Processing Method Reviews

Deeply sweet, round, balanced. Blueberry, hazelnut, pipe tobacco, orange zest, graham cracker in aroma and cup. Crisp, richly tart acidity; satiny-smooth mouthfeel. The rich-toned finish leads with ripe blueberry notes in the short; a citrus-toned hazelnut resurfaces in the long.

Delicate, sweetly tart. Lemon zest, nougat, cedar, mango, narcissus-like flowers in aroma and cup. Crisp, gentle acidity; lean, silky mouthfeel. The richly drying finish consolidates around aromatic wood tones, with intimations of sweet-tart mango.

Intricately composed, deeply sweet-savory. Pink grapefruit zest, chocolate fudge, dried papaya, roasted pumpkin, fresh bay leaf in aroma and cup. Crisply sweet-tart acidity; full, syrupy mouthfeel. The finish leads with rich chocolate fudge notes in the short, followed by roasted pumpkin and bay leaf in the long.

Deeply rich, sweetly spicy. Butterscotch, pipe tobacco, rhododendron, juniper berry, roasted cacao nib in aroma and cup. Lively, juicy acidity; plush, velvety mouthfeel. The engaging finish is laden with notes of sweet pipe tobacco and butterscotch.

Sweetly and richly enticing. Baker’s chocolate, Graham cracker, dried cranberry, orange blossom, fresh-cut cedar in aroma and cup. Crisp, balanced acidity; satiny mouthfeel. The richly drying finish consolidates to baker’s chocolate in the short finish, with aromatic wood notes resurfacing in the long.

Fruit-toned, deeply pungent. Blueberry, rum cordial, fresh-cut fir, baker’s chocolate, gardenia-like flowers in aroma and cup. Fruit-forward acidity; lightly syrupy mouthfeel. The quiet finish is characterized by cocoa-toned blueberry in the short and hints of aromatic wood in the long.

Rich, deeply floral. Dried mango, narcissus, dark chocolate, marjoram, sandalwood in aroma and cup. Round, balanced acidity; syrupy mouthfeel. The gently drying finish is carried by dark chocolate and sweet marjoram notes.

Evaluated as espresso. All three reviewers praised this espresso for its clean, citrusy/orangy sweetness: “orange hard candy” for co-taster Jen Apodaca (94); orange and brown sugar for John DiRuocco (93); tart but juicy blood orange for Ken (93). All found notes that rounded and complicated the citrus: the brown sugar for John, caramel for Ken, Concord grape for Jen. Jen was most enthusiastic and explicit about what this coffee brought to three parts milk: “tasted like cherry pie.”

Evaluated as espresso. Of three reviewers, Ken (93) was most supportive of this crisply chocolaty, silky-bodied espresso, citing its balanced range of baker’s chocolate, flowers and fruit. Jen Apodaca’s (92) descriptors overlapped Ken’s. For John DiRuocco (89), however, the sample was “a bit bipolar,” lacking coherence, although he praised the baker’s chocolate and pleasing mouthfeel. Everyone liked this one in three-parts milk, which help the chocolate sweeten and blossom.

Rich, intricate and layered. Lemon zest, roasted cacao nib, violet, mulberry, frankincense in aroma and cup. Delicately tart acidity; satiny-smooth mouthfeel. The crisp, richly drying finish is cocoa-toned, with hints of citrus.

Deeply sweet, fruit-forward. Dried raspberry, apple brandy, freesia-like flowers, roasted cacao nib, molasses in aroma and cup. Crisp, sweet-tart acidity; plush, syrupy mouthfeel. Raspberry tones ring from the break through to the quietly resonant finish, with a supporting array of spicy florals.

Engaging, fruit-forward. Pink grapefruit zest, apricot, baker’s chocolate, magnolia-like flowers, licorice bark in aroma and cup. Juicy, brisk acidity; velvety-smooth mouthfeel. The richly drying finish is carried by dried fruit and licorice suggestions in the short, with a hint of magnolia returning in the long.

Quietly rich, harmoniously sweet. Caramel, green grape, rhododendron, baker’s chocolate, walnut in aroma and cup. Crisp, sweet acidity; satiny mouthfeel. The richly drying finish consolidates around chocolate and walnut.

Rich, sweetly spicy. Black cherry, spice box, tamarind, oak, lantana-like flowers in aroma and cup. Juicy, lively acidity; syrupy mouthfeel. The sweet, resonant finish centers around deep black cherry in the short complicated by spicy oak and sweet-tart tamarind in the long.

Delicately rich, with a hint of sweet ferment. Dried blueberry, rum cordial, tamarind, elderflower, a hint of cumin in aroma and cup. Brisk, sweet-tart acidity; buoyant, satiny mouthfeel. The crisp, gently drying finish is carried by notes of elderflower and tamarind.

Deeply sweet, delicately rich. Maple syrup, freesia-like flowers, green grape, hazelnut, cedar in aroma and cup. Delicate, sweetly tart acidity; velvety mouthfeel. The balanced, sweet-toned finish consolidates to maple syrup, cedar and hazelnut.

Sweet, softly crisp. Aromatic wood and flowers. Sandalwood, lavender, dried raspberry, cacao nib, ripe banana in aroma and cup. Gently zesty, floral-toned acidity; lightly syrupy mouthfeel. Flowers and sandalwood carry into a richly drying finish.

Complex, engaging, sweetly tart. Toffee, tamarind, violet, black truffle, dark chocolate in aroma and cup. Brisk, floral acidity; fudgy mouthfeel. Toffee notes, this coffee’s throughline, are accompanied by tamarind in the resonant short and dark chocolate in the sweet, crisp long.

Delicate, fruit-forward, deeply sweet. Blueberry, rhododendron, sandalwood, blood orange zest, roasted cacao nib in aroma and cup. Sweet, lightly juicy mouthfeel; full, satiny mouthfeel. The gently drying finish consolidates to a cocoa-toned sandalwood.

Profoundly sweet; cidery. Pear cider, baker’s chocolate, ripe banana, lemon zest, a hint of lush honeysuckle in aroma and cup. Round, juicy acidity; plush mouthfeel. Chocolate, banana and flowers carry into a resonant though drying finish.