Sacramento Reviews

Evaluated as espresso. Crisp, chocolate-toned and cedary. Dark chocolate, pecan, gently scorched cedar, ripe banana, tangerine zest in aroma and small cup. Lightly syrupy mouthfeel; roundly bittersweet in the finish: chocolate, cedar, tangerine. Cedar dominates in three parts milk, quietly enveloped by chocolate and ripe banana.

High-toned, crisply sweet. Date, cashew butter, magnolia, grapefruit zest, cedar in aroma and cup. Sweetly tart in structure with brisk acidity; full, velvety mouthfeel. The resonant finish leads with notes of date and magnolia in the short, rounding to cashew butter and grapefruit zest in the long.

Rich, sweet, floral-toned. Honeysuckle, almond, bing cherry, baker’s chocolate, oak in aroma and cup. Sweet-tart structure with round, gentle acidity; satiny-smooth mouthfeel. The gently drying finish consolidates to notes of cherry and baker’s chocolate.

Spiced toned, richly sweet. Red currant, almond nougat, pipe tobacco, narcissus-like flowers, hickory wood in aroma and cup. In structure, sweet, tart and savory in balance, with juicy acidity; full, velvety-smooth mouthfeel. The finish is crisp, resonant and flavor-saturated.

Delicate, intricate, richly sweet. Dried jasmine, mango chutney, myrrh, baker’s chocolate, bergamot in aroma and cup. Sweetly tart structure with lively acidity; delicate, satiny mouthfeel. Tart-leaning, rich-toned finish, characterized by notes of mango chutney and baker’s chocolate.

Richly sweet, spice-toned. Black currant, blood orange zest, roasted cacao nib, freesia-like flowers, sugar cane in aroma and cup. Sweet-tart in structure with juicy, bright acidity; full, syrupy mouthfeel. The crisp, resonant finish consolidates to cocoa-toned black currant and freesia.

Richly sweet, robust. Peach, cedar, molasses, gardenia, Brazil nut in aroma and cup. Quietly sweet-tart in structure; creamy mouthfeel. The finish leads with notes of peach and Brazil nut with a cedar throughline.

Sweetly spice-toned. Mexican chocolate (chocolate and cinnamon), roasted almond, magnolia-like flowers, gently scorched oak, dried plum in aroma and cup. Sweet-savory structure with gentle, rounded acidity; lightly syrupy mouthfeel. The richly drying finish consolidates to notes of Mexican chocolate and magnolia, with suggestions of smoky aromatic wood.

Evaluated as espresso. Bright, lively, sweet-toned. Bergamot, cherry, magnolia, roasted cacao nib, almond in aroma and small cup. Velvety mouthfeel; sweetly tart, richly drying finish. Cherry tones come forward in three parts milk, supported by deep chocolate.

Spice-toned, richly sweet, deeply savory. White peach, fine musk, freesia, almond, myrrh in aroma and cup. Delicate, sweet-savory structure, with bright, juicy acidity. The resonant, richly drying finish leads with white peach and musk in the short, rounding to notes of sweet almond with a hint of myrrh in the long.

Balanced, richly sweet-savory. Lemon verbena, roasted cacao nib, date, honeysuckle, cinnamon in aroma and cup. Crisply sweet in structure, with brisk acidity; velvety mouthfeel. The sweetly herbaceous finish consolidates to notes of lemon verbena and cocoa-toned cinnamon.

Deeply sweet and bright; rich-toned. Dried mango, honey, apple blossom, pink peppercorn, oak in aroma and cup. Sweet-tart in structure with juicy acidity; velvety-smooth mouthfeel. The fruit-driven finish is resonant, consolidating to notes of dried mango, honey and oak.

Deeply and sweetly pungent, juicy. Black currant, orange zest, cocoa, lavender, oak in aroma and cup. Sweetly and gently tart in structure, gently savory-edged. Light but silky, lively mouthfeel. Quietly rich finish: orange zest and lavender.

Evaluated as espresso. Sweet-savory, intense, balanced. Spicy-toned flowers, tangerine zest, red berries, cedar, dark chocolate, roasted cashew in aroma and small cup. Syrupy but buoyant mouthfeel. Flowers, chocolate and citrus all carry into a resonant though slightly drying finish. Gently and sweetly citrusy in three parts milk, with a continued backgrounded chocolate and nut.

Fruit-driven, intensely sweet. Bergamot, mango, sandalwood, baker’s chocolate, citrus blossom in aroma and cup. Richly sweet structure with rounded acidity; plush, syrupy mouthfeel. The finish sustains the fruit-forward momentum of the cup, backed by incense-like notes of sandalwood and a crisp baker’s chocolate.

Delicate, deeply sweet, complexly layered. Passionfruit, roasted cacao nib, frankincense, lilac, almond in aroma and cup. Balanced, sweet-tart structure with juicy acidity; crisp, satiny mouthfeel. The richly cocoa-toned finish is redolent of tropical fruit and fragrant aromatic wood.

Deep, intense, sweetly perfumy, savory-edged. Dark chocolate, vanilla, dried mango, sandalwood, a hint of dried mint in aroma and cup. Very sweet though also rather drying and tannic in structure; satiny mouthfeel. Resonant, flavor-saturated finish, sweet yet spicy, particularly impressive in the long.

Rich, roundly sweet-tart. Peach, fresh-cut fir, baker’s chocolate, magnolia, brown sugar in aroma and cup. Bittersweet in structure; crisp, velvety mouthfeel. Baker’s chocolate and stone fruit carry the quietly resonant short finish, fresh-cut fir and deep florals prevail in the long.

Richly sweet, high-toned. Maple syrup, orange zest, roasted cacao nib, peach, cedar in aroma and cup. Sweet-tart structure; satiny mouthfeel. The resonant finish has a throughline of roasted cacao nib, accompanied by notes of peach and maple syrup in the short and orange zest and cedar in the long.

Delicately sweet and balanced with a subtle hint of fermented fruit. Peach, sweet chocolate, sandalwood, honeysuckle, almond in aroma and cup. Gently and sweetly bright in structure; light yet satiny in mouthfeel. Quiet but resonantly long finish: peach, chocolate, almond.