Africa Reviews

Bright, juicy, richly sweet-savory. Black currant, shiitake mushroom, amber, lilac, Meyer lemon zest in aroma and cup. High-toned, apple-like acidity; full, syrupy-smooth mouthfeel. Citrusy, floral finish.

Evaluated as espresso. Bright, vibrant, chocolaty. Dark chocolate, magnolia, red currant, cedar, lemon verbena in aroma and small cup. Crisp, satiny-smooth mouthfeel; chocolaty, citrusy-herbaceous finish. In cappuccino format, rich-toned, chocolaty and floral.

Multi-layered, richly sweet. Black cherry, baking chocolate, magnolia, pink grapefruit zest, oak in aroma and cup. Sweetly tart with brisk acidity; syrupy-smooth, vibrant mouthfeel. Pink grapefruit and baking chocolate in the finish.

Delicately sweet-savory. Date, hop flowers, agave syrup, tamarind, fresh-cut fir in aroma and cup. Briskly sweet-savory acidity; velvety-smooth mouthfeel. Finish centers around notes of date and tamarind with undertones of fir.

Evaluated as espresso. Resonant, layered berry (blueberry, raspberry), vanilla-toned flowers, papaya, a hint of cinnamon jostle in aroma and in the cup, where aromatics are suspended in a layered structure of complex bitter, sweet, tart and savory tastes. Ken (94) liked this velvety, viscous espresso a bit better than co-taster John DiRuocco (93). The complexity consolidates a bit in three parts milk, where flavor settles in with quiet certainty around a pronounced chocolate.

Evaluated as espresso. Ripe, berryish fruit hints at brandy in this lush yet tartly dry espresso that reveals its rounder chocolate side in the cup. Ken (93) decided to like its intensity and tart fruit sweetness. Co-cupper John DiRuocco went more decisively to the bright side at 94. Convincing in three parts milk: crisp chocolate with a juicy, fruit-toned finish.

Evaluated as espresso. Co-taster John DiRuocco (94) liked this coffee (“brightly orange and juicy, sweet, jasmine and stone fruit”) a bit better than Ken did (93), who nevertheless concurred with John’s descriptors and added dark chocolate and molasses. Both found the mouthfeel plush and satiny. In three parts milk, the shot proved delicate yet substantial, with an animated, light-footed chocolate.

Evaluated as espresso. Ken intensely admired this classic washed profile for its round brightness, plum-toned fruit, rose-toned flowers, and chocolaty and cedary balance, rating it 95. For co-taster John DiRuocco, the profile was pleasing but one-dimensional, though he rewarded the smooth mouthfeel, citrusy brightness and clean balance with a 92. Ken found the floral chocolate and cedary base particularly impressive in three parts milk.

Complex, richly sweet-tart. Pomegranate, pineapple kefir, cocoa nib, freesia, cedar in aroma and cup. Tart-leaning structure with bright, bright acidity; very full, satiny mouthfeel. Tangy finish with notes of cocoa nib and pineapple kefir.

Evaluated as espresso. Nuanced, multi-layered, high-toned. Bergamot, strawberry guava, cocoa nib, almond butter, freesia in aroma and small cup. Plush, syrupy mouthfeel; long, satiating finish. In three parts milk, notes of freesia and cocoa nib are amplified, with undertones of strawberry guava, almond and bergamot.

Evaluated as espresso. Rich-toned, deeply sweet-savory. Black currant, pomegranate, hop flowers, dark chocolate, magnolia, cedar in aroma and small cup. Crisp, lightly satiny mouthfeel; intense, concentrated finish rife with notes of black currant, magnolia and dark chocolate. In cappuccino format, dark chocolate notes are amplified, as are magnolia and black currant.

Brightly sweet, rich-toned. Red currant, agave syrup, lemon verbena, dark chocolate, cedar in aroma and cup. Juicy, lively acidity; crisp, lightly satiny mouthfeel. Sweetly herbaceous finish supported by notes of dark chocolate and cedar.

Deeply sweet-savory. Mulberry, cocoa nib, thyme, cedar, agave syrup in aroma and cup. Sweet-tart acidity; plush, syrupy mouthfeel. Sweetly herbaceous finish supported by cocoa nib and mulberry.

Delicately high-toned. Nectarine, honey, narcissus, cocoa nib, tangerine zest in aroma and cup. Gently bright, juicy acidity; crisp, silky mouthfeel. Finish consolidates to notes of cocoa nib and nectarine.

High-toned, crisply fruity. Blueberry, tamarind, baking chocolate, pink peppercorn, freesia in aroma and cup. Briskly tart acidity; syrupy-smooth mouthfeel. Finish consolidates to notes of blueberry and tamarind with undertones of pink peppercorn.

Deeply aromatic, complex. Bergamot, mulberry, tea rose, cinnamon, amber in aroma and cup. Delicately sweet-tart acidity; crisp, silky-smooth mouthfeel. Long, resonant, flavor-saturated finish.

Cocoa-toned, sweetly herbaceous. Cocoa nib, nectarine, lemon verbena, agave syrup, cedar in aroma and cup. Balanced, juicy acidity; silky-smooth mouthfeel. Citrusy finish supported by cocoa nib and cedar.

Brightly sweet-tart, fruit-toned. Cocoa nib, dried pineapple, magnolia, sage, sweet cream in aroma and cup. Sweetly brisk acidity; plush, syrupy mouthfeel. The quiet finish consolidates to cocoa nib and cedar. With pineapple undertones.

Delicately sweet-tart, fruit-toned. Pluot, pomelo, pink peppercorn, cocoa nib, freesia in aroma and cup. Sweetly bright with citrusy acidity; very satiny, buoyant mouthfeel. Finish centers around notes of cocoa nib and pomelo.

Floral-toned, fruity. Raspberry jam, narcissus, dark chocolate, hazelnut, cedar in aroma and cup. Balanced, sweet-tart acidity; plush, syrupy mouthfeel. Raspberry and dark chocolate lead in the long finish, supported by hints of narcissus.