Review: Brown Coffee Co. Candy Factory (San Antonio, Texas)

I’m long overdue in checking out Brown Coffee Company, as they’re pretty well known in Texas and nationwide. Interesting name, isn’t it… I have no clue why the founder(s) chose the name Brown (perhaps it’s the last name of one of the people that started the company?), but in my head, I always think of the name choice as a slightly tongue-in-cheek choice. Imagine a home roaster serving a dinner guest coffee.

Guest: Wow, this coffee is so good! What kind of coffee is it?
Roaster: It’s brown.
Guest: Ha ha. Fine, then don’t tell me!

When I visited the website, I saw they had a particular blend called Candy Factory that changes seasonally, and it sounded delicious, so despite the high price tag ($25/12 oz), I went for it. This evidently is not a coffee they roast to order, as I placed my order on May 29 and I got a bag that was marked roasted May 24. Shipping took a bit longer than expected, so I wasn’t able to open the bag until June 6 (day 14 after roasting). This is a bit later than I’m used to, but I don’t think the coffee suffered for it.

Whole bean: Full of a really creamy, bright, fragrant scent. Wow. Lots of personality here!

V60: I made this with a 3:10 extraction time, and it was a really interesting cup. Deliciously sweet, with flavors of hibiscus and tangerine, with a lovely powdery finish.

AeroPress: Very bright, verging on sour. I was puckering my mouth drinking this. Strong like a lemon drop. Once I added a little additional water to the coffee, it tamed the flavor some, though it was still lively and bright. Who needs orange juice when you’ve got this eye-opener around?

Chemex: Super fragrant and juicy cup that tasted of orange and vanilla.

French press: This was an aberration – it was the most savory cup, almost to the point of being salty! Thick, full-bodied coffee that tasted juicy and rather plush, if that makes sense.

Summary: This coffee is expensive, but if you enjoy bright, fruit-forward, lively flavors, you’ll really love this coffee. I like it best in the pourover methods (V60 and Chemex), with the V60 winning my vote for the lovely complexity.

From the roaster: Dried fruits and boozy fruit jam.

Brown Coffee Co. Candy Factory

Review conducted 14 days post-roast.

Mini review: Slightly Coffee Roasters Guatemala Chochajau (Eugene, Oregon)

When Slightly Coffee’s head roaster, Joe (yes, that really is his name! How appropriate, right?), sent me the sample of his excellent Ethiopia Torea Village, he also included a small bag of this Guatemala Chochajau. It was a bit too small of a quantity for me to do a full battery of tests in my usual brewing methods (Hario V60, AeroPress, Chemex, French press) so I opted to skip the Chemex and to just try the coffee in the other three methods.

Whole bean: There was just the barest hint of oil on these lovely medium-roast beans. The beans smelled nutty with a hint of cocoa. I was reminded of Nutella.

French press: Tangy, rich, delicious cup that had a great balance of tangerine complexity and milk chocolate sweetness.

AeroPress: A really sweet, thick, fudgy cup of coffee. Decadent!

V60: A much more mild cup than the other methods. Clean, light-bodied brew that tasted of semi-sweet chocolate with walnut on the finish.

Summary: This is a really pleasing Guatemalan coffee that should appeal to just about everybody! The rich sweetness of nutty chocolate with the hint of complexity and brightness from the tangerine really tastes great straight out of the French press. However, if citrus isn’t really your thing (but chocolate and nuts are), try this coffee in one of the other brewing methods.

From the roaster: Flowers and spice, everything nice

Slightly Coffee Roasters Guatemala Chochajau

Review conducted 4 days post-roast.

Disclaimer: I received this product gratis in exchange for a fair and honest review. Even though I received this for free, I treat and test it the same way as if I had paid for it out of my own pocket.


Review: Klatch Coffee Panama Altieri Washed Geisha (Rancho Cucamonga, California)

Regular readers of this blog know that I’m a fan of Klatch. I don’t order from them very often, simply because there are so many great roasters out there to try, but I’ve never had a cup of Klatch Coffee that I didn’t like. Some of their roasts have been among my favorite cups of coffee EVER.

