Evaluated as espresso. Richly sweet-savory, harmoniously integrated. Violet, tangerine zest, dried apricot, cashew butter, a hint of dill in aroma and small cup. Full, syrupy mouthfeel; sweetly tart finish with savory undertones. Deep and umami-rich in three parts milk, with sweet dill juxtaposed with apricot and cashew.
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We found 290 reviews that match your search for guatemala. Coffees are listed in reverse chronological order by review date. Only reviews published in the past five years are displayed. Click here to view older reviews that match your search criteria. Older reviews may no longer accurately reflect current versions of the same coffee.
Review Date: Sep 2020
Price: NT $200/8 ounces
Price: NT $200/8 ounces
Evaluated as espresso. Balanced, richly sweet. Black cherry, almond, cedar, baker’s chocolate, magnolia in aroma and small cup. Full, satiny body; chocolaty, wood-framed finish. Dark chocolate notes lead the way in three parts milk, supported by notes of black cherry and almond.
Evaluated as espresso. Richly bittersweet, cocoa-toned. Cocoa powder, molasses, pecan, lily, red apple in aroma and small cup. Creamy mouthfeel; cocoa-toned finish with hints of pecan. In cappuccino-scaled milk, cocoa notes are amplified and lily resurfaces.
Cocoa-toned, gently roasty. Cocoa powder, lightly scorched cedar, Brazil nut, raisin, lily in aroma and cup. Sweet-savory structure with barely perceptible acidity; velvety, heavyish mouthfeel. Gently drying wood-framed finish with hints of cocoa powder and lily.
Crisply sweet, chocolaty. Baking chocolate, gently scorched fir, raisin, lily, cashew in aroma and cup. Sweet structure with gentle, round acidity; crisp, velvety mouthfeel. Gently smoky aromatic wood notes and chocolatey cashew characterize the gently drying finish.
Deeply chocolaty, vibrantly high-toned. Dark chocolate, nectarine, almond butter, freesia-like flowers, lemon thyme in aroma and cup. Sweet-tart structure with bright, juicy acidity; plush, syrupy-smooth mouthfeel. The resonantly chocolaty finish is supported by notes of almond butter and hints of freesia.
Evaluated as espresso. High-toned, richly sweet-tart. Red plum, dark chocolate, almond nougat, lemon verbena, cedar in aroma and small cup. Crisp, velvety mouthfeel; chocolaty finish with hints of almond nougat and plum. In cappuccino-scaled milk a lily-like floral note surfaces.
Evaluated as espresso. Cocoa-toned, sweetly smoky. Cocoa powder, gently scorched oak, lily, raisin, Brazil nut in aroma and small cup. Crisp, velvety mouthfeel; gently drying, nut- and cocoa-toned finish. In three parts milk, notes of cocoa powder and Brazil nut come to the fore, supported by hints of smoky oak.
Delicate, sweet, citrus-toned. Cocoa nib, tangerine zest, almond, freesia-like flowers, apricot in aroma and cup. Sweet in structure with pert acidity; full, syrupy mouthfeel. Quiet, easygoing finish with notes of cocoa nib and tangerine zest.
Richly sweet, deeply chocolaty. Baking chocolate, crisp pear, orange zest, oak, freesia-like flowers in aroma and cup. Sweet structure with pert acidity; syrupy mouthfeel. Finish consolidates to rich chocolate and freesia-like floral notes.
Chocolaty, floral-toned. Dark chocolate, rhododendron-like flowers, hazelnut butter, date, cedar in aroma and cup. Sweet in structure with gentle, round acidity; very full, syrupy mouthfeel. The finish centers around notes of dark chocolate and rhododendron with hints of cedar.
Crisply sweet, bright and lively. Baking chocolate, orange zest, golden raisin, gardenia, molasses in aroma and cup. Bittersweet structure with brisk acidity; satiny-smooth mouthfeel. The finish consolidates around molasses and orange zest in the short, with gardenia resurfacing in the long.
Sweetly bright, deeply floral. Carnation, caramel, orange zest, pecan, golden raisin in aroma and cup. Sweet-toned structure with brisk, lightly juicy acidity; viscous, syrupy mouthfeel. The finish centers around notes of carnation and pecan.
Crisp, nut-toned. Pecan, raisin, ripe banana, brown sugar, a sweet hint of narcissus in aroma and cup. Bittersweet in structure, with a savory edge. Full, almost chewy mouthfeel. Nut notes prevail in a rich though drying finish.
Evaluated as espresso. Rich-toned, fruit-forward and chocolaty. Chocolate fudge, dried apricot, almond paste, sandalwood, molasses in aroma and small cup. Viscous, syrupy mouthfeel; a resonant finish centers around chocolate fudge and dried apricot. In three parts milk, almost dessert-like in its richness.
High-toned, crisply sweet-tart. Apricot, grapefruit zest, citrus blossom, oak, maple syrup in aroma and cup. Sweetly tart structure with bright acidity; silky-smooth mouthfeel. The citrus-toned finish is supported by oaky wood notes.
Sweet, deeply nut-toned. Hazelnut, baking chocolate, red apple, fresh-cut fir, brown sugar in aroma and cup. Sweet-toned structure with brisk acidity; crispy, satiny mouthfeel. Finish consolidates to hazelnut and baking chocolate with undertones of fresh-cut fir.
Sweetly roast-framed, cocoa-toned. Cocoa powder, dried date, gently scorched oak, lily, cashew in aroma and cup. Bittersweet structure with little perceptible acidity; full, velvety mouthfeel. Cocoa-driven finish with undertones of date and scorched oak.
Balanced, sweet-toned. Baking chocolate, almond, date, molasses, magnolia in aroma and cup. Bittersweet structure with little perceptible acidity; satiny-smooth mouthfeel. A rather muted finish centers around almond and baking chocolate.
Sweetly nut-toned, roasty. Hazelnut, baking chocolate, gently scorched cedar, gardenia, prune in aroma and cup. Bittersweet structure with barely perceptible acidity; thinnish mouthfeel. The finish consolidates to hazelnut and scorched cedar with a hint of baking chocolate.
