Suedhang
Tubingen
4.62(20)
Hip German university town roaster with tremendous attention to detail and gorgeous packaging/design
Show moreSuedhang is a coffee roaster from Tubingen, Germany. We have 8 cataloged roasts with 20 total reviews with a score of 4.62.
| Name | Roast Level | Bean Source |
|---|---|---|
|
4.67(3) |
Light | Ecuador |
|
4.67(3) |
Light | India |
|
4.67(3) |
- | Vietnam |
|
4.75(2) |
Light | Kenya |
|
4.50(3) |
Medium | Colombia |
|
5.00(1) |
Light | Colombia |
|
4.50(2) |
Light | Vietnam |
|
4.17(3) |
Light | Democratic Republic of Congo |
Top Reviews(20)
-
Scott Greenaway175 roasts rated, avg score of 4.27
5.00 - Average
5.00 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
This is a unique, stand-out roast! The flavor tends towards green tea, complemented with toasted rice. It is well-balanced, well-crafted and delicious!Cupping Method:Vietnamese drip
-
Theo Chan, Managing Editor1853 roasts rated, avg score of 4.31
5.00 - Average
5.00 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
4.00 - Balance
This is definitely one of my favorite roasters in the world and was happy to pick up a small 20 g sample third hand here. Thisis delicious and reminds me a little of a good chocolate dipped strawberry. The star is the acidity which is strawberry and maybe pineapple juice.Cupping Method:18:1, 92C on the Hario v60. Wish I had some more!
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Theo Chan, Managing Editor
1853 roasts rated, avg score of 4.31
5.00 - Average
5.00 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
This is one of my favorite cups of coffee that Ive had this year.
A super bright Kenyan that tastes like candy. Bright clementine, green apple. Cola and brown sugar.
Very naturally sweet and smooth.Cupping Method:v60, 204 degrees.
-
Scott Greenaway
175 roasts rated, avg score of 4.27
5.00 - Average
5.00 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
This is a wonderful roast, with a rather unique flavor profile. I couldn't quite place the intriguing flavors, but I smelled chocolate and tasted a creamy dark cherry with a deep sweetness. The flavors were well-balanced throughout the cup.Cupping Method:Vietnamese drip, cream with no sweetener
-
Theo Chan, Managing Editor
1853 roasts rated, avg score of 4.31
5.00 - Average
4.50 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
I *think* this is robusta, but I have to dig out the sheet that I got with the shipment to double confirm.
It's an incredibly sweet and vibrant coffee, and I'm only 90% sure it's robust. It says it all. I get ripe peach, a touch of lactic sweetness and mouthfeel, and a strong black tea finish. As with specialty robusta, I don't know if the average coffee drinker will love it (they will at least like this). The effort that goes into sourcing and roasting great specialty robusta is tremendous, and I don't know if anyone does it better than Suedhang.
----
UPDATE - it's Arabica, which makes sense.Cupping Method:Hario v60 pourover, 204F
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Theo Chan, Managing Editor
1853 roasts rated, avg score of 4.31
5.00 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
I'm generally not a huge Indian coffee fan, but this one was totally different than anything I've had before, not the chocolate/earthy style at all.
It drinks a little backwards with a smooth orange pekoe type finish. A caramel sweetness hits first, then some honey/raspberry. It definitely has a unique overarching philosophy. Suedhang says magnolia, I don't really have a strong sense of that one, but I thought wildflower.Cupping Method:Hario v60 pourover, 205 degrees F (Stagg EKG)
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Theo Chan, Managing Editor
1853 roasts rated, avg score of 4.31
5.00 - Average
4.50 - Aroma
5.00 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
I love this canephora, and I'm obsessed with it. I've probably only had one other robusta as good. I've also had the pleasure of driving through the Ecuadorian lowlands where this coffee was grown.
First off, Suedhang packaging is gorgeous, both packaging and tasting notes. A great gift for any specialty coffee lover who appreciates design. This coffee has a wonderful aroma on the grind, but the treat is once your brew it.
I do get the vanilla and papaya notes. But the biggest thing for me is this coffee drinks like rooibos crossed with genmaicha. And rooibos tea does often carry a little bit of vanilla, so that makes sense that they compliment each other.
There's no harshness, bitterness, or rubbery character that you get in bad robusta.
Also, as one might expect with robusta, it seems quite high in caffiene!!
Full disclosure - it doesn't drink like regular specialty coffee, and you need an open-mind to enjoy it.Cupping Method:Various temperatures on Hario v60 and Chemex. Close to 200F got a delicate, complex cup.
-
Theo Chan, Managing Editor
1853 roasts rated, avg score of 4.31
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
I really enjoyed this decaf. It has a ton of natural sweetness, and the first thing that hits is the caramel. There's a lot of natural sweetness here, the I get a sort of honey/blackberry combo and a clean finish. Platform is a light black tea.Cupping Method:Hario v60 pourover
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Scott Greenaway
175 roasts rated, avg score of 4.27
4.50 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
An intriguing roast with a sweetness that is reminiscent of caramel with a light touch of pear. I'm not sure what type of roast this is, but it presents as a medium, playing with aspects of both light and dark roasts. This is one of the most compelling decaf coffees I've sampled.Cupping Method:pour over
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Emily Schadler93 roasts rated, avg score of 4.24
4.50 - Average
Sweet, caramel, leans to the dark side, and really enjoyable. Love having a complex and fun decaf option like this.Cupping Method:Chemex pourover
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