Pirates of Coffee Reviews
Toronto
4.29(41)
All Reviews(41)
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Theo Chan, Managing Editor1282 roasts rated, avg score of 4.28
5.00 - Average
5.00 - Aroma
4.50 - Finish
4.50 - Flavor
5.00 - Acidity
4.50 - Balance
Has a cool bubblegum / watermelon funk. Little bit of hibiscus or kiwi acid on the finish, really tasty. That bright acidity at the end is key and makes it all work.
Super unique and tasty.Cupping Method:From the Pirates of Coffee Ramadan calendar. V60, 18:1, 197F
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
5.00 - Average
5.00 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
We're doing the Pirates of Coffee Ramadan calendar out of order, so starting with this one #17.
I'm Chinese, so I know lychee/longan character well! When you open the bag, there's the lovely aroma. It carries to the coffee. The tasting notes here are spot on - lychee, black tea, hibiscus. It's not too tart though, and it has a glycerin mouthfeel and a lot of natural sweetness.
Amazed they could get this type of character in the fermentation process, and a job very well done by the roaster.Cupping Method:17.5:1, 196F, in Hario v60
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
5.00 - Average
5.00 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
This is such a cool and fun coffee! And most at the end of the day, really delicious.
I actually get a lot of interesting tropical notes, pineapple, starfruit, lychee in the cup. The acidity is very bright. I get floral (almost Pink Bourbon-ish) muskmelon (I guess that's canteloupe!) and a bit of nuttiness pre-grind. There's a lot of acidity and a lot of natural sweetness. Only a very slight touch of funkiness.
A super cool coffee and becoming a big fan of this producer Juan Pablo Velez!Cupping Method:I made it at 195F, 18:1 ratio on Hario v60.
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.50 - Average
4.50 - Aroma
4.00 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Nice acidity heres Blueberry, lemon, hibiscus, slightly floral.Cupping Method:V60, 196F, 18:1
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.50 - Average
5.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.00 - Balance
Aroma pre and post grind classic strawberry ice cream, the Breyers type with chunks. Strawberry, funky, light black tea.
Cupping Method:Hario v60 pourover, 196F, 18:1 ratio
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Victoria S-C498 roasts rated, avg score of 4.30
4.50 - Average
Really smells like strawberry ice cream! Good overall. -
Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.50 - Average
5.00 - Aroma
4.00 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Nice chocolate and wine aroma.Wine and chocolate with some funk and hops. Purple grape. Raspberry comes out when cool. I get more wine than bubble gum but I think thats a good thing.Cupping Method:Nice chocolate and wine aroma.
Wine and chocolate with some funk and hops. Purple grape. Raspberry comes out when cool. I get more wine than bubble gum but I think that's a good thing.
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.50 - Average
5.00 - Aroma
4.50 - Finish
5.00 - Flavor
4.00 - Acidity
4.50 - Balance
The pre and post grind aroma of this coffee features a distinctive blend of butterscotch and chocolate orange flavors.
The initial sip introduces a clear note of caramel, complemented by undertones of buttered popcorn. The texture is notably smooth, with a glycerin-like mouthfeel that coats the palate pleasantly.
As the coffee develops, hints of candied orange emerge alongside the deeper, rich tones of toffee and a reminiscence of Skor bar (remember those? This combination offers a well-rounded and enjoyable tasting experience. The candied orange is the acidity you get here, the creamy, buttery notes are the star.
I like it but some will hate it (my wife really didn't like it and made me make something else for her morning coffee). You get something like what is advertised in the Pirates tasting notes.Cupping Method:This came from the Pirates of Coffee Ramandan Calendar, I made it at 195F, 18:1 using Hario v60.
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.50 - Average
4.50 - Aroma
4.00 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Juicy and tasty, a nice low-funk Ethiopian natural.
Good balance, it does have a bit of raisin (not my favorite) but the raspberry notes here are bright. I didn't get much bergamot or florality, but it's like a light black tea in the background.
