Central America Reviews
We found 1243 reviews for Central America. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Medium bodied but light-footed; smooth, sweet, and buoyant with exhilarating lemon and chocolate tones. A slight pungency balances the cup.
Light-footed but discreetly smooth, almost creamy, with a lovely balance of acidy and sweet tones. Hints of fruit turn cocoaish toward the finish. Limited but elegant.
Powerfully, richly, uncompromisingly acidy. Some cocoa or chocolate tones in the finish, but otherwise simply big, dry, and robust.
Subdued, low-toned, smooth, full, round. Very little at the top of the profile, but a rich, fat fruitiness in the middle. Giddy suggestions of guava darkened toward cocoa and cherry as the cup cooled.
The panel put this light-bodied coffee somewhere between bland and defective. Four panelists reported at least one cup of the several they sampled displayed defective aromatics, their descriptions ranging from soapy to beefy to sour. Apparently I was lucky: all of my cups were light-footed but sweetly acidy and agreeable.
Soft, low-key coffee with a twisty undercurrent of dark vegetative notes: wood or grass at worst; at best spice, tobacco or smoke. I found that, as the cup cooled, these notes sweetened pleasantly toward cocoa and cedar.
"Very pleasant, sweet, solid cup -- milk chocolate," reported one panelist. Another pursued the same theme with more enthusiasm: "sweet; soft, creamy, beautiful to behold, subtle yet complete, ... understated." Apparently too understated for the majority of the panelists, who felt the virtues of this coffee stopped with the impressive sweetness.
A paradoxical coffee: A slight bitter edge (drying fault?) led two panelists to dismiss this coffee; the majority praised its sweetness and depth and either overlooked the shadow bitterness or read it as an agreeable pungency.
Panelists found this coffee interesting but ambiguous. They were attracted by its combination of nuanced, caramelly softness and bright, aggressive acidity; put off by a smoky, slightly bitter pungency that hinted at a drying fault.
A luxuriously sweet, full, suavely rounded cup enlivened by nut and spice tones and a tickle of flowers. "Rich, saturated butter," exclaimed one panelist. Slightly sharp when hot, but as the cup cools the bitter edge swoons into the enveloping sweetness.
Winner in the 2000 Specialty Coffee Association of Panama Cupping Event. Gently lively acidity rides a full, buttery body toward a splendid, complex, wine-toned finish.
An intensely contradictory coffee. On one hand: full, smooth body, expressively and deeply sweet, long, vibrant finish. On the downside: grassy undertones and an odd edginess to the fruit that grew more obvious as the cup cooled. Some panelists went exclusively with the upside, others only with the down, while a few celebrated the paradox, sometimes in rather unconventional language: "bold, rough, strong -- Neanderthal ancestors," wrote one. One thing is certain: This coffee is considerably more interesting than its rating suggests.
Soft, sweetly brisk, balanced, but edging on bland. "No flaws, but not many grace notes. Good, inoffensive cup," wrote one panelist. "Nice combo of sweet & floral ... just missing intensity," offered another.
The rather aggressive roast drives off nuance and sweetness, but the cup stays on the pleasantly pungent side of charred. A twist of acidity, some flowers and a hint of dry, pruny fruit survive the roast.
The essence of brisk: a light, bright, acidy cup. Dry tones dominate the sweet undercurrents. A shimmer of flowers, a wisp of smoke, a hint of tart, winey fruit. Pleasant but thinly dimensioned.
A coffee that requires patience. The aroma is rather flat, the cup smoothly full but inert. A pleasant chocolate sensation surprises in the finish, however, and the aftertaste is sweet, rich and long.
Agreeably balances roast pungency and classic high-grown acidity. The roast rounds the acidity and turns the fruit richly dry.
A big, centered, complete Central-America- style coffee. Brightly acidy in the upper ranges, richly sweet in the lower, with hints of flowers and cedar in the nose and distinct chocolate in the finish. Displayed its true character as it cooled -- rather than falling apart, it opened up, revealing still more nuance.
A classic Central-America coffee dominated by a richly powerful acidity, a fat body, and a round, sweet, chocolaty finish.
Medium bodied, high-toned but smooth, a quintessential American cup, from the vanilla-nut, sweetly acidy nose to the long swoon of the chocolaty finish.