Dune Coffee Roasters Reviews
Santa Barbara, California
4.75(3)
All Reviews(3)
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Wade Wilson2 roasts rated, avg score of 4.75
5.00 - Average
4.50 - Aroma
4.00 - Value
5.00 - Finish
4.50 - Flavor
5.00 - Acidity
4.50 - Balance
The acidity and finish is really what makes this coffee from Benjamin Paz great.
This was brewed for me at the Dune location on State Street in Santa Barbara.
I watched the brew closely and noticed that it sat in the Origami brewer for about 4 mins (250g water), which is a long time for the amount of water.
On the nose, I got a lot of dried fruit and jasmine. At the hotest temperature right after brewing it was well balanced, but the peach and mandarin weren't there. It was actually fairly bland in flavor.
As it cooled, those notes really blossomed, almost to a point where it was too acidic with mandarin notes. I cooled it almost to luke warm, out of curiosity. That temperature brought out the most notes. I thought it tasted more like lemon zest then mandarin.
Exceptional coffee.Cupping Method:Origami pour over at Dune location. Brewed by Dune employee. 250g water.
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Theo Chan, Managing Editor1408 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Recommended as a medium espresso by Dune Coffee / Trade. This particular espresso is made from Honduran beans sourced from Urpania Guzman, which is notably near Benjamin Paz, a Honduras producer showing up everywhere with high-quality beans. This is a good roast that offers a nice combination of flavors, with a subtle nutty and fruity undertone, medium acidity, and a slightly lighter body and crema. From a sipping perspective, I will say some will find that a drawback.
What stands out about this espresso is the unique midpalate experience. It's almost like a peachy or apricot sensation that lingers on the tongue, adding an interesting twist to the acidity. Despite this, the coffee retains a natural sweetness reminiscent of brown sugar, making it far from tart for an espresso.
One of the key highlights of this espresso is its clean finish. Dune Coffee recommended it specifically for espresso, and it works well in a number of formats (I did latte, cortado, espresso, iced Americano, hot Americano) If you're searching for a well-balanced, flavorful espresso, this one is definitely worth a try. Definitely looking forward to trying more Dune overall.
Also, Dune has gorgeous gift worth bags.Cupping Method:Ordered from trade. Use for latte, cortado, espresso, iced Americano, hot American
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Victoria S-C564 roasts rated, avg score of 4.31
4.50 - Average
Made good lattes and iced Americanos!
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Made good lattes and iced Americanos!
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Recommended as a medium espresso by Dune Coffee / Trade. This particular espresso is made from Honduran beans sourced from Urpania Guzman, which is notably near Benjamin Paz, a Honduras producer showing up everywhere with high-quality beans. This is a good roast that offers a nice combination of flavors, with a subtle nutty and fruity undertone, medium acidity, and a slightly lighter body and crema. From a sipping perspective, I will say some will find that a drawback. What stands out about this espresso is the unique midpalate experience. It's almost like a peachy or apricot sensation that lingers on the tongue, adding an interesting twist to the acidity. Despite this, the coffee retains a natural sweetness reminiscent of brown sugar, making it far from tart for an espresso. One of the key highlights of this espresso is its clean finish. Dune Coffee recommended it specifically for espresso, and it works well in a number of formats (I did latte, cortado, espresso, iced Americano, hot Americano) If you're searching for a well-balanced, flavorful espresso, this one is definitely worth a try. Definitely looking forward to trying more Dune overall. Also, Dune has gorgeous gift worth bags.
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The acidity and finish is really what makes this coffee from Benjamin Paz great. This was brewed for me at the Dune location on State Street in Santa Barbara. I watched the brew closely and noticed that it sat in the Origami brewer for about 4 mins (250g water), which is a long time for the amount of water. On the nose, I got a lot of dried fruit and jasmine. At the hotest temperature right after brewing it was well balanced, but the peach and mandarin weren't there. It was actually fairly bland in flavor. As it cooled, those notes really blossomed, almost to a point where it was too acidic with mandarin notes. I cooled it almost to luke warm, out of curiosity. That temperature brought out the most notes. I thought it tasted more like lemon zest then mandarin. Exceptional coffee.
