Reviews for GK Coffee

Elegantly bright, richly sweet. Apricot, bergamot, cocoa nib, sandalwood, star jasmine in aroma and cup. Balanced structure with high-toned acidity; silky, viscous mouthfeel. Long, lingering finish centers around notes of cocoa nib and apricot, with a shimmer of star jasmine.

Deeply sweet-savory, unusual. Caramel, goat milk yogurt, raspberry, cedar, sage in aroma and cup. Richly bittersweet in structure with bright acidity; syrupy mouthfeel. Savory-leaning finish with undertones of caramel and sage.

Evaluated as espresso. Richly aromatic, fruity, spice-toned. Baking spices, pineapple, dark chocolate, cedar, apple cider in aroma and small cup. Crisp, velvety mouthfeel; spice-toned, fruity finish. In three parts milk, suggests a pineapple milkshake.

Evaluated as espresso. Extremely sweet, intentionally fermenty, wine-like aroma. Red wine, salted caramel, gardenia, pomelo, hazelnut brittle in aroma and small cup. Plush, syrupy mouthfeel; crisply nut-toned and caramelly finish. In milk, this coffee is dessert-like in its impossibly deep sweetness.

Evaluated as espresso. Deep-toned, chocolaty and rich. Chocolate fudge, black cherry, gardenia, hop flowers, gently scorched cedar in aroma and small cup. Creamy, viscous mouthfeel; chocolaty, aromatic finish with rich cedar notes. Decadently dessert-like in cappuccino-scaled milk with notes of chocolate fudge, black cherry and gardenia, all enveloped in an appealing, very subtle smokiness.

Richly chocolaty, floral-toned. Chocolate fudge, dried black cherry, roasted almond butter, narcissus, marjoram in aroma and cup. Deeply sweet structure with gentle but harmonious acidity; creamy, viscous mouthfeel. Chocolaty and richly floral finish, long and lingering.

Sweet-toned, gently fermenty. Lime zest, magnolia, cocoa nib, watermelon candy, a hint of aged grappa in aroma and cup. Brightly sweet with high-toned acidity; full, syrupy-smooth mouthfeel. In the short finish, crisp cocoa nib gives weight to watermelon candy notes; lime zest resurfaces in the long.

Fruit-forward, richly sweet-tart. Blackberry jam, brown sugar, cocoa nib, fresh-cut oak, jasmine in aroma and cup. Sweet-toned structure with lively acidity; crisp, satiny mouthfeel. Fruit-toned finish with undertones of brown sugar and oak.

Intensely aromatic, richly sweet-savory, deeply floral. Concord grape, lilac, dark chocolate, shiitake mushroom, fresh-cut cedar in aroma and cup. Sweet-savory structure with juicy-bright acidity; plush, syrupy mouthfeel. Resonant, long, flavor-laden finish.

Crisply sweet, floral-toned. Jasmine, cocoa nib, apricot, oak, thyme in aroma and cup. Sweet-toned structure with bright acidity. Silky-smooth mouthfeel. The finish consolidates to notes of cocoa-toned jasmine.

Floral- and citrus-toned. Star jasmine, pink grapefruit zest, cocoa nib, agave syrup, lychee in aroma and cup. Bright structure with sweetly citrusy acidity; crisp, satiny mouthfeel. Quiet but inviting finish redolent of pink grapefruit zest and cocoa nib.

Complex, multi-layered, richly floral-toned. Lilac, rose hips, tangerine zest, Marcona almond, cocoa nib in aroma and cup. Balanced, high-toned structure with lyrically vibrant acidity; plush, very syrupy mouthfeel. Long, lingering, flavor-saturated finish that carries through on the promise of the cup.

Evaluated as espresso. Richly aromatic, chocolaty, earth-toned. Dark chocolate, shiitake mushroom, pomegranate syrup, cedar, marjoram in aroma and small cup. Velvety-smooth mouthfeel; crisp, chocolaty-tart finish. In three parts milk, tart fruit and sweet chocolate harmonize, supported by savory undertones of mushroom and sweet herbs.

Complex, richly sweet-savory, deeply floral. Star jasmine, salted caramel, cocoa nib, wild strawberry, mustard seed in aroma and cup. Sweet-tart-savory structure with high-toned acidity; very full, syrupy mouthfeel. Cocoa-driven finish with undertones of caramel and mustard seed.

A ready-to-drink black coffee, tested cold. Dried guava, dark chocolate, frangipane, vanilla, cedar. Sweet-tart structure with crisp, juicy acidity; refreshingly silky mouthfeel. Guava and dark chocolate lead in the finish, with undertones of cedar and vanilla. Like sweet guava ice cream with a cedar edge in milk.

Lyrically sweet, gently herb-toned, very complex. Bergamot, star jasmine, cocoa nib, sandalwood, marjoram in aroma and cup. Sweet-tart structure with high-toned, juicy acidity; silky, vibrant mouthfeel. Sweetly herbaceous finish with notes of marjoram supported by cocoa nib.

Deep-toned, richly sweet-savory. Tamarind, hop flowers, brown sugar, cedar, lemon verbena in aroma and cup. Balanced, bittersweet structure with bright, lively acidity; syrupy-smooth mouthfeel. The finish consolidates to notes of brown sugar, tamarind and cedar.

Evaluated as espresso. Fruit-forward, floral-toned. Narcissus, dried apricot, dark chocolate, hazelnut butter, cedar in aroma and small cup. Creamy, viscous mouthfeel; crisply chocolaty and fruit-centered finish. In three parts milk, floral notes take center stage supported by dark chocolate.

Evaluated as espresso. Complex, multi-layered, richly deep. Honeysuckle, dark chocolate, dried apricot, perique fermented pipe tobacco, pistachio in aroma and small cup. Viscous, creamy mouthfeel; resonant, long, flavor-saturated finish. The milk shot is floral, chocolaty and stone fruit-driven in equal measure.

Rich-toned, crisp, sweetly bright. Pink grapefruit zest, lavender, cocoa nib, sandalwood, apricot in aroma and cup. Delicate, juicy-sweet in structure; silky-smooth mouthfeel. The quietly complex finish consolidates to apricot and lavender.