Tree Variety Reviews

Elegant, bright, rich-toned. Cocoa nib, ginger blossom, plum, pink peppercorn, almond butter in aroma and cup. Deeply sweet structure with vibrant acidity; exceptionally syrupy mouthfeel. Aroma and flavor notes carry intact long into the resonant, flavor-laden finish.

Richly sweet, deeply chocolaty. Baking chocolate, crisp pear, orange zest, oak, freesia-like flowers in aroma and cup. Sweet structure with pert acidity; syrupy mouthfeel. Finish consolidates to rich chocolate and freesia-like floral notes.

Evaluated as espresso produced as a ristretto 25ml (.85-ounce) shot using a Nespresso capsule espresso brewer with whole milk heated using a conventional steam wand. Delicate, floral-toned. Honeysuckle, white peach, lime zest, cocoa nib, cedar in aroma and small cup. Silky, buoyant mouthfeel. The elegant finish centers around notes of honeysuckle and lime zest, with cocoa nib lingering into the long. Cappuccino-scaled milk further amplifies floral and chocolate tones.

Cocoa-toned, crisply sweet. Cocoa powder, hazelnut butter, pear, cedar, agave syrup in aroma and cup. Sweet in structure with brisk acidity; velvety mouthfeel. The finish consolidates to notes of hazelnut and pear with undertones of cocoa powder.

Deep-toned, sweet-savory. Nectarine, narcissus, hop flowers, sandalwood, honey in aroma and cup. Richly sweet structure with gentle, round but engaging acidity; plush, syrupy mouthfeel. The richly bittersweet finish centers on honey and hop flowers in the short with nectarine returning in the long.

Richly floral- and nut-toned. Freesia-like flowers, almond brittle, baking chocolate, black cherry, fresh-cut oak in aroma and cup. Deeply sweet structure with tart, lively acidity; full, satiny mouthfeel. Finish consolidates around almond brittle and freesia.

Deep-toned, richly sweet-savory. Dark chocolate, hop flowers, lychee, sandalwood, almond brittle in aroma and cup. Sweet-savory structure with round, gentle acidity; plush, creamy mouthfeel. The resonant finish is redolent with notes of almond brittle and lychee.

Chocolaty, floral-toned. Dark chocolate, rhododendron-like flowers, hazelnut butter, date, cedar in aroma and cup. Sweet in structure with gentle, round acidity; very full, syrupy mouthfeel. The finish centers around notes of dark chocolate and rhododendron with hints of cedar.

Rich-toned, chocolaty and floral. Baking chocolate, magnolia, agave syrup, hazelnut butter, cedar in aroma and cup. Sweet structure with gentle, round acidity; full, velvety mouthfeel. Finish consolidates to notes of baking chocolate and magnolia in the short, cedar and hazelnut in the crisp long.

Sweetly and roundly bright, high-toned, floral. Star jasmine, tangerine zest, red currant, elm, a hint of coriander in aroma and cup. Sweetly tart structure with vibrant, juicy acidity; crisp yet buoyant, syrupy mouthfeel. The richly flavor-saturated finish carries all the notes of the cup straight through into the long, particularly jasmine and red currant.

Richly floral-toned. Baking chocolate, jasmine, tea rose, golden raisin, sandalwood in aroma and cup. Sweet in structure with brisk acidity; velvety-smooth mouthfeel. The crisp finish centers around tea rose and sandalwood notes.

Sweet, balanced, floral-toned. Jasmine, peach, pistachio, cardamom, cocoa nib in aroma and cup. Deeply sweet structure with savory undertones; plush, satiny mouthfeel. The richly drying finish is led by notes of jasmine in the short, pistachio and cocoa nib in the long.

Deeply sweet, pleasantly herb-toned. Baking chocolate, spearmint, maple syrup, freesia, hazelnut in aroma and cup. Richly bittersweet structure with brisk acidity; crisp, lightly syrupy mouthfeel. The resonant, nut-toned finish centers around notes of baking chocolate and hazelnut.

Deeply sweet, floral-toned. Violet, pineapple, pistachio, baking chocolate, oak in aroma and cup. Roundly sweet structure with gently tart, delicate acidity; plush, very syrupy mouthfeel. Crisp, rich-toned finish.

Rich-toned, sweet-savory. Lychee, hop flowers, honey, cedar, cocoa nib in aroma and cup. Sweet-savory structure with crisp, juicy acidity; full, syrupy mouthfeel. Very sweet finish with notes of bittersweet florals akin to hops.

Richly sweet-toned, floral. Narcissus, baking chocolate, pear, cedar, sugar cane in aroma and cup. Deeply sweet structure with mellow, round acidity; full, syrupy mouthfeel. The finish centers around notes of baking chocolate and almond butter with a hint of narcissus-like flowers throughout.

Rich-toned, chocolaty. Dark chocolate, black cherry, gently scorched oak, molasses, gardenia in aroma and cup. Sweet in structure with very gentle acidity; crisp, velvety mouthfeel. Richly drying finish, resonant with notes of dark chocolate, gardenia and scorched oak.

Paradoxically savory-deep and levitatingly bright. Passion fruit, myrrh, ginseng, wisteria, candycap mushroom in aroma and cup. Balanced sweet-tart-savory structure with lively, engaging acidity. Viscous, almost creamy mouthfeel. Very long, very flavor-saturated, harmonious finish.

Crisply fruit-centered, floral-toned. Mango, cocoa nib, lilac, honey, Meyer lemon in aroma and cup. Sweet-toned structure with lush, elegant acidity; crisply viscous mouthfeel. Balanced, layered finish.

Deeply fruit-toned, richly chocolaty. Candied papaya, black cherry, dark chocolate, honeysuckle, agave syrup in aroma and cup. Tart-leaning structure with high-toned, fruity acidity; smooth, gently tannic mouthfeel. The finish centers on dark chocolate and black cherry.