I recently got an email alert that Klatch was offering a sale on Geisha coffee, and it took me approximately 0.02 seconds to click the link to start browsing! The price of this coffee has been reduced from $39.95 to $29.95 for 8 ounces… it’s still expensive, clearly, but I thought it would be worth a try. Klatch has clear notes about roast dates for coffees this special – this Panama Geisha is only roasted on Mondays, and I have a feeling it won’t be offered for very much longer. I ordered this coffee the week of May 1, and at the time they were also offering a Panama Altieri Natural Geisha, but that’s no longer on the site. Jump on this ASAP if you want to try it.

Whole bean: Mild nutty fragrance that smelled like macadamia nuts and cashews, with a subtle note of tropical fruit. Papaya?

V60: This had a really mild but pleasant aroma, like just catching the barest whiff of perfume. Whispers of caramel and melon. This cup brewed for 2:30, and I think it could have used a finer grind for a bit more extraction, because the final brew tasted a bit bland and watered down to my palate. Not bad, but I was hoping for more flavor, especially for this expensive of a coffee!

AeroPress: Now HERE is the flavor I was wanting. Don’t you dare dilute this with any additional water! This brew was sugary, with notes of nectarine, and it tasted terrifically vibrant and alive.

Chemex: This method produced a coffee that was even more mild than the V60 cup. It had a hint of floral aroma, and it was sweet, but rather bland and plain. I don’t think I particularly care for this coffee in filtered pourover methods. With that said, I served this brew on a couple of occasions to Shutterbug (who usually drinks coffee with milk and sugar added) and he was able to enjoy this coffee with just a bit of sugar added (no milk). It is quite smooth.

Yes, I probably committed some kind of crime letting someone add sugar to a Geisha coffee, but everyone’s gotta start somewhere, right?

French press: Smooth, sweet, with lovely body and a delicious tangy finish. It reminded me a bit of nougat and brown sugar with a touch of tangerine. This was my second favorite method after the AeroPress.

Summary: $60/lb + shipping is quite the splurge for coffee, and I don’t think too many of my readers would be crazy enough to do this, but if this coffee sounds appealing to you, I’d encourage you to act now before it’s gone. I loved this coffee in the AeroPress, as it really brought out exciting flavors, but other methods produce smoother, more balanced cups. You won’t get a bad cup of coffee with this stuff. Is it worth the cost? I’d say for an occasional treat, yes.

From the roaster: “It offers a sweet fusion of melon, floral and raspberry aromatics. An enchanting sense of sweet floral aromatics. The flavors in the cup bring out notes of cantaloupe, peach, sugar cane, marshmallow, and a beautiful finish of floral nectar.”

Klatch Panama Altieri Washed Geisha

Review conducted at 4 days post-roast.

Review: Andytown Coffee Roasters Colombia Las Planadas (San Francisco, California)

A quick trip recently to Michigan found me seeking out local shops/roasters in the Detroit area. I had about 10 minutes to decide where I was going, and luckily for me, I found a terrific little shop called Astro in the Corktown area of Detroit. I saw several shelves of roasters, notably Heart and Kuma, but I was more interested in trying roasters I hadn’t yet tried before, so I was happy to grab a bag from George Howell Coffee and this bag from Andytown.

I first heard about Andytown via reviews from the excellent blog The Coffee Concierge. Andytown is a San Francisco-area company that bakes, serves coffee, and roasts beans all from their 600-square-foot space. Their “About” page is warm and charming, and certainly makes me want to visit the next time I’m in that area!

I also enjoyed this, printed on the bag behind the information card:

It brought to mind “I Like Birds,” by Eels. 🙂

Whole bean: Smells sweet like honey! Super fragrant.

French press: The dominant flavor was of chocolate/cocoa powder. It was less sweet than the aroma of the beans promised, but it had a lovely citrusy tang on the finish, like tangerine. Really tasty.

Chemex: Easy drinking cup that tastes like cocoa powder but it’s missing the tangerine element of the press pot cup. Not bad, but I felt this cup had less personality.

AeroPress: The citrus flavor was the most present in this cup, with a nice thick texture and bright flavors.

V60: Bittersweet chocolate flavor that had a bite to it, but it smoothed out as it cooled.

Summary: I liked this coffee in the French press best, as I felt it brought out the best balance between the chocolaty depth and the citrusy brightness. I was a tiny bit disappointed that the coffee smelled sweeter in bean form than it actually ended up in the cup, but it’s nothing a drop of honey wouldn’t cure if you swing that way!

From the roaster: Lightly floral, full-bodied, honey sweet

Andytown Coffee Roasters Colombia Las Planadas

Review conducted 6 days post-roast.

