Exposure Therapy Coffee
Exposure Therapy Coffee Reviews
4.75(2)
All Reviews(2)
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Boston Coffee Reviewer24 roasts rated, avg score of 4.71
5.00 - Average
5.00 - Aroma
4.50 - Value
5.00 - Flavor
4.50 - Balance
Aroma: 10/10
Taste: 9.5/10
Sweetness: 5/5
Acidity: 4.5/5
Body: 4.5/5
Finish: 4.5/5
Score: 95
The aroma was extremely subtle at first. Delicate and tea like. Oolong tea perhaps. Some fuzzy peach skin appeared as the coffee opened up. Peach iced tea was noticeable too. As the coffee approached room temperature, a sweet, milky, peach boba tea quality also came forth. Hint of vanilla. The peach presence became even sweeter and juicier with time. Later, big, fragrant bergamot notes were apparent. The flavor profile was similar to the nose and nearly as impressive. It was super subtle and tea like initially. Green tea or oolong tea specifically came to mind. Nice fuzzy peach skin quality in the center. Some ripe peach flesh appeared as the coffee cooled. A zippy, underripe peach-like acidity came through on the back end and carried into the crisp, clean, slightly drying finish. Bit of lemony tartness here too. Like the nose, the peach presence turned much sweeter and juicier with time. Jasmine notes came forth as well. All in all, exceptional sweetness in the aroma and high sweetness in the flavor. Medium-high acidity in the aroma and high acidity in the flavor. Fantastic creamy, juicy, medium-light bodied mouthfeel. This is an outstanding, peach-forward, washed Ethiopian coffee that improved significantly after the cup cooled. Be sure to give these beans plenty of rest and a hard push during the brewing process.Cupping Method:Follow @boston.coffee.reviewer on Instagram for more specialty coffee reviews.
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Boston Coffee Reviewer
24 roasts rated, avg score of 4.71
4.50 - Average
5.00 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
4.50 - Balance
Aroma: 9.5/10
Taste: 9.5/10
Sweetness: 4.5/5
Acidity: 5/5
Body: 4.5/5
Finish: 4.5/5
Score: 93.75
The aroma was juicy and sweet with a very unique herbal tea-like quality. Nice bright florality. Wildflower notes came to mind. There was a subtle earthy presence as well. The floral notes intensified as the cup cooled. Bit of dark fruit character too. Later, the sweetness became more pronounced. Like the nose, the flavor profile was really unique and complex. Somewhat floral and tea like up front with a crisp, zippy acidity. Cranberry and red currants came to mind. Subtle dark fruit notes appeared as the coffee moved along the palate. Black currant perhaps. Touch of sweetness. The dark fruit notes and the overall sweetness came forth as the coffee cooled. Blackberry was noticeable. Hint of earthiness. There was a big, zippy, lemon-like acidity in the center. More lemon notes, acidity and drying, black tea-like tannins on the back end and in the finish. Sweet blackberry notes lingered after the swallow. All in all, high sweetness in the aroma and the flavor. Medium-high acidity in the aroma and exceptionally high acidity in the flavor. Impressive mouthfeel. It was soft, juicy and lighter bodied for a Kenyan. This is really interesting and complex coffee that improved significantly after an extended period of rest. Be sure to give these beans ample time to experience them at their peak.Cupping Method:Follow @boston.coffee.reviewer on Instagram for more specialty coffee reviews.
Ho Chi Minh City
Canberra
Bangkok
Dundalk
Shanghai-
Aroma: 9.5/10 Taste: 9.5/10 Sweetness: 4.5/5 Acidity: 5/5 Body: 4.5/5 Finish: 4.5/5 Score: 93.75 The aroma was juicy and sweet with a very unique herbal tea-like quality. Nice bright florality. Wildflower notes came to mind. There was a subtle earthy presence as well. The floral notes intensified as the cup cooled. Bit of dark fruit character too. Later, the sweetness became more pronounced. Like the nose, the flavor profile was really unique and complex. Somewhat floral and tea like up front with a crisp, zippy acidity. Cranberry and red currants came to mind. Subtle dark fruit notes appeared as the coffee moved along the palate. Black currant perhaps. Touch of sweetness. The dark fruit notes and the overall sweetness came forth as the coffee cooled. Blackberry was noticeable. Hint of earthiness. There was a big, zippy, lemon-like acidity in the center. More lemon notes, acidity and drying, black tea-like tannins on the back end and in the finish. Sweet blackberry notes lingered after the swallow. All in all, high sweetness in the aroma and the flavor. Medium-high acidity in the aroma and exceptionally high acidity in the flavor. Impressive mouthfeel. It was soft, juicy and lighter bodied for a Kenyan. This is really interesting and complex coffee that improved significantly after an extended period of rest. Be sure to give these beans ample time to experience them at their peak.
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Aroma: 10/10 Taste: 9.5/10 Sweetness: 5/5 Acidity: 4.5/5 Body: 4.5/5 Finish: 4.5/5 Score: 95 The aroma was extremely subtle at first. Delicate and tea like. Oolong tea perhaps. Some fuzzy peach skin appeared as the coffee opened up. Peach iced tea was noticeable too. As the coffee approached room temperature, a sweet, milky, peach boba tea quality also came forth. Hint of vanilla. The peach presence became even sweeter and juicier with time. Later, big, fragrant bergamot notes were apparent. The flavor profile was similar to the nose and nearly as impressive. It was super subtle and tea like initially. Green tea or oolong tea specifically came to mind. Nice fuzzy peach skin quality in the center. Some ripe peach flesh appeared as the coffee cooled. A zippy, underripe peach-like acidity came through on the back end and carried into the crisp, clean, slightly drying finish. Bit of lemony tartness here too. Like the nose, the peach presence turned much sweeter and juicier with time. Jasmine notes came forth as well. All in all, exceptional sweetness in the aroma and high sweetness in the flavor. Medium-high acidity in the aroma and high acidity in the flavor. Fantastic creamy, juicy, medium-light bodied mouthfeel. This is an outstanding, peach-forward, washed Ethiopian coffee that improved significantly after the cup cooled. Be sure to give these beans plenty of rest and a hard push during the brewing process.
