Aged, Casked and Cured: Innovations in Green Coffee Conditioning

Complexly structured; tart, sweet-savory, balanced. Mango, cedar, molasses, fresh pipe tobacco, grapefruit zest in aroma and cup. Gently crisp acidity; plush, syrupy mouthfeel. Tobacco, cedar and the mango-like fruit carry into a quiet finish.

Deeply sweet with a resonantly savory edge; intense and original. Peach, lavender, coconut and oak are complicated by a pleasing alcohol suggestion that no doubt reflects the bourbon-barrel conditioning, but in the sensory context of the coffee reads more brandy- or wine-like. Round, vibrant acidity; satiny mouthfeel. The peach note in particular carries into a flavor-saturated finish.

Sweetly bright, subtly wine-toned. Tangerine zest, oak, honeysuckle, cocoa powder, a hint of wine in aroma and cup. Gentle, roundly bright acidity; lightly satiny, lively mouthfeel. Wine/grape suggestions carry into an oaky but very sweet-toned finish.

Bittersweet, powerfully cocoa- and floral-toned. Intense plumeria-like flowers, cocoa, lightly scorched almond, pineapple guava in aroma and cup. The acidity is tart and dry; the mouthfeel full and syrupy in texture, though quite drying. Surprisingly sweet in the finish, with persistent chocolate and guava notes.

Delicate, sweet, subtly structured. The alcohol reads more as brandy or cabernet than rum, but pleasingly so. Also cocoa powder, sweet wood, vanilla, dried strawberry in aroma and cup. Light-footed, sweet-toned acidity; very light but distinctly satiny mouthfeel. Rich, sweet, quietly flavor-saturated finish.

A grapey, fruit-saturated alcohol dominates, big and startling, though more grappa-like than whiskey-like. Pear, grappa, white oak, cocoa, raisin in aroma and cup. The acidity is essentially unreadable in coffee terms given the impact of the big, grapey alcohol sensation. The mouthfeel is light and pleasingly buoyant. The fruity alcohol dominates in a very sweet finish.

Very sweet; quietly layered complexity. Dried jasmine, alcohol-toned raspberry, roasted cacao nib, scorched oak, grapefruit zest in aroma and cup. Light-footed, delicate acidity; light, silky mouthfeel. Floral and raspberry notes carry into a rather dry, roast-dominated finish.