We've received a lot of requests for a bare-bones version of coffee reviews that will print well for roast logs and the like. Since everyone uses the reviews differently, we decided to make a format where you can choose which fields you'd like to print. As you check and uncheck the boxes below, fields will appear and disappear to preview roughly what the page will look like when printed (use your browser's "print preview" feature for a more accurate preview). Once you've selected the fields you want, hit the "Print this Review" button to make this header text disappear and print the page. We're planning on adding the ability to put multiple reviews on a page soon, but hopefully this will get you started.

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Country: Region: Grade: Mark: Processing: Crop: Appearance: Varietal:
Intensity/Prime Attribute: Roast: Compare to:
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Honey is definitely a central characteristic we've found in coffees from this area. This particular blended lot is no exception, and has floral honey in the dry aromatics, similar to how honey smells when still intact with the hive itself. This continues into the wet grounds, and is more developed in deeper roasts with a note of butterscotch candy wafting up in the steam. Sweet fruit is exposed on the break with black cherry, plum, and golden raisin. The cup profile is very much in line with the developed sugars found in the aromatics. It has a candy-like sweetness, with caramel, and of course lots of honey. Fruit notes are also prevalent, and raisin, currant, blackberry, and fresh peach only names a few of them. This list will lengthen as the temperature of the cup begins to dip. This coffee has a very juicy body and mouthfeel, along with a lactic, creamy finish. This is the type of profile that bodes well as both a cup of coffee and also as a single origin espresso.