LATEST REVIEWS

Flat, feeble, tea-like aroma. The cup is sweet but the acidity is weak-kneed and a bit sour. A pleasant hint of fruit, but not enough to save the cup from its general dull listlessness.

The intentions of this blend announce themselves in the nose with extremely roasty, explicitly burned notes. In the cup the charred tones fade, giving way to a rather neutral woodiness with sweet undertones that suggest pungent spice.

About half of a classic American breakfast cup. The acidy brightness, gently complicated by a touch of nut-toned sweetness, is there. Nevertheless, shallow in dimension and limited in range, with a hint of musty, grainy robusta lurking not very far beneath the traditional brightness.

When hot, an impressive dark-roast cup: balanced, sweet modulating to bittersweet in the finish; dry, prune-like fruit complications with a pleasant roasty bite. As the cup cools, however, distinct (and rather unpleasant) rubber tones emerge.

The aroma is sweet, rather full in dimension, the cup pungent and roasty with a balancing hint of acidity. Limited but satisfying.

Woody, dominated by a rather thin, roasty bitterness. Attenuated floral notes play at the top of the profile, dry cocoa-toned fruit toward the middle, but a rather shallow roast taste dominates.

A rather striking dark-roast coffee in its disconnected extremes of abandoned sweetness and charred bitterness. The only relief from this (to some exhilarating) contradiction are dry cocoa notes in the finish.

Sweet, balanced, restrained. The fruit and vegetal cocoa notes are faint but pleasant, the roasty tones understated.

Gently and sweetly acidy with crisp, pear-like fruit tones that round toward sweet cocoa in the finish. The cup is shadowed by an underlying astringent bitterness.

Understated to the point of self-effacement. The aroma is subdued but sweet and enlivened with a tickle of dry, fruit-toned chocolate. In the cup round, rather deeply dimensioned, with just enough acidity to keep the cup subtle rather than banal.

Low-toned but complex. A floral sweetness is supported by a slightly roasty pungency and a touch of mustiness, the agreeable kind that gives weight and character to the cup and hints at dry chocolate.

Rather intensely acidy, with clean floral and wine-toned fruit notes that deepen toward a bright chocolate in the finish. The acidity is clean and free of astringency, but may be too aggressive for some coffee drinkers.

Delicate but authoritative, richly and sweetly acidy. The classic fruit/floral aromatics lean toward chocolate in the aroma, fruit in the cup, and carry through cleanly into the long, sweet finish.

Sweet and full-bodied with a hint of fruit, but aggressively flat, shallow, and bitter-toned. The almost total lack of acidity leaves the cup listless and prey to a sort of negative nuance: a soapy bitterness.

Sweet, full, round, balanced, with a hint of dry fruit, but very limited in range and nuance. A slight roastiness, rather pleasant when the cup is hot, becomes oppressively bitter as it cools.

The opulent, flower-toned sweetness of this coffee is overlaid by an effervescent, spicy mustiness. Imagine mildewed spice covered by chocolate.

Splendid aroma: voluptuously rich, chocolaty and perfectly balanced. In the cup deeply dimensioned with a pruny dry fruit edging toward chocolate, but marred by a slight but pervasive bitterness.

Sweet, opulently chocolate-toned fruit is turned pleasantly bittersweet by the roast. Full bodied and roundly pungent.

Seductively sweet, delicate, gently acidy. The tartly sweet fruit tones suggest raisins or dates. Rather light-bodied, but appropriately so given the general delicacy of the profile.

Delicate, high-toned, brightly acidy but sweet. The acidity turns a touch bitter in the fruit-toned finish but softens as the cup cools.