Reviews for Paradise Roasters

Lush, deeply sweet, richly savory. Plumeria, red currant, lime zest, frankincense, roasted cacao nib in aroma and cup. Bright, juicy acidity; full, syrupy mouthfeel. The sweetly tart, resonant finish is flavor-saturated, with all the notes from cup and short finish carrying far into the long.

Deeply rich, sweet-toned. Jasmine, dried mango, sandalwood, orange zest, chocolate fudge in aroma and cup. Gentle, crisp acidity; full, satiny mouthfeel. The finish consolidates to dried mango and cocoa-toned sandalwood notes.

Intensely rich, deeply sweet. Halvah, cedar, rhododendron, lime zest, fresh pipe tobacco in aroma and cup. Sweet-savory acidity; lightly syrupy mouthfeel. The gently drying finish centers around sandalwood and pipe tobacco.

Big, intricate; vast but coherent. Black currant, vanilla, sandalwood, violet-like flowers, hints of chocolate and coconut, more in aroma and cup. Forceful but juicy sweet acidity; delicately syrupy mouthfeel. Sandalwood and coconut, in particular, resonate in a richly drying finish.

Chocolaty, quietly pungent. Dark chocolate, clove, dried persimmon, magnolia-like flowers in aroma and cup. Sweetly brisk acidity; plump, syrupy mouthfeel. The rich, flavor-saturated finish shows clove and magnolia in the short, dark chocolate in the long.

Sweetly and deeply pungent. Dried pineapple, rice candy, pipe tobacco, cocoa, and a pleasant, inherent (non-roast-associated) smoke suggestion in aroma and cup. Quiet, rounded acidity; lightly syrupy, viscous mouthfeel. The gently drying finish consolidates to faint cocoa and the smoke note, while a hint of spicy-sweet dried pineapple persists into the long.

Sweet, delicately rich, floral. Molasses, wild raspberry, baker’s chocolate and rose-like flowers in aroma and cup. Crisp, bittersweet acidity; buoyant, silky mouthfeel. The flavor consolidates around raspberry and chocolate in the rich, round, gently drying finish.

Evaluated as espresso. Bold, chocolaty and citrus-toned. Tangerine, sandalwood, lily and savory chocolate in aroma and cup. Plump, creamy mouthfeel; chocolate and tangerine persist in a pleasingly tart finish.

Complete; delicately sweet and intricately structured. Tart, juicy acidity; buoyant, syrupy mouthfeel. Lemon zest, almond, butterscotch, rosemary flower in aroma and cup. Zesty, bittersweet finish in the short with a subtle flourish of spicy flowers in the long.

Spicy, sweet, subtly intricate. Dark chocolate, lavender, sandalwood, pink peppercorn in aroma and cup. Tart but profoundly sweet acidity; satiny mouthfeel. Chocolate and lavender carry far into a richly sweet finish.

Evaluated as espresso. Elegantly floral, bittersweet. Flower-saturated peach, baker’s chocolate, sandalwood, orange zest in aroma and small cup. Light, satiny mouthfeel. Flowers and orange in particular carry into a gently drying finish. The predictable chocolate in three parts milk is nuanced by continued lavender and peach notes.

Deeply rich, subtly sweet. Baker’s chocolate, lily-like flowers, almond, stone fruit, a hint of orange zest in aroma and cup. Richly tart acidity; smooth, satiny mouthfeel. Flavor consolidates but persists in a drying finish.

Evaluated as espresso. Rich, deep, balanced. Dark chocolate, apricot, cedar, hazelnut, anise, a hint of lily in aroma and small cup. Velvety mouthfeel; flavor consolidates in a sweet though richly drying finish. Fills out three parts milk nicely with a sweetly tart, cedary chocolate.

Sweet, crisp, subtle. Honey, roasted cacao nib, fresh-cut cedar, loquat in aroma and cup. Gently bright, lively acidity; silky mouthfeel. Flavor consolidates but persists in a quietly resonant, slightly drying finish.

Evaluated as espresso. Deep, pungent, complex. Dark chocolate, black cherry, musky lily, hints of oak and thyme in aroma and small cup. Plump, satiny mouthfeel. Lily and oak in particular carry into a crisply sweet finish. Maintains pungent authority in three parts milk: fudgy chocolate, cherry, oak.

Deep, sweetly pungent. Dark chocolate, lightly fermented grape, narcissus-like flowers, coconut in aroma and cup. Round, low-toned but vibrant acidity; syrupy mouthfeel. Chocolate-toned but quite drying finish.

Rich, round, deep. Baker’s chocolate, fresh-cut cedar, pungent grapefruit, hints of narcissus-like flowers in aroma and cup. Brisk but juicy acidity; delicately lively, satiny mouthfeel. The baker’s chocolate note animates a dry finish.

Sweet, graceful, gently pungent. Walnut, peach, carob, mint in aroma and cup. Crisp, balanced acidity; lightly syrupy mouthfeel. Quietly flavor-saturated, lightly drying finish.

Intricate, exhilarating; crisp yet juicy. Honey, roasted cacao nib, tangerine, sandalwood and very complex flowers, particularly rose and jasmine, in aroma and cup. Juicy, gently tart acidity; plush mouthfeel. Flavor consolidates but persists in a long, sweet, resonant finish.

Evaluated as espresso. Sweet, pungent but balanced. Buttery dark chocolate, candied blood orange, apricot, deep-toned narcissus-like flowers. Full, fudgy mouthfeel; chocolate and a hint of flowers carry into a richly drying finish. Blooms nicely in three parts milk, which sweetens and softens the chocolate without dampening the fine fruit and floral complication.