Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
Rob Beans Coffee is a small coffee operation based out of a garage in Glendale, California. (I love that coffee operations can range from huge industrial operations to a one-man team out of a garage.) I had the opportunity to try some of Rob’s coffee from the Chiapas region of Mexico.
The coffee begins with a sweet, chocolatey fragrance with layers of fruit and nuts mixed in as well. The aroma had a medium intensity, but a lot of complexity, which is always a great start to a coffee. The coffee has strong notes of cashew & hazelnut in the flavor, as well as dark chocolate. Unlike many coffees that change a lot as they cool, I found this coffee’s profile to be pretty consistent regardless of temperature.
It has a balanced, delicate acidity and a syrupy, lively mouthfeel. The sweetness is most pronounced in the middle of each sip and tends to drop out of the long, slow, yet bright finish.
The roast of this coffee paired perfectly with the coffee’s profile. It brought out the wonderful dark chocolate and nutty notes you expect in a Mexican coffee like this. It goes to show that you don’t need an incredibly fancy setup to roast great coffee—even a garage will do.