Cooperative Reviews
We found 489 reviews for Cooperative. 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 aggressive roast agreeably dominates the coffee here. A delicate, floral-toned, buoyant sweetness sings over a pungently charred center. The sweetness fades and the charred tones dominate in the finish.
A richly expansive, deeply dimensioned coffee, caramelly, smooth, with an elegant balance of slightly bitter roasty notes, sweetness, and a gently fruity acidity.
Rich, balanced, deeply dimensioned, sweet and mouthfilling at the front end, a touch bitter toward the finish. Meadowy hints of flowers waft in the sweetness.
The aroma is remarkable: rich, sweet, caramelly, complete. In the cup substantial, brightly rich, with tickles of citrus and cocoa. The chocolate-toned finish sits rather heavily on the palate.
An interesting dark-roast cup. Distinctly charred but full-bodied and rather expansively sweet, with hints of dry pineapple in both aroma and finish and an odd, smoky chocolate twist in the cup. Finishes rather bitterly, like most dark roasts.
A rather simple but pleasingly balanced cup: bittersweet, with a low-toned shimmer of acidity. Prune or dried fruit notes in the cup and cocoa in the finish. Holds up very well as it cools.
Either pleasantly subdued or disappointingly flat, depending on expectation. Roasty and mildly bittersweet, complicated by slight dry, brisk cocoa notes and perhaps some spice tones. The best of the four Perus submitted for this cupping.
Lovely, floral top notes float on a sturdy bittersweet structure. Gently bright, light- to medium-bodied. The finish leans toward the bitter side.
Musty tones are softened by sweetness, and read variously as spicy, smoky, and dryly fruity in the cup, then hint at cocoa in the finish.
Delicate floral and fruit notes reminiscent of Ethiopia wet-processed coffees shimmered in this complex, richly-textured coffee. The acidity was understated but resonant and wine-toned.
Elegant rather than authoritative, with a clear, bell-like, but not overpowering acidity, delicate, flower-toned aromatics, and a smooth, sweet finish.
Light, dryly fruity, complicated by pleasant cocoa tones. Simple, ingenuous, agreeable. Not sweet, but stays on the gentle side of bitter.
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.
A hint of ferment pleasantly hovers between chocolate and cherry-toned, overripe fruit. The darkish roast turns the sweet fruit dryly rich.
A ripe, almost overripe, sweetness carries giddily from aroma to finish, anchored by a discreet touch of roast pungency. The lush fruit tones flirt with ferment but stay on the sweet side. A wonderfully juicy, deeply dimensioned coffee.
A classic Guatemala in the lighter, softer mode: floral, gently acidy, high-toned but deeply dimensioned. Flowers permeate even the slight bitterness of the roast. A coffee as pure, sweet-toned and brightly complex as a Guatemalan weaving.
A coffee that meets us with a smile, giving everything out front: gently brisk acidity, a touch of wine-toned fruit, floral sweetness. Thereafter it stands pat, light-bodied and balanced, perhaps a bit shallow in dimension.
I have to assume that our sample of this generally understated, rich, but rather inert coffee was dramatically inconsistent. I detected a teasing, off-again, on-again defect in my sample, probably hard ferment. I wasn 't alone: "dusty; something funky," wrote another. Others found their sample simply bland or "non-descript." Two admired their samples, however, responding positively to the round, rich promise of the clean upside of the profile.
A striking one-third of the panelists described the aftertaste of this sweet, clean, fruit-toned coffee as "resonant," a seldom-chosen term. That response may suggest why this coffee scored the second-highest rating in the cupping despite its limited nuance. It displayed impressive dimension, an echoing space around and behind initial sensation.