New England Coffee Roasters: Embracing (and Reinventing) Tradition

High-toned, richly sweet-savory. Red currant, dark chocolate, tangerine zest, hop flowers, sandalwood in aroma and cup. Richly bittersweet structure with vibrant, juicy acidity; plush, syrupy mouthfeel. Deep, flavor-saturated finish with red currant and dark chocolate carrying well into the long.

Balanced, fruit-toned, deeply sweet. Mulberry, wine barrel, dark chocolate, sandalwood, freesia in aroma and cup. Sweet-tart structure with wine-like acidity; satiny-smooth mouthfeel. The finish leads with mulberry and dark chocolate, supported by spice-toned aromatic wood and freesia-like flowers.

Roast-touched, floral-toned, richly chocolaty. Narcissus, chocolate fudge, black cherry, almond, lightly scorched mesquite in aroma and cup. Sweet-toned structure with crisp, malic acidity, suggesting green apple; full, creamy mouthfeel. The finish consolidates to chocolate fudge and black cherry with undertones of smoky mesquite.

High-toned, deeply sweet. Mango, gardenia, fresh-cut pine, molasses, hazelnut in aroma and cup. Sweet-tart structure with pert, lively acidity; viscous, lightly syrupy mouthfeel. The finish is redolent with mango and hazelnut.

Fruit-centered, crisply sweet. Bing cherry, magnolia, oak, agave syrup, baker’s chocolate in aroma and cup. Sweet-toned structure with gentle acidity; satiny, full mouthfeel. The short finish leads with notes of cherry and baker’s chocolate, rounding to deep, low-toned flowers in the long.

Bright, crisp, sweetly tart. Apricot, almond, cocoa nib, cedar, honey in aroma and cup. Sweet-tart structure with juicy acidity; velvety mouthfeel. A quietly rich finish centers around apricot and honey, with cocoa nuance.

Fruit-forward, sweetly herbaceous. Raspberry coulis, lemon verbena, cacao nib, sandalwood, freesia-like flowers in aroma and cup. Crisply sweet-tart structure with brisk acidity; satiny-smooth mouthfeel. The finish consolidates to raspberry and cocoa with a sandalwood throughline underneath.

Richly sweet-savory. Tamarind, cedar, honeysuckle, toffee, fine musk in aroma and cup. Savory-sweet structure with gentle, round acidity; satiny-smooth mouthfeel. Resonant finish with tamarind and toffee at the center.

Bright, richly sweet. Jasmine, guava, pine nut, maple syrup, Nutella in aroma and cup. Sweet-toned structure with crisp, citrusy acidity; velvety-smooth mouthfeel. Floral-toned in the short finish, chocolaty in the long.