Central America Reviews

Crisply sweet, nut-toned. Almond brittle, pie cherry, magnolia, baking chocolate, mesquite in aroma and cup. Sweet structure with brisk acidity; very syrupy mouthfeel. The finish consolidates to notes of baking chocolate, pie cherry and mesquite.

Chocolaty, floral-framed. Cocoa nib, honeysuckle, date, almond butter, cedar in aroma and cup. Sweet structure with bright acidity; satiny-smooth mouthfeel. Cocoa nib and honeysuckle carry the finish, with hints of cedar underneath.

High-toned, enticingly sweet. Black cherry, narcissus, cashew butter, lemon verbena, juniper bark in aroma and cup. Sweet-tart structure with bright acidity; crisp, satiny-smooth mouthfeel. The finish leads with notes of black cherry and lemon verbena, rounding to creamy cashew in the long.

Vibrantly sweet, subtly nuanced. Apricot, dark chocolate, hazelnut, hyacinth, honey in aroma and cup. Sweetly tart structure with brisk acidity; smooth, syrupy mouthfeel. The chocolaty finish is supported by notes of apricot and hazelnut.

Evaluated as espresso. Multi-layered, complex. Dark chocolate, dried apricot, star jasmine, cedar, hazelnut butter in aroma and small cup. Very syrupy mouthfeel; crisply fruit-toned finish. In three parts milk, chocolate and apricot notes are amplified, supported by spicy florals.

Delicate, deeply aromatic. Bergamot, nectarine, hazelnut, narcissus, cedar in aroma and cup. Sweetly savory with bright, juicy acidity; plush, syrupy mouthfeel. The resonant finish centers around notes of bergamot, narcissus and cedar.

Crisply sweet, nut-toned. Nutella, peach, lime zest, cedar, magnolia in aroma and cup. Sweet structure with gentle, round acidity; velvety-smooth mouthfeel. Gently drying, very sweet nut-toned finish.

Chocolate-toned, richly sweet-savory. Dark chocolate, nasturtium, black ucherry, cedar, agave syrup in aroma and cup. Bittersweet structure with gentle, rounded acidity; plush, syrupy mouthfeel. The quiet finish consolidates to crisp cocoa-toned cedar notes.

Sweetly herb- and spice-toned. Lemon verbena, plum, clove, oak, maple syrup in aroma and cup. Sweetly tart structure with delicate acidity; crisp, silky mouthfeel. The finish leads with notes of lemon verbena and plum in the short, consolidating to fragrant oak in the long.

Sweetly savory, deep-toned. Dark chocolate, red plum, hop flowers, bay leaf, agave syrup in aroma and cup. Crisply sweet structure with savory undertones and gentle acidity; full, viscous mouthfeel. Gently dying finish with leading notes of dark chocolate and hop flowers.

Delicately fruit-toned, richly tart. Raspberry jam, cocoa nib, lime, honeysuckle, cedar in aroma and cup. Sweetly tart structure with juicy acidity; syrupy-smooth mouthfeel. The finish consolidates to pleasing berry and citrus notes supported by cocoa nib.

Evaluated as espresso. Richly nut-toned, deeply sweet. Almond brittle, date, gardenia, orange zest, cedar in aroma and small cup. Very syrupy, viscous mouthfeel; sweetly nutty finish. In three parts milk, floral tones are amplified, as are rich almond notes.

Juicy, sweet-tart, rich and deep. Black cherry, dark chocolate, sage, star jasmine, sandalwood in aroma and small cup. Creamy-smooth mouthfeel; long, lingering, chocolaty finish. Dark chocolate, black cherry and star jasmine take center stage in cappuccino-scaled milk.

Gently sweet, crisply fruity. Dried pear, brown sugar, Brazil nut, fir, baking chocolate in aroma and cup. Sweet structure with brisk acidity; velvety-smooth mouthfeel. Satisfying simple, sweetly nut-driven finish.

Sweet-tart, gently herbaceous. Dried apricot, honey, cashew butter, cocoa nib, lemon verbena in aroma and cup. Crisply sweet structure with even-keeled acidity; full, syrupy mouthfeel. The finish consolidates to notes of honey and cashew butter.

Spice-toned, richly sweet. Clove, caramel, red apple, honeysuckle, oak in aroma and cup. Sweet structure with brisk acidity; full, syrupy mouthfeel. Finish consolidates to notes of baking spices and caramel.

Crisply chocolaty, richly sweet. Pear, baking chocolate, magnolia, cashew, marjoram in aroma and cup. Sweet-toned structure with brisk acidity; plush, creamy mouthfeel. The sweetly nutty finish is supported by magnolia and baking chocolate.

Delicately sweet-tart, balanced. Guava, macadamia nut, lemon verbena, cocoa nib, oak forest notes in aroma and cup. Sweetly tart structure with high-toned, balanced acidity; crisp, silky mouthfeel. The finish consolidates to notes of cocoa-toned guava with sweet herb undertones.

Exceptionally balanced, elegant, resonantly spice-toned. Red currant, butterscotch, hazelnut butter, honeysuckle, sandalwood in aroma and cup. Sweet-toned structure with sweetly tart, vivacious acidity; lively, creamy-smooth mouthfeel. The long, resonant finish carries over all the aromas and flavors of the cup.

Evaluated as espresso. Dark chocolate, cashew butter, pink grapefruit zest, black cherry, cedar in aroma and small cup. Crisp, velvety mouthfeel; sweetly chocolaty and nut-toned finish. In three parts milk, chocolate and nut impulses harmonize.