Processing Method Reviews

Evaluated as espresso. Richly sweet, roast-toned. Dark chocolate, scorched cedar, lily, almond, ripe apricot in aroma and small cup. Creamy, leanish body. The rather drying finish shows pleasing chocolate notes in the short, consolidating to scorched cedar and almond in the long

Deeply and sweetly pungent; floral-toned. Narcissus, nougat, sandalwood, grapefruit zest, moist, freshly fallen leaves in aroma and cup. Crisp, sweet-tart acidity; plush, syrupy mouthfeel. The deep, savory-edged finish conjures fine sandalwood incense with sweet floral undertones.

Deeply rich, enticingly sweet. Butterscotch, peach, narcissus, almond, grapefruit zest in aroma and cup. Juicy, vibrant acidity; full, velvety mouthfeel. All the flavors from the cup carry into a resonant, flavor-saturated short finish, consolidating around butterscotch notes in the long.

Pungently and sweetly wood- and nut-toned. Fresh-cut cedar, baker’s chocolate, cashew, orange zest in aroma and cup. Round, backgrounded acidity; syrupy mouthfeel. Simple but sweet, resonant finish.

Intense, deeply aromatic, richly sweet. Dark chocolate, scorched lemon zest, rose, passion fruit, vanilla in aroma and cup. Engaging, fruit-toned acidity; syrupy mouthfeel. The crisp finish consolidates to a cocoa-toned passion fruit with continued appealing notes of lemon zest.

Sweetly pungent, rich-toned. Apricot, pipe tobacco, narcissus, dark chocolate, pink peppercorn in aroma and cup. Gentle, round acidity; plush, satiny mouthfeel. The flavor-saturated finish opens with spicy chocolate tones in the short, followed by intimations of deep pipe tobacco and sweet narcissus in the long.

Bold, caramel-toned. Caramel, baker’s chocolate, cedar, black cherry, magnolia in aroma and cup. Rounded, gentle acidity; lean, satiny mouthfeel. The gently drying finish is wood-framed, with sweet notes of caramel and chocolate.

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.

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.

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.

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.