Processing Method Reviews

Rich-toned, crisply sweet. Apricot, honeysuckle, cocoa nib, fresh-cut oak, maple syrup in aroma and cup. Sweet-tart structure with bright, juicy acidity; lightly satiny mouthfeel. Cocoa-driven finish with undertones of maple syrup.

Fruit-forward, richly sweet-tart. Blackberry jam, brown sugar, cocoa nib, fresh-cut oak, jasmine in aroma and cup. Sweet-toned structure with lively acidity; crisp, satiny mouthfeel. Fruit-toned finish with undertones of brown sugar and oak.

Bright, balanced, floral-driven. Ginger blossom, red plum, cocoa nib, tangerine zest, fresh-cut oak in aroma and cup. Juicy-sweet structure with lively acidity; plush, syrupy mouthfeel. Cocoa-toned finish with undertones of tangerine zest.

Deeply sweet, slightly fermenty. Dark chocolate, orange zest, whiskey barrel, almond butter, magnolia in aroma and cup. Bittersweet structure with round acidity; viscous, buoyant mouthfeel. Long, flavor-saturated, balanced finish.

Deep-toned, sweetly savory. Concord grape, hop flowers, grapefruit extract, dark chocolate, sandalwood in aroma and cup. Savory-leaning structure with vibrant acidity; buttery mouthfeel. The finish centers around notes of Concord grape and sandalwood, supported by dark chocolate.

Richly spice-toned, fruit-driven. Dried papaya, salted caramel, cinnamon, nutmeg, agave syrup in aroma and cup. Sweet, low-toned structure with round acidity; syrupy-smooth mouthfeel. The quiet finish centers around notes of papaya, caramel and nutmeg.

Intensely aromatic, richly sweet-savory, deeply floral. Concord grape, lilac, dark chocolate, shiitake mushroom, fresh-cut cedar in aroma and cup. Sweet-savory structure with juicy-bright acidity; plush, syrupy mouthfeel. Resonant, long, flavor-laden finish.

Crisply sweet, floral-toned. Jasmine, cocoa nib, apricot, oak, thyme in aroma and cup. Sweet-toned structure with bright acidity. Silky-smooth mouthfeel. The finish consolidates to notes of cocoa-toned jasmine.

Evaluated as espresso. Aromatic orchid, dark chocolate, black cherry, gently scorched sandalwood, tarragon in aroma and small cup. Creamy-smooth mouthfeel; resonant, complex, long finish. In three parts milk, floral and fruit tones harmonize with dark chocolate for a particularly complex cappuccino.

Richly fruit-toned, complex. Dried mango, cocoa nib, cascara (coffee cherry tea), lilac, cedar in aroma and cup. Bittersweet structure with winy acidity; satiny-smooth mouthfeel. Fruit-driven finish with a bittersweet undercurrent that lends complexity.

Deep-toned, sweetly savory. Ripe tomato, baking chocolate, black currant, fresh-cut oak, lemon verbena in aroma and cup. Sweet-savory structure with crisp acidity; plush, syrupy mouthfeel. A quiet finish centers around notes of baking chocolate and aromatic oak.

Sweetly herbaceous, citrus-toned. Thyme, lemon balm, cocoa nib, freesia-like flowers, maple syrup in aroma and cup. Sweet-tart structure with balanced acidity; satiny-smooth mouthfeel. The finish leads with sweet herb notes supported by cocoa nib.

Tropical, floral, and fruit-toned. Star jasmine, lychee, dark chocolate, cashew butter, sandalwood in aroma and cup. High-toned structure with vibrant acidity; very full, satiny mouthfeel. Fruit-toned finish with undertones of cashew and sandalwood.

Delicately sweet-tart. Berry melange, pink peppercorn, honeysuckle, baker’s chocolate, lemon verbena in aroma and cup. Sweetly tart structure with crisp acidity; satiny-smooth mouthfeel. The herb-toned finish leads with notes of lemon verbena and red berries supported by baking chocolate.

Balanced; richly bittersweet. Tangerine zest, cocoa nib, date, magnolia, cedar in aroma and cup. Delicately sweet structure with gentle acidity; smooth, silky mouthfeel. Cocoa- and citrus-toned finish.

Sweet-toned, crisply chocolaty. Baking chocolate, raisin, carnation, Brazil nut, fir in aroma and cup. Sweet structure with brisk acidity; velvety mouthfeel. Gently drying wood-framed finish with hints of carnation and Brazil nut.

Richly sweet, floral-toned. Freesia-like flowers, orange zest, hazelnut, caramel, cedar in aroma and cup. Sweet structure with gentle, round acidity; full, syrupy-smooth mouthfeel. Crisp floral- and nut-toned finish.

Delicate, nuanced, richly complex. Ginger blossom, pluot, cocoa nib, marjoram, amber in aroma and cup. Sweet-toned structure with balanced acidity; very full, syrupy mouthfeel. Integrated, harmonious, flavor-saturated finish.