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.50 - Average
5.00 - Aroma
4.00 - Finish
4.50 - Flavor
4.00 - Acidity
4.00 - Balance
This coffee was very floral, with lily, rose, bergamot, and jasmine character, plus black tea and citrus. It's very clean and I can see why it would be a well-regarded lot. If anything, it's too floral for me.
One intriguing note is about 3/4 of the way through the palate, a hint of toasted rice/green tea (like genmaicha for those who have had it).
I think it could definitely use a bit more natural sweetness and bright acidity to balance the florality. But a very interesting and carefully crafted coffee, and really as described - folks who like this type of florality in their geshas will really enjoy it..Cupping Method:v60, 197F, 17:1 (340:20)
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Q Reviews65 roasts rated, avg score of 4.46
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Super clean, slightly floral (honeysuckle is a good description I think) with a subtle sweet orange character. A very nice cup, not necessarily fireworks, but quite tasty. Subtle black tea platform.Cupping Method:173.3g to 10g, Hario v60
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.50 - Average
4.50 - Aroma
4.00 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Black cherry, cola yes!
Iced black tea. Slightly lemony. Also pretty good. I like it better when cool - acidity comes out clearer.
Pretty good and maybe unfair I had it side-by-side with another funky coffee (a Rwandan) with brighter acid in the finish.Cupping Method:197F, 18:1 on Hario v60
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.50 - Average
5.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Clean and bright, with clear black tea and bergamot notes. Pomegranate and pineapple tea, and definitely get a 3/4 palate hit of golden raisin.Cupping Method:197F, 18:1 on Hario v60. Pirates of Coffee Ramadan calendar #26
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.50 - Average
5.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.00 - Balance
A super interesting coffee that borders on being too floral. Its a neat pre and post grind aroma with pistachio and chai notes from the processing.
Very lavender with a strong lemongrass note. I like the natural tartness and has a nice mouthfeel.Cupping Method:Hario v60, 197F 17.7 to 1
I would think about going even cooler water temp than this to tame the florality.
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.00 - Average
4.50 - Aroma
4.00 - Finish
4.00 - Flavor
4.50 - Acidity
3.50 - Balance
Has a cool bubblegum / watermelon funk. Little bit of hibiscus on the finish. Some nice notes but it doesnt quite come together.Cupping Method:Hario v60, 196F, 17:1
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.00 - Average
4.50 - Aroma
4.00 - Finish
4.00 - Flavor
3.50 - Acidity
4.50 - Balance
My wife liked this one but Im having trouble getting excited about. I liked the aroma which smelled liked chocolate and freshly baked bread. I get milk chocolate and some blueberry, and its pretty smooth. Im not finding a bright note anywhere.
Feels like a bit of a variation on some of smooth but not straightforward Brazilians.Cupping Method:I made this twice.
Best was 2 pour v60 method:
10g
50g bloom
130g immersion
197F bloom, 195F remainder -
Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.00 - Average
4.00 - Aroma
Simple light chocolate nose.
This was an odd one for me, it was subtle and had enough things going on that I drank it all, but at no point did I really love it. I did think it was interesting, especially with clear rose notes. I think there was a lot of dried flower/lily character, or perhaps a slight hoppiness. I got a slight bit of apricot but not quite enough brightness in acidity to make this work.
It was naturally sweet and had a nice mouthfeel.
Just one person's opinion, I think maybe it could have been roasted just a note lighter.Cupping Method:195F, 18:1 Hario v60
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.00 - Average
4.50 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
This Costa Rican gesha has a wonderful aroma and is a pretty solid cup of coffee. However, despite going through anaerobic honey processing, I don't think it rises to the great heights some gesha do.
Daffodil is an interesting flavor note. I have lot of daffodils popping up in my yard right. I think it tastes a bit like biting into a dried flower 3/4 of the way through the palate. Slightly bitter, floral, vegetal. It's not so strong as to ruin the coffee and some sips I liked it. You could also say it's just a touch hoppy.
