Catuai Reviews

Balanced, crisply fruit-centered. Dried apricot, lemon verbena, amber, wild honey, cedar in aroma and cup. Brightly sweet-tart with vibrant acidity; crisp, silky mouthfeel. The sweet-toned finish leads with notes of wild honey and amber.

Quietly balanced, accessible. Red apple, cashew, cocoa powder, fir, cane sugar in aroma and cup. Sweet-toned with brisk acidity; velvety-smooth mouthfeel. The gently drying finish consolidates to notes of cocoa-toned fir and cashew.

Crisply sweet-savory, gently lactic. Strawberry yogurt, lemon verbena, baking chocolate, hazelnut, cedar in aroma and cup. Sweet-savory structure with tangy acidity; soft, velvety mouthfeel. Crisp, fruit- and cocoa-toned finish.

Cocoa-toned, delicately sweet-tart. Cocoa nib, almond nougat, Cara Cara orange, magnolia, lemon thyme in aroma and small cup. Gently bright structure with juicy-sweet acidity; full, vibrant mouthfeel. Cocoa- and citrus-toned finish.

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

Gently fruit-toned, crisply chocolaty. Strawberry, baking chocolate, marjoram, cedar, honey in aroma and cup. Sweet in structure with brisk acidity; full, syrupy mouthfeel. Chocolaty finish with undertones of rich cedar.

Crisp, nutty, sweetly herb-toned. Lemon balm, praline, golden raisin, baking chocolate, magnolia in aroma and cup. Richly sweet structure with balanced, high-toned acidity; crisp, satiny mouthfeel. Gently drying finish with notes of cocoa-toned raisin and praline.

Crisply sweet, nut-toned. Almond brittle, pie cherry, magnolia, baking chocolate, mesquite in aroma and cup. Sweet structure with brisk acidity; very syrupy mouthfeel. The finish consolidates to notes of baking chocolate, pie cherry and mesquite.

Chocolaty, floral-framed. Cocoa nib, honeysuckle, date, almond butter, cedar in aroma and cup. Sweet structure with bright acidity; satiny-smooth mouthfeel. Cocoa nib and honeysuckle carry the finish, with hints of cedar underneath.

Chocolate-toned, richly sweet-savory. Dark chocolate, nasturtium, black ucherry, cedar, agave syrup in aroma and cup. Bittersweet structure with gentle, rounded acidity; plush, syrupy mouthfeel. The quiet finish consolidates to crisp cocoa-toned cedar notes.

Sweetly herb- and spice-toned. Lemon verbena, plum, clove, oak, maple syrup in aroma and cup. Sweetly tart structure with delicate acidity; crisp, silky mouthfeel. The finish leads with notes of lemon verbena and plum in the short, consolidating to fragrant oak in the long.

Brightly sweet, richly resonant. Red grape, cashew butter, agave syrup, fresh-cut oak, honeysuckle in aroma and cup. Sweet structure with juicy acidity; lightly satiny mouthfeel. The finish centers around suggestions of cashew and grape.

Delicately sweet-tarty, fruity and lively. Baking chocolate, pomegranate, lime zest, cashew butter, oak in aroma and cup. Sweet-tart structure with gently bright, winey acidity; crisp, silky mouthfeel. Baking chocolate and lime zest are central in the finish.

Crisply sweet-tart, richly nut-toned. Pomegranate, baking chocolate, hazelnut, lime zest, cedar in aroma and cup. Sweet-tart structure with gently bright, balanced acidity; crisp, satiny mouthfeel. Quiet finish centered around sweet nut and chocolate tones.

Delicately sweet, subtly complex. Dried apricot, cocoa nib, freesia-like flowers, cedar, tangerine zest in aroma and cup. Richly bittersweet structure with balanced acidity; full, syrupy-smooth mouthfeel. Cocoa-toned finish with dried apricot and tangerine notes.

Crisply sweet, fruit-toned. Dried plum, hazelnut, cocoa powder, marjoram, fresh-cut fir in aroma and cup. Sweet-toned structure with gently fruity acidity; crisp, silky mouthfeel. The finish consolidates to cocoa-toned marjoram with hints of hazelnut.

Crisply sweet-tart, nut-toned. Red apple, almond brittle, magnolia, lemon zest, cedar in aroma and cup. Sweet-tart structure with brisk acidity; delicate, satiny mouthfeel. Quiet, gently nut-toned finish.

Evaluated as espresso. Richly aromatic, fruity, spice-toned. Baking spices, pineapple, dark chocolate, cedar, apple cider in aroma and small cup. Crisp, velvety mouthfeel; spice-toned, fruity finish. In three parts milk, suggests a pineapple milkshake.

Sweetly tart, juicy and vibrant. Pink grapefruit, nectarine, cocoa nib, lavender, cedar in aroma and cup. High-toned structure with sweet, lively acidity; full, syrupy mouthfeel. The resonant finish consolidates to notes of cocoa-toned fruit supported by cedar.

Multi-layered, richly sweet. Dried plum, hazelnut butter, bergamot, magnolia, oak in aroma and cup. Sweet-tart structure with brisk acidity; full, satiny-smooth mouthfeel. Crisply nut-toned finish with undertones of bergamot.