LATEST REVIEWS

(As brewed in a Bunn My Café single-serve brewing device to produce a 6-ounce serving): Lots of promise in aroma and the first few sips, but falls off as the cup begins to cool. Gently bright aroma; winey acidity; full, lightly syrupy mouthfeel. The aromatics seem to vanish in cup and finish, however, leaving only a sweet-toned wood with an herby/salty edge.

(As brewed in a Keurig B70 Platinum single-serve brewing device using a "K-Cup" capsule to produce 6-ounce serving): Pungent aromatic wood and prune-toned fruit with a hint of orangy citrus in aroma and cup. Roast-muted acidity; slightly rough mouthfeel; bittersweet finish.

(As brewed in a Tassimo single-serve brewing device to produce a 4-ounce European-style black coffee): Pruny fruit and dark chocolate, with an undercurrent of slightly salty wood. Leanish mouthfeel; gently rich astringency in the dark-chocolaty finish.

(As brewed in a Keurig B70 Platinum single-serve brewing device using a "K-Cup" capsule to produce 6-ounce serving): Straightforward and smooth. Soft hints of roasty aromatic wood, caramel and a faint orangy, floral-toned fruit. Flavors linger gently in a very slightly astringent finish.

(As brewed in a Nespresso single-serve brewing device to produce a 4-ounce serving): Soft, sweet-toned cup with a gentle, integrated acidity and a fermented fruit character that reads persuasively as a brandyish dark chocolate. A hint of flowers at the top. Flavor fades in an otherwise rich finish.

(As brewed in a Senseo single-serve brewing device to produce a 4-ounce serving): Despite the limitations of its paper pod format, achieves some of the deep, pungent, chocolate-toned character that lovers of dark-roasted coffees enjoy. A woody flatness sits on the richness, but it rises to the occasion of a rather impressive finish.

(As brewed in a Tassimo single-serve brewing device to produce a 6-ounce serving): Intense aroma: raisin, nut, dark chocolate. In the cup rich, roast-muted acidity, full body, continued deep-toned dark chocolate and raisin-like fruit. Considerably bitter astringency mars an otherwise sweet, chocolate-toned finish.

(As brewed in a Nespresso single-serve brewing device to produce a 4-ounce serving): This blend was designed for brewing as espresso rather than a longer black coffee, accounting for the dullish acidity, but otherwise impressive in the 4-ounce format: round, deep, chocolate-and roasted-nut-toned in aroma and cup; fat body and smooth mouthfeel. Flavor fades in an otherwise sweet, rich finish.

(As brewed in a Bunn My Café single-serve brewing device to produce a 6-ounce serving): Rather lively, savory-sweet profile with ripe tomato and dark chocolate suggestions carrying from aroma through cup to finish. Smooth mouthfeel, lemony acidity. The aromatics are only fully expressed in the cup; the aroma is a bit muted in intensity and the finish pleasing but short.

(As brewed in a Keurig B70 Platinum single-serve brewing device using a "K-Cup" capsule to produce 6-ounce serving): Sweet-toned aroma with hints of tart cherry, flowers and fir. The sweetly tart fruit animates a refreshingly crisp cup, lush yet delicate. Clean, simple finish.

(As brewed in a Nespresso single-serve brewing device to produce a 4-ounce serving): Orangy fruit, floral and aromatic wood notes in the aroma deepen in the rich and sweet-toned cup. Lightly syrupy mouthfeel; tartly fruit-toned acidity. Flavor fades rather quickly in a sweet, softly dry finish.

(As brewed in a Keurig B70 Platinum single-serve brewing device using a "K-Cup" capsule to produce 6-ounce serving): Sweet-toned, soft, balanced, with a grapy, Riesling-like fruit and hints of dark chocolate and flowers. Muted aroma and short (if rich) finish. Best in the cup: bright, delicate acidity, lightly syrupy mouthfeel and gently complex flavor.

Round notes of cherry and tea rose in the aroma. Gentle fruit-toned acidity, lightly syrupy mouthfeel and delicate yet deep flavors that continue the spicy floral aromatic theme with complications of plum, cherry and sweet chocolate. Chocolate in particular is sustained in the sweet-toned finish.

Evaluated as espresso. Soft, balanced aroma highlighting hints of caramel, aromatic wood and anise. More intensity in the cup with a distinct orange note complimenting the sweet anise-and-aromatic-wood tendencies. Two parts milk rounds and sweetens the intensity of the straight shot without muting its authority.

Hints of caramel, stone fruit and baking spice in the aroma. A pungent but balanced cup, with a deep fresh-cut fir character complicated by spice-toned chocolate and stone fruit that grow more prominent as the cup cools. Rich dark chocolate persists in the finish.

Big, deep, syrupy. The aroma and flavor express the complexity of the pure coffee fruit: sweetly tart, lemon- and cherry-toned, with a crisp, backgrounded nut and fresh-cut fir, all of which soften in a long, resonant finish.

Intense, unusual profile, dominated by a citrus and molasses character that suggests both moist pipe tobacco and sweet black tea. Roundly rich acidity; lightly syrupy mouthfeel. The distinctive flavor complex lingers in the deep, rich finish.

Evaluated as espresso. Rich, buttery aroma: ripe lemon, cherry, a hint of fresh-cut fir. In the small cup medium body, smooth mouthfeel, crisply complex flavor: the fruit and fir notes resolve toward a dark chocolate with a hint of anise. Deep, sweet, dark-chocolaty finish. The chocolate sensation rounds and softens in two parts milk; think a lemon-toned milk chocolate.

Intense aroma combining notes of peach, flowers and nut. The sweet peach and floral tones soften in the cup, complicated by suggestions of tart lemon and bittersweet chocolate. Citrusy acidity; lightly syrupy mouthfeel. Flavors simplify in a walnut-edged finish.

Gentle, balanced aroma and flavor. Soft notes of sweet citrus and stone fruit in the aroma become more pronounced in the cup, with added floral complications. Fruit-toned acidity, silky mouthfeel and rich finish.