LATEST REVIEWS

Resonantly bright and juicy, deeply balanced. Strawberry guava, cocoa nib, Meyer lemon zest, sassafras, wisteria in aroma and cup. Elegantly sweet structure with crisp, vibrant acidity; plush, syrupy mouthfeel. The coherent, flavor-laden finish resonates with all the notes from the cup.

Delicately perfumed, sweetly fermenty. Green grape, rum barrel, rhododendron, cocoa nib, oak in aroma and cup. Sweet-tart structure with juicy acidity; syrupy-smooth mouthfeel. Sweet ferment suggesting rum barrel animates the crisply cocoa-toned finish.

Complex, richly sweet-savory, deeply floral. Star jasmine, salted caramel, cocoa nib, wild strawberry, mustard seed in aroma and cup. Sweet-tart-savory structure with high-toned acidity; very full, syrupy mouthfeel. Cocoa-driven finish with undertones of caramel and mustard seed.

Elegantly spice-toned, floral. Bergamot, lilac, pink peppercorn, caramel, plum in aroma and cup. Delicately sweet-savory structure with lively, juicy acidity; very syrupy-smooth mouthfeel. Finish consolidates to notes of caramel and plum.

Citrusy-bright, juicy-sweet, spice-toned. Pink grapefruit zest, green peppercorn, honeysuckle, agave syrup, frankincense in aroma and cup. Delicately sweet-tart structure with high-toned, vibrant acidity; silky, buoyant mouthfeel. The resonant finish leads with notes of pink grapefruit zest and honeysuckle with green peppercorn and frankincense in the long.

Evaluated as espresso. Sweetly roast-toned, richly chocolaty and deep. Dark chocolate, black cherry, almond extract, marjoram, cedar in aroma and small cup. Creamy, viscous mouthfeel; chocolaty and fruit-driven finish. Chocolate explodes in three parts milk, supported by notes of black cherry and cedar with a hint of sweet marjoram.

Subtly complex, fruit-toned. Raspberry coulis, freesia, almond nougat, cedar, lemon verbena in aroma and cup. Sweet-tart structure with vibrant acidity; crisp, silky mouthfeel. Berry and cedar-toned finish.

Evaluated as espresso. Bold, roasty-sweet, floral-toned. Magnolia, hazelnut butter, dark chocolate, date, fresh-cut oak in aroma and small cup. Syrupy-smooth mouthfeel; crisp, floral-toned, chocolaty finish.

Crisply spice-toned. Molasses, dried cherry, clove, cashew, grapefruit zest in aroma and cup. Sweet-toned structure with brisk acidity; lightly syrupy mouthfeel. The finish consolidates to notes of molasses, clove and cashew.

Gently fruit-toned, cocoa-driven. Cocoa powder, black cherry, magnolia, fresh-cut fir, orange zest in aroma and cup. Sweet structure with brisk acidity; velvety-smooth mouthfeel. Cocoa- and fruit-toned, wood-framed finish.

Balanced, bright, sweet-toned. Apricot, cocoa nib, lavender, maple syrup, cedar in aroma and cup. Sweetly tart with vibrant, malic (apple-like) acidity; delicately satiny mouthfeel. Finish consolidates to notes of cocoa nib and lavender with undertones of maple syrup.

Evaluated as espresso. Bold, sweetly roast-toned, chocolaty. Dark chocolate, rhododendron, raisin, scorched oak, molasses in aroma and small cup. Velvety mouthfeel; gently drying, roasty-sweet finish with dark chocolate and scorched oak undertones. The milk shot is both floral and chocolaty, supported by notes of raisin and molasses.

A ready-to-drink black coffee, tested cold. Dried guava, dark chocolate, frangipane, vanilla, cedar. Sweet-tart structure with crisp, juicy acidity; refreshingly silky mouthfeel. Guava and dark chocolate lead in the finish, with undertones of cedar and vanilla. Like sweet guava ice cream with a cedar edge in milk.

A ready-to-drink black coffee, tested cold. Dried apricot, baking chocolate, lemon verbena, marjoram, frankincense. Juicy, sweet-tart structure with lively acidity; satiny-smooth mouthfeel. The balanced finish is equal parts dark chocolate and dried apricot. Chocolate notes are further amplified in milk, as sweet marjoram and resiny frankincense notes.

A ready-to-drink black coffee, tested cold. Red plum, cocoa nib, maple syrup, tangerine, oak. Crisply sweet-tart structure with lively, apple-toned acidity; delicate, silky mouthfeel. Cocoa-toned finish with notes of maple syrup and tangerine. In milk, the tart lime is softened and the cocoa and maple syrup intensify.

A ready-to-drink black coffee, tested cold. Date, almond, caramel, freesia, bergamot. Sweet-toned with gentle, round acidity; velvety-smooth mouthfeel. Richly sweet, gentle finish. Combined with milk, this cold brew is caramelly and nut-toned with a hint of spice.

A ready-to-drink black coffee, tested cold. Black cherry, cocoa nib, lilac, toffee, sassafras. Sweet-savory structure with juicy acidity; crisp, delicate mouthfeel. The savory-sweet theme continues into the finish with notes of lilac and sassafras. The volume is turned down in milk in exchange for a mellow, toffee-driven vibe.

A ready-to-drink black coffee, tested cold. Red currant, toffee, lemon-thyme, magnolia, bergamot. Richly sweet-savory structure with balanced, high-toned acidity; crisp, satiny mouthfeel. The finish consolidates to notes of red currant and toffee. Milk enhances the toffee and bergamot notes beautifully.

A ready-to-drink black coffee, tested cold. Baking chocolate, hazelnut, rose hips, raspberry, cedar. Sweet-toned structure with citrusy acidity; pleasingly dry mouthfeel (think good dry vermouth). Resonant, long, flavor-saturated finish. Milk softens all the dramatic edges of this compelling blend, emphasizing a gentle sweet-tart creaminess.

A ready-to-drink black coffee, tested cold. Dark chocolate fudge, raspberry coulis, molasses, almond butter, redwood. Richly sweet structure with brisk acidity; velvety-smooth mouthfeel. The finish is chocolaty, through and through — in milk, dessert-like, reminiscent of a chocolate-raspberry truffle.