LATEST REVIEWS

Honey-like sweetness in the aroma with notes of flowers, wine and aromatic wood. Balanced, floral toned acidity, medium body with smoothness in mouthfeel. The floral qualities carry into the flavor with hints of savory herbs, berry and citrus that fade to milk chocolate. Chocolate turns fruity and bittersweet in the finish, along with a touch of astringency.

Complex aroma -- citrus, flowers, vanilla, rosehips, cinnamon and caramel. Bright, lingering acidity, full body, silkiness in mouthfeel, with a salty sweetness in structure. Flavors of Meyer lemon, salted caramel, floral hints and berries. Toast, nut and chocolate develop in the finish, sweetening in the long.

An aromatically simple but deeply resonant coffee. Richly pungent aroma with hints of nut, raisin and dark chocolate. In the cup lightly syrupy mouthfeel and a quietly vibrant, roast-toned acidity. Continued suggestions of raisin or perhaps dried cherry, dark chocolate, nut. Clean, sweet, though rather short finish.

Sweet fruit-punch aroma with notes of butter, flowers, wine and cedar. Lush fruit-toned acidity, silky body and complex flavors of guava nectar, honey, vanilla, berries and cherry-like chocolate. Fruit-saturated finish, with flavor hints outlasting a very slight astringency.

Orange- and lemon-toned fruit, a hint of cedar in the aroma. Soft acidity, smoothly silky mouthfeel, very complex in the cup: pipe tobacco, cocoa, a hint of flowers, orange and lemon. Orange and lemon in particular saturate the sweetly pungent, slightly astringent finish.

Remarkable aromatic balance and big, suavely sweet acidity make this a remarkable blend despite its relatively light body and short finish. Dark chocolate, aromatic wood, tart, cherryish fruit carry from aroma through cup with poised authority.

Round aroma of tangerine, toast and flowers. Bright yet balanced acidity, smooth body and citrus tones that sweeten toward lemonade and chocolate. Long, sweet finish, with mild cocoa notes.

Delicately complex coffee. Nut, dark chocolate, raisiny fruit, a hint of flowers carry from aroma through silky bodied cup to a flavor-saturated though rather short finish. Gentle, lemon-toned acidity.

Not particularly refined, but balanced and robust, especially when hot. Rich, pungently roasty aroma: roasted nut, aromatic wood, cherryish dark chocolate. Aromatic wood and an attractive dry, nutty chocolate dominate in the cup. Simple but very rich finish.

Straightforward, balanced traditional American cup: sweet but gently tart and acidy, lightly syrupy in mouthfeel, hints of aromatic wood and butter in the aroma turning toward a pungent dark chocolate in the cup. The chocolate suggestion saves a slightly astringent finish from simplicity.

Soft aroma with hints of fruit and toast. Sweet acidity, full body and supple mouthfeel. In the cup berry, flowers, grapefruit, and delicate earth and aromatic wood tones. Hints of chocolate and nut complicate a dry finish. Simplifies as it cools.

Lively citrus and berry in the aroma with hints of spice and flowers. Bright-toned acidity, medium body with a slight roughness in the mouthfeel. Continued tartly sweet citrus and berry in the cup with a mild nuttiness that carries into a clean finish.

Aromatic notes of cocoa, nuts and toast. Soft acidity, full body, with dark chocolate, fir, earthy suggestions and a distant hint of fruit. Dry, lingering cocoa-toned finish with a slight roasty roughness developing in the long.

Pungent dry berry notes of the kind often called black currant, dominate in the aroma, with hints of orange, chocolate and aromatic wood. In the cup subdued acidity, substantial body, continued dry berry and chocolate notes with a backgrounded musty earth. The cups were uneven in our sample, with the best cleanly rich and dryly chocolaty in the finish and another revealing the slightly too aggressive sharp mustiness.

Richly pungent aroma with notes of gently charred wood, floral-toned fruit, hints of citrus and butter. The roasty notes recede in the cup, allowing the delicate floral and orange top notes and cocoa and dry berry to move forward. Gentle acidity, light body but silky mouthfeel. Some flavor carries into a short, slightly rough finish.

Evaluated as espresso. Delicate if rather subdued aromas of flowers, toast, chocolate and vanilla. In the small cup, a lightly syrupy mouthfeel, flavors of orange, tart berry and pungent cedar, sweetening and rounding with hints of caramel toward the finish. Finishes cleanly, with dark chocolate, sweet lemon and mild floral notes. In two parts milk, crisp with some sweetness, citrus and nut.

Giddily and brightly sweet floral-toned profile: orange, tart cherry, hints of dry chocolate, pipe tobacco, honey. Balanced acidity, silky mouthfeel, superbly clean, floral-toned finish.

Pungent fir, nut-toned chocolate in the aroma. Rich acidity, lightly syrupy mouthfeel. A spicy lemon dominates in the cup, supported by continued nut and chocolate notes. Long, deep-toned finish, fading to a very slight astringency.

Subtle aroma: fruit, toast and nut. Full body, smooth mouthfeel and tight-knit, balanced flavors ranging from tart lemon to sweet cherry, with hints of caramel. Toasty sweetness in the finish turns toward cocoa in the long. Continued balanced complexity in milk, with distinct notes of cherry, nut and chocolate.

Sweet-toned, crisp aroma with notes of fruit (cherry, apricot?) nut and fir. Medium to full body with a simple yet assertive acidity. In the cup, hints of night flowers and berry-fruit fade to cocoa and honey. Flowers persist into the finish, with a slight nutty astringency developing in the long.