Blend Reviews

Evaluated as espresso. Gently fruit-toned, crisply chocolaty. Brazil nut, dried apricot, cocoa powder, marshmallow, orange zest in aroma and small cup. Lightly creamy mouthfeel; richly sweet, nut-driven finish. In three parts milk, cocoa powder and Brazil nut sweetly mingle.

Evaluated as espresso. Richly bittersweet, roast-rounded. Cashew butter, lemon zest, scorched pine, pear, molasses in aroma and small cup. Full, creamy mouthfeel; sweetly nut-toned finish with hints of scorched pine. The milk shot is balanced with molasses and cashew notes in front and scorched pine in the long.

Evaluated as espresso. Deeply sweet, caramelly. Golden raisin, dark caramel, hazelnut, rhododendron, oak in aroma and cup. Satiny-smooth mouthfeel; the crisp, caramelly finish is complicated by notes of fresh-cut oak. Balanced and complete in three parts milk with deep caramel and sweet hazelnut notes.

Evaluated as espresso. Richly bittersweet, gently chocolaty. Dried apricot, cocoa powder, fresh-cut cedar, almond, magnolia in aroma and small cup. Plump, creamy mouthfeel; cocoa- and cedar-toned finish. Three parts milk amplifies cocoa, apricot and magnolia notes, while almond and cedar provide pleasing structural undertones.

Evaluated as espresso. Richly sweet-savory, unapologetically earth-toned. Pipe tobacco, dried cherry, hazelnut, caramel, a hint of cumin in aroma and small cup. Plush, velvety mouthfeel; the finish consolidates to hazelnut and a cumin-like spice. Milk quiets the tobacco tones and elevates the dried cherry and sweet hazelnut.

Evaluated as espresso. Richly bittersweet, gently herb-toned. Dried persimmon, macadamia nut, lime zest, scorched maple, rosemary blossom in aroma and small cup. Crisp, satiny mouthfeel; sweetly nutty, herb-toned finish. In three parts milk, both richly sweet (creamy macadamia nut and dried persimmon) and subtly earth-toned (rosemary blossom, scorched maple).

Evaluated as espresso. Crisply sweet, cocoa-driven. Cocoa nib, tangerine zest, pipe tobacco, alyssum, maple syrup in aroma and small cup. Richly smooth, satiny mouthfeel; crisp, cocoa-toned finish with undertones of pipe tobacco. In three parts milk, complex and floral — think cocoa nib with edible flowers.

Evaluated as espresso. Integrated, cocoa-and floral-toned. Cocoa powder, star jasmine, toffee, dried plum, clove in aroma and small cup. Juicy, lightly satiny mouthfeel; cocoa-driven finish with undertones of sweet clove. In three parts milk, spice-dominant (think clove and fresh-cut thyme) with understated but ever-present cocoa.

Evaluated as espresso. Richly chocolaty, nut-toned. Chocolate fudge, pistachio, gardenia, scorched mesquite, molasses in aroma and small cup. Full, creamy mouthfeel; chocolaty, pleasingly smoky-sweet finish. In three parts milk, think Snicker’s bar with extra caffeine.

Evaluated as espresso. Dark chocolate, Concord grape, scorched sugarcane, sandalwood, wisteria in aroma and small cup. Viscous, syrupy mouthfeel; richly chocolaty, sweetly smoky finish with floral depth. In three parts milk, decadent perfection: layers of undulating chocolate, wisteria and scorched sugarcane carry far into the long finish.

Evaluated as espresso. Chocolaty and richly bittersweet. Green apple, baking chocolate, black walnut, scorched allspice, fresh-cut fir in aroma and small cup. Delicate, smooth mouthfeel; punchy, chocolate- and walnut-toned finish. Three parts milk elevates both chocolate and spice and adds lily-like flowers to the profile.

Chocolaty, deeply sweet. Dark chocolate, dried plum, almond butter, magnolia, cedar in aroma and cup. Sweet structure with brisk acidity; very full, syrupy mouthfeel.The finish leads with notes of dark chocolate and almond butter with undertones of fresh-cut cedar.

Rich-toned, deeply sweet-savory. Nutella, nectarine, magnolia, cedar, maple syrup in aroma and cup. Sweet-savory structure with brisk acidity; satiny-smooth mouthfeel. The flavor-saturated finish centers around notes of Nutella and nectarine with cedar undertones.

Gently fruit-toned, cocoa-driven. Cocoa powder, black cherry, magnolia, fresh-cut fir, orange zest in aroma and cup. Sweet structure with brisk acidity; velvety-smooth mouthfeel. Cocoa- and fruit-toned, wood-framed finish.

Balanced, bright, sweet-toned. Apricot, cocoa nib, lavender, maple syrup, cedar in aroma and cup. Sweetly tart with vibrant, malic (apple-like) acidity; delicately satiny mouthfeel. Finish consolidates to notes of cocoa nib and lavender with undertones of maple syrup.

Evaluated as espresso. Bold, sweetly roast-toned, chocolaty. Dark chocolate, rhododendron, raisin, scorched oak, molasses in aroma and small cup. Velvety mouthfeel; gently drying, roasty-sweet finish with dark chocolate and scorched oak undertones. The milk shot is both floral and chocolaty, supported by notes of raisin and molasses.

A ready-to-drink black coffee, tested cold. Date, almond, caramel, freesia, bergamot. Sweet-toned with gentle, round acidity; velvety-smooth mouthfeel. Richly sweet, gentle finish. Combined with milk, this cold brew is caramelly and nut-toned with a hint of spice.

A ready-to-drink black coffee, tested cold. Black cherry, cocoa nib, lilac, toffee, sassafras. Sweet-savory structure with juicy acidity; crisp, delicate mouthfeel. The savory-sweet theme continues into the finish with notes of lilac and sassafras. The volume is turned down in milk in exchange for a mellow, toffee-driven vibe.

A ready-to-drink black coffee, tested cold. Baking chocolate, hazelnut, rose hips, raspberry, cedar. Sweet-toned structure with citrusy acidity; pleasingly dry mouthfeel (think good dry vermouth). Resonant, long, flavor-saturated finish. Milk softens all the dramatic edges of this compelling blend, emphasizing a gentle sweet-tart creaminess.

A ready-to-drink black coffee, tested cold. Dark chocolate fudge, raspberry coulis, molasses, almond butter, redwood. Richly sweet structure with brisk acidity; velvety-smooth mouthfeel. The finish is chocolaty, through and through — in milk, dessert-like, reminiscent of a chocolate-raspberry truffle.