South America Reviews

Delicate, intricately sweet. Dried mango, roasted cacao nib, honeysuckle, freesia-like flowers, a hint of cumin in aroma and cup. Deeply rich, balanced structure; crisp, satiny mouthfeel. The finish is animated by lively mango and freesia notes in the short, quieting to cocoa-toned honeysuckle in the long.

Lush, high-toned, richly sweet. Apricot, bergamot zest, nougat, sandalwood, honeysuckle in aroma and cup. Deeply sweet in structure, with juicy, bright acidity; plump, syrupy mouthfeel. The finish is seemingly eternal, resonant with all the flavor notes from the cup: stone fruit, citrus zest, nutty caramel, aromatic wood and sweet florals.

Intensely pungent, richly vibrant, deeply sweet, startlingly original. Complex spice (cinnamon, clove, nutmeg), herb (fresh cilantro, parsley), baker’s chocolate, lime zest, sweetly pungent spirits (Brazilian cachaça?) in aroma and cup. Deeply sweet and roundly tart in structure. Full, syrupy mouthfeel. The shifting, layered intrigue in the cup carries far into a long, resonant finish.

Evaluated as espresso. Roundly and sweetly tart/pungent. Baker’s chocolate, almond, cedar, tangerine zest, wisteria-like flowers in aroma and small cup. Syrupy, full mouthfeel. Flavor consolidates in a rather dry though pleasingly chocolate- and cedar-toned finish. Crisp in three-parts milk: dry chocolate and rich floral hints.

Evaluated as espresso. Crisp, richly sweet. Dark chocolate, lily, caramelized walnut, grapefruit zest, fresh-cut fir in aroma and small cup. Lightly syrupy body; richly drying, citrus-toned finish. Chocolaty and floral-toned in three parts milk.

Evaluated as espresso. Sweet-savory, intense, balanced. Spicy-toned flowers, tangerine zest, red berries, cedar, dark chocolate, roasted cashew in aroma and small cup. Syrupy but buoyant mouthfeel. Flowers, chocolate and citrus all carry into a resonant though slightly drying finish. Gently and sweetly citrusy in three parts milk, with a continued backgrounded chocolate and nut.

Richly sweet, floral-toned. Wisteria, roasted cacao nib, almond, caramel, hint of musk in aroma and cup. Balanced, sweetly tart structure with juicy acidity; crisply velvety mouthfeel. The finish consolidates to a pretty cocoa-toned musk in the short, with almond and caramel resurfacing in the long.

Big, round, deeply resonant, layered. Fresh-cut cedar, baker’s chocolate, autumn squash, a hint of thyme in aroma and cup. Sweet-savory, low-toned in structure; full, syrupy in mouthfeel. In the finish most flavor details fade, but a powerful, chocolate-complicated sweetness rings on.

Crisply sweet, spice-toned. Dried papaya, caramel, tangerine zest, pink-peppercorn, vanilla in aroma and cup. High-toned, sweetly tart in structure with juicy, bright acidity; lean, though satiny-smooth mouthfeel. The resonant, richly drying finish is laden with sweet notes of caramel and papaya in the short, turning more savory-leaning in the long, with hints of pink peppercorn wrapped in vanilla.

Crisply sweet, high-toned. Maple syrup, narcissus, ripe orange, hazelnut, a hint of cardamom in aroma and cup. Gently sweet-tart structure; velvety mouthfeel. The short finish leads with attractive bittersweet orange tones; narcissus and cardamom carry the long.

Deeply sweet, chocolate-toned. Dark chocolate, Brazil nut, gardenia, baked apple, cedar in aroma and cup. Roundly sweet in structure; lean, lightly syrupy body. The gently drying finish is characterized by notes of dark chocolate throughout, supported by gardenia and apple tones in the short and cedar in the long.

Spice-toned, chocolaty. Chocolate-toned malt, date, hazelnut, fresh pipe tobacco, stick cinnamon in aroma and cup. Richly bittersweet in structure; velvety-smooth mouthfeel. The finish is richly chocolate-toned with a hint of cinnamon.

Sweet, delicate, floral and wood-toned. Fresh-cut fir, demerara sugar, orange zest, faint rose-like flowers in aroma and cup. Gently bittersweet structure; very lightly syrupy mouthfeel. Flavor consolidates but persists in a round, sweet-toned finish.

High-toned, complex, richly sweet. Nougat, strawberry guava, roasted cacao nib, honeysuckle, myrrh in aroma and cup. Crisply sweet structure with juicy acidity; syrupy mouthfeel. Strawberry guava, crisply sweet-tart, carries the short finish; richly drying roasted cacao nib with hints of honeysuckle resonante in the long.

Delicate yet deep; sweetly spice-toned. Baker’s chocolate, cinnamon, black cherry, narcissus-like flowers, caraway seed in aroma and cup. Savory-sweet in structure; crisp, satiny mouthfeel. The finish consolidates around spice-framed wood and rich black cherry suggestions.

Delicately earth-toned, floral. Toffee, violet, fresh-cut cedar, lime zest, a hint of apricot in aroma and cup. Round, sweetly savory structure; satiny-smooth mouthfeel. The short finish is resonant with notes of bittersweet aromatic wood and florals.

Brightly sweet-savory, richly layered. Narcissus, roasted cacao nib, dried apricot, sandalwood, maple syrup in aroma and cup. Juicy, lively acidity; deeply sweet structure with savory undertones. Plush, syrupy mouthfeel. The long, resonant finish consolidates to attractive floral and cocoa tones.

Delicate, richly sweet. Caramel, cherry, roasted cacao nib, narcissus, a hint of cumin in aroma and cup. Mild, rounded acidity; crisp, satiny mouthfeel. The short but resonant finish consolidates to cocoa and spice tones.

Subtly complex, richly spice-toned. Brown sugar, apple blossom, date, allspice, fresh pipe tobacco in aroma and cup. Bright, vibrant, balanced in structure; crisp, velvety-smooth mouthfeel. The flavor-saturated finish leads with sweet floral and fruit tones in the short modulating to tobacco and spice in the long.

Quiet, complete; complexly chocolate- and fruit-toned. Dark chocolate, ripe black cherry, coconut, cashew, complex flowers (lavender, honeysuckle) in aroma and cup. The structure is sweetly juicy with a slight, deepening bitter edge. Light but satiny, lively mouthfeel. Drying though sweet finish, saturated with chocolate and flowers.