Bourbon Reviews

Gently tart, delicately high-toned. Meyer lemon zest, cocoa nib, narcissus, agave syrup, fresh-cut oak in aroma and cup. Balanced, malic (apple-like) acidity; very full, syrupy mouthfeel. Finish consolidates to notes of sweet citrus and cocoa nib.

Complex, richly nuanced. Narcissus, cocoa nib, pear, wild honey, amber in aroma and cup. Invigorating, malic acidity; full, syrupy-smooth mouthfeel. Very long-lasting, floral-toned, richly sweet finish.

Sweet, tart, distinctly spice-toned. Guava, shishito peppers, basil, rhododendron, cedar in aroma and cup. Savory-leaning acidity; very smooth, syrupy mouthfeel. Crisp, spice-toned finish with floral undertones.

Evaluated as espresso. Richly savory-sweet. Candycap mushroom, roasted cashew, kiwi, amber, baking chocolate in aroma and small cup. Crisp, satiny mouthfeel; umami-driven finish with notes of candycap mushroom and amber. In cappuccino format, chocolate notes assume center stage, supported by kiwi and cashew.

Richly sweet, spice-toned. Cashew butter, pomelo, black sage, green apple, fine musk in aroma and cup. Briskly sweet acidity; velvety mouthfeel. Exceptionally harmonious, integrated finish.

Balanced, sweetly nutty, gently tart. Pomegranate, hazelnut, baking chocolate, cedar, agave syrup in aroma and cup. Briskly sweet acidity; very full, syrupy mouthfeel. Quiet finish settles into notes of baking chocolate and pomegranate.

Multi-layered, richly complex. Pomegranate, dried pineapple, cocoa nib, marjoram, wisteria in aroma and cup. Briskly sweet, fruity acidity; full, creamy-smooth mouthfeel. Long, resonant, flavor-laden finish.

Deeply chocolaty, floral-toned. Dark chocolate, lilac, hazelnut butter, apricot, tangerine in aroma and cup. Balanced, bright acidity; plush, syrupy mouthfeel. The finish leads with notes of lilac and dark chocolate.

Evaluated as espresso. Chocolate, mango and sweet lime animate this satiny bodied espresso. Impressive stone-fruit sweetness is complicated by an engaging resiny edge co-taster John DiRuocco (94) and Ken (93) both associated with mango. Mango and chocolate crisply and sweetly persist in three parts milk.

Evaluated as espresso. Co-taster John DiRuocco (95) was particularly impressed by the lavish sweetness and fruit of this elaborately anaerobic-processed coffee from Colombian processing innovator Edwin Noreña. John found the well-structured and clean-finishing character sufficient to contain and balance the aromatic fireworks. Ken (92), on the other hand, found the sweetness and fruit a bit too intense and candy-like, though he found compensating value in underlying musk and sandalwood tendencies. Both tasters admired the coffee in three parts milk, which rounded and diluted the intensely sweet fruit.

Evaluated as espresso. Co-taster John DiRuocco (94) liked this coffee (“brightly orange and juicy, sweet, jasmine and stone fruit”) a bit better than Ken did (93), who nevertheless concurred with John’s descriptors and added dark chocolate and molasses. Both found the mouthfeel plush and satiny. In three parts milk, the shot proved delicate yet substantial, with an animated, light-footed chocolate.

Evaluated as espresso. Rich, deep, sweetly nutty. Hazelnut butter, tamarind, jasmine, dark chocolate, cedar in aroma and small cup. Crisp, velvety-smooth mouthfeel; nutty, chocolaty finish. In cappuccino format, Nutella-like in its marriage of chocolate and hazelnut notes.

Crisply cocoa-toned, sweetly nutty. Cocoa powder, almond, brown sugar, carnation, date in aroma and cup. Balanced, even-keeled acidity; lightly satiny mouthfeel. Finish consolidates to notes of cocoa powder and date.

Citrusy, exceptionally sweet. Magrut lime, black cherry, watermelon candy, tarragon, sasparilla in aroma and cup. Bright, juicy acidity; very full, satiny-smooth mouthfeel. Resonant finish that leads with notes of magrut lime and watermelon candy with undertones of tarragon.

Delicately floral-toned, brightly citrusy. Wisteria, pink grapefruit, thyme, red plum, cocoa nib in aroma and cup. Juicy-sweet acidity; full, syrupy-smooth mouthfeel. Very sweet, floral finish with undertones of cocoa nib and pink grapefruit.

Balanced, richly spice-toned. Ginger snaps, nectarine, cocoa nib, jasmine, cherry wood in aroma and cup. Briskly sweet acidity; smooth, lightly syrupy mouthfeel. Cocoa-toned finish supported by notes of ginger snap.

Crisply sweet, nut-toned. Fig Newton, almond butter, marjoram, cedar, magnolia in aroma and cup. Very sweet structure with brisk acidity; plush, syrupy mouthfeel. Crisply sweet, nut-driven finish.

Deeply sweet, cocoa-toned. Cocoa nib, lilac, black cherry, fresh-cut oak, brown sugar in aroma and cup. Balanced structure with brisk acidity; full, syrupy mouthfeel. Finish consolidates to cocoa nib and brown sugar with lilac undertones.

Deeply chocolaty, rich-toned. Dark chocolate, hazelnut butter, magnolia, pear, cedar in aroma and cup. Briskly sweet acidity; full, syrupy-smooth mouthfeel. Crisp, sweetly nutty finish.

Crisp, richly sweet-tart. Dark chocolate, dried nectarine, narcissus, almond brittle, cane sugar in aroma and cup. Brightly sweet structure with juicy acidity; plush, creamy mouthfeel. The finish centers around notes of chocolaty nectarine.