Ethiopia Suke Quto (Sidamo) – Scored a 94 as an espresso and 93 as a drip coffee. Sweetly pungent, chocolate toned. Blood orange, sandalwood, jasmine, dark chocolate, almond paste in aroma and small cup. Silky mouthfeel; nut and fruit notes persist in the finish. Fills out three parts milk with a complex range of chocolate, fruit and nut suggestions.
Virtuoso Espresso – Overall score of 94, and picked to be #15 of the top 30 coffees of 2015. Sweet-toned, round, deep. Dark chocolate, roasted almond, ripe fig, lily, oak. Full, syrupy mouthfeel. Chocolate and fig in particular carry into a resonant, balanced finish. Fills out three parts milk with authority: more rounded fig, chocolate and lily.
Costa Rica Perla Negra – Overall score of 92. Big, fruit- and floral-toned. Dark chocolate, black cherry, hazelnut, musky lily, a hint of rye whisky in aroma and cup. Round, resonant acidity; syrupy mouthfeel. Lily and chocolate carry into a deep finish.
Holiday Blend for 2015 – Overall score of 92. Pungently sweet and floral-toned. Baker’s chocolate, plum, honeysuckle, almond, a hint of licorice root in aroma and cup. Crisp, delicately floral-leaning acidity; light, silky mouthfeel. Rather short but layered, gently flavor-saturated finish.
The Specialty Coffee Association of America (SCAA) has recognized Cafe Virtuoso’s ability to achieve the highest standards of with the “Gold Cup Award”. The award encompasses both coffee preparation as well as equipment management, and uses standards around five points of quality: (1) ratio of coffee to water, (2) grind, (3) equipment operation, (4) water, and (5) equipment cleaning.
In 2014, Cafe Virtuoso was presented the “Small Supplier of the Year” award by the California Restaurant Association in recognition of the level of service to San Diego’s restaurants.
Council member David Alvarez wrote a letter of commendation for Cafe Virtuoso in recognition of its leadership and commitment to the local community of Barrio Logan through the City’s “Safe Routes to Schools” program.