Reviews for Velton's Coffee

Delicately sweet and spice-toned. Mulling spices, almond, narcissus-like flowers and caramel in aroma and cup. Sweet, gentle acidity; satiny mouthfeel. Long, richly drying, spice-toned finish.

Crisply dry but quite sweet; intricate. Black currant, lavender, kumquat, fresh-cut fir, a hint of flavor-rounding chocolate in aroma and cup. Rich, quietly vibrant acidity; full, satiny mouthfeel. Exceptionally deep, resonantly flavor-saturated finish.

Deeply but vivaciously expressed complexity. Raspberry-like fruit, roasted cacao nib, honey, narcissus-like flowers, a hint of pungent sandalwood in aroma and cup. Round, juicy acidity; syrupy yet lively mouthfeel. Long, rich, flavor-saturated finish.

Sweetly pungent, intense. Molasses, fresh-cut cedar, grapefruit, and a sweet-toned fresh earth note in aroma and cup. Rich, lively acidity; silky mouthfeel. Long, richly flavor-saturated finish.

Solid, comfortable cup. Black-currant crispness and gently pungent cedar rounded by honey and a hint of chocolate in aroma and flavor. Brisk, floral-toned acidity; silky mouthfeel. Straightforward, quietly rich finish.

Quiet but engaging. Molasses, ripe orange, almond, aromas of moist, old forest wood. Gently rich, round acidity; lightly syrupy mouthfeel. Simple but resonantly sweet finish.

Evaluated as espresso. Co-taster Sean Kohmescher (92) and Ken (88) split on this coffee and how to read its deep, ferment-toned fruit. Sean enjoyed the distinctive character of the fruit: “stone-fruited chocolate” with a hint of grapefruit. Ken read the same fruit but also picked up nagging musty/salty tendencies. Two parts milk smoothed things out a bit for Ken, developing a chocolaty sweetness, though Sean remained more committed here also, praising the shot’s “light, sweet, berries and cream” performance in milk.

Co-taster Byron Holcomb (94): "On the nose, I got inviting, complex floral and strawberry notes. The body was vivacious - I could have said round, sweet, with a little savory edge, comforting, but vivacious will do." Both Ken (94) and Byron found chocolate and malt in the flavor, with an assortment of additional descriptors that testify to the complexity of this blend: "cedar, butter" (Ken), "lemon bar, spice" (Byron). Both were impressed by the big, sweet, chocolaty bloom in milk, which Byron found was complicated by a continued, brightening hint of lemon zest. It appears that a very controlled, judicious use of cleanly fruity-fermented dry-processed coffees contributed to the round, sweet, complex richness of this versatile blend.

In the nose sweet pine-toned aromatic wood, with smoky, toasty and earthy tones. Big, silky-textured body with somewhat sweet, if soft, acidity. In the cup, powerfully musty notes read as pleasant cedar and walnut. The long, dry finish lingers with hints of cocoa and continued aromatic wood.