Blind Assessment: Complex, authoritative espresso. Ken (92) found dark chocolate and fresh leather notes in the aroma, co-taster Heather Perry (89) nut. Both remarked on an attractive bittersweet citrus character in the cup, which Heather nicely characterized as "blood orange." Ken was particularly taken by the citrusy chocolate finish. But perhaps this coffee's most remarkable performance was in milk, where the crisp fruit bloomed with round, chocolate- and berry-toned assurance.

Notes: A blend of darker and lighter roasts, including some dried-in-the-fruit "natural" coffee, all from the Leopard Forest farm in Zimbabwe, southern Africa. Named for the sable antelope, whose range of browns and blacks suggests the colors of fine espresso. Leopard Forest is a U.S.-based roasting company that features coffees from its own sustainably operated Zimbabwe farm as well as other fine coffees. Visit www.leopardforestcoffee.com or call 864-834-5500 for more information.

Who Should Drink It: A versatile, balanced single-origin espresso with both cigar-and-brandy depth and citrusy vivacity.