Archer Farms Costa Rican Estate La Violeta Reserve Roast
July 16, 2008 by Marye Audet
Filed under Coffee
That is a long name for an awesome coffee. I have reviewed Archer Farms coffees before. They are Target’s store brand and I have been impressed with the quality of the special reserve coffees.
I found the La Violeta to be complex with a distinct, rich chocolate flavor that developed smoky undertones in the aftertaste. It is a mild coffee with a bright acidity..and the aroma is as rich as …ummm…it is rich. Really rich.
In fact, if I could only describe this coffee in one word that word would be….rich. Luxurious in the mouth the various characteristics develop slowly as you sip.
This is one I really liked a lot and will get again for sure.. It would be a great finish to a flavorful meal, and accompaniment to a rich dessert, or black with a dollop of sweetened whipped cream floating on top…
Or, just have it with your plum & white tea scones like I did this morning! Fantastic. 
Image: Costa Rica, Morguefile
I’m in need of a bag of beans and I’ll have to pick this one up!
Brent, try it and let me know
I’ve been curious about Archer Farms coffees. Thanks for checking this one out. Any others from Archer Farms you like?
Karen- I have reviewed several and I like all of them..the Special Reserves in the silver cans are wonderful. I have been impressed
I made my first pot of this an hour ago.
It’s okay. I’ve had too many coffees lately taste like chocolate and I wasn’t impressed by this one. It’s good for the money.
My real concern is why are so many of the current crops so chocolaty?
http://www.paradiseroasters.com/product/COL-LAS-FRUTAS/Colombian_Coffee__exclusive_Las_Frutas_farmers__Paradise_Roasters.html
http://www.paradiseroasters.com/product/ETHIOPIA-AWASSA/Ethiopia_Awassa_Special.html
(I just ordered those two to try…even though they’re listed as being chocolaty.)
Brent,
try one of the darker Ugly Mug coffees I reviewed.
I agree, it does seem like we have many chocolate overtones, and coffee seems to be becoming sort of “Muddied” in the process. Do you have a theory?
No theories, other than climate of each region may produce chocolate tasting coffee.
but there does seem to be alot more chocolate tasting coffees that there used to be. I wonder exactly what has changed, if anything. Or if it part of a cycle.