Roaster
4.50(3)
All Reviews(3)
1475 roasts rated, avg score of 4.30
5.00 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
5.00 - Balance
Cupping Method:I got this coffee as part of a trade. Made 18:1, 197F with the v60.
1475 roasts rated, avg score of 4.30
4.50 - Average
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Cupping Method:I had this at Wayward Coffee in Dallas, TX, recommended by the barista.
1475 roasts rated, avg score of 4.30
4.00 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
Cupping Method:I had this at Wayward Coffee in Dallas. Picture is bag from a rack at Wayward.
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.
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.
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.