Flower Child Coffee
Oakland, California
4.50(3)
Renowned craft roaster with a following in the US and internationally
Show moreFlower Child Coffee is a coffee roaster from Oakland, CA United States. We have 4 cataloged roasts with 3 total reviews with a score of 4.50.
| Name | Roast Level | Bean Source |
|---|---|---|
| Light | Colombia | |
|
5.00(1) |
Light | Ethiopia |
|
4.50(1) |
Light | Burundi |
|
4.00(1) |
Light | Ecuador |
Top Reviews(3)
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Theo Chan, Managing Editor1416 roasts rated, avg score of 4.29
5.00 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
5.00 - Balance
Outstanding Ethiopian with massive depth of the stonefruit character, a big-time dark honey natural sweetness, and stunning mouthfeel. A touch of jasmine. not sure if it's the isolated varietal or the honey processing but definitely a little bit different across the board than the typical Ethiopians.
It's not overly complex but taste almost like the best ice tea you'll ever have.Cupping Method:I got this coffee as part of a trade. Made 18:1, 197F with the v60.
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Theo Chan, Managing Editor
1416 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
A pleasant and clean characteristic Burundi. I get pomegranate right off the bat, then a very silky/smooth texture and black tea mid-palate. It's maybe a little glycerine/simple syrup in terms of sweetness. Very, very clean.
It has a citrus/tangerine finish.Cupping Method:I had this at Wayward Coffee in Dallas, TX, recommended by the barista.
-
Theo Chan, Managing Editor
1416 roasts rated, avg score of 4.29
4.00 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
This coffee is fairly smooth. It does deliver on some of the promised fruitiness/berry, but I don't think it really comes together for me. Black cherry comes through the strongest. The fruitiness isn't quite bright, and it's mixed in with something I don't live, I'd describe it the part of the caramel that's not sweet perhaps. It reminds me of fruit that's just a little too ripe.
It needs something a little bit brighter to bring it all together. I'd say it's not out of character for an Ecuadorian but the roasts I've been liking here bring out a bit more bright trailing acidity.Cupping Method:I had this at Wayward Coffee in Dallas. Picture is bag from a rack at Wayward.
