Processing Method Reviews
We found 2871 reviews for Processing Method. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee.
Big, bright, juicy, balanced. Sticky rice, lychee, hazelnut, cocoa nib, narcissus in aroma and cup. Richly sweet structure with vibrant, tangy acidity; very syrupy mouthfeel. The flavor-laden finish leads with lychee and hazelnut with undertones of cocoa nib.
Sweetly herbaceous, citrusy. Marjoram, lemon verbena, cocoa nib, freesia, maple syrup in aroma and cup. Sweet-savory structure with crisp, winey acidity; satiny mouthfeel. The finish leads with sweet herb notes supported by cocoa nib.
Crisply sweet, nut-toned. Almond brittle, tart pie cherry, magnolia, baking chocolate, oak in aroma and cup. Sweet structure with pert acidity; satiny-smooth mouthfeel. The finish consolidates to baking chocolate, pie cherry and oak.
Rich-toned, bittersweet. Tamarind candy, hop flowers, fir, mustard seed, grape leaves in aroma and cup. Savory-sweet structure with brisk acidity; full, velvety mouthfeel. Richly drying finish with suggestions of tamarind and mustard seed.
Sweetly tart, delicately fermenty. Notes suggesting Jolly Rancher, chocolate fudge, rum barrel, baking spices, sandalwood in aroma and cup. Sweet structure with gentle, round acidity; velvety mouthfeel. Sweetly fermenty finish with crisp chocolate fudge notes throughout.
Sweetly spice-toned, chocolaty. Intense freesia-like flowers, dark chocolate, Concord grape, roasted macadamia nut, tangerine zest in aroma and cup. Sweetly rich tart structure with juicy acidity; lightly syrupy mouthfeel. Freesia and Concord grape notes ring on into the long finish.
Berry-driven, sweetly herb-toned. Black currant, cocoa nib, thyme, lavender, oak in aroma and cup. Sweet-toned structure with bright acidity; satiny, buoyant mouthfeel. Rich, long-lasting, berry-toned finish.
Complex, nuanced, multi-layered. Red currant, cinnamon, lavender, marjoram, wild honey in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; very syrupy mouthfeel. Resonant finish; fruit and floral notes carry forward and cocoa emerges.
Complex, nuanced, multi-layered. Black currant, freesia-like flowers, honey, Nutella, cedar in aroma and cup. Sweetly tart structure with juicy, high-toned acidity; syrupy-smooth mouthfeel. The resonant finish leads with currant and freesia notes in the short, rounding to Nutella and cedar in the long.
Balanced, richly sweet-savory, deeply pungent. Ripe tomato, black currant, almond brittle, jasmine, oak in aroma and cup. Sweet-savory structure with vibrant, juicy acidity; full, satiny, nectar-like mouthfeel. The resonant finish leads with notes of black currant, ripe tomato and almond brittle.
Attractively tart, bright, complexly layered. Red currant, petrichor (a post-rain earthy note), wisteria, lemongrass, elm in aroma and cup. Sweet-tart structure with bright, juicy acidity; delicate, silky mouthfeel. The finish centers on notes of red currant and lemongrass; a pleasing coconut note surfaces in the long.
Deep-toned, richly aromatic, complex. Black currant, honeysuckle, tamarind, dark chocolate, sandalwood in aroma and cup. Sweet-tart structure with juicy, sparkling acidity; plush, syrupy-smooth mouthfeel. The flavor-saturated finish consolidates to notes of blackcurrant and dark chocolate with hints of sandalwood.
Complex, intricate, deeply sweet. Star jasmine, cocoa nib, nectarine, frankincense, spearmint in aroma and cup. Bright, juicy acidity; plush, velvety mouthfeel. Resonant, flavor-saturated finish leads with notes of star jasmine and nectarine, balanced by suggestions of crisp cocoa.
Crisp, delicate, richly high-toned. Apricot, cocoa nib, honeysuckle, sandalwood, agave syrup in aroma and cup. Sweet-toned structure with lively acidity; full, syrupy-smooth mouthfeel. Cocoa-toned apricot and honeysuckle enliven the quiet finish.
Delicate, spice-toned, richly aromatic. Narcissus-like flowers, cocoa nib, peach, lemon verbena, a hint of eucalyptus wood in aroma and cup. High-toned, vibrant acidity; full, syrupy mouthfeel. The deep, cocoa-toned finish centers around notes of narcissus and peach.
Delicately fruit-toned, floral. Strawberry, narcissus, lemon verbena, cocoa nib, cedar in aroma and cup. Sweet structure with gentle, round acidity; full, syrupy mouthfeel. The richly sweet finish consolidates to cocoa-toned narcissus and strawberry.
Chocolaty and floral-toned. Dark chocolate, freesia-like flowers, pluot, pink peppercorn, oak in aroma and cup. Sweet-tart structure with bright, sparkling acidity; very full, syrupy-smooth mouthfeel. Spice-toned, floral finish.
Balanced, complex, rich-toned. Cocoa nib, pluot, tangerine zest, star jasmine, lemon verbena in aroma and cup. Deeply sweet, high-toned structure with juicy, vibrant acidity; plush, syrupy mouthfeel. The long, resonant finish maintains the multi-layered notes from the cup.
Sweetly spice-toned. Cinnamon, cocoa powder, plum, ginger blossom, narcissus in aroma and cup. Richly sweet structure with round acidity; full, satiny mouthfeel. The spice-toned finish centers on cinnamon and gingerbread suggestions.
Sweet-toned, fruit-centered. Raisin, brown sugar, lemon zest, prairie flowers, oak in aroma and cup. Sweet structure with brisk acidity; medium-bodied, velvety-smooth mouthfeel. The gently drying finish consolidates to notes of brown sugar and oak with hints of lemon zest.