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We found 12 reviews that match your search for zimbabwe. Coffees are listed in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Spicy, sweetly herb-toned. Eucalyptus, hazelnut, orange bitters, black peppercorn in aroma and cup. Brisk, juicy acidity; lean, satiny mouthfeel. The richly drying finish shows eucalyptus and hazelnut in the short and black peppercorn in the long.
Delicate, sweetly brisk. Strawberry, pecan, brown sugar, a hint of flowers in aroma and cup. Lightly crisp acidity; light, silky mouthfeel. Gently flavor-saturated in the short finish; drying in the long.
Complex, authoritative espresso. Ken (92) found dark chocolate and fresh leather notes in the aroma, co-taster Heather Perry (89) nut. Both remarked on an attractive bittersweet citrus character in the cup, which Heather nicely characterized as "blood orange." Ken was particularly taken by the citrusy chocolate finish. But perhaps this coffee's most remarkable performance was in milk, where the crisp fruit bloomed with round, chocolate- and berry-toned assurance.
Lightly and sweetly acidy with delicately crisp floral, walnut and orange notes running from aroma through cup to the particularly impressive finish, where the sweetness peaks and the flavor notes consolidate and survive a slight tightness.
A big, sweetly acidy coffee, with distinct floral and molasses notes in both aroma and cup. The body is medium but the mouthfeel silky and supple. Tart coffee fruit notes in the cup lighten and complicate a slightly tight finish.
Very sweet throughout the profile. Nut and semi-sweet chocolate notes in the aroma. In the cup tart coffee fruit notes make a distinct and delicate lean toward chocolate. The tart cherry tones persist in the sweet short finish, fading toward astringency in the long.
Low-toned, deep aroma with a tight-knit complexity: smoky chocolate, cherry. In the cup tartly sweet, with cherryish fruit laced with hints of chocolate and lemon. The cherry notes persist in the finish, fading toward a slight astringency in the long.
A low-toned but deceptively lyric coffee. Rich in both aroma and cup: in aroma pear, caramel, and hints of flowers and cinnamon; in cup caramel, yellow fruit (peach?) and chocolate with hints of flowers and dry berry. The finish is agreeably chocolate-toned, particularly as the cup cools, although slightly heavy.
A potentially fine coffee compromised by mild mildew tones probably picked up during storage. The aroma is flat, potatoey and faded. In the cup, however, sweet, lushly winy tones compete with the musty hardness, a combination that some coffee drinkers may find attractive. The finish is rich and clean.
This coffee provoked an unenviable list of drab adjectives: muddy (the favorite), grassy, neutral, ashy, rubber-like. Four panelists labeled the aftertaste "baggy," a term describing a flat, ropey sensation that usually indicates faulty conditioning or storage. Whatever its origin, the defect here overpowers the coffee.
Ambivalence. Most panelists noted a pleasantly fruity, floral sweetness, particularly in the nose, but as the coffee cooled an underlying baggy flatness emerged to drown out the pleasant memories. "This coffee is like a bitter wind," wrote one. "Cools to grassy flavors." Two panelists complained that the roast was too light to do justice to the coffee. Perhaps that accounts for the grassy notes, but I don't think that the overall flatness can be attributed to roast.
The only Zimbabwe in the cupping. Lighter and drier than the best Kenya, with less dimension in the cup and a somewhat more attenuated finish. The pleasure is in the superb top of this coffee, both aroma and acidity levitating with dry fruit and cinnamon tones.
