Estate Reviews

Elegant, intensely sweet-tart, resonantly floral-toned. Passionflower, lemon drop, roasted cacao nib, apricot, tamarind in aroma and cup. Sweet-tart structure with bright, juicy acidity; silky, viscous mouthfeel. The finish is resonant with all the flavor notes promised by the cup, leading with apricot and tamarind in the short, cocoa nib in the long, and sweet florals throughout.

Sweetly pungent, chocolate-toned. Baker’s chocolate, dried cherry, magnolia-like flowers, cedar, hazelnut in aroma and small cup. Sweet-toned in structure with gentle, rounded acidity; velvety mouthfeel. The finish leads with notes of magnolia and cherry in the short, and cedar and hazelnut in the gently drying long, with good chocolate throughout.

Richly sweet, balanced, intricately layered. Frankincense, almond nougat, honeysuckle, dried black cherry, roasted cacao nib in aroma and cup. Balanced, sweet-savory structure with juicy acidity; plush, syrupy mouthfeel. The resonant, cocoa-toned finish is supported by notes of dried black cherry and honeysuckle.

Crisp, sweetly pungent, deep. Dark chocolate, apricot, fresh-cut cedar, narcissus-like flowers, hazelnut in aroma and cup. Brisk but sweet in structure; delicate, silky mouthfeel. Long, flavor-saturated finish consolidates around apricot and flowers.

Sweetly spice-toned. Mexican chocolate (chocolate and cinnamon), roasted almond, magnolia-like flowers, gently scorched oak, dried plum in aroma and cup. Sweet-savory structure with gentle, rounded acidity; lightly syrupy mouthfeel. The richly drying finish consolidates to notes of Mexican chocolate and magnolia, with suggestions of smoky aromatic wood.

Evaluated as espresso produced as a ristretto 25ml (.85-ounce) shot using a Nespresso capsule espresso brewer with whole milk heated using a conventional steam wand. Sweetly bright, intricate, original. Peach, sandalwood, lemon tart, baker’s chocolate, rhododendron-like flowers in aroma and small cup. Delicately plump in mouthfeel; long, resonant, peach- and lemon-saturated finish. Remains crisply tart in three parts milk, with flavor consolidating around a subtle, elegant dry chocolate.

Evaluated as espresso produced as a ristretto 25ml (.85-ounce) shot using a Nespresso capsule espresso brewer with whole milk heated using a conventional steam wand. Crisp, very sweet, delicately seductive. Cocoa, raisin, roasted cashew nut, sweet alyssum flowers in aroma and small cup. Light and velvety in mouthfeel; flavor consolidates but lingers in a persistent, balanced finish. Quiet but superb in three parts milk: flowers and cocoa come forward pleasingly.

Delicate, richly aromatic, sweetly tart. Lavender, strawberry, roasted cacao nib, lemon zest, sandalwood in aroma and cup. Balanced, sweetly tart in structure with bright, vibrant acidity; silky-smooth mouthfeel. The crisp, cocoa-toned finish is redolent of lavender and strawberry in the short, lemon zest and sandalwood in the long, all supported by cocoa tones throughout.

A ready-to-drink bottled black coffee tested over ice. Sweetly brisk yet juicy; original. Flavor notes of crisp, fruit-toned cocoa, fresh-cut cedar, raspberry, passionfruit, violet-like flowers. Satiny, lively mouthfeel. Long finish resonating with cedar, fruit and flowers. Whole milk turns the cedar toward almond, the cocoa toward full-on chocolate, the tart fruit jammy.

Evaluated as espresso. Richly fruit-toned, balanced. Blackberry, baker's chocolate, hazelnut butter, honey, oak in aroma and small cup. Satiny-smooth mouthfeel; crisp, resonant finish. In cappuccino-scaled milk, chocolate tones are foregrounded, supported by berry and hazelnut.

Crisp, delicate, sweetly herbaceous. Roasted cacao nib, lemon verbena, almond brittle, date, freesia-like flowers in aroma and cup. Sweetly tart structure with bright, citrusy acidity; delicate, silky mouthfeel. The resonant finish is crisply sweet and richly drying, with notes of lemon verbena and cocoa nib.

Balanced, richly sweet. Black cherry, molasses, cedar, baker's chocolate, lily-like flowers in aroma and cup. Sweetly tart structure with brisk acidity; crisp, velvety mouthfeel. Notes of baker's chocolate and molasses frame the short finish, while cedar and lily re-emerge in the gently drying long.

Evaluated as espresso. Fruit-toned, crisply sweet-tart. Ripe strawberry, dark chocolate, pink grapefruit zest, salted caramel, a hint of grapey spirits (think grappa barrel) in aroma and small cup. Velvety-smooth mouthfeel; resonant, long, fruit-toned finish with a continued suggestion of grappa barrel. In three parts milk, richly sweet with notes of salted caramel and dark chocolate and a hint of berryish fruit.

Evaluated as espresso. Delicate, lively, chocolate-toned. Dark chocolate, macadamia nut, date, cedar, honeysuckle in aroma and small cup. Crisp, velvety mouthfeel; clean, richly drying finish with notes of date and cedar. Balanced in three parts milk, with notes of dark chocolate supported by rich aromatic wood.

Evaluated as espresso. Bright, richly sweet, fruit- and cocoa-toned. Pomegranate, dark chocolate, narcissus, hazelnut, vanilla in aroma and small cup. Plush, creamy mouthfeel; sweetly tart finish with notes of pomegranate and hazelnut. Resonant and flavor-saturated in three parts milk; chocolate and tart fruit lead, with narcissus-like flowers ringing into the long finish.

Evaluated as espresso. Richly floral, spice-toned. Lavender, baker’s chocolate, dried strawberry, sandalwood, lemon zest in aroma and small cup. Full, syrupy mouthfeel; dry, fruit-toned finish with hints of sandalwood. In three parts milk, chocolate notes turn toward sweet caramel and the spicy floral and dried berry notes amplify.

Evaluated as espresso. Apricot, lychee, sandalwood, cashew butter, honeysuckle in aroma and small cup. Creamy-smooth mouthfeel; rich finish that surfaces herb notes suggesting marjoram, along with lychee and apricot. In three parts milk, this coffee is fruit-driven, its tartness tempered by honeysuckle and sandalwood notes.

Sweet yet zesty, vivacious. Honey, peach, ripe lime zest, black tea, a hint of parsley in aroma and cup. Sweetly brisk, lively in structure; light but satiny mouthfeel. Flavor consolidates around floral honey and peach in a crisply sweet-toned finish.

Balanced, richly sweet-savory. Lemon verbena, roasted cacao nib, date, honeysuckle, cinnamon in aroma and cup. Crisply sweet in structure, with brisk acidity; velvety mouthfeel. The sweetly herbaceous finish consolidates to notes of lemon verbena and cocoa-toned cinnamon.

Deeply sweet and bright; rich-toned. Dried mango, honey, apple blossom, pink peppercorn, oak in aroma and cup. Sweet-tart in structure with juicy acidity; velvety-smooth mouthfeel. The fruit-driven finish is resonant, consolidating to notes of dried mango, honey and oak.