SEARCH RESULTS

Soaringly high-toned anaerobic, bright, complex, exhilarating. Raspberry, rose, violet, cardamom, passionfruit in aroma and cup. In structure, layered and intriguingly savory-bright. Silky in mouthfeel, nimble and lively on the palate. Flowers carry far into a deep, long finish.

Delicately fruit-toned, sweetly herbaceous. Passion fruit, lemon balm, cocoa nib, narcissus, sandalwood in aroma and cup. Bright, balanced structure with sweet malic acidity; full, syrupy-smooth mouthfeel. The finish consolidates to notes of cocoa nib and lemon balm.

Evaluated as espresso. Complex, richly tart, sweetly herbaceous. Watermelon candy, sassafras, star jasmine, dark chocolate, hint of eucalyptus in aroma and small cup. Viscous, syrupy mouthfeel; crisp, sweetly herbal finish. In cappuccino format, balanced, bright, deep, juicy and chocolaty.

Evaluated as espresso. Juicy, sweet-tart. Dried hibiscus, raspberry jam, cocoa nib, cedar, molasses in aroma and small cup. Plush, syrupy-smooth mouthfeel; richly tart finish. Chocolaty and pleasingly bittersweet in three parts milk, with tart floral and berry notes.

High-toned, floral-driven, lyrically sweet. Wisteria, Keemun tea, white nectarine, fresh-cut basil, pink peppercorn in aroma and cup. Impeccably crystalline, balanced structure with buoyant acidity; delicately satiny mouthfeel. Very long, integrated, satisfying finish, with fruit and floral notes singing into the long.

Fruit-centered, sweetly herb-toned. Cherry, lemon-thyme, tiger lily, wild honey, fresh-cut oak in aroma and cup. Sweetly savory with brisk acidity; full, syrupy-smooth mouthfeel. The crisply sweet finish consolidates around notes of honey and oak.

Richly sweet, spice-toned. Baker’s chocolate, spice box, magnolia, fresh-cut fir, brown sugar in aroma and cup. Sweet in structure with round, gentle acidity; full, satiny mouthfeel. The finish centers around baker’s chocolate and spice with notes of aromatic wood throughout.

Very sweet, chocolaty and spicy. Ripe banana, moist pipe tobacco, tangerine zest, lilac, bakers chocolate in aroma and small cup. Light, silky mouthfeel. Tightens and turns rather dry in the finish, especially in the long. The coffee’s complex aromatics and deep sweetness carry seductively into three parts milk.

Richly sweet, deeply savory, elegantly balanced. Dried apricot, maple syrup, narcissus, sandalwood, cacao nib in aroma and cup. Sweet-tart-savory in structure with vibrant, juicy acidity; plush, syrupy mouthfeel. The finish leads with notes of dried apricot and cacao nib in the short, rounding to narcissus and sandalwood in the long.

Sweetly pungent, earthy. Moist, fresh-fallen leaves, orange zest, fresh-cut pine, cocoa, lily in aroma and cup. Richly tart in structure, with a savory edge. Light but buoyant mouthfeel. The finish consolidates around cocoa, orange and a deep, lily-like floral note.

Bright, crisp, sweetly tart. Apricot, almond, cocoa nib, cedar, honey in aroma and cup. Sweet-tart structure with juicy acidity; velvety mouthfeel. A quietly rich finish centers around apricot and honey, with cocoa nuance.

Balanced, deeply rich and sweet. Butterscotch, sandalwood, dark chocolate, dried apricot, lantana in aroma and cup. Appealing bittersweet structure with brisk acidity; syrupy-smooth mouthfeel. The finish consolidates to notes of dark chocolate and butterscotch.

Evaluated as espresso. Luminous, complexly layered, impossibly rich. Caramelized pineapple, tamarind, star jasmine, chocolate fudge, myrrh in aroma and small cup. Creamy, vivacious mouthfeel; long, flavor-saturated finish. Close to otherworldly in three parts milk: All the notes from the cup harmonize, and new notes surface: suggestions of lychee, pink grapefruit zest, marjoram.

Crisply sweet, chocolaty. Baker’s chocolate, plum, magnolia, cedar, molasses in aroma and cup. Sweet-toned structure with gentle, round acidity; satiny-smooth mouthfeel. The gently drying finish is redolent with notes of baker’s chocolate and magnolia, with a hint of cedar-like aromatic wood.

Elegant, intensely sweet-tart, resonantly floral-toned. Passionflower, lemon drop, roasted cacao nib, apricot, tamarind in aroma and cup. Sweet-tart structure with bright, juicy acidity; silky, viscous mouthfeel. The finish is resonant with all the flavor notes promised by the cup, leading with apricot and tamarind in the short, cocoa nib in the long, and sweet florals throughout.

Bright, crisply sweet-savory. Black currant, honeysuckle, ripe tomato, spearmint, cedar in aroma and cup. Equal parts sweet, savory and tart in structure with lively acidity; plush, syrupy mouthfeel. Notes of black currant and honeysuckle carry the resonant, flavor-saturated finish.

Sweet-toned, richly savory. Baker’s chocolate, hazelnut butter, narcissus, date, fresh-cut fir in aroma and cup. Sweet-savory structure with rounded, gentle acidity; satiny-smooth mouthfeel. The finish consolidates to baker’s chocolate and aromatic wood notes, with a hint of narcissus-like flowers.

Delicate, complex, chocolate-toned. Dried mulberry, dark chocolate, fine musk, pipe tobacco, pink peppercorn in aroma and cup. Sweetly savory structure with juicy acidity; plump, smooth mouthfeel. The finish, which consolidates to notes of dark chocolate and dried mulberry, is confident and flavor-saturated.