Cooperative Reviews

Elegant, richly sweet, deeply savory. Butterscotch, roasted cacao nib, dried jasmine, caraway seed, sandalwood in aroma and cup. Crisply sweet acidity; full, syrupy mouthfeel. The richly drying cocoa-toned finish is saturated with notes of butterscotch and dried jasmine.

Delicate, subtle, intricately vibrant. Honey, strawberry guava, lilac, roasted cacao nib, fine musk in aroma and cup. Buoyant, juicy acidity; lush, velvety mouthfeel. The finish is distinctive in its richly drying, yet flavor-saturated originality. All of the aroma and flavor notes from the cup are sustained in the short finish, and strawberry guava and lilac, in particular, persist far into the very long.

Delicate, sweet-savory. Gooseberry, baker’s chocolate, lavender, oak, pink peppercorn in aroma and cup. Crisply sweet-tart acidity; full, syrupy mouthfeel. The bittersweet finish consolidates to lavender-toned chocolate in the short with a pleasing coconut note emerging in the long.

Richly savory, sweetly herb-toned. Honey, rosemary flower, baker’s chocolate, black currant, almond in aroma and cup. Juicy, vibrant acidity; delicate, velvety mouthfeel. Savory-sweet notes of almond and rosemary flower carry the richly drying, resonant finish.

Delicately tart, sweetly pungent. Butterscotch, macadamia nut, tamarind, rhododendron, lemon verbena in aroma and cup. Bright, tart acidity; lightly satiny mouthfeel. The long, exuberant finish elevates the primary tart notes of the aroma and cup, specifically tamarind and lemon verbena.

Delicately rich, gently and sweetly bright. Dark chocolate, peach, blood orange zest, lilac-like flowers, a pungent hint of juniper berry in aroma and cup. Crisp, light-footed acidity; smooth, satiny mouthfeel. Peach, chocolate and flowers carry into a deeply flavor-saturated finish.

Pungently and sweetly wood- and nut-toned. Fresh-cut cedar, baker’s chocolate, cashew, orange zest in aroma and cup. Round, backgrounded acidity; syrupy mouthfeel. Simple but sweet, resonant finish.

Delicately lush, deeply sweet. Blueberry, bergamot, wisteria, chocolate fudge, a hint of whisky in aroma and cup. Bright, lively acidity; syrupy but buoyant mouthfeel. The resonant, flavor-saturated finish carries through on all the promises of the cup, including the suggestion of highlands Scotch whisky, a discreet touch of elegant, fruit-toned sweet ferment.

Sweetly and richly spicy. Mango chutney, baker’s chocolate, freesia, tamarind, cumin in aroma and cup. Juicy, sweet-tart acidity; satiny-smooth mouthfeel. The clean, resounding finish is laden with floral and chocolate notes, with an intriguing hint of cumin.

Intensely sweet and savory, exotic. Passionfruit, frankincense, grapefruit zest, rose, roasted cacao nib in aroma and cup. Bright, lyrical acidity; plush, syrupy mouthfeel. The rich, long, cocoa-toned finish is flavor-saturated, all the notes from the cup persisting, passionfruit and grapefruit zest in particular.

Rich, intricate and layered. Lemon zest, roasted cacao nib, violet, mulberry, frankincense in aroma and cup. Delicately tart acidity; satiny-smooth mouthfeel. The crisp, richly drying finish is cocoa-toned, with hints of citrus.

Sweet, spicy, nut-toned. Pecan, carob, clove, black currant, lantana-like flowers in aroma and cup. Lively, juicy-tart acidity; delicate silky-smooth mouthfeel. The gently drying finish is carried by pecan notes in the short; black currant and clove return in the long.

Complexly layered with great sweetness. Ginger flower, mangosteen, frankincense, lemon zest, roasted cacao nib in aroma and cup. Vibrant, intricate acidity; lightly satiny mouthfeel. The rich, resonant finish is carried by rich, cocoa-toned florals and deep, sweet fruit notes.

Quietly rich, harmoniously sweet. Caramel, green grape, rhododendron, baker’s chocolate, walnut in aroma and cup. Crisp, sweet acidity; satiny mouthfeel. The richly drying finish consolidates around chocolate and walnut.

Complex, engaging, sweetly tart. Toffee, tamarind, violet, black truffle, dark chocolate in aroma and cup. Brisk, floral acidity; fudgy mouthfeel. Toffee notes, this coffee’s throughline, are accompanied by tamarind in the resonant short and dark chocolate in the sweet, crisp long.

Sweetly fruit-forward. Raspberry, baker’s chocolate, brandy, narcissus-like flowers, cashew in aroma and cup. Sweet-tart acidity; Smooth, lightly velvety mouthfeel. The richly drying finish consolidates to dried raspberry and brandy in the short, baker’s chocolate in the long.

Evaluated as espresso. Deeply sweet-tart. Lemon curd, walnut, roasted cacao nib, honeysuckle, candied apple in aroma and small cup. Crisp, silky mouthfeel. Bright, balanced short finish; sweetly nut-toned in the long. Maintains its composure in three parts milk, where both chocolate and lemon notes converge and fatten.

Subtly rich, crisply sweet. Brown sugar, rhododendron, baked green apple, walnut, oak in aroma and cup. Crisp, apple-like acidity; lightly velvety mouthfeel. Brown sugar, green apple, rhododendron all carry into a sweet, gently drying finish.

Crisply sweet, delicate, intricately composed. Mango, sandalwood, brown sugar, jasmine, cocoa in aroma and cup. Bright, vibrant acidity; levitating, silky mouthfeel. The richly drying, crisp finish centers on brown sugar and sandalwood notes in the short and fruit-toned cocoa in the long.

Deeply pungent, sweet-savory. Magnolia, dried mango, toasted barley, hops, thyme. Plump, juicy acidity; silky-smooth, delicate mouthfeel. The rich-toned finish consolidates to a citrus-leaning hops, complicated by hints of sweet thyme.