POMA
POMA
Copenhagen
4.32(12)
POMA is a coffee roaster from Copenhagen, Denmark. We have 8 cataloged roasts with 12 total reviews with a score of 4.32.
| Name | Roast Level | Bean Source |
|---|---|---|
|
5.00(2) |
Light | Ethiopia |
|
4.50(2) |
Light | Colombia |
|
4.50(1) |
- | - |
|
4.50(1) |
Light | Colombia |
|
4.25(2) |
Light | Kenya |
|
4.25(2) |
Light | Costa Rica |
|
3.25(2) |
- | - |
Top Reviews(12)
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Victoria S-C830 roasts rated, avg score of 4.34
5.00 - Average
The best coffee Ted has made me in quite some time. So smooth! -
Theo Chan, Managing Editor1854 roasts rated, avg score of 4.31
5.00 - Average
4.00 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
This Gesha is sensational, showing both elegance and depth. The mouthfeel is surprisingly heavy for the variety, giving the cup a rich and layered character.
Floral and tea like notes of osmanthus and prunella tea come through clearly, balanced by the juicy presence of red grape. What sets it apart is the natural sweetness, which is deep and lasting, carrying the flavors through to a clean finish.
It is a memorable coffee that highlights how expressive Gesha can be when grown and processed with care.Cupping Method:18:1 on v60 at 94C worked best for me. Actually a little hotter than normal because it's so smooth and clean the hotter brings out the unique notes.
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.00 - Aroma
2.00 - Value
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.50 - Balance
POMA is doing some cool stuff. when I heard I was going to get a sample from a industry friend I was blown away when I started reading about their research.
This is a Caturra lot where 20% of the fruit was removed just before the seed ripening stage. in theory, this pushes nutrients into the remaining beans and concentrates sugars and creates more complexity.
I think this is a very nice cup of coffee to drink, smooth and clean with some subtlety. Caramel sweetness, a hint of lemongrass, a light touch of pomegranate or strawberry depending on temp.
I like the overall experience and what they're doing here. I don't think I would order at the price they were charging unless you were really looking for an intellectual exercise.Cupping Method:V60, 17:1, 92C
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.00 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Pear, nutmeg, citrus, and berry. While I don't think it would be a daily drinker, this is a pretty interesting cup at 90C. It has especially nice acidic balance when cool. At my usual 92C I didn't get as much subtlety and it picked up a sort of grapefruit zest note.Cupping Method:This coffee came from Bean Archives and I brewed using v60.
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.00 - Finish
4.50 - Flavor
5.00 - Acidity
4.50 - Balance
A coffee with very bright acidity in the blackcurrant range with an extra bit of tangerine/raspberry. Nice mouthfeel with honeyed sweetness. The finish doesn't quite come together with a slight cloying tartness. A fun one.
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.00 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
5.00 - Balance
I got a sort of classic red apple and caramel Colombian here. The mouthfeel is very silky. Low acidity here for a light roast so it's a very easy drinker. Noting 2 Quakers in an 18g sample. A good cup without anything really standing out.Cupping Method:17:1, 93C on Hario v60
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.00 - Average
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.50 - Balance
Low acidity drinkers will like this. I do get the brown spice and apricot. It's very smooth with a silky mouthfeel. A bit one note for me and would love a brightness but enjoyable.
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