Processing Method Reviews

Bright, crisply sweet-tart. Pluot, baking chocolate, pink grapefruit, sandalwood, wisteria in aroma and cup. Sweetly tart structure with juicy, vibrant acidity; lightly satiny mouthfeel. Finish leads with notes of pluot and baking chocolate with pink grapefruit undertones.

High-toned, sweetly tart. Watermelon candy, almond brittle, lemon verbena, violet, cedar in aroma and cup. Bright, juicy acidity; vibrant, silky-smooth mouthfeel. Notes of almond brittle and violet carry the resonant finish.

Richly sweet, gently tart. Tamarind, dried coconut, baking chocolate, marjoram, agave syrup in aroma and cup. Briskly sweet, gentle acidity; full, syrupy-smooth mouthfeel. Crisp, sweetly tart finish.

Evaluated as espresso. Fruity, chocolaty-sweet. Chocolate fudge, mango, fresh-cut fir, cashew, spearmint in aroma and small cup. Crisp, velvety mouthfeel; gently drying, chocolaty finish with fir undertones. In cappuccino format, mango and spearmint notes resurface to complicate the chocolate throughline.

Delicate, resonant, juicy-bright. Lychee, marjoram, lemon verbena, pink peppercorn, cocoa nib in aroma and cup. Malic (apple-like) acidity; lightly syrupy, engaging mouthfeel. Bold, richly aromatic finish that carries over all the flavor notes from the cup.

Elegant, gently fruit-driven. Wild raspberry, bay leaf, narcissus, amber, cocoa nib in aroma and cup. Lively, balanced acidity; lushly satiny mouthfeel. Resonant, integrated, harmonious finish.

Balanced, juicy, high-toned. Bing cherry, pomelo, almond brittle, graphite, lemon balm in aroma and cup. Sparkling, very vibrant acidity; lithe, energetic, satiny smooth mouthfeel. Pomelo and almond brittle notes carry the finish, with undertones of lemon balm.

Complex, richly aromatic. Bergamot, cocoa nib, pink peppercorn, narcissus, redwood in aroma and cup. Briskly sweet acidity; very full, syrupy-smooth mouthfeel. Long, resonant, satiating finish.

Delicately bright, balanced, multi-layered. Apricot, Meyer lemon, wisteria, cocoa nib, rosemary in aroma and cup. Juicy-sweet, malic acidity; full, syrupy mouthfeel. Cocoa-toned, sweetly herbaceous finish.

Richly sweet, brightly tart. Red grape, coriander, tangelo, brown sugar, cedar in aroma and cup. Gently bright, malic acidity; very full, creamy mouthfeel. Finish consolidates to notes of red grape, coriander and brown sugar.

Richly chocolaty, deeply sweet. Dark chocolate, agave syrup, cashew butter, sweet lime, gardenia in aroma and cup. Gentle, round acidity; plush, syrupy mouthfeel. Crisply chocolaty, delicately floral finish.

High-toned, sweetly tart. Lemon tart, ripe tomato, alyssum, cocoa nib, blackberry taffy in aroma and cup. Tart-leaning, citrusy acidity; plush very satiny mouthfeel. Cocoa-toned finish supported by notes of blackberry taffy and alyssum.

Tangy, vibrant, sweetly tart. Tamarind, dark chocolate, lilac, lemon verbena, cedar in aroma and cup. Briskly sweet acidity; very full, syrupy-smooth mouthfeel. Chocolaty, tangy finish.

Juicy-bright, richly sweet. Wisteria, pomegranate, raspberry, pineapple saltwater taffy, raw cacao in aroma and cup. Balanced, energetic acidity;

Richly aromatic, sweetly tart. Guava, young ginger, maraschino cherry, chocolate syrup, lemon-thyme in aroma and cup. Juicy, sparkling acidity; plush, syrupy-smooth mouthfeel. Very long, flavor-saturated, tropical-leaning finish.

Enigmatic, nuanced. Narcissus, bergamot, cocoa nib, dried peach, wild honey in aroma and cup. Richly sweet structure with bright, balanced acidity; plush, syrupy mouthfeel. Long, rich, floral-toned finish with undertones of cocoa nib and dried peach.

Gently fruit-toned, crisply chocolaty. Kiwi, lemon verbena, cocoa nib, nougat, myrrh in aroma and cup. Gently bright acidity; very full, satiny-smooth mouthfeel. Harmonious, resonant, rich-toned finish.

Crisply fruit-toned, richly chocolaty. Lychee, date, dark chocolate, almond butter, tangelo in aroma and cup. Sweetly tart acidity; very full, satiny-smooth mouthfeel. Chocolaty, crisply nutty finish with undertones of lychee.

Tart-leaning, crisply cocoa-toned. Pomegranate, tamarind, baking chocolate, rhododendron, brown sugar in aroma and cup. Malic (apple-like) acidity; lightly satiny mouthfeel. The finish consolidates to notes of brown sugar and tamarind.

Elegant, nuanced, gently bright. Red plum, hazelnut nougat, plumeria, cocoa nib, mesquite in aroma and cup. Delicately malic (apple-like) acidity; plush, syrupy-smooth mouthfeel. Long, lingering, resonantly sweet, floral finish.