Reviews for Olympia Coffee Roasting

Deep-toned, richly dry and pungent. Black tea, bergamot, baking chocolate, honeysuckle, oak in aroma and cup. Compelling bittersweet structure with crisp, citrusy acidity; tannic yet voluptuous mouthfeel. Baking chocolate and black tea carry the short finish, with bergamot and oak resurfacing in the long.

Delicate, sweetly savory. Red currant, honeysuckle, roasted cacao nib, agave syrup, eucalyptus in aroma and cup. Lively acidity lifts the sweet-savory structure; full, syrupy mouthfeel. The richly drying finish consolidates to notes of red currant, eucalyptus and cacao nib.

Richly sweet, crisply tart. Butterscotch, lemon zest, peach, honey, fresh-cut cedar in aroma and cup. Balanced, delicately sweet-tart structure with vibrant acidity; crisp, satiny mouthfeel. The flavor-saturated finish consolidates to notes of butterscotch and lemon zest, with a hint of cedar.

Delicately and richly pungent. Orange zest, rooibos, narcissus-like flowers and baker’s chocolate in aroma and cup. Richly brisk acidity; lightly velvety mouthfeel. Smooth, richly drying finish infused with cocoa and citrus notes.

Sweet-toned, quiet, balanced. Fresh-cut cedar, caramel, raisin, hints of orange and honeysuckle-like flowers in aroma and cup. Gently brisk, round, cedary acidity; syrupy mouthfeel. Cedar and orange carry into a gently drying finish.

Delicate but extraordinarily intricate. Passion flower, orange, loquat, sandalwood, frankincense in aroma and cup. Sweetly bright, juicy acidity; light, silky mouthfeel. Flavor resonates far into a long finish with very little loss of complexity.

Big, round, ringingly sweet, vivacious. Caramel, roasted cacao nib, rose-like flowers, tangelo, saucy cranberry, pear in aroma and cup. Deep, nuanced, lively acidity; velvety mouthfeel. Cacao nib, rose and pear in particular saturate a long, sweet-toned, resonant finish.

Rich, fruit and brandy. Cherry, blueberry, milk chocolate, brandy, lily-like flowers in aroma and cup. Lively, effervescent acidity; lightly syrupy mouthfeel. Rich and sweet in the short finish, slightly drying in the long.

Richly pungent; deep, complex. Strawberry, cedar, night-blooming flowers, dark chocolate, a hint of brandy. Balanced, vibrant acidity; full, syrupy mouthfeel. Flavor, particularly chocolate, saturates a sweet, very slightly drying, finish.

Savory sweet, deep, carnal. Lush night-blooming flowers, baked mint, molasses, pecan, an enlivening hint of green grape in aroma and cup. Soft, vibrantly rounded acidity; delicate but plush mouthfeel. Flavor settles into a minty chocolate in a long, deep finish.

Softly crisp, juicy. Complex fruit, particularly blackberry and Concord grape, roasted cacao nib, vanilla, anise in aroma and cup. Sweetly tart acidity; lightly syrupy, lively mouthfeel. Balanced, quietly flavor-saturated finish.

Sweetly pungent, balanced, honey-toned. Almond, orange, honey, a hint of minty chocolate in aroma and cup. Delicate, fruit-toned acidity; silky mouthfeel. Orange and honey in particular carry into a rich finish.

Rich, minty dark chocolate, plummy fruit, hints of brandy and cedar in aroma and cup. Round, low-toned acidity; impressively syrupy mouthfeel. Richly flavor-saturated but slightly salty/astringent in the finish.

Evaluated as espresso. Both Ken (93) and co-taster Sean Kohmescher (93) admired sweet-toned floral and bright lemony suggestions broadened by leather-like, musky bottom notes. Medium to full body, syrupy mouthfeel. Cocoaish chocolate and hints of lemon and flowers carry pleasingly into two parts milk.

Very sweet-toned aroma: pungent, cocoaish, a hint of flowers. In the cup rich, complexly expressed acidity, syrupy mouthfeel. Deep floral tones are supported by a crisp, lemony baker's chocolate. Long, flavor-saturated finish.

"Exciting" espresso for co-taster Byron Holcomb (91) with a shifty, hard-to-read complexity in aroma and small cup. "Fruit, chocolate, salty/sweet" for Byron, "butter, nut, cedar, earth" for Ken (90). Medium-bodied, with a long, rich, though slightly astringent finish. But comes into its own in four parts milk, where the ambiguity smoothes, fattens and becomes all good: in Byron's reading, "milk cocoa with lots of spice notes: ginger, herb, allspice, clove."

Aromas of flowers, crisp citrus and melon. Lively, floral toned acidity with smooth body. A sweeter version of citrus carries into the cup with more flowers and a hint of ferment that reads as blueberry. Fairly clean finish with mild toasty and nutty qualities.

A richly sweet, almost overripe, berry-like aroma, with hints of earthiness. Full and smooth mouthfeel with soft, moderately sweet acidity. Though not quite as intense as in the aroma, the berry notes carry into the cup, joining a fruit-toned chocolate note that can be found in cocoa nibs. The long, dry, baker's chocolate finish turns slightly bitter as the coffee cools.

Mouthfeel and presence trumped aromatics. Both co-taster Heather Perry (87) and Ken (87) admired smooth, lightly syrupy mouthfeel in the small cup and solid balance in milk. Aromatics were relatively subdued and simple, however: "spicy" with "light lemon undertones" for Heather, "smoky chocolate" with floral hints for Ken (87).

Very sweet-toned aroma, simple but balanced, with hints of orange and cedar. Continues its quiet way in the cup, gently and sweetly acidy with continued hints of orange and cedar. Lean but silky in mouthfeel. Rich, long finish with only a hint of astringency.