Review: BeanFruit Coffee Company Ethiopia Sidama Guji (Jackson, Mississippi)

This is the second of two bags of coffee I had the pleasure of receiving from the BeanFruit Coffee Company, based in the Jackson, Mississippi area. Their Kenya Nyeri Chinga Peaberry really knocked my socks off, and I was excited to see how this washed coffee from Ethiopia compared; I do have a soft spot for African coffees!

Whole bean: These beans had a sweet scent like clementines. Lovely!

V60: Brewed at a 3:00 minute extraction, this was a balanced and not overly sweet coffee that had a nice, bright, lively citrus tang.

AeroPress: Pure joy in this cup. As a concentrate, it was sweet, floral, and full of fruity/citrus flavor, with no bitter or unpleasant flavors whatsoever. It was like drinking the sort of sunshine you feel on a beach vacation!

Chemex: This coffee had an rich aroma reminiscent of heavy cream (though not the flavor of cream). Delicate flavor of honeysuckle with an orange-juice finish; beautifully balanced and complex. I loved this.

French Press: Slightly less sweet of a coffee than what resulted from brewing it in a Chemex; more tart, piquant flavor with a fuller-bodied texture.

Summary: Another winner from BeanFruit! If you enjoy citrus flavors in your coffee, this will definitely be your bag. These beans were especially outstanding brewed in the AeroPress and the Chemex.

Disclaimer: I received this product gratis in exchange for a fair and honest review. Even though I received this for free, I treat and test it the same way as if I had paid for it out of my own pocket.

From the roaster: Juicy, tangerine, caramel

BeanFruit Coffee Company Ethiopia Sidama Guji

Review: Madcap Coffee Roasters Ecuador Pepe Azul (Grand Rapids, Michigan)

I’ve been wanting to try Madcap Coffee for a long time. I’ve seen their name mentioned in multiple “best of” lists over the years, I like their logo, and I like the fact that they’re based in Michigan (as I have fond memories of my time in that state for graduate school). All of the coffees on their website sounded great, but I chose this particular varietal because of the following description. The whole thing is worth reading, but I am copying and pasting this bit for your reading pleasure:

While the process places a heavy emphasis on quality, the real secret in producing such vibrant and unique coffee, according to Pepe Menor, is that the coffee is alive. The coffee experiences the passion of the family as every single seed is individually touched at at least one stage in the process. Each night the coffee listens to classic rock on vinyl (particularly Jimi Hendrix) as it is blasted from the system of their bamboo home located in the center of farm. 

Did you catch that? Each night the coffee listens to classic rock on vinyl. Are these guys after my heart or what?! If reincarnation exists, I don’t think I’d mind coming back as a coffee plant on this farm (at least until harvest time).

For any coffee farmers out there: Please raise a crop of coffee plants on shoegaze records. I would buy the heck out of that.

Whole bean: Subtle, delicate fragrance like white sugar.

French press: Flavors of plum, violets, and sugar. This was a tangy and interesting brew that kept me sipping because I was trying to decipher all the layers. I’m not sure I ever pinpointed all the flavors! Complex and delicious.

Chemex: Raisin and brown sugar.

AeroPress: Brewed straight as a concentrate, the coffee was too intense for my taste. It had floral notes combined with flavors of chocolate syrup and grapefruit. Once I added a bit of water, it helped make the coffee less aggressive and made it sweeter. Still complex, but not harsh.

V60: Brewed at a 3:15 extraction time, this was the sweetest and smoothest of the four cups. It was the most approachable brew but it was still layered and interesting.

Summary: This coffee was worth the wait. Believe the hype, people — I’m pretty impressed with Madcap so far, and I look forward to trying other offerings from them in the future. The French press and V60 were my favorite methods for this coffee, but I found myself returning again and again to the French press because I felt it brought out the most dimension. Did I taste Jimi Hendrix in the cup? Perhaps not exactly, but I certainly tasted something exceptional.

From the roaster: Floral, spice, tangerine, juicy, complex.

Madcap Coffee Ecuador Pepe Azul

Review: Klatch Colombia Huila Agustino Forest (Upland, California)

Klatch ranks among my favorite coffee roasters, but I don’t order from them very often because there are just so many roasters I want to try. However, once news broke of their “Overall Champion” award in the Golden Bean Roaster Competition for their Golden Bean Espresso Competition Blend, I knew I had to at least order some of that (that review is forthcoming!), so I threw in this additional bag just because I could.

