Minneapolis Coffee Ratings and Reviews - Coffee Review https://www.coffeereview.com/best-coffee-cities/minneapolis/ The World's Leading Coffee Guide Fri, 09 Aug 2024 13:48:15 +0000 en-US hourly 1 https://www.coffeereview.com/wp-content/uploads/2018/06/cropped-coffee-review-logo-512x512-75x75.png Minneapolis Coffee Ratings and Reviews - Coffee Review https://www.coffeereview.com/best-coffee-cities/minneapolis/ 32 32 First Class Joe (ground) https://www.coffeereview.com/review/first-class-joe-ground/ Fri, 09 Aug 2024 13:31:59 +0000 https://www.coffeereview.com/?post_type=review&p=25032 Acrid, bittersweet. Carob, lily, raisin, scorched fir, green bean in aroma and cup. Burnt, bitter structure with only vague sweetness; thin, cloying mouthfeel. Ashen, medicinal flavor dominates the bitter finish.

The post First Class Joe (ground) appeared first on Coffee Review.

]]> A coffee of undisclosed origin, evaluated in pre-ground format. Founded by actor Tom Hanks to support veterans and their families, HANX donates 100% of its profits to organizations that provide resources and support to those who have served in the U.S military. For more information, visit www.givehanx.com.

The post First Class Joe (ground) appeared first on Coffee Review.

]]> Colombia Granja Paraíso Java P14 https://www.coffeereview.com/review/colombia-granja-paraiso-java-p14/ Sun, 01 Jan 2023 04:56:58 +0000 https://www.coffeereview.com/?post_type=review&p=23131 Sweetly citrusy, richly chocolaty. Candied kumquat, dark chocolate, vanilla yogurt, honeysuckle, lemon balm in aroma and cup. Brightly sweet-tart with juicy, high-toned acidity; creamy-smooth mouthfeel. Resonant, long, flavor-laden finish.

The post Colombia Granja Paraíso Java P14 appeared first on Coffee Review.

]]> Produced by Wilton Benitez of Finca El Paraíso entirely of the Java variety of Arabica, and processed by a complex double-anaerobic washed method, in which ​​the coffee fruit is first sterilized, then fermented in the whole fruit in a bio-reactor and inoculated with Saccromyces cervesiae var. Diastaticus. (Strains from this yeast variety are commonly used in producing Saison style beers.) After this fermentation in the whole fruit, the coffee is pulped and subjected to a second fermentation phase, after which the beans are sealed through the impact of hot and cold water before drying by machine for 46 hours at 38C (100F). Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The post Colombia Granja Paraíso Java P14 appeared first on Coffee Review.

]]> Colombia Granja Paraiso Decaf https://www.coffeereview.com/review/colombia-granja-paraiso-decaf/ Sat, 17 Dec 2022 18:13:48 +0000 https://www.coffeereview.com/?post_type=review&p=23103 Floral-toned, richly sweet, balanced. Narcissus, dark chocolate, red plum, almond brittle, cedar in aroma and cup. Sweet-tart structure with brisk acidity; very full, syrupy mouthfeel. The crisply sweet finish leads with notes of plum and chocolate with cedar undertones.

The post Colombia Granja Paraiso Decaf appeared first on Coffee Review.

]]> Produced at Granja Paraiso entirely of the Colombia variety of Arabica, and processed by the traditional washed method with Saccromyces Pastorianus yeast added during the ferment step. Decaffeinated at origin in Colombia using ethyl acetate, an organic compound derived from sugar cane. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The post Colombia Granja Paraiso Decaf appeared first on Coffee Review.

]]> Philippines Sitio San Roque Robusta Anaerobic Natural https://www.coffeereview.com/review/philippines-sitio-san-roque-robusta-anaerobic-natural/ Sat, 17 Dec 2022 17:54:16 +0000 https://www.coffeereview.com/?post_type=review&p=23101 Evaluated as espresso. Crisply chocolaty, sweetly nutty. Baking chocolate, hazelnut butter, black cherry, cedar, orange zest in aroma and small cup. Crisply satiny mouthfeel; gently drying, nutty finish. In three parts milk, chocolate notes bloom and commingle with sweet hazelnut.

The post Philippines Sitio San Roque Robusta Anaerobic Natural appeared first on Coffee Review.

]]> Produced by smallholding farmers near the Kalsada Sitio San Roque mill entirely of the Robusta species, and processed by the anaerobic natural method, in which whole fruit is fermented with limited oxygen before drying, still in the whole fruit. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The post Philippines Sitio San Roque Robusta Anaerobic Natural appeared first on Coffee Review.

]]> Ka’u Tropical Punch https://www.coffeereview.com/review/kau-tropical-punch/ Wed, 14 Dec 2022 15:25:09 +0000 https://www.coffeereview.com/?post_type=review&p=23096 Elegantly fruit-toned, crisp and bright. Strawberry guava, cocoa nib, lilac, pistachio, lemon thyme in aroma and cup. Richly sweet-tart structure with juicy acidity; viscous, satiny mouthfeel. Berry-toned finish supported by cocoa nib.

