Sloane Coffee
Sloane Coffee
Bucharest
4.44(5)
Sloane Coffee is a coffee roaster from Bucharest, Romania. We have 4 cataloged roasts with 5 total reviews with a score of 4.44.
| Name | Roast Level | Bean Source |
|---|---|---|
|
5.00(1) |
Light | Tanzania |
|
4.50(1) |
Light Medium | Papua New Guinea |
|
4.25(2) |
Light | Kenya |
|
4.00(1) |
- | Costa Rica |
Top Reviews(5)
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Theo Chan, Managing Editor1854 roasts rated, avg score of 4.31
5.00 - Average
4.00 - Aroma
5.00 - Finish
4.50 - Flavor
5.00 - Acidity
5.00 - Balance
Beans were mixedsized. Definitely detected a gesha like quality in tea like character and mouthfeel. I get some rose/hibiscus, not super tart mid palate. Very clean finish.Cupping Method:Leaderboard Season 20
-
Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.50 - Finish
4.00 - Flavor
4.50 - Acidity
4.50 - Balance
Funky fun, PNG. Caramel forward, then some papaya and just a tiny touch of nuttiness. Personally preference is for a bit of bright acidity somewhere but many will like this.Cupping Method:Pourover, 196F, Hario v60
-
Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.50 - Aroma
4.00 - Flavor
4.50 - Acidity
4.50 - Balance
Update - recupped about 3 weeks later and got much bright acidity, especially some really nice cranberry notes, and bumped this from a 4.0 to a 4.5.
---------------
Leaderboard Season 14, blind tasting.
Aroma is very nice - sweet, chocolatey but also honey.
Hot - a bit herbal and Chinese medicine-ish. Not in a terrible, terrible way.
As it cools, I taste strawberries and dates. It has a very glycerine mouthfeel. It didn't hit traditional Kenyan notes for me, but I enjoyed it overall. It didn't quite hit that bright Kenyan acidity I like, nor the complexity.Cupping Method:Hario v60 pourover
-
-
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
I liked this coffee on the 3rd try after 2 pretty mediocre cups. It's a bit of a weird roast with some overly dark beans (at least relative to the others).
But I did get a nice orange/cranberry thing on the last cup. Maybe rose hips. I got something between hoppiness/grapefruit in all cups, which was at best a neutral note.Cupping Method:Leaderboard Season 18, Coffee #3
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