Overall, I think it's a play on marmalade. You could so that floral bitterness or hoppiness plays with the sweet orange.
It fades a bit at the end where it could use some bright acidity. Aftertaste is a bit orange/hoppy. An interesting gesha, not the the one I'd buy myself, but some who like this type of florality might really like it.Cupping Method:I had just a 20g sample so I made it as v60 at 194F. I think it might have been too bitter at a higher temp, just under 18:1 ratio.
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.00 - Average
4.50 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
Kenyan coffees have been my favorite of the past six months or so. I thought this was a pleasant and smooth one to drink, but didnt have the bright acidity that the ones Ive really liked recently had. I have a bit of a love-hate with two of the characteristics in this coffee, cherry and papaya though, and my wife liked it.Cupping Method:Pourover 197F, 18:1, Hario v60
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.00 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
I think this coffee is indeed what people thought of as great specialty coffee 10 years ago. Chocolate, citrus, and hazelnutty. The hazelnut is distinct and could be interpreted as a bitter note though personally I thought this was a solid cup. Smooth overall with a clean finish.Cupping Method:197F, 18:1 v60 pourover
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Victoria S-C
498 roasts rated, avg score of 4.30
4.00 - Average
Very smooth, a bit nutty. Didnt get much berry or citrus. -
Victoria S-C
498 roasts rated, avg score of 4.30
4.00 - Average
Didnt get all the crazy notes personally. Liked it overall. -
Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.00 - Average
5.00 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
3.50 - Balance
Id probably file this in the interesting and fun, but not sure Id really want to drink it again category.
Strong chocolate banana nose pre and post grind.
Tea and toffee note indeed. It has creamy taste and nose. Bitter almond/walnut note mid-palate Im wrestling with. Peanut banana overtone. A lot of vanilla, maybe too much. Funky in a different way.
Didnt like it hot at all, it was pretty bitter. When cool it was fun but didnt really want any more after a half cup.Cupping Method:Chemex 17.5:1 at 195F
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Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
4.00 - Average
4.50 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
Very clean for a natural. Nice mouthfeel, black tea mid-palate. Didnt get a popping floral or fruit note really so a tough one for me to score. A touch floral, fruity without being distinct? White peach? -
Victoria S-C
498 roasts rated, avg score of 4.30
4.00 - Average
A lot of notes I liked but a bit too tart. -
Victoria S-C
498 roasts rated, avg score of 4.30
3.50 - Average
Maybe it was unfair to have this next to the Kenyan. A bit bitter for me. -
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Victoria S-C
498 roasts rated, avg score of 4.30
3.50 - Average
I thought this tasted like drinking the sticks from the fire pit.
That said I drank it all -
Theo Chan, Managing Editor
1282 roasts rated, avg score of 4.28
3.50 - Average
4.50 - Aroma
4.00 - Finish
3.50 - Flavor
4.00 - Acidity
4.00 - Balance
Im not super into this one. Reminds of a Lipton tea bag. Black tea is very strong and the flavor profile and acidity are tea. Theres a nice pineapple/tropical note when cool in the funky tea acidity note but you have to look hard for it.Cupping Method:Hario v60, 196F, 18:1
Traits: black tea -
Victoria S-C
498 roasts rated, avg score of 4.30
3.50 - Average
I really wanted to like it, but it was a bit too funky and not quite balanced.
New York City, New York
Sofia
Canberra
Ho Chi Minh City-
Nice acidity heres Blueberry, lemon, hibiscus, slightly floral.
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Im not super into this one. Reminds of a Lipton tea bag. Black tea is very strong and the flavor profile and acidity are tea. Theres a nice pineapple/tropical note when cool in the funky tea acidity note but you have to look hard for it.
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Aroma pre and post grind classic strawberry ice cream, the Breyers type with chunks. Strawberry, funky, light black tea.
