SEARCH RESULTS

Sweetly herb- and spice-toned. Lemon verbena, plum, clove, oak, maple syrup in aroma and cup. Sweetly tart structure with delicate acidity; crisp, silky mouthfeel. The finish leads with notes of lemon verbena and plum in the short, consolidating to fragrant oak in the long.

Evaluated as espresso. Richly floral, elegantly fruit-toned, chocolaty. Star jasmine, passionfruit, dark chocolate fudge, myrrh, a hint of marjoram in aroma and small cup. Very syrupy, viscous mouthfeel; crisply chocolaty, fruit-driven finish. In three parts milk, resonantly aromatic and complex with multiple layers of florals, fruit, chocolate, sweet herbs, and myrrh-like resin.

Evaluated as espresso. Richly sweet, deeply chocolaty. Pie cherry, baking chocolate, lily, fir, cashew in aroma and small cup. Satiny mouthfeel; fir and cashew lead in the gently drying finish. Chocolate and pie cherry notes intensify in three parts milk.

Sweetly savory, deep-toned. Dark chocolate, red plum, hop flowers, bay leaf, agave syrup in aroma and cup. Crisply sweet structure with savory undertones and gentle acidity; full, viscous mouthfeel. Gently dying finish with leading notes of dark chocolate and hop flowers.

Evaluated as espresso. Richly nut-toned, deeply sweet. Almond brittle, date, gardenia, orange zest, cedar in aroma and small cup. Very syrupy, viscous mouthfeel; sweetly nutty finish. In three parts milk, floral tones are amplified, as are rich almond notes.

Crisply chocolaty, richly sweet. Pear, baking chocolate, magnolia, cashew, marjoram in aroma and cup. Sweet-toned structure with brisk acidity; plush, creamy mouthfeel. The sweetly nutty finish is supported by magnolia and baking chocolate.

Exceptionally balanced, elegant, resonantly spice-toned. Red currant, butterscotch, hazelnut butter, honeysuckle, sandalwood in aroma and cup. Sweet-toned structure with sweetly tart, vivacious acidity; lively, creamy-smooth mouthfeel. The long, resonant finish carries over all the aromas and flavors of the cup.

Evaluated as espresso. Very sweet, floral, richly nutty. Black cherry, almond butter, dark chocolate, cedar, tangerine zest in aroma and small cup. Full, syrupy-smooth mouthfeel; chocolaty, nut-driven finish. In three parts milk, dark chocolate and almond butter take center stage, with support from pretty florals and citrus.

Evaluated as espresso. Deep-toned, sweetly savory. Dried fig, hop flowers, lemon verbena, dark chocolate, clove in aroma and small cup. Satiny-smooth mouthfeel; chocolaty finish with clove undertones. In cappuccino-scaled milk, spiced-toned chocolate notes are elevated, while fig and herb notes support.

Crisply sweet-tart, richly nut-toned. Pomegranate, baking chocolate, hazelnut, lime zest, cedar in aroma and cup. Sweet-tart structure with gently bright, balanced acidity; crisp, satiny mouthfeel. Quiet finish centered around sweet nut and chocolate tones.

Evaluated as espresso. Crisply sweet, fruit-toned. Pomegranate, baking chocolate, freesia-like flowers, fresh-cut fir, orange zest in aroma and small cup. Syrupy-smooth mouthfeel; deeply sweet floral- and citrus-toned finish. In three parts milk, crisp chocolate notes are amplified, supported by pomegranate and fir.

Evaluated as espresso. Caramel, almond butter, yellow plum, orange zest, cedar in aroma and small cup. Crisp, satiny mouthfeel; richly nut-driven finish. In three parts milk, almond and caramel tones commingle, supported by plum and cedar.

Evaluated as espresso. Balanced, deep-toned. Baking chocolate, tamarind, cedar, narcissus, agave syrup in aroma and small cup. Crisp, lightly satiny mouthfeel; richly drying finish with notes of baking chocolate and cedar. In three parts milk, nice dark chocolate and narcissus notes supported by agave.

Quietly confident, gently bright. Pear, almond, lily, fir, orange zest in aroma and cup. Crisply bittersweet structure with brisk acidity; delicate, silky mouthfeel. The gently drying finish leads with notes of orange zest and fir.

Crisply sweet, richly savory. Cocoa nib, Asian pear, caramel, freesia-like flowers, fresh-cut oak in aroma and cup. Sweet structure with brisk acidity; full, syrupy-smooth mouthfeel. Quietly cocoa-toned finish with caramel undertones.

Evaluated as espresso. Sweet, richly nut-toned. Almond brittle, freesia, dried apple, cedar, lemon zest in aroma and small cup. Crisp, satiny mouthfeel; gently drying, wood-framed finish. In three parts milk, nut tones are amplified, supported by a hint of freesia-like flowers.

Crisply chocolaty, nut-toned. Baking chocolate, pink grapefruit zest, hazelnut brittle, thyme, agave syrup in aroma and cup. Bittersweet structure with brisk acidity; smooth, satiny mouthfeel. Quiet, nut-driven finish with hints of baking chocolate.

Floral-driven, crisply cocoa-toned. Baking chocolate, magnolia, golden raisin, almond brittle, cedar in aroma and cup. Sweet structure with brisk acidity; syrupy-smooth mouthfeel. Baking chocolate and magnolia carry the finish, with undertones of fresh-cut cedar.

Sweetly nut-toned. Hazelnut butter, red apple, lemon verbena, cedar, agave syrup in aroma and cup. Sweet structure with gently brisk acidity; very full, satiny mouthfeel. The nut-toned finish is supported by suggestions of lemon verbena and cedar.

Delicately sweet-tart. Lime zest, baking chocolate, Bing cherry, almond, cedar in aroma and cup. Sweetly tart structure with gently bright acidity; full, syrupy-smooth mouthfeel. Citrusy, nut-toned finish with undertones of baking chocolate and cedar.