Washed/Wet Reviews

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.

Complex, engaging, sweetly tart. Toffee, tamarind, violet, black truffle, dark chocolate in aroma and cup. Brisk, floral acidity; fudgy mouthfeel. Toffee notes, this coffee’s throughline, are accompanied by tamarind in the resonant short and dark chocolate in the sweet, crisp long.

Deeply and richly sweet. Jasmine, hazelnut butter, sandalwood, peach, buttery chocolate in aroma and cup. Crisply sweet acidity; velvety-smooth mouthfeel. The finish is thoroughly chocolaty, with detours into peach in the short finish and sandalwood in the clean, resonant long.

Delicately sweet, complex. Honey, frankincense, wisteria, nectarine, pistachio in aroma and cup. Richly vibrant acidity; very silky mouthfeel. All flavor notes carry over into the flavor-saturated short finish, with frankincense-laced nectarine lingering into the long.

Crisply and sweetly pungent. Dried persimmon, juniper berry, lemon blossom, slightly salty chocolate, raw almond in aroma and cup. Brothy, sweet-tart acidity; creamy mouthfeel. The richly drying finish leads with cocoa-toned dried persimmon in the short, followed by a hint of nut and perhaps lemon-blossom in the long.

Complex, subtly intricate. Lychee, tamarind, roasted pumpkin seed, pink peppercorn, rhododendron in aroma and cup. Crisp, sweet-savory acidity; lightly satiny, smooth mouthfeel. The crisp resonance of the finish centers around lychee and tamarind in the short, rounding to roasted pumpkin seeds and a hint of pink peppercorn in the long.

Delicate, sweetly tart. Mango, elm, honeysuckle, buttery macadamia nut in aroma and cup. Brisk, sweet acidity; billowy-light, satiny mouthfeel. The crisp finish opens with suggestions of mango and macadamia, then tails off into gently drying, aromatic elm.

Delicate, herby, brightly floral. Sweet, spicy flowers (lemon blossom, lavender) spearmint, fresh-cut fir, black currant, dark chocolate in aroma and cup. Juicy, sweet acidity; light but silky mouthfeel. The finish, both delicate and resonant, is saturated with bright floral tones in the short and dark chocolate with a hint of spearmint in the long.

Deeply rich, sweetly tart, complex. Orange marmalade, lilac, roasted cacao nib, myrrh, ripe passionfruit in aroma and cup. Balanced, sweet-tart acidity; delicate but full, satiny mouthfeel. Notes of orange marmalade and lilac characterize the sweetly dry finish in the short, while the long settles into pretty hints of myrrh.

Delicately rich, subtly intricate. Violet-like flowers, pink peppercorn, almond butter, peach, myrrh in aroma and cup. Juicy, vibrant, balanced acidity; silky, buoyantly levitating mouthfeel. The crisply sweet, flavor-saturated finish is animated by spicy suggestions of myrrh and pink peppercorn.

Spicy, sweetly herb-toned. Eucalyptus, hazelnut, orange bitters, black peppercorn in aroma and cup. Brisk, juicy acidity; lean, satiny mouthfeel. The richly drying finish shows eucalyptus and hazelnut in the short and black peppercorn in the long.

Immensely rich, intricately composed. Lavender, chocolate truffle, myrrh, sandalwood, pink grapefruit in aroma and cup. Gentle, buoyant acidity; very smooth, syrupy mouthfeel. Lavender and chocolate dominate in a delicate but sustained, flavor-saturated finish.

Roast-toned and floral. Singed oak, pomegranate, lavender, baker’s chocolate in aroma and cup. Quiet, juicy acidity; plump, syrupy mouthfeel. Hints of lavender and cocoa in the gently drying finish.

Complete; delicately sweet and intricately structured. Tart, juicy acidity; buoyant, syrupy mouthfeel. Lemon zest, almond, butterscotch, rosemary flower in aroma and cup. Zesty, bittersweet finish in the short with a subtle flourish of spicy flowers in the long.

Evaluated as espresso. Sweet, intricate, pungently floral. Baker’s chocolate, grapefruit, lavender, stone fruit in aroma and small cup. Lightly satiny, lively mouthfeel. A crisp, floral-toned chocolate dominates in the finish and carries with brisk elegance into three parts milk.

Light, intricate, zesty. Black currant, lemon, lilac, sandalwood, baker’s chocolate in aroma and cup. Brisk, juicy acidity; silky smooth mouthfeel. Flowers and berry carry into a gently drying short finish, sweetening in the long.

Crisply spicy and intricately floral; savory-sweet. Lavender, rosemary flower, honey, roasted cacao nib in aroma and cup. Sweetly brisk acidity; light, silky mouthfeel. Cacao nib and lavender carry into sweetly resonant, flavor-saturated finish.

Spicy, sweet-savory. Brazil nut, rosemary, dark chocolate, oak, a hint of honeysuckle in aroma and cup. Round, quiet acidity; full, syrupy mouthfeel. Flavor consolidates around bitter nut and sweet chocolate in the finish.

Sweet, delicately bright. Orange blossom, apple, turbinado sugar, walnut, a hint of tangerine in aroma and cup. Lively, gently bright acidity; smooth, velvety mouthfeel. Flavor-saturated, but richly drying, and bittersweet in the finish.

Quite sweet; gently bright. Honeysuckle-like flowers, tangerine, macadamia-like nut, roasted cacao nib in aroma and cup. Softly bright, quietly juicy acidity; delicately full, silky mouthfeel. Flower, nut and cacao notes all carry into a smooth, sweetly tart finish.