Processing Method Reviews

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.

Lively, balanced, elegantly sweet-tart. Lime blossom, lychee, blood orange, cocoa nib, honey in aroma and cup. Gently bright structure with vibrant acidity; silky-smooth mouthfeel. Resonant, long, rich-toned finish.

Bright, juicy, citrusy. Star Jasmine, tangerine zest, cocoa nib, almond, hint of spearmint in aroma and cup. Sweet-tart structure with nimble acidity; very smooth, satiny mouthfeel. Floral-toned finish supported by notes of tangerine zest and almond.

Crisply fruit-forward, sweetly tart. Goji berry, cinnamon, carnation, dark chocolate, hazelnut in aroma and cup. Deeply sweet structure with crisp acidity; plush, satiny mouthfeel. Gently fruity finish centered around notes of dark chocolate and goji berry.

Deep-toned, complex. Bing cherry, cocoa nib, butterscotch, rhododendron, cedar in aroma and cup. Sweet-tart structure with juicy, bright acidity; very smooth, syrupy mouthfeel. Resonant, nuanced, long finish.

Floral-toned, delicately complex. Lilac, amber, apricot, caramel, a hint of thyme in aroma and cup. Sweetly tart structure with bright acidity; silky, viscous mouthfeel. The finish consolidates to notes of amber and caramel, supported by sweet thyme.

Richly fruit-forward, deeply sweet-savory. Dried mango, saltwater taffy, hop flowers, agave syrup, oak in aroma and cup. Bittersweet structure with brisk acidity; satiny-smooth mouthfeel. The resonant finish centers around notes of mango and hop flowers supported by oak.

Crisply, quietly sweet-savory. Pear, Brazil nut, fir, brown sugar, carnation in aroma and cup. Sweet structure with brisk acidity; velvety mouthfeel. Gently drying, nut-toned finish.

Evaluated as espresso. Richly sweet, fruit-toned. Dark chocolate, date, sassafras, molasses, fresh-cut cedar in aroma and small cup. Velvety mouthfeel; the crisp finish centers around dark chocolate and cedar notes. Dark chocolate and molasses amplify in milk while date and cedar recede.