Reviews for Temple Coffee and Tea

Deeply sweet, rich-toned. Apricot, baker’s chocolate, honeysuckle, oak, agave syrup in aroma and cup. Sweet in structure with brisk acidity; full, syrupy mouthfeel. The finish consolidates to apricot and baker’s chocolate, with hints of honeysuckle.

Richly sweet, spice-toned. Roasted cacao nib, tamarind, tangerine zest, freesia-like flowers, almond in aroma and cup. Sweet-tart structure with juicy acidity; crisp, satiny mouthfeel. Resonant finish centers on notes of cocoa-toned tamarind and freesia.

Crisply sweet-tart. Apricot, sandalwood, maple syrup, orange zest, freesia-like flowers in aroma and cup. Sweet-tart structure with brisk acidity; satiny-smooth mouthfeel. The finish is quietly flavor-saturated, with lead notes of apricot and sandalwood.

Evaluated as espresso. Crisp, chocolate-toned and cedary. Dark chocolate, pecan, gently scorched cedar, ripe banana, tangerine zest in aroma and small cup. Lightly syrupy mouthfeel; roundly bittersweet in the finish: chocolate, cedar, tangerine. Cedar dominates in three parts milk, quietly enveloped by chocolate and ripe banana.

High-toned, crisply sweet. Date, cashew butter, magnolia, grapefruit zest, cedar in aroma and cup. Sweetly tart in structure with brisk acidity; full, velvety mouthfeel. The resonant finish leads with notes of date and magnolia in the short, rounding to cashew butter and grapefruit zest in the long.

Rich, sweet, floral-toned. Honeysuckle, almond, bing cherry, baker’s chocolate, oak in aroma and cup. Sweet-tart structure with round, gentle acidity; satiny-smooth mouthfeel. The gently drying finish consolidates to notes of cherry and baker’s chocolate.

Spiced toned, richly sweet. Red currant, almond nougat, pipe tobacco, narcissus-like flowers, hickory wood in aroma and cup. In structure, sweet, tart and savory in balance, with juicy acidity; full, velvety-smooth mouthfeel. The finish is crisp, resonant and flavor-saturated.

Delicate, intricate, richly sweet. Dried jasmine, mango chutney, myrrh, baker’s chocolate, bergamot in aroma and cup. Sweetly tart structure with lively acidity; delicate, satiny mouthfeel. Tart-leaning, rich-toned finish, characterized by notes of mango chutney and baker’s chocolate.

Richly sweet, spice-toned. Black currant, blood orange zest, roasted cacao nib, freesia-like flowers, sugar cane in aroma and cup. Sweet-tart in structure with juicy, bright acidity; full, syrupy mouthfeel. The crisp, resonant finish consolidates to cocoa-toned black currant and freesia.

Richly sweet, robust. Peach, cedar, molasses, gardenia, Brazil nut in aroma and cup. Quietly sweet-tart in structure; creamy mouthfeel. The finish leads with notes of peach and Brazil nut with a cedar throughline.

Sweetly spice-toned. Mexican chocolate (chocolate and cinnamon), roasted almond, magnolia-like flowers, gently scorched oak, dried plum in aroma and cup. Sweet-savory structure with gentle, rounded acidity; lightly syrupy mouthfeel. The richly drying finish consolidates to notes of Mexican chocolate and magnolia, with suggestions of smoky aromatic wood.

Spice-toned, richly sweet, deeply savory. White peach, fine musk, freesia, almond, myrrh in aroma and cup. Delicate, sweet-savory structure, with bright, juicy acidity. The resonant, richly drying finish leads with white peach and musk in the short, rounding to notes of sweet almond with a hint of myrrh in the long.

Balanced, richly sweet-savory. Lemon verbena, roasted cacao nib, date, honeysuckle, cinnamon in aroma and cup. Crisply sweet in structure, with brisk acidity; velvety mouthfeel. The sweetly herbaceous finish consolidates to notes of lemon verbena and cocoa-toned cinnamon.

Fruit-driven, intensely sweet. Bergamot, mango, sandalwood, baker’s chocolate, citrus blossom in aroma and cup. Richly sweet structure with rounded acidity; plush, syrupy mouthfeel. The finish sustains the fruit-forward momentum of the cup, backed by incense-like notes of sandalwood and a crisp baker’s chocolate.

Delicate, deeply sweet, complexly layered. Passionfruit, roasted cacao nib, frankincense, lilac, almond in aroma and cup. Balanced, sweet-tart structure with juicy acidity; crisp, satiny mouthfeel. The richly cocoa-toned finish is redolent of tropical fruit and fragrant aromatic wood.

Deep, intense, sweetly perfumy, savory-edged. Dark chocolate, vanilla, dried mango, sandalwood, a hint of dried mint in aroma and cup. Very sweet though also rather drying and tannic in structure; satiny mouthfeel. Resonant, flavor-saturated finish, sweet yet spicy, particularly impressive in the long.

Rich, roundly sweet-tart. Peach, fresh-cut fir, baker’s chocolate, magnolia, brown sugar in aroma and cup. Bittersweet in structure; crisp, velvety mouthfeel. Baker’s chocolate and stone fruit carry the quietly resonant short finish, fresh-cut fir and deep florals prevail in the long.

Evaluated as espresso. Dark chocolate, jasmine, rosewood, pear, blood orange zest in aroma and small cup. Delicate, syrupy mouthfeel; the finish consolidates to pear and dark chocolate in the short and aromatic rosewood in the long. In three parts milk, jasmine notes return in full spicy-floral splendor, while chocolate carries long into the finish.

Delicate, sweetly spicy. Baker’s chocolate, pink peppercorn, rose hip, ripe peach, fresh-cut cedar in aroma and cup. Crisply bittersweet acidity; satiny mouthfeel. The resonant finish leads with notes of stonefruit in the short; baker’s chocolate and cedar round out the long.

Delicately sweet, fruit-toned. Blueberry, caramel, hibiscus-flower tea, walnut, sweet oregano in aroma and cup. Crisply sweet-tart acidity; lightly syrupy mouthfeel. The clean, tartly sweet finish leads with blueberry and caramel in the short, while the long is pleasantly herb-toned with suggestions of oregano and hibiscus.