for a balance of acidity and sweetness, with caramel, nuts, and chocolate notes and a medium body.
Bean Source Country: Americas Blend
Latin American coffee beans often have flavor profiles characterized by bright acidity, medium to light body, and fruity or nutty notes.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.
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