Reviews for CafeTaster

Nuanced, multi-layered. Almond brittle, pomegranate, dark chocolate, narcissus, lemon-thyme in aroma and small cup. Sweetly savory with juicy acidity; syrupy-smooth, vibrant mouthfeel with. Resonant, long, flavor-saturated finish.

Rich-toned, chocolaty. Baking chocolate, cashew butter, date, magnolia, orange zest in aroma and cup. Sweet-toned with gentle, round acidity; very full, creamy mouthfeel. Finish consolidates to notes of crisp baking chocolate and cashew.

Crisp, sweet, delicately cocoa-toned. Blood orange, cocoa, macadamia nut, honeysuckle, grape in aroma and cup. Deep and rather bittersweet in structure, with low-toned but vibrant acidity. Lightly syrupy, deeply satiny mouthfeel. Dries out a bit in the finish, but a cocoa-toned sweetness lasts.

Crisply sweet-tart, fruit-toned. Blackberry jam, cocoa powder, almond, narcissus, baking spices in aroma and cup. Sweetly tart structure with bright, fruit-forward acdity; lively, satiny mouthfeel. The finish consolidates to notes of blackberry and cocoa.

A crisply sweet, accessible fruit-toned cup.

Delicate, intricate, very sweetly but crisply fruit-toned. Orange, honey, roasted cacao nib, lilac-like flowers, a hint of brandy in aroma and cup. Round, brisk but rich acidity; lightly syrupy mouthfeel. Resonantly crisp, slightly bitter-toned finish.

Pungent, spicy. Cinnamon, sweet spice, roasted cacao nib, a rounding hint of butter in aroma and cup. Rich, balanced acidity; lightly syrupy mouthfeel. Some cinnamon and spice notes carry into a drying finish.

Pungent, deep, exotic. Honey, night-blooming flowers, tartly sweet black currant and strawberry rounded by an almondy dark chocolate in aroma and cup. Rich, roundly tart acidity; lightly syrupy mouthfeel. Flavor rings on and on in a long, balanced finish.

Sweetly tart, crisply juicy. Cedar, orange, blackberry, a hint of roasted cacao nib in aroma and cup. Bright but sweet acidity. Syrupy mouthfeel. Rich, deep, gently drying finish.

Evaluated as espresso. Ken (92) showed considerably more enthusiasm for this intense dried-in-the-fruit profile than his only mildly respectful co-taster (89). The co-taster associated the usual fermented fruit notes with wine and spiced cider, Ken with bourbon whisky (which he likes). The co-taster found the fermented fruit notes complicated by “sweet hay and malt,” Ken by a more decisive “fresh-cut cedar.” Ken rated the lightly syrupy, perhaps buttery mouthfeel a bit higher than did his co-taster. Both found the shot pleasantly chocolaty in three parts milk, additionally nuanced by malt for the co-taster, by cedar for Ken.

Crisply sweet, intensely complex. Honey, brandy, apricot, brandy, citrus flower, a hint of walnut in aroma and cup. Round, brandyish acidity; very lightly syrupy mouthfeel. Honey and walnut in particular persist in a deeply flavor-saturated, gently drying finish.

Round, rich, crisply sweet. Minty dark chocolate, night-blooming flowers, fresh-cut cedar, almond in aroma and cup. Gentle acidity; lightly syrupy, lively mouthfeel. Flavor consolidates in a rich though rather drying finish.

Intense, lyric, complex floral character – tea rose, lily, lavender, honey – anchored by a crisp, cocoa-toned chocolate. Sweet-toned, floral acidity; lightly syrupy mouthfeel. Dry but rich, flavor-saturated finish.

Deep, rich, chocolaty. The chocolate is nut-toned and fudge-like and complicated by raspberry-like fruit, night flowers and a hint of pungent cedar. Gentle, juicy acidity; lightly syrupy mouthfeel. Flavor fades slightly in the finish, but remains sweet and chocolate-toned with perhaps a deepening hint of savory.