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So as not to confuse it with an ailment, the "s" is pronounced "z" and the "y" is a long "e": mee-zore.
India is being discovered as a good source of great coffee, not merely novelty varieties, which their monsooned favorite (Malabar) was for years. This cup is for real, with the body, brightness and spiciness that is very middle eastern, reminiscent of Turkish coffee from a drip pot if you will. You will not be left wanting for a full cup of flavor, the spicy overtones on a sweet, nutty base will knock your socks off before they give way to a subtle earthiness that will have you asking for a second cup. Because it is such a pleasant experience just to drink it, you will have no trouble at all savoring and distinguishing its complexities for yourself. The Mysore is definitely a coffee that reveals something different with seemingly every cup. Different roasts reveal a lot of different combinations of characteristics as well, and this new crop is outstanding. A very popular coffee that we are happy to be able to offer to you again.
by Anonymous on December 9, 2017
This coffee is one of the sweetest I've roasted. It has a dense mouthfeel and develops a roasty overtone like mild cloves when taken just into second crack. LIke the 2013 review, "hot cocoa" is a good description of the lingering aftertaste. It's very smooth with low acidity when brewed at 175°F, and it doesn't have the overpowering funky, earthy top end of some Sumatras that need to be compensated by taking them further into second crack. Similar coffees have more distillates than this one. It will delight my friends who favor dark roasts and will be surprised it can be this smooth, mellow and flavorful all at the same time.
by Anonymous on August 16, 2013
This coffee tastes like Autumn. Hot cocoa, nuts, baking spice, sweet, with silky smooth body and a loooong creamy finish. Roasted to Full City+ just beginning a few snaps of second crack.
by Anonymous on June 28, 2018
This is my favorite blender. Provides a delightfully rich and smooth base for any espresso blend. I blend it with a brasil, or a guatemalan, or even a harrar. I have been using this for several years. I roast to just the first ticks of second crack. Never fails to impress. And, excuse me, but i prefer to call it my sore nuggets. Proper pronunciation be damned.
by Anonymous on July 17, 2008
"WOW!" That was the very first thing my brain yelled when I first tasted the Mysore Nugget. The flavor is very deep and rich. Extra Bold is a good description. I roasted it to Full-City, I ground the beans very fine (Turkish style), and I used 2 ounces of ground for a 12 cup pot. The coffee this produced was a full bodied and flavored brew that is comparable to any of the large chains' brews. This cup was begging to be drank! I am very pleased with this coffee and I am looking forward to sharing it with guests.
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