LATEST REVIEWS

Evaluated as espresso. Complex, multi-toned. Chocolate fudge, black cherry, almond blossom, sandalwood, pipe tobacco in aroma and small cup. Full, syrupy mouthfeel; very sweet, chocolaty finish. In three parts milk, richly complex with wide-ranging floral and fruit notes, all supported by deep chocolate.

Evaluated as espresso. Richly savory-sweet. Candycap mushroom, roasted cashew, kiwi, amber, baking chocolate in aroma and small cup. Crisp, satiny mouthfeel; umami-driven finish with notes of candycap mushroom and amber. In cappuccino format, chocolate notes assume center stage, supported by kiwi and cashew.

Richly sweet, spice-toned. Cashew butter, pomelo, black sage, green apple, fine musk in aroma and cup. Briskly sweet acidity; velvety mouthfeel. Exceptionally harmonious, integrated finish.

Balanced, sweetly nutty, gently tart. Pomegranate, hazelnut, baking chocolate, cedar, agave syrup in aroma and cup. Briskly sweet acidity; very full, syrupy mouthfeel. Quiet finish settles into notes of baking chocolate and pomegranate.

Richly bittersweet. Candied walnut, black sage, sesame, palm sugar, dried persimmon in aroma and cup. Delicately rich, tart acidity; vibrant, silky mouthfeel. Nut-toned finish with undertones of black sage.

Cocoa-toned, sweetly fermenty. Orange zest, cocoa nib, grappa barrel, pink peppercorn, lilac in aroma and cup. Zesty, pert acidity; very full, velvety-smooth mouthfeel. Sweetly fermenty, grappa-barrel finish.

Bright, juicy, richly sweet-savory. Black currant, shiitake mushroom, amber, lilac, Meyer lemon zest in aroma and cup. High-toned, apple-like acidity; full, syrupy-smooth mouthfeel. Citrusy, floral finish.

Evaluated as espresso. Bright, vibrant, chocolaty. Dark chocolate, magnolia, red currant, cedar, lemon verbena in aroma and small cup. Crisp, satiny-smooth mouthfeel; chocolaty, citrusy-herbaceous finish. In cappuccino format, rich-toned, chocolaty and floral.

Multi-layered, richly sweet. Black cherry, baking chocolate, magnolia, pink grapefruit zest, oak in aroma and cup. Sweetly tart with brisk acidity; syrupy-smooth, vibrant mouthfeel. Pink grapefruit and baking chocolate in the finish.

Evaluated as espresso. Crisply chocolaty, rich-toned. Baking chocolate, caramel, pomegranate, lily, cedar in aroma and small cup. Velvety-smooth mouthfeel. Caramelly, gently tart finish. In cappuccino format, nicely chocolaty with lily and cedar undertones.

Sweetly nut-toned. Pistachio, baking chocolate, orange zest, agave syrup, nutmeg in aroma and cup. Gentle, round acidity; lightly satiny mouthfeel. Nut-toned finish with hints of orange zest and baking chocolate.

Multi-layered, richly complex. Pomegranate, dried pineapple, cocoa nib, marjoram, wisteria in aroma and cup. Briskly sweet, fruity acidity; full, creamy-smooth mouthfeel. Long, resonant, flavor-laden finish.

Balanced, crisply sweet. Lemon verbena, almond, dark caramel, freesia, cedar in aroma and cup. Sweet-toned acidity; full, very satiny mouthfeel. Notes of freesia and almond lead in the sweet finish.

Deeply chocolaty, floral-toned. Dark chocolate, lilac, hazelnut butter, apricot, tangerine in aroma and cup. Balanced, bright acidity; plush, syrupy mouthfeel. The finish leads with notes of lilac and dark chocolate.

Delicately sweet-savory. Date, hop flowers, agave syrup, tamarind, fresh-cut fir in aroma and cup. Briskly sweet-savory acidity; velvety-smooth mouthfeel. Finish centers around notes of date and tamarind with undertones of fir.

Sweetly nut-toned, citrusy. Orange zest, hazelnut, baking chocolate, lily, oak in aroma and cup. High-toned, juicy acidity; crisp, satiny mouthfeel. Finish consolidates to notes of baking chocolate and cedar.

Evaluated as espresso. Sweetly tart, richly chocolaty. Cocoa powder, Fig Newton, black cherry, cedar, hazelnut in aroma and small cup. Crisp, sattiny mouthfeel; cocoa-toned, nutty finish. In cappuccino format, richly sweet and fruit-driven.

Crisply chocolaty, sweetly citrusy. Dark chocolate, pink grapefruit zest, tamarind, fresh-cut oak, magnolia in aroma and cup. Briskly sweet acidity; full, syrupy mouthfeel. Chocolaty, floral-toned finish.

Evaluated as espresso. Co-taster John DiRuocco and Ken both found a sweetly tangy intrigue animating this plush, satiny bodied espresso, and rewarded it with 95s. Ken called it rich pistachio; John favored musky, mango-like tropical fruit. For both tasters, the pistachio/mango notes impressively sweetened and moved forward in three parts milk.

Evaluated as espresso. Sweet grapefruit and orange blossom notes shimmer inside a deeply expressed chocolate in aroma and cup. Velvety mouthfeel. Ken and co-taster John DiRuocco shared parallel descriptors and the same 95-point enthusiasm for this poised, resonantly finishing espresso. Floral-toned chocolate with a continued grapefruit hint graces three parts milk.