Estate Reviews
We found 1876 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.
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.
An impressive coffee, and distinctive in the India mode: sweet, svelte, smooth, balanced, with some intrigue that read as chocolate, nut, or spice (I tasted cardamom). "Big coffee, sweet," one panelist concluded.
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.
An intriguing, complexly nuanced coffee that suffered from inconsistency. Panelists responded positively to its richly nutty aroma and sweet floral and fruit notes. A disturbing astringency surfaced in some cups, however, depressing the final rating.
An elegant, extraordinary tribute to the pleasures of the sensation coffee people call acidity. Here the acidity is robustly dry yet alive with a full, fragrant sweetness. Everything dances and rings in this coffee.
Another coffee whose assessment was dominated by roast issues. In this case, seven of eight panelists objected that the sample was roasted a bit too light. However, this complaint was offered as an aside to generally approving appraisals of the coffee itself. A general picture emerges of a well-prepared, clean coffee, sweet and balanced, with hints of fruit and nut. "Aroma of Spanish peanuts carries through to the flavor," concluded one panelist. "Pleasantly focused cup." Given the tone of approval in written comments, I can only assume that this coffee was not rated higher because it lacked power and dimension.
Reactions to this coffee ranged from enthusiasm to mild approval to ambivalence. The enthusiasts and mild approvers both tended to cite gently bright acidity, full body, and nut-toned aromatics. The enthusiasts felt the coffee brought power to the cup ("packs a punch"), while the approvers felt it didn't ("mild, mild, mild; sweet and soft cup"). The ambivalencers also honored the virtues of the coffee, but detected a slight shadow taint. One suggested that the sample was a bit "faded," another "baggy." Both adjectives suggest this otherwise meticulously clean coffee suffered very mild damage, perhaps moisture-related, during transport or storage.