The World's Leading Coffee Guide
We found 495 reviews that match your search for colombia. 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.
Evaluated as espresso. Lots of flowers with an herby edge—lavender, jasmine, orange blossom, cilantro—cushion on milk chocolate in this bright, light-footed espresso. Both co-taster John DiRuocco and Ken read this high-toned but resonant espresso in about the same terms with parallel ratings of 94. Resolves to an orangy, floral caramel in three parts milk.
Evaluated as espresso. Co-taster John DiRuocco (95) was particularly impressed by the lavish sweetness and fruit of this elaborately anaerobic-processed coffee from Colombian processing innovator Edwin Noreña. John found the well-structured and clean-finishing character sufficient to contain and balance the aromatic fireworks. Ken (92), on the other hand, found the sweetness and fruit a bit too intense and candy-like, though he found compensating value in underlying musk and sandalwood tendencies. Both tasters admired the coffee in three parts milk, which rounded and diluted the intensely sweet fruit.
Evaluated as espresso. Co-taster John DiRuocco (94) found spicy fruit, orange water and vanilla-like flowers in aroma and cup; Ken (93) concurred and added sweet chocolate and almonds. Altogether a silky textured, lively espresso. The aromatic intricacy consolidates a bit in three parts milk, and the familiar chocolate and almondy nut move forward.
Elegantly fruit-forward, richly aromatic. Wild strawberry, cocoa nib, lemon verbena, amber, narcissus in aroma and cup. Balanced, juicy acidity; full, syrupy-smooth mouthfeel. Long, resonant, flavor-saturated finish.
Floral-toned, super-sweet. Wisteria, cocoa nib, rambutan, black sage, salted caramel in aroma and cup. Malic (apple-like) acidity; plush, viscous mouthfeel. Concentrated finish that carries through on the promise of the cup.
Richly aromatic, multi-layered, deeply sweet. Fruit Loops cereal, pineapple kefir, cocoa nib, black sage, agave nectar in aroma and cup. Bright, balanced acidity; plush, very syrupy mouthfeel. Long finish centered around notes of Fruit Loops and cocoa nib.
Sweetly spice-toned, delicately aromatic. Ginger blossom, clove, narcissus, cocoa nib, goji berry in aroma and cup. Gently bright, balanced acidity; vibrant, silky mouthfeel. Crisp, cocoa-toned finish supported by notes of ginger blossom and clove.
Elegantly berry-toned, dessert-like. Mulberry, candycap mushroom amber, apricot nectar, dark chocolate in aroma and cup. Brightly sweet-savory acidity; plush, syrupy-smooth mouthfeel. Harmonious, integrated, flavor-saturated finish.
Juicy, lithe, high-toned. Lychee, passionfruit, sandalwood, cocoa nib, marjoram in aroma and cup. Sparkling acidity; crisp, lushly satiny mouthfeel. Cocoa-toned tropical fruit in the finish.
Evaluated as espresso. Deep-toned, crisply chocolaty. Baking chocolate, hazelnut, date, gardenia, oak in aroma and small cup. Full, creamy mouthfeel; sweetly nut-toned, wood-framed finish. In cappuccino format, notes of baking chocolate and hazelnut are supported by oak.
Brightly sweet, gently tart. Cocoa nib, pink peppercorn, freesia, apricot, almond in aroma and cup. Juicy, vibrant acidity; crisp, satiny mouthfeel. Notes of pink peppercorn and freesia are supported by cocoa nib in the long finish.
Crisply chocolaty, richly bittersweet. Baking chocolate, lime zest, magnolia, date, cedar in aroma and cup. Gentle, sweet-toned acidity; dry vermouth-like mouthfeel. Baking chocolate and lime zest lead in the finish, with undertones of magnolia.
Nuanced, multi-layered fruit-forward. Bergamot, apricot nectar, star jasmine, lemon balm, sandalwood in aroma and cup. Complex, juicy acidity; full, syrupy mouthfeel. Long-lasting finish that carries over all the flavor notes from the cup.
Evaluated as espresso. Richly sweet, multi-layered. Chocolate fudge, date, graham cracker, cedar in aroma and small cup. Creamy-smooth mouthfeel; chocolaty, richly sweet finish. In cappuccino format, crisply sweet date harmonizes with chocolate fudge for a dessert-like profile.
Evaluated as espresso. Crisply cocoa-toned, richly floral. Cocoa nib, gardenia, pomegranate, fresh-cut oak, molasses in aroma and small cup. Satiny-smooth mouthfeel; cocoa- and floral-toned finish. In three parts milk, the through line is cocoa nib with undertone of gardenia and oak.
Elegantly fruity, tropical leaning. Pineapple, lychee, baking chocolate, pomelo, redwood in aroma and cup. Brightly sweet-tart acidity; crisp, lightly syrupy mouthfeel. Fruit-toned finish with hints of baking chocolate.
Evaluated as espresso. Crisply chocolaty, deeply sweet. Dark chocolate, rhododendron, pie cherry, lemon-thyme, fresh-cut oak in aroma and small cup. Very full, creamy-smooth mouthfeel; chocolaty, sweetly herbaceous finish. In cappuccino format, dark chocolate and rhododendron notes ramp up, while tart fruit and sweet herbs take a supporting role.
Delicately sweet, richly perfumed. Watermelon candy, lychee, magnolia, almond butter, black sage in aroma and cup. Balanced, bright acidity; very full, creamy mouthfeel. Resonant finish centers notes of watermelon candy, magnolia and almond.
Evaluated as espresso. Deeply sweet, gently herbaceous. Golden raisin, oregano, molasses, oak, onion blossom in aroma and small cup. Lightly satiny mouthfeel; quietly sweet, herbaceous finish. In cappuccino format, balanced and delicately sweet-savory.
Evaluated as espresso. Floral-toned, richly wood-framed. Calla lily, tangerine zest, pink peppercorn, balsa wood, amber in aroma and small cup. Velvety mouthfeel; gently drying, wood-centered finish. In cappuccino-scaled milk, Calla lily and pink peppercorn notes intersect with tangerine zest.
