Africa Reviews

Delicate, sweetly herbaceous, caramel-toned. Lemon verbena, black tea, caramel, oak, a hint of honeysuckle in aroma and cup. Sweet-toned structure with gentle, round acidity; crisp, velvety mouthfeel. The quiet finish centers around notes of lemon verbena and caramel.

Deeply aromatic, richly sweet-tart. Dried ripe cherry, honeysuckle, almond butter, baking chocolate, wine barrel in aroma and cup. Sweetly tart structure with fruit-toned, winy acidity; full, syrupy-smooth mouthfeel. Finish consolidates to notes of almond butter and baking chocolate with support from dried cherry.

Evaluated as espresso. Berry- and flower-driven, intricately sweet-tart, wildly aromatic. Ripe raspberry, wisteria, toffee, sandalwood, dark chocolate in aroma and small cup. Viscous, syrupy mouthfeel; bright, berry-toned finish. In three parts milk, a lot like eating raspberry trifle laced with chocolate.

Deeply sweet, richly sweet-savory, intricately balanced. Red currant, star jasmine, dark chocolate, pink grapefruit zest, sandalwood in aroma and cup. Sweetly savory structure with complex, bright acidity; very full, creamy mouthfeel. Lasting finish that carries over all the flavor and aroma notes from the cup.

Very sweet, high-toned, with savory underpinnings. Tangerine zest, cocoa nib, Bing cherry, amber, almond butter in aroma and cup. Tart-leaning but integrated structure with vibrant, juicy acidity; full, viscous mouthfeel. The finish is animated by notes of Bing cherry and amber.

Delicate, high-toned, richly floral. Lilac, cocoa nib, dried apricot, sandalwood, a hint of coconut in aroma and cup. Sweet-tart structure with juicy acidity; plush, syrupy mouthfeel. Rich, deeply aromatic finish that carries over all the notes from the cup; lilac and cocoa nib, in particular.

Delicate, sweetly fruit-toned. Wild strawberry, dark chocolate, hazelnut butter, cedar, agave syrup in aroma and cup. Sweet-tart structure with juicy acidity; plush, syrupy mouthfeel. The quiet finish centers around notes of wild strawberry, dark chocolate and cedar.

High-toned, richly floral. Star jasmine, cocoa nib, bergamot, almond nougat, oak in aroma and cup. Sweet-tart structure with bright, juicy acidity; full, satiny mouthfeel. Inviting finish that leads with notes of jasmine and bergamot in the short, rounding to almond and cocoa nib in the long.

A ready-to-drink black coffee, tested cold. Notes of peach, pomegranate, a whiff of rum barrel, cocoa powder, jasmine. Sweet-tart structure with high-toned acidity; crisp, satiny mouthfeel. The acidy brightness fades in the finish, leaving pretty fruit notes (peach, pomegranate) with hints of vaguely fermenty sweetness we associated with rum barrel. In milk, fruit recedes and cocoa powder comes to the fore.

A ready-to-drink black coffee, tested cold. Juicy, tart-leaning, sweetly savory. Pie cherry, cocoa nib, freesia-like flowers, hazelnut toffee, myrrh. Sweet-savory structure with vibrant acidity; delicate, crisp mouthfeel. The savory-sweet theme continues into the finish with undertones of freesia and myrrh.

A ready-to-drink black coffee, tested cold. Rhubarb, Pinot Noir grape, cocoa nib, honeysuckle, sandalwood. Sweet-tart-savory structure with big, juicy acidity; viscous, syrupy-smooth mouthfeel. Finish consolidates to notes of rhubarb and cocoa nib with sandalwood undertones.

A ready-to-drink black coffee, tested cold. Rich, floral-toned, intricate and complex. Notes of wisteria, Keemun black tea, cocoa nib, Meyer lemon, frankincense. Crisp, tart-leaning structure with sweet undertones and juicy acidity; refreshing, velvety mouthfeel. Satisfying, lingering finish with notes of black tea and lemon. Stands up to milk with continued tartness and amplification of the cocoa note.

A ready-to-drink black coffee, tested cold. Chocolaty-rich, deep-toned. Dark chocolate, candied walnut, pear, baking spices, cedar. Sweet structure with gentle, round acidity; full, satiny mouthfeel. Resonant chocolate-toned finish with undertones of candied walnut and cedar. Milk makes the chocolate notes lift off in this developed roast profile.

A ready-to-drink black coffee, tested cold. Deeply sweet, caramel-toned. Dark caramel, vanilla bean, date, magnolia, fresh-cut oak. Richly sweet in structure with lively acidity; lightly velvety mouthfeel. Consolidates to dark caramel and vanilla bean in the finish. Milk gives this cold coffee a dessert-like quality.

Richly sweet-savory, complex, nuanced. Butterscotch, hop flowers, sandalwood, dried apricot, candycap mushroom in aroma and cup. Bittersweet structure with gentle, round acidity; very full, syrupy-smooth mouthfeel. The resonant finish consolidates around notes of sandalwood and hop flowers with apricot undertones.

Delicate, deep, vibrantly sweet-tart. Lilac, dried apricot, cocoa nib, lemon verbena, cedar in aroma and cup. Sweet-tart structure with lively, bright acidity; plush, viscous mouthfeel. The resonant finish centers around notes of apricot and cocoa nib.

Deep-toned, fruit-centered, richly aromatic. Dark chocolate, black cherry, star jasmine, oak, almond brittle in aroma and cup. Sweet-tart structure with crisp, lively acidity; plush, viscous mouthfeel. Finish centers around dark chocolate and black cherry.

Fruit-toned, sweetly tart. Ripe raspberry, lemon zest, dark chocolate, cedar, magnolia in aroma and cup. Tart-leaning structure with juicy acidity; full, syrupy mouthfeel. The resonant finish leads with raspberry and citrus notes in the short, modulating to dark chocolate and cedar in the long.

Evaluated as espresso. Expressive, confident, lyrical. Lychee, dark chocolate, star jasmine, sandalwood, Meyer lemon in aroma and small cup. Lively, creamy mouthfeel; balanced, floral- and fruit-toned finish. In three parts milk, a liquid dessert: think fine chocolate and tropical fruit.

Deeply sweet, fruit-forward. Grape candy, dark chocolate, grappa barrel, fresh-cut fir, gardenia in aroma and cup. Sweet-tart structure with gentle acidity; full, satiny mouthfeel. Crisp, dry, chocolaty finish with notes of sweet grape wafting up in the long, as well as sweet alcohol ferment.