Whole bean: The aroma was a little creamy, like nougat. After I ground the beans, they opened up to reveal tangerine and cocoa. Ambrosial.

V60: Great depth to this cup. The predominant flavor was of cocoa powder, and it was a little buttery with a nice bit of citrus acidity on the finish to keep it interesting to the palate.

AeroPress: Thick and syrupy as a concentrate. I drank it straight because the dark chocolate + plum flavors in the cup were really gorgeous. It definitely leaned more to the plummy side vs. the chocolate side.

Chemex: Crowd-pleasing cup. I would be comfortable serving this to just about anyone. Notes of cocoa and toffee, not too thick or thin in body.

French press: Slightly syrupy, with a nice medium body. Dark chocolate with a tangerine finish. A slightly more intense version of the V60 cup, which was good in this case.

Summary: There’s something so subtle but lovely about a great cup of Colombian coffee. It isn’t as flashy and colorful as a natural-processed Ethiopian, but it’s not as brooding and dark in character as some Papua New Guinea coffees… it strikes a terrific balance. The french press cup was my personal favorite, but I wouldn’t turn down any of these cups.

From the roaster: This coffee offers a consistent tangerine and lemon-lime acidity. It also provides a well balanced combination of bright red apples with sweet amaretto body, giving a memorable and refreshing finish.

Klatch Colombia Huila Agustino Forest

Review: Sterling Coffee Roasters Kenya Nyeri Gachatha AA (Portland, Oregon)

This post begins a streak of 5 reviews of Portland-based roasters, and I couldn’t be happier about it! My trip to Oregon was sheer delight; I enjoyed gorgeous sunny weather with a nice cool breeze, mouth-watering food, and of course superb coffee. I’m starting with Sterling partly because it’s the “oldest” coffee in the bunch (which is still not very old at all, at only 10 days old when I reviewed it), and partly because I have a rather special story to go along with it.

Spoiler alert: EXEMPLARY customer service!!!

First, let’s talk about the coffee.

Whole bean: aromas of red wine, dark chocolate, and red fruits (strawberries, raspberries).

V60: My mouth started watering immediately upon taking a sip of this brew. It was more than simply sweet – it had a beautiful complexity to it. I tasted strawberry, lemon, and lychee flavors with a lovely dry finish. Sort of like a fancy strawberry lemonade. I could not stop savoring this cup. What a way to begin!!!

AeroPress: The concentrate was very acidic and lively with a citrusy pop. Once I added some water, it smoothed out. Still perky but more approachable. Nice depth!

Chemex: So smooth. Yum! Great balance in this cup. Light-bodied but with a juicy, creamy finish. The dominant flavors were of tangerine and nougat.

French press: Hello, marshmallow! This was a surprise because I had detected no hint of marshmallow before this. The citrus evident in the other cups was quite muted here. This cup was the sweetest of the four, with a bit of acidity to brighten and enliven things up.

Okay, now for storytime!

I perused the Portland Eater’s 20 Best Coffeeshops and Roasters list and plotted out where I could walk/take transit to in an afternoon. Based on that list, I wandered into Coffeehouse Northwest in Portland and went straight for the bags of Sterling across from the register. There were two people behind the counter and they greeted me with offers to answer any questions I might have. Quickly, I realized that I did indeed have a question: the bags were labeled with a “best by” date, not a roast date. This normally sets off alarm bells in my head because I associate “best by” dates with huge coffee conglomerates and grocery store bags, but clearly Sterling is a small company devoted to quality, so I inquired. Turns out the “best by” date is dated one month after the roast date. My bag of this Kenya Gachatha AA was dated October 14, which meant it was roasted September 14. My visit to this shop was on September 20 (nearly one week post-roast). I knew that I would be buying a LOT of coffee on this trip and I was slightly uncomfortable about buying coffee that was already a week old (since I wanted to consume everything within two weeks of roasting and I didn’t know if I could physically do it), but after hemming and hawing for probably 10 minutes by the bags, I plunked down some cash and bought this bag.

At this point, I sat down to figure out where I was going to go next, and I kept agonizing about this purchase. Is the coffee too old? Should I just order online? Maybe I should visit another shop (there was a Sterling Coffee Roasters shop less than a mile to the north)? What if the other shop doesn’t have this Kenyan (which sounded delicious)?! Will I have time to drink all this??? Argh!!!

