For those who have been following my reviews for a while, you’ll know by now that I’m a full blown Oliva fan boy. I have at least one box of ever Oliva Serie V Maduro ever release, along with Nubs and regular Serie Vs.
At the IPCPR in 2014 I was surprised to hear that Oliva was entering the infused market with their offerings of the Nub Cappuccino, Macchiato, and Espresso.
The Cappuccino is available in the Cigarillo (4”x30), 354 Rothschild (3-3/4”x54), 430 Tubo (4.7”x30), 460 Gordo (4”x60), and a 542 Corona (5”x42).
The nose on the Nub Café Cappuccino is vanilla, espresso and warm milk. None of this is surprising as the cigar is coffee infused.
I used a v-cut and found the draw to be slightly towards the tight end.
As I start the first third the coffee flavors are predominant with a medium-full sweet vanilla taste that almost overpowers the coffee. I’m assuming there’s a sweetened cap on this which I will confirm after the review (I confirmed after reviewing that there is a sweetened cap). There are some earthy tones detectable on the deep draw almost like coffee solids. At about half an inch in there’s some very faint nutmeg. The retrohale is still the same flavor profile but with a slight pepper flavor and the vanilla flavor muted. The intensity of the vanilla continues to fall down to a light-medium by the end of the first third.
In the second third there are spices and some earthy notes that linger post draw. The vanilla has continued to fade and is only a background flavor by this point.
The last third is predominantly strong coffee and earth here. The earth is dominant in the last inch.
Good quick little smoke. Looking forward to pairing with coffee. Total smoking time 57 minutes.
Paired the Nub Café Cappuccino with some Kicking Horse Grizzly Claw. The coffee was full bodied, notes of chocolate, some hints of bright stone fruit with a nice velvety mouthfeel.
I found that the cigar brought out a lot more fruity notes in the coffee than I typically pick up on its own. The vanilla from the cigar was balanced against the richness of the coffee.
Throughout the 2nd third of the Nub Café I detected more hay notes and some woody notes in the last third. From the coffee I picked up a lot of earthy tones as well.
I did the pairing for breakfast and this was an outstanding breakfast combination. I will definitely be revisiting this pairing either on its own or for an episode of Sharing Our Pairings.