SEARCH RESULTS

Polished, harmonious and quietly complex. Red apple, tangerine, magnolia, toasted almond and dark chocolate in aroma and cup. Bright, rounded acidity; full, syrupy-smooth mouthfeel. The finish is long and composed, led by notes of red apple, magnolia and dark chocolate.

Balanced, elegant and quietly luxurious. Notes of Meyer lemon, almond brittle, pink rose, baking chocolate and plum in aroma and cup. Bright, balanced acidity; Silky-smooth body. The finish highlights sweet citrus and floral tones.

Balanced, accessible, cocoa-toned. Cocoa nib, plum, nougat, lemon verbena, magnolia in aroma and cup. Sweet-toned with pert acidity; velvety mouthfeel. The finish consolidates to cocoa-toned nougat with lemon verbena undertones.

Deeply and richly sweet, cocoa-toned. Baker’s chocolate, fig cookie, agave syrup, oak, freesia-like flowers in aroma and cup. Richly sweet structure with brisk acidity; full, creamy mouthfeel. Resonant finish centers around baking chocolate and freesia.

Delicate, sweet, subtly structured. The alcohol reads more as brandy or cabernet than rum, but pleasingly so. Also cocoa powder, sweet wood, vanilla, dried strawberry in aroma and cup. Light-footed, sweet-toned acidity; very light but distinctly satiny mouthfeel. Rich, sweet, quietly flavor-saturated finish.

Evaluated as espresso produced as a ristretto 25ml (.85-ounce) shot using a Nespresso capsule espresso brewer with whole milk heated using a conventional steam wand. Delicate, gently bright, lightly fruit-toned. Pineapple, molasses, fresh-cut fir in aroma and cup. Very light, silky mouthfeel. Crisply sweet finish. Very delicate in three parts milk; the fir and molasses notes resolve to an elegant if faint chocolate.

Round, deeply sweet. Brown sugar, roasted cacao nib, vanilla, cedar, a hint of flowers in aroma and cup. Round, straightforward acidity; velvety mouthfeel. Sweet and cocoa-toned in the short finish; sweet but fades a bit in the long.

(As brewed in a Keurig B70 Platinum single-serve brewing device using a "K-Cup" capsule to produce a 6-ounce serving). Crisp, sweet-toned, delicate. Caramel, apricot, sweet chocolate, fresh-cut fir in aroma and cup. Round, gentle acidity; plush mouthfeel. Flavor consolidates but persists in a rich though slightly drying finish.

Crisply sweet. Apricot- and orange-toned fruit, melon, sweet chocolate, a hint of fresh-cut fir in aroma and cup. Delicately brisk acidity; lightly syrupy mouthfeel. The fruit notes carry into a round, resonant finish.

(As brewed in a Keurig B70 Platinum single-serve brewing device using a "RealCup" Keurig K-Cup-compatible capsule to produce a 6-ounce serving): Smoky caramel, butter, and an enlivening hint of ripe lemon in aroma and cup. Rich, round acidity; lightly syrupy mouthfeel. Sweet, slightly smoky, gently drying finish.

(As brewed in a Keurig K-Cup B70 Platinum single-serve brewing device using a "RealCup" capsule to produce a 6-ounce serving): Gentle citrus and floral sweetness. Candied lemon, flowers, suggestions of fine black tea in aroma and cup. Gently tart, juicy acidity; very light but silky mouthfeel. Flavor persists quietly in a sweet-toned but drying finish.

A difficult coffee to evaluate. On the upside deep-toned, rich, syrupy in mouthfeel, with a sweetly pungent fruit that suggests pineapple or butterscotch with perhaps a hint of dark chocolate. A very mild but distinct earthy mildew shadows and partly contributes to the richness.

Co-taster Byron Holcomb (92) particularly admired the aroma of this espresso, remarking on "distinct notes of saffron, carrots and pistachio." Both Ken (90) and Byron enjoyed the lightly syrupy, cohesive mouthfeel. Both offered approving descriptors for an unusual flavor complex that Byron described as dry flowers and Ken as anise and herb. In milk Byron found the light, complexly sweet flavor of tres leches cake; Ken may have found that too if he had thought of it, but left to himself he settled on a floral/fruit-toned chocolate.

Aromatically a rather simple coffee, but an attractive one. Deep aroma dominated by a cherryish milk chocolate with hints of cedar and banana. Sweet-toned, roundly balanced cup with quiet acidity, fullish body and continued cherry-toned chocolate carrying into a plain but long finish.

Low-toned, simple but resonantly deep coffee, with variants of smoke and chocolate notes running from aroma to cup. As the cup cools the smoky character subordinates itself to delicate chocolate and orangy floral notes. Very clean, sweet finish. The smoke notes, by the way, appear to be a variant on the musty/malty character of the unroasted monsooned beans, not a symptom of a darker roast.

In the aroma crisp walnut, fresh-cup wood, cardamom. In the cup syrupy body, distinct smoky and earthy notes with an underlying sweet candyish character: The whole package could be read as a sort of woodsy butterscotch. Sweet-toned finish.

Sweet-toned, soft, very delicate aroma with orange, floral and pungently buttery (butterscotch?) notes. In the cup light to medium bodied but silky in mouthfeel, with a gently bittersweet character and crisp chocolate and orange peel notes. As the cup cools an attractive mint-like note also emerges. The chocolate and orange notes linger impressively in the long, clean finish.

Very sweet-toned, very deeply dimensioned aroma, with lush cedary chocolate notes and hints of banana and molasses. In the cup plush in mouthfeel, roundly resonant, chocolate-toned. Rich but simple finish.

Sweet-toned, deep aroma with distinct orange notes and hints of nut and semi-sweet chocolate. The cup is dominated by a plush orange- and wine-toned acidity, sweet and richly balanced, with continued hints of dry chocolate that carry into a richly astringent finish.

Crisp, rather limited aroma: caramel and milk chocolate. In the cup sweet, delicate, rather shallow and lean, with a pleasant dry nutty chocolate character. Unexpectedly, the finish stretches out splendidly, rich and chocolate-toned.