A classic American breakfast coffee: intensely and brightly acidy but juicily sweet, deeply dimensioned, with meadowy hints of flowers that deepen toward fruit in the finish. As the finish fades, we 're left again with a shimmer of flowers.
Smooth, balanced, with excellent range, from floral top notes through a bright, juicy, acidy middle to a roasty, bitterish bottom. The most impressive aspect of this coffee is its pleasing natural sweetness, which persists from aroma through cup to light-footed but authoritative finish.
The rich, grapey, slightly fermented fruit taste Guatemalans call avinatado or winyness dominates the profile of this medium-dark-roasted blend, together with the intensely and fleetingly sweet innuendoes we associate with dusk flowers like jasmine or honeysuckle. The finish is sweet, almost juicy.
An impressively full-bodied and deeply dimensioned darker-roasted blend. Richly spicy, bitter but round, with a hint of dry, prune-like fruit. The spice and prune tones complicate the bitter but rich finish.
A full-bodied, richly acidy morning blend laced with dry fruit tones. A slight astringency haunts the cup, masked by rich aromatics when the cup is hot, but a bit puckerish as the coffee cools.
Powered by the earthy, slightly musty, forest-floor notes of (I assume) Sulawesi or Sumatra coffees, with an added touch of acidy brightness and sweetness. The earthy notes hint pleasantly at chocolate. Marred by a slight metallic note as the cup cools.
Complex and exotic, this moderately dark-roasted blend sits sharply but sweetly on the palate. Floral notes and faintly ferment-toned fruit complicate the cup, but both nuance and sweetness fade in the finish, leaving behind a roasty bitterness some coffee drinkers may find pleasingly pungent, others a touch overbearing.
A pleasingly balanced American cup. Nut and vanilla tones shimmer in the nose and a comfortable sweetness predominates in the cup, lifted by a discreet acidity. Bitter undertones confer authority to the cup but tend to dominate in the rather flat aftertaste.
Here the whole is more than the parts. A balanced structure of sweetness and bitterness and a plump, smooth body compensate for a relative lack of nuance. For some coffee drinkers, the bitterness may assert itself a bit too strongly in the aftertaste.
The clean nut-like notes and undertone of spice are unusual for a moderately dark-roasted coffee like this one. The body is impressively full, the finish roasty and pungent with a mild but pleasing bitterness.
The virtue here is a round and gentle sweetness, the weakness simplicity. The sweetness fades a bit in the finish.
A breakfast blend with a good deal of character but little balance or coherence. The sweet front end with its pleasingly exotic edge of floral notes and ferment-toned fruit (Ethiopia Harrars?) is precariously supported by a smoky, pungent dark-roast bottom. Eventually, however, the roasty bitterness prevails in a rather severe finish.