Reviews for Durango Coffee Company

Balanced, bright, richly aromatic. Blackberry jam, hazelnut, baking chocolate, lemon verbena, sage in aroma and cup. Gently bright, citrusy acidity; plush, syrupy mouthfeel. Blackberry notes take center stage in the finish, with undertones of baking chocolate and lemon verbena.

Richly aromatic, floral- and spice-toned. Tea rose, nutmeg, pomegranate, lemon-thyme, cedar in aroma and cup. Bright, apple-like (malic) acidity; crisp, lightly satiny mouthfeel. Floral- and spice-toned finish with notes of tea rose and nutmeg.

Brightly sweet, rich-toned. Red currant, agave syrup, lemon verbena, dark chocolate, cedar in aroma and cup. Juicy, lively acidity; crisp, lightly satiny mouthfeel. Sweetly herbaceous finish supported by notes of dark chocolate and cedar.

Evaluated as espresso. Rich, deep, sweetly nutty. Hazelnut butter, tamarind, jasmine, dark chocolate, cedar in aroma and small cup. Crisp, velvety-smooth mouthfeel; nutty, chocolaty finish. In cappuccino format, Nutella-like in its marriage of chocolate and hazelnut notes.

Richly fruity, complex. Wild strawberry, cocoa nib, lemon verbena, honeysuckle, sandalwood in aroma and cup. Sweetly tart structure with bright, vibrant acidity; syrupy-smooth mouthfeel. The long, lingering finish centers around notes of wild strawberry and honeysuckle with undertones of sandalwood.

Berry-driven, brightly sweet-tart. Berry melange, cocoa nib, amber, cedar, a hint of sassafras in aroma and cup. Complex, bittersweet structure with juicy acidity; very full, syrupy mouthfeel. The long, resonant finish centers around cocoa nib and raspberry notes.

Richly sweet, nut- and spice-toned. Macadamia nut, caramel, nutmeg, baking chocolate, fresh-cut oak in aroma and cup. Sweet structure with balanced, bright acidity; crisp, satiny mouthfeel. Quietly confident, caramelly and nutty finish.

Confident, juicy-bright. Black currant, cocoa nib, freesia, orange zest, fresh-cut cedar in aroma and cup. High-toned structure with phosphoric acidity; medium-weight, viscous mouthfeell. The lively finish leads with notes of black currant and hints of spice-toned florals.

Crisply sweet-tart, richly fruit-toned Costa Rica coffee produced by Oscar and Francisca Chacon and roasted by Durango Coffee in Durango, Colorado.

Delicately fruit-toned, richly tart. Raspberry jam, cocoa nib, lime, honeysuckle, cedar in aroma and cup. Sweetly tart structure with juicy acidity; syrupy-smooth mouthfeel. The finish consolidates to pleasing berry and citrus notes supported by cocoa nib.

Richly bittersweet, harmoniously fruit-forward. Dark chocolate, dried black cherry, lavender, fresh-cut oak, tangerine zest in aroma and cup. Integrated, pleasingly bittersweet structure with gentle acidity; full, syrupy mouthfeel. The finish consolidates to notes of dark chocolate, dried black cherry and cedar.

Bright, citrusy, floral-toned. Pink grapefruit zest, lemon thyme, baking chocolate, date, lilac in aroma and cup. Crisply sweet structure with balanced acidity; very smooth, satiny mouthfeel. Citrusy finish with undertones of baking chocolate.

Deeply pungent, richly sweet-savory. Dark chocolate, cranberry sauce, orange blossom, lemon-thyme, a hint of wine barrel in aroma and cup. Brightly sweet-savory with winy acidity; very full, creamy mouthfeel. Finish consolidates to notes of dark chocolate and cranberry sauce with undertones of wine barrel.

Evaluated as espresso. Richly bittersweet, roast-rounded. Cashew butter, lemon zest, scorched pine, pear, molasses in aroma and small cup. Full, creamy mouthfeel; sweetly nut-toned finish with hints of scorched pine. The milk shot is balanced with molasses and cashew notes in front and scorched pine in the long.

Sweet, richly nut-toned. Hazelnut, baking chocolate, pear, fresh-cut fir, brown sugar in aroma and cup. Sweet-toned structure with brisk acidity; crispy, satiny mouthfeel. The finish consolidates to hazelnut and baking chocolate with undertones of fresh-cut fir.

Cocoa-toned, richly floral. Honeysuckle, cocoa nib, red currant, cedar, pink grapefruit zest in aroma and cup. Brightly sweet-tart structure with balanced acidity; smooth, lightly creamy mouthfeel. Finish is resonant, redolent with red currant, cocoa nib and cedar notes.

Delicately fruit-toned. Raspberry jam, lemon thyme, dark chocolate, almond brittle, fresh-cut oak in aroma and cup. Sweet structure with gentle, lively acidity; full, syrupy mouthfeel. Finish consolidates to notes of lemon thyme and oak.

Gently sweet-tart, complexly layered. Blueberry jam, jasmine, almond, cedar, caramel in aroma and cup. Fruit-forward structure with gentle acidity; full, syrupy mouthfeel. Finish consolidates to notes of blueberry and caramel with undertones of cedar.

Fruit- and herb-toned. Lemon thyme, strawberry, dark chocolate, hazelnut, a hint of rum barrel in aroma and cup. Sweet-tart structure with fruit-driven acidity; creamy-smooth mouthfeel. The quiet finish centers around notes of lemon thyme, strawberry and rum barrel.

Sweet, crisp, fruit-toned. Raspberry, cocoa nib, orange zest, magnolia, fir in aroma and cup. Sweet-toned structure with round acidity; velvety-smooth mouthfeel. The finish consolidates to cocoa-toned raspberry and fir.