I sat at that table for probably another 10 minutes before I walked up to the counter and said, “I know you probably think I’m crazy, but…” I then proceeded to blab about how I’m neurotic about my coffee and I was worried that the coffee would go stale before I had a chance to truly appreciate its potential, I know I’m probably overthinking all this and I completely understand if I can’t return the bag of coffee, but I would feel better about ordering a bag off the website so that I could get one that was closer to the roast date, since I wouldn’t be getting home for another 4 days and possibly not able to even open the bag for another 3-4 days past that, blah blah blah….! The bemused man behind the counter smiled understandingly, and proceeded to inform me that he could tell that I was having a hard time with this, and that he appreciated how much I wanted to experience the coffee at its peak, because…. HE IS THE ROASTER FOR STERLING COFFEE ROASTERS.

At this point I didn’t know if I should be even MORE embarrassed that I let the man who personally roasted this coffee see how nuts I was, or happy that of all people, this man would understand!!! I was a little bit of both. Mostly embarrassed, though. I believe I covered my face in my hands.

Here is where the exemplary customer service comes in. I didn’t catch this man’s name, so I’m just going to refer to him as Mr. Awesome. Mr. Awesome proceeded to refund me for my purchase, but he would not take the beans back. He wanted me to have them, because he felt that I would enjoy them even outside of the two-week window (I believe he said these particular beans maintained peak flavor as far as 20-25 days post-roast), and because he could tell I would really respect the product. He then suggested that if I did like what I tasted, then I could order from the website at a later date as a thank-you. At this point I informed him that I’m a coffee blogger and that he’d be getting a STELLAR write-up about how he went the extra mile to make me happy, and it was his turn to cover his face in HIS hands. Haha!

Summary: This coffee rocks. Purely from the final product in the cup, I can see why Sterling made the list I saw of the best coffee roasters in Portland. I loved it brewed in a Hario V60 in particular for the gorgeous flavors that it coaxed out of this cup, but all of the brew methods tasted outstanding. Sterling offers free shipping, and I can vouch that the people behind this operation are the kind of people I want to give my business to. I’m placing an order for another bag very soon… look for another Sterling review in the next few weeks. 🙂

Thanks, Mr. Awesome!!! (A bit of sleuthing revealed that Mr. Awesome is actually named Adam McGovern. Surely, Awesome could be his middle name, though?)

From the roaster: This Lot #006 Gachatha AA Nyeri Kenya is one of the finest coffees we have ever tasted, full stop. The smell of peaches and strawberry jam fills the room when it’s ground. In the cup you’ll find flavors across the spectrum, everything from oranges to apricots, cherries, and red currants. Seriously, folks, this is one of the ones. Light roasted for drip and press.

Sterling Coffee Roasters Gachatha AA Kenya

Review: Rook Coffee Roasters Costa Rica (Ocean, New Jersey)

I heard about Rook thanks to a tip from my friend Max. Founded in 2010, this relative newcomer to the specialty coffee world has gotten attention from sources ranging from The New York Times and PBS to BuzzFeed and Maxim. In addition to brewing their freshly roasted coffee in eight cafe locations and selling their beans online, Rook also operates a successful bottled cold-brew business, with both traditional and New Orleans style brews available.

Rook offers free shipping on their beans, which was a definite perk (the cost of shipping can really add up, especially if you order beans as often as I do!). What I wasn’t expecting was for the free shipping to be USPS Priority Mail. Very fast! I received the beans just two days after they were roasted. Excellent service.

I chose Rook’s Costa Rican beans because after my last experience with Costa Rican beans where I was a sobbing, emotional mess, I wanted to see if all Costa Rican beans affected me like that.

Spoiler alert: I didn’t cry this time. Phew!

Whole beans: The scent, especially when ground, was a whole lot of bing cherry. There was also a plasticky aroma to the beans that bothered me a little but I hoped it wouldn’t come across in the cup.

V60: Ooof. The whiff I got after brewing was a pretty strong plastic smell. Honestly, I was turned off but I made myself drink it. The coffee had a little bit of a bite on the aftertaste, like white pepper. Medium body with moderately low sweetness. I really wasn’t liking this much. At this point, I drank a little bit of seltzer water to cleanse my palate and I tried it again. This time, the coffee tasted a little creamier and sweeter but it was still not really a favorite. (For the record, I had not eaten anything prior to this tasting – I always eat breakfast after tastings, so I know the pepper I tasted was not due to food).

