Estate Coffee Company Reviews
San Antonio, Texas
4.50(2)
All Reviews(2)
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Theo Chan, Managing Editor1412 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
A really good espresso on the lighter side with chocolate notes, blackberry, lime, and hazelnut. Carefully served with sparkling water. Maybe a little bit unfair to compare after the incredible espresso I had the day before and another roaster. This was quite good though.Cupping Method:Espresso at Estate cafe in downtown San Antonio
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Theo Chan, Managing Editor
1412 roasts rated, avg score of 4.29
4.50 - Average
4.00 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
A Mexican coffee offers an unexpected depth that sets it apart from more typical profiles. The sweetness immediately brings to mind blackstrap molasses, giving it a a rich, almost syrupy base for a lighter roast poruover. What makes this cup especially interesting is the subtle presence of ripe stone fruit, maybe peach or apricot, which intertwines seamlessly with the molasses-like sweetness. Unlike the brighter, more distinct stonefruit flavors often found in Ethiopian coffees, here the fruit notes are more subdued and harmonize with the deeper, spiced tones reminiscent of molasses—think cloves, cinnamon, and a hint of ginger.
Well-balanced and smooth, this coffee is very drinkable, with enough complexity to keep you coming back for more. It's a great option for those looking for a richer, spiced profile with just a touch of fruit.Cupping Method:Pourover at Estate in San Antonio
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A really good espresso on the lighter side with chocolate notes, blackberry, lime, and hazelnut. Carefully served with sparkling water. Maybe a little bit unfair to compare after the incredible espresso I had the day before and another roaster. This was quite good though.
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A Mexican coffee offers an unexpected depth that sets it apart from more typical profiles. The sweetness immediately brings to mind blackstrap molasses, giving it a a rich, almost syrupy base for a lighter roast poruover. What makes this cup especially interesting is the subtle presence of ripe stone fruit, maybe peach or apricot, which intertwines seamlessly with the molasses-like sweetness. Unlike the brighter, more distinct stonefruit flavors often found in Ethiopian coffees, here the fruit notes are more subdued and harmonize with the deeper, spiced tones reminiscent of molasses—think cloves, cinnamon, and a hint of ginger. Well-balanced and smooth, this coffee is very drinkable, with enough complexity to keep you coming back for more. It's a great option for those looking for a richer, spiced profile with just a touch of fruit.
