Rabbit Hole Roasters Reviews
Montreal
4.42(16)
All Reviews(16)
-
-
Scott Greenaway164 roasts rated, avg score of 4.26
5.00 - Average
5.00 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
This is a phenomenal roast, especially if you like cacao nibs! I love cacao nibs and eat them on salad and ice cream, so I may be a bit biased towards the flavor. They smell is striking, as if it is pure cacao nibs, and the flavor follows suit, complemented by a nice acidity and a simple sweetness.Cupping Method:Vietnamese drip, cream with no sweetener
-
Victoria S-C531 roasts rated, avg score of 4.31
5.00 - Average
Ted made me an iced latte from and it was so good! -
Theo Chan, Managing Editor1347 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.00 - Acidity
4.50 - Balance
Delicious without being individually sensational in anyway. Tasting notes are spot on. Watermelon funk. Slight hint of that Yemen earthy note 3/4 palate. Brown sugar, caramel. Goji berry but not in a bad way. Maybe butterscotch and chrysanthemum. Very unique and fun. -
Victoria S-C
531 roasts rated, avg score of 4.31
4.50 - Average
Very good! Not the fanciest Gesha but tasty. -
Theo Chan, Managing Editor
1347 roasts rated, avg score of 4.29
4.50 - Average
4.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
5.00 - Balance
A nice gesha with outstanding mouthfeel and natural sweetness. Light vanilla, a satsuma note, and 3/4 palate of something like orange pekoe. an orange linger and clean finish. A slight honeysuckle floral overtone.Cupping Method:Pourover.
18:1 ratio, v60 and Chemex, 196F and 197F.
Took a little bit to dial-in but was really good 4 weeks after roast date.
-
Scott Greenaway
164 roasts rated, avg score of 4.26
4.50 - Average
4.00 - Aroma
5.00 - Finish
5.00 - Flavor
4.00 - Acidity
5.00 - Balance
This is an amazing roast! Well-balanced, delicious, and delightful. The flavors run boldly sweet: chocolate covered candied orange and caramel, balanced with a bit of walnut/hazelnut and completed with a touch of ripe pear. It feels full and complex.Cupping Method:Moka espresso: cream with no sweetener
-
-
Theo Chan, Managing Editor
1347 roasts rated, avg score of 4.29
4.50 - Average
4.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
I don't drink a lot of Thai coffee so this one took a little bit of getting used and a touch to dial-in. Although I didn't actually change that much in my various iterations, so maybe it's more me.
Rabbit Hole has fantastic tasting notes, and pomegranate and green apples are spot on. They aren't sharply acidic as you would get in the fruit, but definitely detectable. It's very sweet and just slightly funky. It's perhaps a little herbaceous in a neutral way. Overall, and an interesting and fun coffee.Cupping Method:Part of 7 coffees I ordered from Rabbit Hole this month. 195-197F range, 18:1 ratio, Hario v60.
-
Theo Chan, Managing Editor
1347 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Finish
4.00 - Flavor
4.50 - Acidity
4.50 - Balance
Balanced, clean coffee with exceptional mouthfeel and hits the roaster's notes nicely (peach, vanilla, floral). Peach sweet tea character overall. Peach acidity is really nice. Very smooth. Limited complexity but a nice easy drinker.Cupping Method:V60 and Chemed, 197F worked well, 18:1. Had a 100g bag.
-
Theo Chan, Managing Editor
1347 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Tasty omniroast pink bourbon decaf that worked as pourover and espresso. Nice depth of chocolate character on espresso that's 50/50 tea/chocolate on pourover. Also some sweet orange, slightly floral, and a full-body with nice natural sweetness in the brown sugar range. A great one to have around for dessert.
-
Victoria S-C
531 roasts rated, avg score of 4.31
4.00 - Average
Good but I like some of the other RH roasts more. -
Theo Chan, Managing Editor
1347 roasts rated, avg score of 4.29
4.00 - Average
4.00 - Aroma
3.50 - Value
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.50 - Balance
Guiben, a region in Yunnan province, China, is known for its coffee production, though it's more famous for high-quality teas. Its ideal climate, altitude, and rich biodiversity make it a great spot for growing coffee. I'm Chinese, so it's always fun for me to try new coffee from this region.
As per Rabbit Hole, it's well-sourced and I think the farmers get a premium which is great for stimulating coffee production in the region. I have to stick to my system here which is to focus on the taste of the coffee. I like this as an easy drinker, but I don't get a standout characteristic here. It was a bit pricy for that. I get a slightly nutty tea front and mid-palate, very smooth. I definitely picked up the goji berry, which I like for its uniqueness, but it needs one more bright note of acidity. I do think the overall acidity is. It has honey sweetness with a slight sugar cane note.Cupping Method:I got a 100g bag of this (sampler) from Rabbit Hole. 20g @ 200F (a bit hotter than normal), 18:1 ratio, v60
-
Scott Greenaway
164 roasts rated, avg score of 4.26
4.00 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
3.50 - Balance
This roast leans towards more light. I, unfortunately, did not detect the advertised impressions of pistachio, mango, clementine, and cane sugar (which was a very appealing line-up). Instead, the flavor profile hinted more towards light black tea and goji berry. There was a bit of sweet-tart acidity that swelled more towards the end of the cup. -
-
Theo Chan, Managing Editor
1347 roasts rated, avg score of 4.29
3.50 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
3.00 - Acidity
4.00 - Balance
Smooth and interesting medium dark roast with some nice characteristics. Deep chocolate flavor, and then some funkiness. I can buy poached pear, and definitely get a bit of sweet orange. I also get some tamarind and guarana notes. Those traits were actually pretty consistent across pourover and espresso. The big thing that's missing here is any type of meaningful acidity. That would help a lot with the balance and to turn the fruit notes that are present into winners.Cupping Method:I made as espresso and pourover. I liked it best as espresso.
Canberra
Bangkok
Ho Chi Minh City
Doha-
Delicious without being individually sensational in anyway. Tasting notes are spot on. Watermelon funk. Slight hint of that Yemen earthy note 3/4 palate. Brown sugar, caramel. Goji berry but not in a bad way. Maybe butterscotch and chrysanthemum. Very unique and fun.
-
This is a phenomenal roast, especially if you like cacao nibs! I love cacao nibs and eat them on salad and ice cream, so I may be a bit biased towards the flavor. They smell is striking, as if it is pure cacao nibs, and the flavor follows suit, complemented by a nice acidity and a simple sweetness.
-
This is an amazing roast! Well-balanced, delicious, and delightful. The flavors run boldly sweet: chocolate covered candied orange and caramel, balanced with a bit of walnut/hazelnut and completed with a touch of ripe pear. It feels full and complex.
