Central America Reviews
We found 1186 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.
The World's Leading Coffee Guide
We found 1186 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.
Most found this Antigua a bit underpowered, perhaps owing to its relatively light body (noted by almost everyone). Some found compensating virtues: chocolaty, spicy, nutty notes. Others praised a soft, sweet smoothness. Still others objected: "a bit lifeless"; "not so happening"; "thin"; and most Originsal, "straightlaced[!]". Only two found outright failings: a slight sourness. One delivered an inspired characterization of the subtle fragrance: "Dancing on fruity."
Defects apparently consigned this rather heavy-bodied, low-toned Antigua to the bottom of the cupping-form pile. Some found its low-toned heaviness flat; others, however, liked it. Several called the profile "sweet"; another "solid." One cupper raved: "Great cup. Very good body and flavor." Another puzzled: "Aspects don't gel, even though it has good flavor." Three cuppers detected sour notes, one going so far as to call the coffee "oniony." Three others found it old-tasting or "baggy," which suggests conditioning or storage problems, a plausible hypothesis for a coffee that suggests power but doesn't come through, that seems oddly dulled or muted.
Virtually everyone described this medium-bodied coffee as soft and sweet. About half of the cuppers reported nutty tones. Some stopped there. "Unremarkable!" exclaimed one. Several, however, also identified a light, high-toned acidity that balanced or complemented the sweetness. For example: "Pleasant soft, sweet acidity -- subtly snappy." Two cuppers detected slightly hard or woody notes in the nose of this coffee, but apparently tasted nothing to confirm the problem in the cup and chose not to push the issue in their responses.
This delicate coffee is the inverse of the San Rafael. Its virtues would seem to be softness, lightness, and buoyant top notes. Its weakness appears to be lack of power, and its faults failures of youth rather than age. Several cuppers detected floral tones. Others tasted notes ranging from spicy through herbal to nutty (the favorite, noted on three forms). Nevertheless, several cuppers were put off by shortcomings associated with immaturity: grassiness, rawness. Two detected sour notes.
First pungent then complex, the aroma is full of intrigue. We get a bit less in the cup, but given the darkness of the roast what remains is still impressive: enough acidity to keep the body lively, and generally an admirable balance between the qualities of the coffee and the impact of the roast.
This rich, deeply dimensioned, complex version of the great Guatemala profile happily combines clear, wine-toned acidity with satisfying dark-roast pungency. I even detected a hint of the famous Antigua smokiness smoldering somewhere inside the pungency.