AeroPress: Big change. This brew was very smooth and pleasant to drink, even undiluted. I tasted marshmallows. I kind of wished there were some other flavors present to complement it, but it tasted good as it was.

Chemex: Overall, I felt like something was missing. The brew didn’t feel like it had much personality and it tasted hollow. You know how when you meet new people, that sometimes you just “click” with them and you feel at home right away, and sometimes it’s just awkward and uncomfortable, even after multiple meetings? If this coffee and I were having a conversation, it would have sounded like this:

Me: “Hi! It’s nice to meet you! My name is Margaret.”

Coffee: (mutters) “Hey.”

Me: “How is your day going?”

Coffee: (grunts, looks off into the distance)

Me: (trying to think of something to say that will establish some sort of common ground or connection) 
“Your wristwatch is pretty cool…”

Coffee: (stone-faced)

Agh! Get me out of here!!!

French press: Richest body of the four brews. It wasn’t unpleasant but it didn’t particularly win me over, either. One-dimensional and kind of dull, but inoffensive.

Summary: Man, I had a hard time getting to know this coffee. I am grateful that this one didn’t make me burst into tears, but this tasting made for a pretty awkward morning. I did actually like it in the AeroPress brewed as a concentrate, but I just felt like it had nothing to say to me brewed any other way. Maybe Costa Rican coffee and I are not meant to be BFFs.

From the roaster: Ripe cherry. Mild tangerine. Honey.

Rook Coffee Roasters Costa Rica

Review: Intelligentsia Ethiopia Tikur Anbessa (Chicago, Illinois)

I’m pretty sure that Intelligentsia needs no introduction around here. I tried a V60 pourover cup of this coffee at Vero’s Coffee Bar and was struck by the flowery, peachy flavors. Naturally, I had to bring a bag home!

Whole bean: Creamy, earthy scent that smelled a bit like pinenuts with a hint of butterscotch.

V60: I had to make this cup twice because my usual grind setting was much too fine for these beans and caused the brewing to take longer than it should. Even at the coarser setting, my total brew time was 3:25, which is longer than I usually do (2:45-3:15).

Because I had picked up so much coffee on my California trip, I wasn’t able to open this bag until it was 12 days old. At the shop, the cup’s dominant scent and flavor was floral and fruity. However, at 12 days old, the pourover I made at home tasted much more like dark chocolate and butterscotch with some subtle floral notes on the finish. I was surprised at the change in flavor.

AeroPress: Dark chocolate aroma with a nice adicity on the finish. I drank this as a concentrate only because I wasn’t thinking and I emptied the kettle before the coffee in the AeroPress was done brewing, but I didn’t need to add water. Rich, strong brew with a liveliness to it.

Chemex: Here’s another instance where my grind was too fine for this bean. I did automatically adjust the grind a bit coarser than usual, but it wasn’t enough, because at the 4:00 mark the filter was still full of water that had yet to flow through the grounds. I was reluctant to start again and waste 44 grams of coffee beans, so I just took the filter out and drank the coffee that had brewed up to that point. This method produced a bit of a sour coffee, but that was my fault because it was likely underextracted. Tangy and bright but unbalanced.

French press: This produced a cup rich in dark chocolate notes with a tangerine finish. Smooth overall with a perky aftertaste! Nice balance.

I think this coffee is pretty delicious, but I was surprised at just how much the flavor changed between when the coffee was 3 days old (in the shop) vs. 12 days old (at home). In this case, I liked both but the increase in chocolate flavor and the decrease in fruit/floral flavor was very interesting.

To equate the flavors to music, the floral/fruity flavors seem like treble notes and the dark chocolate seems like bass notes, and I suppose it would make sense that the bass notes carry further over time…?

The generally accepted coffee dogma is that fresher is better. However, this bag had me questioning that assumption. I liked the three-day old coffee, and I liked the twelve-day old coffee, but for different reasons. The coffee seems like it was evolving as it aged.

Summary: Delicious coffee. If you prefer brighter, floral notes, drink this coffee as soon after roasting as possible. The chocolate/butterscotch flavors seem to come out in time, particularly in the V60 and french press.

From the roaster: Distinct citrus blossom aromas precipitate flavors of white peach and honeydew melon and a resonant dark chocolate finish.

Intelligentsia Ethiopia Tikur Anbessa