Estate Reviews
We found 1862 reviews for Estate. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Relatively light roasted but deep toned, with big body, rich, cabernet-like acidity, and a black-cherry fruit that saturates the profile from bottom notes to top. Timothy's Director of Coffee Bill Herne praises its "complex flavor and sweet finish."
The reader who nominated this coffee rated it an 85 -- 89, citing its "great aroma and floral hints," and adding that it is "a great breakfast coffee." I'd agree, though the sample I cupped may have sat around in its elegant bag too long. It belongs to the authoritative rather than the delicate style of Panama: intensely acidy, yet still displaying the bright, high-toned sweet nut, floral and fruit notes characteristic of this underappreciated origin. I felt the profile suffered from bitterness, however, which turned the acidity a bit too assertive for many coffee drinkers.
"Bright, acidy, but luxuriously sweet -- high-toned, citrusy fruit suggests grapefruit. Slightly astringent in the finish but richly so (rating 88)." Chris really liked this coffee, awarding it a rating of 96: "Started things off right with a mouthwatering floral and citrus aroma. Very much the lone wolf of the cupping owing to its winey Yirgacheffe/Kenya character."
Ken's favorite in the cupping: "Superb balance of dry and sweet tones. Crisp fruit notes suggest temperate fruit, perhaps pears. Slight but not entirely unpleasant bitterness in the finish" (rating 90). Chris: "The other stand-alone in the cupping, owing to its medium-intensity East-Africa-style acidity. Begins with suggestions of mandarin orange and dips toward a floral wine finish" (rating 89).
Ken: "Fine balance of sweet, acidy and roasty tones, with a hint of flowers and bittersweet chocolate. The balance breaks up a bit in the rather bitter finish" (rating 86). Chris: "Slight pipe tobacco sweetness in the aroma. Smooth, fresh milk chocolate flavor with a hint of sweet jalapeno" (rating 84).
Ken admires this coffee's "almost chewy dry chocolate or cocoa notes" and its "sweet, rich balance and well-integrated acidity," though he had reservations centering on "a slight flatly potatoey, bitter mustiness" (rating 85). Chris finds a positive and colorful way of describing the sample's unorthodox aromatics: "Impressive variety of aroma in the cup, from honey baked bread to a sweet green-pepper spice, which caught me off guard at first. Finishes with smooth banana-muffin-like notes" (rating 84).
Ken (rating 86) writes: "Sweetly acidy and floral, with roasty chocolate notes - think chocolate-covered flowers. Acidity may be a touch overbearing, finish a bit heavy." Kevin (rating 86) is not excited: "Medium-bodied, straightforward, a bit dusty and chalky."
Ken (rating 86) writes: "Sweet, round, with an agreeable balance of dry acidy notes and rich roastiness. Perhaps a bit shallow in range and dimension." Kevin (rating 85): "A dark roast that hits the 'sweet spot' of old-style Peet's/Starbucks roasting. Acidity in a supporting role but still present, luscious body and noteworthy complexity, all a testament to excellent green coffee and skillful roasting."
The roast dominates an agreeably light-bodied, buoyant, juicily fruit- and floral-toned coffee, turning the pleasantly delicate acidity a touch bitter in the finish.
Pleasantly low-key, sweet, rather light-bodied, roasty without bitterness, modestly complicated by hints of cocoa or dry chocolate.
Delicately acidy but slightly bitter cup displays a subtle but impressive array of aromatic and flavor notes: vanilla and fresh leather in the nose, dry chocolate, flowers, and lemon in the cup.
A delightfully sweet, balanced, deeply dimensioned coffee complicated by clean cocoa tones in the nose and floral and fruit notes in the cup.
An exquisitely delicate coffee. Meltingly sweet and cocoa-toned in the nose, in the cup gently acidy and crisply fruity with cocoa and pear notes. The finish is pleasingly chocolate-toned, but slightly astringent.
Splendid aroma: voluptuously rich, chocolaty and perfectly balanced. In the cup deeply dimensioned with a pruny dry fruit edging toward chocolate, but marred by a slight but pervasive bitterness.
A hint of flowers and perhaps chocolate in the finish were the only complications in this straightforward but sweetly ingratiating cup. The chocolate tones may have revealed a slight twist of sweet ferment as the cup cooled.
I found this coffee floral and brightly buoyant when hot, and deeply dimensioned as it cooled. A hint of monotoned bitterness also emerged, however, which I tolerated, but which put off other jury members.
Most of the panel found this coffee defective; "medicinal, nose-wrinkling," said one. Others acknowledged the defect but found some virtue in the cup, reading the mustiness as cedar or cardamom.
I found this coffee pleasantly sweet but flat to a fault. Other panelists complained of a subdued but clear defect, mustiness perhaps. One complainant found this shadow defect ambiguously interesting: "harmonic earthy & aromatic woods?" he asked himself.
When hot, this cup impressed many of the panel with its light-footed, teasing nuance of lemon, flowers and cocoa. Complex in the nose, but as the cup cooled it flattened disappointingly.
A light, bright, fragrantly smooth cup. When hot alive with shimmers of citrus, spice, and nut tones. As the cup cools, however, a disturbing vegetative undertone surfaces: "grassy," "dried peas," "sour," panelists complained. A potentially superb coffee, an India version of the great, brightly nuanced coffees like Guatemala Antigua and Ethiopia Yirgacheffe, but flawed by either processing/storage errors or too much unripe fruit.