Reviews for Mr. Espresso
Crisp, lively, citrus-toned. Meyer lemon zest, plum, cocoa nib, freesia-like flowers, agave syrup in aroma and cup. Sweet-tart structure with brisk acidity; full, syrupy-smooth mouthfeel. The finish leads with Meyer lemon and cocoa notes supported by a hint of agave syrup.
Rich-toned, sweetly nutty. Almond butter, baking chocolate, date, magnolia, cedar in aroma and cup. Sweet structure with gently brisk acidity; full, satiny mouthfeel. The finish is nut-driven with undertones of baking chocolate and cedar.
Richly cherry-toned, chocolaty. Dark chocolate, black cherry, pistachio, honeysuckle, cedar in aroma and cup. Gently sweet-tart structure with brisk acidity; lively, syrupy mouthfeel. The finish is all chocolate, through and through.
Balanced and bright with a savory, root-vegetable depth. Lemon verbena, ripe orange zest, roasted cacao nib, rhododendron, a hint of brothy cooked root vegetables in aroma and cup. Structure is quietly sweet/tart with a savory edge; the mouthfeel round, syrupy and full. The finish is richly drying, consolidating around cacao nib and a ripe zesty orange.
Delicately and richly sweet. Orange marmalade, tea rose, fresh-cut fir, cashew in aroma and cup. Round, bittersweet acidity; full, lightly velvety mouthfeel. Fir and plum predominate in the quietly sweet, slightly drying finish.
Crisply sweet, complete. Roasted cacao nib, orangy citrus, almond butter, honeysuckle, apricot in aroma and cup. Sweetly tart, juicy acidity; lightly but distinctly syrupy mouthfeel. Cacao and flowers in particular persist in a sweet finish.
Delicate yet intense; distinctive aromatics. Minty floral notes, sweet chocolate, hints of blueberry and rye whisky in aroma and cup. Gentle but buoyantly vivacious acidity; lively, silky mouthfeel. Flavor consolidates but persists in a slightly drying, whisky-toned finish.
Deep and sustained complexity in the aroma: pruny fruit, dark chocolate, citrus, molasses, cedar. In the cup the tone lifts and a crisper, more wine-like fruit dominates: citrus, tart berry, carrying directly into a long, resonant finish. Very rich acidity, lightly syrupy mouthfeel.
Citrus and jasmine-like flowers in the aroma with notes of honeyed toast. Balanced acidity, medium body and a gently complex floral character with hints of berry, citrus and lavender. Clean finish with soft hints of nut and milk chocolate developing in the long.
An exquisitely delicate coffee. Meltingly sweet and cocoa-toned in the nose, in the cup gently acidy and crisply fruity with cocoa and pear notes. The finish is pleasingly chocolate-toned, but slightly astringent.
The smoky tones are sweet and floral in the nose, but rather sharply pungent in the demitasse, where the flowers transform to pruny dry fruit with a hint of burned tones. Excellent in milk, which softens and sweetens the sharpness.
The aroma is clean and high-toned with innuendo of fresh leather. The demitasse is complex but controlled, with a classic balance of sweetness and bitterness embellished by cocoa and nut notes and a crisp shimmer of acidity. In discreet amounts of milk seductive with caramel and cocoa tones.
For me this coffee lacks sufficient sweetness to support its attractive tobacco, spice and floral notes. Sweetness in dry-processed coffees like this one comes from sustained contact of the bean with ripe fruit during drying. The profile-flattening lack of sweetness here may derive from too many green or unripe cherries in the mix.
Clean and elegant aroma with a shimmer of vanilla. In the demitasse complex, exciting, but not entirely balanced. The contrast of pungent sharpness and underlying caramelly sweetness is dramatic but stark, and carries the coffee precariously toward a rich but slightly astringent aftertaste. Blooms beautifully in milk, softening without losing authority and revealing deep, dry, bittersweet chocolate tones.
