SEARCH RESULTS

Multi-layered, wide-ranging. Salted caramel, tangerine, lemon-thyme, cedar, magnolia in aroma and cup. Sweet structure with high-toned acidity; plush, syrupy mouthfeel. Resonant finish centers around notes of tangerine and caramel.

Richly fruit-toned, complex. Dried mango, cocoa nib, cascara (coffee cherry tea), lilac, cedar in aroma and cup. Bittersweet structure with winy acidity; satiny-smooth mouthfeel. Fruit-driven finish with a bittersweet undercurrent that lends complexity.

Tropical, floral, and fruit-toned. Star jasmine, lychee, dark chocolate, cashew butter, sandalwood in aroma and cup. High-toned structure with vibrant acidity; very full, satiny mouthfeel. Fruit-toned finish with undertones of cashew and sandalwood.

Lively, balanced, elegantly sweet-tart. Lime blossom, lychee, blood orange, cocoa nib, honey in aroma and cup. Gently bright structure with vibrant acidity; silky-smooth mouthfeel. Resonant, long, rich-toned finish.

Bright, juicy, citrusy. Star Jasmine, tangerine zest, cocoa nib, almond, hint of spearmint in aroma and cup. Sweet-tart structure with nimble acidity; very smooth, satiny mouthfeel. Floral-toned finish supported by notes of tangerine zest and almond.

Delicately tropical. Lychee, ginger blossom, cocoa nib, amber, agave syrup in aroma and cup. Sweet, lively structure with juicy acidity; crisp, silky mouthfeel. Cocoa-toned finish, supported by notes of amber and agave.

Aromatically other-worldly, resoundingly juicy. Caramelized pineapple, aromatic orchid, pistachio, raw chocolate, oolong tea in aroma and cup. Sweet-savory-tart structure with gently bright acidity; deep, syrupy mouthfeel. Flavor-laden finish with especially impressive fruit and florals.

Deeply floral, richly spice-toned. Passionfruit, wild honey, cocoa nib, spiced rum, narcissus in aroma and cup. Sweetly savory structure with balanced, high-toned acidity; crisply satiny mouthfeel. Floral and fruit-forward finish with crisp cocoa undertones.

Subtly complex, rich-toned. Goji berry, cocoa nib, agave nectar, hibiscus, lemon-thyme in aroma and cup. Bright, bittersweet structure with brisk acidity; very full, satiny-smooth mouthfeel. The resonant finish centers around notes of goji berry and lemon-thyme.

Delicately sweet-savory, elegantly herb-toned. Tarragon, lilac, nectarine, lemon balm, amber in aroma and cup. Brightly sweet with juicy, vibrant acidity; plush, satiny mouthfeel. The complex, richly nuanced finish centers around lilac and tarragon with nectarine and amber undertones.

Balanced, richly fruit-forward. Lychee, cocoa nib, wisteria, maple syrup, pistachio brittle in aroma and cup. Brightly sweet with delicately juicy acidity; silky-smooth mouthfeel. Finish consolidates to notes of cocoa-toned tropical fruit and pistachio.

Sweetly fermenty, deeply rich. Aged red wine, ginger blossom, vanilla, pink grapefruit zest, baking chocolate in aroma and cup. Very sweet, high-toned structure with winy acidity; smooth, creamy mouthfeel. Spice-toned, delicate finish.

Vibrant, high-toned, delicately fruity. Strawberry guava, pink grapefruit zest, lemon balm, spearmint, cocoa nib in aroma and cup. Balanced, sweetly tart with gently juicy acidity; silky, elegant mouthfeel. Cocoa-driven finish with undertones of citrus and sweet herbs.

Crisp, balanced, bright. Red currant, thyme, wild honey, cocoa nib, amber in aroma and cup. Sweetly tart with crisp, lively acidity; viscous, almost creamy mouthfeel. Finish is sweetly herbaceous with hints of wild honey.

Richly sweet, deeply savory. Dried persimmon, baking chocolate, hop flowers, myrrh, tarragon in aroma and cup. Savory-sweet structure with gentle, round acidity; very smooth, satiny mouthfeel. The rich, resonant, exceptionally long finish centers around notes of persimmon and chocolate supported by myrrh and tarragon.

Evaluated as espresso. Citrusy, sweetly nut-toned. Tangerine, hazelnut, cocoa nib, Italian parsley, freesia-like flowers in aroma and small cup. Buoyant, creamy mouthfeel; in the finish rich and cocoa-driven with deep hazelnut notes carrying far into the sweet long. Quiets and simplifies in three parts milk, turning delicately nut-toned.

Evaluated as espresso. Richly bittersweet, gently herb-toned. Dried persimmon, macadamia nut, lime zest, scorched maple, rosemary blossom in aroma and small cup. Crisp, satiny mouthfeel; sweetly nutty, herb-toned finish. In three parts milk, both richly sweet (creamy macadamia nut and dried persimmon) and subtly earth-toned (rosemary blossom, scorched maple).

Lyrically balanced, richly spice-toned. Bergamot, wisteria, cocoa nib, sugarcane, guava in aroma and cup. Intoxicatingly sweet structure with delicately bright acidity; buoyant, silky mouthfeel. Resonant, flavor-saturated, very long finish.

Chocolaty, deeply sweet. Dark chocolate, dried plum, almond butter, magnolia, cedar in aroma and cup. Sweet structure with brisk acidity; very full, syrupy mouthfeel.The finish leads with notes of dark chocolate and almond butter with undertones of fresh-cut cedar.

Richly sweet-tart, fruit-driven. Dried apricot, almond nougat, clove, freesia-like flowers, lemon verbena in aroma and cup. Sweet-toned structure with complex tart and savory undertones and juicy, bright acidity; nectar-like mouthfeel. The crisp, fruit-forward finish centers around notes of dried apricot and almond nougat.