The post Ka’u Tropical Punch appeared first on Coffee Review.

]]> Produced by smallholding farmers and processed by the washed method with the addition of cultured yeasts during the fermentation step. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information. 

The post Ka’u Tropical Punch appeared first on Coffee Review.

]]> Ethiopia Hamasho Washed https://www.coffeereview.com/review/ethiopia-hamasho-washed/ Tue, 22 Nov 2022 15:36:34 +0000 https://www.coffeereview.com/?post_type=review&p=23005 High-toned, juicy-sweet. Mango, cocoa nib, magnolia, lemongrass, pink peppercorn in aroma and cup. Sweet-tart structure with bright, balanced acidity; syrupy-smooth mouthfeel. Flavor-laden finish, long and lingering, centered around notes of mango and cocoa nib.

The post Ethiopia Hamasho Washed appeared first on Coffee Review.

]]> Produced by smallholding farmers from trees of the 74110, 74112 and other local varieties of Arabica long grown in the region, and processed by the traditional washed method (fruit skin and pulp are removed before drying) at Daye Bensa Washing Station. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The post Ethiopia Hamasho Washed appeared first on Coffee Review.

]]> Ethiopia Idido Anaerobic Natural https://www.coffeereview.com/review/ethiopia-idido-anaerobic-natural/ Tue, 22 Nov 2022 15:35:45 +0000 https://www.coffeereview.com/?post_type=review&p=23004 Richly spice-toned, floral-driven. Bergamot, lilac, cocoa nib, blackberry, wild honey in aroma and cup. Complex, bittersweet structure with juicy, balanced acidity; plush, creamy mouthfeel. The long, flavor-saturated finish carries over all the nuance of the cup.

The post Ethiopia Idido Anaerobic Natural appeared first on Coffee Review.

]]> Produced by small-holding farmers largely from trees of selections of indigenous landrace varieties of Arabica long grown in the region, and processed by the anaerobic natural method, in which the whole fruit is fermented in an oxygen-free environment before drying. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The post Ethiopia Idido Anaerobic Natural appeared first on Coffee Review.

]]> Ka‘ū Champagne Natural Half-Caf https://www.coffeereview.com/review/kau-champagne-natural-half-caf/ Sat, 24 Sep 2022 16:36:35 +0000 https://www.coffeereview.com/?post_type=review&p=22666 Delicately sweet-tarty, fruity and lively. Baking chocolate, pomegranate, lime zest, cashew butter, oak in aroma and cup. Sweet-tart structure with gently bright, winey acidity; crisp, silky mouthfeel. Baking chocolate and lime zest are central in the finish.

The post Ka‘ū Champagne Natural Half-Caf appeared first on Coffee Review.

]]> A blend of Typica, Red Bourbon and Red Catuai varieties of Arabica produced by Miranda Farms and JN Farms, processed using a proprietary method involving wine yeasts. The decaffeinated coffees were processed by Kona Decaf in Holualoa using pressurized carbon dioxide gas rather than chemical solvents to remove about 50% of the total caffeine, making this a “half-caf” coffee rather than a coffee decaffeinated using industrial methods that remove almost all of the caffeine. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The post Ka‘ū Champagne Natural Half-Caf appeared first on Coffee Review.

]]> Espresso Nuevo https://www.coffeereview.com/review/espresso-nuevo-6/ Sat, 24 Sep 2022 14:51:09 +0000 https://www.coffeereview.com/?post_type=review&p=22667 Evaluated as espresso. Deeply chocolaty, sweetly earthy. Dark chocolate, date, graphite, lemon verbena, candied violet in aroma and small cup. Crisp, satiny mouthfeel; richly chocolaty and gently herbaceous finish. Chocolate takes the stage in cappuccino-scaled milk, with support from notes of date and lemon verbena.

The post Espresso Nuevo appeared first on Coffee Review.

]]> A blend of Arabica coffees from Thailand, Vietnam and Latin America designed as a dark-end-of-medium espresso ideal for milk drinks. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The post Espresso Nuevo appeared first on Coffee Review.

]]> Vietnam Robusta Carbonic Maceration https://www.coffeereview.com/review/vietnam-robusta-carbonic-maceration/ Sat, 24 Sep 2022 14:32:58 +0000 https://www.coffeereview.com/?post_type=review&p=22665 Crisply fruit-toned, chocolaty. Cocoa powder, black cherry, almond, cedar, orange zest in aroma and cup. Richly bittersweet structure with brisk acidity; full, velvety mouthfeel. Finish consolidates to notes of cocoa powder, orange zest and cedar.

The post Vietnam Robusta Carbonic Maceration appeared first on Coffee Review.

]]> Produced by Toi Nguyen of Future Coffee Farm entirely of coffee of the Robusta species. Processed by the carbonic maceration method, which involves fermenting whole coffee fruit inside a sealed container that has been flushed with CO2, then drying the coffee, still in the whole fruit. Paradise prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.

The post Vietnam Robusta Carbonic Maceration appeared first on Coffee Review.

]]>