Evaluated as espresso. Rich, sweetly tart, very complex in the small cup: mandarin orange, layered suggestions of milk chocolate, apricot, brandy, fresh-cut fir, anise. Syrupy mouthfeel. The orange note turns ripe and sweet in the finish. Soft, delicate and impressively complex in two parts milk: chocolate-toned orange, apricot, a continued hint of fir.

Deep, round, sweet-toned, yet gently crisp. Distinct almond notes, milk chocolate, date-like fruit in aroma and cup. Rich, well-contexted acidity; full, syrupy mouthfeel. The fruit turns banana-like in a resonant finish.

Delicately bright, gently balanced: flowers, orange, fresh-cut fir, apple in aroma and cup, with a rounding hint of caramel. Light body but silky smooth mouthfeel. Flowers linger in a clean, sweet-toned, slightly drying finish.

Balanced, sweetly crisp. Floral-toned peach and a tart, mandarin orange dominate, rounded by a backgrounded nut-toned chocolate. Brisk, sweet-toned acidity; silky mouthfeel. The chocolate suggestion carries into a clean finish.

Unusual profile: intense night flowers and a banana-like fruit dominate, with complicating hints of brandy and cedar. Round, functional acidity; buttery mouthfeel. Flowers in particular carry into a long, deep, slightly drying finish.

The dry, tartly sweet fruit sensation characteristic of the best Kenya coffees unfurls with pleasing, shape-shifting complexity: Melon, black currant, blackberry, tart orange, with floral and fresh-cut fir complications. Assertive but balanced acidity; lean mouthfeel. Smoothes out in a decidedly sweet, mango-toned finish.

Delicately complex aroma and flavor. Floral top notes, distinct milk chocolate, a hint of cedar, with a clean fruit note that suggests pear in the aroma and lemon in the cup. Brisk acidity, silky mouthfeel. Flavor simplifies in a rich though drying finish.