Reviews for HWC Coffee

Evaluated as espresso. Richly sweet-tart. Goji berry, dark chocolate, lemongrass, candied violet, gently scorched cedar in aroma and small cup. Creamy-smooth mouthfeel; berry-toned, chocolaty finish. In cappuccino format, a jammy intensity paired with dark chocolate.

Evaluated as espresso. Vivid and tropical. Raw cacao, tea rose, fermented blueberries, cinnamon, lemongrass in aroma and small cup. Velvety-smooth mouthfeel; pleasingly fermenty, fruit-toned finish. In cappuccino format, dessert-like in its floral-tropical complexity.

Evaluated as espresso. Boozy-sweet. Raspberry liqueur, baking chocolate, cedar, hop flowers, marjoram in aroma and small cup. Lightly satiny mouthfeel; wood-framed, sweetly fermenty finish. In cappuccino format, a fruit-toned intensity predominates.

Evaluated as espresso. Deeply floral, spice-toned. Warm baking spices, narcissus, dark chocolate, elm, wine barrel in aroma and small cup. Crisp, velvety mouthfeel; richly wood-framed, fruity finish. In three parts milk, warm spice notes predominate, supported by sweetly spicy florals.

Evaluated as espresso. Rich-toned, floral, complex. Magnolia, dark chocolate, tangerine, black cherry, cedar in aroma and small cup. Smooth, syrupy mouthfeel; long, resonant, flavor-saturated finish. In cappuccino format, chocolaty, fruit-toned and very floral.

Evaluated as espresso. Chocolaty, sweetly savory. Dark chocolate, hop flowers, pomegranate, oak, myrrh in aroma and small cup. Delicate, silky mouthfeel; exceptionally aromatic, long, resonant finish. In cappuccino format, dark chocolate and myrrh are supported by tart pomegranate notes.

Evaluated as espresso. Deeply fruity, spice-toned. Warming spices, jasmine, dark chocolate, cedar, a hint of wine barrel in aroma and small cup. Crisp, velvety mouthfeel; richly wood-framed, fruit-forward finish. In three parts milk, spice-toned florals and baking spices carry the cup.

Evaluated as espresso. Delicate, gently roast-toned. Passionfruit, scorched cedar, violet, dark chocolate, musk in aroma and small cup. Crisply satiny mouthfeel; long, richly chocolaty finish supported by notes of violet and pleasingly smoky dark chocolate. In three parts milk, quietly complex and rich-toned.

Evaluated as espresso. Deeply sweet-savory, fruit-toned. Toffee, raspberry, maple syrup, jasmine, fresh-cut oak in aroma and cup. Full, syrupy-smooth mouthfeel; crisply sweet finish. In three parts milk, toffee and raspberry notes are supported by jasmine.

Evaluated as espresso. Richly chocolaty, sweetly nut-toned. Dark chocolate, almond, date, molasses, cedar in aroma and small cup. Plush, viscous mouthfeel; crisp, resonantly chocolaty finish. In three parts milk, dark chocolate and creamy almond notes take center stage.

Sweetly tart, delicately complex. White peach, honeysuckle, tangerine zest, caramel, elm in aroma and cup. Apple-like acidity; vibrant, silky mouthfeel. Quiet but long, harmonious finish.

Crisply sweet-savory. Cocoa powder, cherry liqueur, pine, marjoram, brown sugar in aroma and cup. Bittersweet with brisk acidity; full, syrupy mouthfeel. Wood-framed finish with hints of cocoa powder and cherry liqueur.

Evaluated as espresso. Crisply chocolaty, sweetly nut-toned. Baking chocolate, cashew butter, date, gently scorched cedar, a hint of vanilla in aroma and small cup. Velvety mouthfeel; nutty finish with undertones of lightly scorched cedar. Smoky aromatic wood notes play well with chocolate in three parts milk.

Evaluated as espresso. Richly floral, cocoa-toned. Magnolia, cocoa nib, pomegranate, molasses, marjoram in aroma and small cup. Syrupy-smooth mouthfeel; long, flavor-saturated finish. In three parts milk, cocoa notes are amplified and the tart fruit is balanced by sweet herbs and spice-toned florals.

Brightly sweet, high-toned. Pink grapefruit, cocoa nib, red plum, maple syrup, fresh-cut oak in aroma and cup. Sweetly tart structure with juicy acidity; very silky, vibrant mouthfeel. The finish centers around notes of cocoa nib and pink grapefruit.

Evaluated as espresso. Sweetly nut-toned. Cashew butter, baking chocolate, sassafras, date, gardenia in aroma and small cup. Crisp mouthfeel; gently drying, floral finish. Chocolaty and nutty in cappuccino-scaled milk.

Balanced, crisply sweet-savory. Tangerine zest, narcissus, marjoram, shitake mushroom, baking chocolate in aroma and cup. Sweet-savory structure with quiet acidity; plush, syrupy mouthfeel. Floral-toned finish supported by notes of cocoa nib and marjoram.

Evaluated as espresso. Richly sweet, floral-toned. Narcissus, fennel, pomegranate, cedar, cocoa nib in aroma and small cup. Crisp, satiny mouthfeel; cocoa-toned finish. In three parts milk, cocoa and floral notes dominate.

Evaluated as espresso. Deep-toned, nutty. Cashew butter, dark caramel, lily, red apple, cedar in aroma and small cup. Velvety mouthfeel; sweetly nut-framed finish with rich cedar undertones. In cappuccino-scaled milk, nut and dark caramel notes are amplified into the long.

Evaluated as espresso. Roast-prominent, chocolaty, richly sweet. Scorched fir, ripe banana, bakers chocolate, wilted narcissus, allspice in aroma and small cup. Light and fluffy mouthfeel; finish consolidates to chocolate and banana with smoky undertones. In three parts milk the roast integrates nicely with deep chocolate, sweet fruit and a savory pungency.