Strait Coffee Roasters Reviews
San Jose, California
4.67(5)
All Reviews(5)
-
Theodore (Ted) Chan, Managing Editor1106 roasts rated, avg score of 4.28
5.00 - Average
4.50 - Aroma
5.00 - Value
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
It took me a bit to dial in this dry/naturally processed Ethiopian. We loved this. Indeed, strawberry, Earl Grey, and perhaps a little holiday spice was spot on. This one was strong, smooth, and sweet.
I think is not for everyone but if you get it right it's heaven. I made this roast 4x and 2 times it was one of the best coffees I've ever had, and 2 times it was not bad but pretty funky with some savory overtones.
Ethiopians can be so delicate and floral, so you really have to take the edge of this natural one.Cupping Method:Best Chemex pourover was about 207 degrees, and a slow pour. I think 3 weeks helped with degassing/settling the beans.
-
-
Scott Greenaway140 roasts rated, avg score of 4.25
4.50 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
This is a high-quality roast! There is a strong flavor, with notes of apricot, dark chocolate, and dry walnut-- accompanying a nice swell of acidic sweetness.Cupping Method:Vietnamese drip
-
Theodore (Ted) Chan, Managing Editor
1106 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
I'd say I struggled with this one a bit as a prosumer barista but there's really a ton of flavor here. I never find Burundian coffee especially easy to work with. It's a cool natural coffee, with a bit of funk and a ton of fruitiness. It's powerfully dark chocolate, citrus zest, and raspberry. I thought it was very good at a lower temperature.Cupping Method:Pourover first at high temp (~207) and then lower including 200 and 195F. Best at 195F.
-
Emily Schadler93 roasts rated, avg score of 4.24
4.00 - Average
Funky and fun, with a fruity bloom. I enjoyed it!Cupping Method:Pour over
-
Funky and fun, with a fruity bloom. I enjoyed it!
-
I'd say I struggled with this one a bit as a prosumer barista but there's really a ton of flavor here. I never find Burundian coffee especially easy to work with. It's a cool natural coffee, with a bit of funk and a ton of fruitiness. It's powerfully dark chocolate, citrus zest, and raspberry. I thought it was very good at a lower temperature.
-
This is a high-quality roast! There is a strong flavor, with notes of apricot, dark chocolate, and dry walnut-- accompanying a nice swell of acidic sweetness.
