Seattle Reviews

Sweetly tart, citrusy and cedar-toned. Bergamot, cedar, persimmon, cocoa, macadamia nut in aroma and cup. Richly tart, bitter-savory in structure; lightly creamy in mouthfeel. Bergamot and nut close out a quiet, clean finish.

Intensely aromatic, delicately fruit-forward. Milk chocolate, orange zest, cedar, candied apple, hint of narcissus in aroma and cup. Gently brisk acidy; full, syrupy mouthfeel. Fruit-toned chocolate in the crisp finish.

Crisply fruit-forward, gently spice-toned. Raspberry, nutmeg, walnut, amber, baking chocolate in aroma and cup. Sweet structure with gently round acidity; full, velvety mouthfeel. Finish consolidates to notes of baking chocolate and nutmeg.

Earthy, bittersweet. Fresh-cut oak, cocoa powder, fresh leather, sweet pea, lily in aroma and cup. Bittersweet structure with barely perceptible acidity; very full, creamy mouthfeel. Wood-framed finish with hints of dark chocolate and fresh leather.

Brisk, dry, sweetly vegetal. Green bean, carob, charred balsa, faded gardenia, raw almond in aroma and cup. Flatly bittersweet structure with inert acidity; dry, rather thin mouthfeel. Wood-framed, sweetly vegetal finish.

Crisply sweet, citrusy-bright. Tangerine zest, apricot, almond, cocoa nib, freesia-like flowers in aroma and cup. Sweet-leaning structure with high-toned acidity; smooth, satiny mouthfeel. Notes of tangerine zest and almond characterize the crisp, long finish.

Richly nut- and floral-toned. Magnolia, hazelnut butter, baking chocolate, apricot, maple syrup in aroma and cup. Sweet structure with gentle, round acidity; velvety-smooth mouthfeel. Finish consolidates to notes of hazelnut butter and maple syrup with baking chocolate undertones.

Deeply sweet, richly tart, harmoniously balanced. Dried mango, dark chocolate, brown sugar, oolong tea, tangerine zest in aroma and cup. Sweet-tart structure with citrusy-bright acidity; full, round, syrupy mouthfeel. Lingeringly sweet, tropical fruit-driven finish.

Sweetly and richly earth-toned. Black currant, cocoa powder, fresh humus, malt, magnolia in aroma and cup. Sweet-savory structure with gentle, round acidity; very smooth, satiny mouthfeel. The resonant finish centers on cocoa and sweet earth notes.

Crisply sweet, deep-toned. Cocoa nib, tangerine zest, magnolia, date, maple syrup in aroma and cup. Sweet structure with gentle, round acidity; full, syrupy mouthfeel. The finish consolidates to date and cocoa nib with a hint of tangerine zest.

Richly fruit-centered, deeply sweet. Dried blueberry, magnolia, cashew, cedar, baking chocolate in aroma and cup. Sweet in structure with gentle, round acidity; full, velvety mouthfeel. A fruit-toned finish that leads with blueberry and magnolia in the short, cedar in the long, and baking chocolate throughout.

Roast-dominant, smoky-sweet. Dark chocolate, burned mesquite, lily, prune, fresh earth in aroma and cup. Bittersweet structure with barely perceptible acidity; heavy, smooth mouthfeel. Persistent dark chocolate notes lift a rather bitter, earthy finish.

Rich-toned, deeply sweet. Honey, lilac, date, cocoa nib, baking spices in aroma and cup. Crisply sweet structure with vibrant, juicy acidity; velvety-smooth mouthfeel. The flavor-saturated finish consolidates around honey and baking spices.

Crisp, chocolaty, roast-framed. Baker’s chocolate, scorched oak, gardenia, hazelnut in aroma and cup. Sweet-savory structure with a touch of acidity; crisp, velvety mouthfeel. Smoky-sweet finish with chocolate notes throughout and a rich floral suggestion.

Roasty-sweet, richly chocolaty. Dark chocolate, gently scorched cedar, gardenia, grapefruit zest, roasted almond in aroma and cup. Briskly bittersweet in structure; satiny-smooth in mouthfeel. Notes of dark chocolate and smoky cedar carry the resonant finish.

Evaluated at proportions of 5 grams of instant coffee powder mixed with 8.5 ounces (250 ml) of hot water. Caramelly, cocoa-toned. Fresh fir, cocoa, salted caramel, roasted hazelnut, a hint of lily-like flowers in aroma and cup. Structure is sweet yet brisk, with a salty edge. Lean but smooth in mouthfeel. Flowers and cocoa in the short finish, fading to salty wood in the long.

Evaluated at proportions of 5 grams of instant coffee powder mixed with 8.5 ounces (250 ml) of hot water. Cloyingly sweet and definitively burned. Salted caramel, burned building, some cinnamon and floral top notes in aroma and cup. The structure is salty and bitter; the mouthfeel lean and watery. Hints of flavor fade in a finish that simply tastes burned.

Deeply rich, sweetly tart. Baker’s chocolate, grapefruit zest, molasses, tea rose, marjoram in aroma and cup. Balanced, sweet-savory in structure; plump, velvety mouthfeel. The finish is crisp and dry, but also richly sweet, with notes of chocolate and spice-toned florals.

Elegant, richly sweet, deeply savory. Butterscotch, roasted cacao nib, dried jasmine, caraway seed, sandalwood in aroma and cup. Crisply sweet acidity; full, syrupy mouthfeel. The richly drying cocoa-toned finish is saturated with notes of butterscotch and dried jasmine.

Crisp yet jammy; exotic. Strawberry preserves, lilac-like flowers, roasted cacao nib, oak, a hint of black currant in aroma and cup. Gently bright acidity; light, satiny mouthfeel. Hints of flowers and sweet strawberry carry into a quiet but resonant finish.