Africa Reviews

Evaluated as espresso. Sweetly tart, richly chocolaty, multi-layered. Dark chocolate, tamarind, bergamot, magnolia, sandalwood in aroma and small cup. Creamy-smooth mouthfeel; resonant, long, flavor-saturated finish. In cappuccino format, sandalwood and chocolate notes harmonize with magnolia and tamarind to take this coffee to another level.

Evaluated as espresso. Nuanced, multi-layered, high-toned. Bergamot, guava, cocoa nib, almond butter, orange blossom in aroma and small cup. Plush, syrupy mouthfeel; long, satiating finish. In three parts milk, notes of orange blossom and cocoa nib are amplified, with undertones of guava, almond and bergamot.

Tropical, fruity, juicy-sweet. Mango, papaya, freesia, blood orange, lemon verbena in aroma and cup. Sweet, juicy-bright acidity; plush, syrupy-smooth mouthfeel. Resonant finish consolidates to notes of mango and freesia.

Rich-toned, savory-sweet. Date, tamarind, rose hips, and magnolia, pink grapefruit zest in aroma and cup. Balanced, citrusy acidity; silky, buoyant mouthfeel. Resonant finish consolidated to tamarind and magnolia notes.

Bright and juicy-sweet. Lilac, pomegranate, wine barrel, blueberry yogurt, dark chocolate in aroma and cup. Sweetly tart, juicy acidity; syrupy-smooth mouthfeel. Lilac and pomegranate comingle with dark chocolate in the crisp finish.

Bright, juicy, sweetly herbaceous. Lemon verbena, tomato vine, pomegranate, cocoa nib, magnolia in aroma and cup. Sparkling acidity; satiny-smooth mouthfeel. Cocoa-toned, sweet-savory finish.

Deeply rich, complex, nuanced. Dark chocolate, candied violet, tamarind, pink grapefruit zest, sorghum in aroma and cup. Crisply bright with high-toned, sparkling acidity; very full, syrupy mouthfeel. Notes of candied violet and tamarind carry the long, resonant finish.

Disconcertingly perfumy yet brisk. Intense flowers, Riesling wine, cocoa nib, berry, fir in aroma and cup. In structure, sweetly fermenty with a brisk, bitterish edge. Leanish but silky mouthfeel. The bittersweet structure carries into the finish where floral and wood notes jostle.

Vibrant, delicate, sweetly tart. Bergamot, red plum, dark chocolate, sage, narcissus in aroma and cup. Delicately sweet, juicy structure with high-toned acidity; very smooth, viscous mouthfeel. Resonant, long, flavor-laden finish consolidates to notes of dark chocolate and narcissus.

Exceptionally sweet, delicately tart, compelling. Cocoa nib, date, guava, wild honey, pomelo in aroma and cup. Gently bright, lively acidity; energetic, silky-smooth mouthfeel. Cocoa-toned, tropical finish.

Bright, juicy, citrusy-sweet. Tangerine, milk chocolate, tamarind, hazelnut, oregano in aroma and cup. Gently bright, balanced acidity; plush, syrupy-smooth mouthfeel. Citrusy, chocolaty finish.

Crisply sweet-savory. Red licorice, Meyer lemon zest, baking chocolate, hop flowers, cedar in aroma and cup. Sweet-savory structure with brisk acidity; very full, syrupy mouthfeel. Red licorice and baking chocolate frame the gently sweet finish.

Richly chocolaty, deeply floral-toned. Magnolia, dark chocolate, pluot, hazelnut, lemon balm in aroma and cup. Lively, sparkling acidity; very full, syrupy-smooth mouthfeel. Finish rounds to notes of dark chocolate and magnolia with undertones of lemon balm.

High-toned, sweetly tart. Dried raspberry, freesia, hazelnut, salted caramel, tangelo in aroma and cup. Tart-leaning, winy acidity; plush, syrupy mouthfeel. Fruity-sweet finish with undertones of freesia and cocoa nib.

Delicately sweet-tart, juicy-bright. Cocoa nib, calamansi, lemon thyme, sugarcane, cedar in aroma and cup. Balanced, malic (apple-like) acidity; very full, syrupy mouthfeel. Herbaceous, cocoa-toned finish.

Crisp, sweetly savory. Cocoa nib, chicory, red currant, apple cider, sweet lime in aroma and cup. Bright, juicy acidity; lightly satiny mouthfeel. Cocoa-driven finish with apple cider undertones.

Evaluated as espresso. Sweetly tart, very chocolaty. Chocolate fudge, pomegranate, tangelo, gardenia, maple syrup in aroma and small cup. Syrupy-smooth mouthfeel; tart-leaning, crisply chocolaty finish. As a cappuccino, this coffee sings with the depth of chocolate, the high-toned sweet-tartness of pomegranate, and the unifying harmony of gardenia and tangelo.

Citrus-sweet. Tangerine, cocoa nib, rose hips, myrrh, honey in aroma and cup. Brisk, sweet acidity; very full, satiny mouthfeel. Finish consolidates to notes of rose hips and cocoa nib.

Delicate, balanced, richly sweet. Bing cherry, bergamot, bay leaf, cocoa nib, poppyseed in aroma and cup. Briskly sweet-tart acidity; full, syrupy mouthfeel. Finish consolidates to pretty notes of bergamot and cherry.

High-toned, sweetly savory. Pluot, cocoa nib, plumeria, candycap mushroom, wild honey in aroma and cup. Sparkling acidity; plush, satiny mouthfeel. Harmonious, integrated, satiating finish.