Dark Roasts Reviews

Smoky-sweet, chocolaty. Scorched mesquite, dark chocolate, gardenia, vanilla, roasted almond in aroma and cup. Sweet-toned with brisk acidity; light, delicate mouthfeel. Smoky chocolate notes are supported by scorched mesquite and gardenia in the finish.

Evaluated as espresso. Chocolaty and nut-toned. Chocolate fudge, dark chocolate, raisin, gently scorched cedar, gardenia in aroma and small cup. Lightly syrupy mouthfeel; gently drying, wood-framed finish. Chocolate notes re-surface in three parts milk, along with gardenia-like florals.

Chocolaty, sweetly smoky. Dark chocolate, scorched mesquite, lily, raisin, hazelnut in aroma and cup. Bittersweet structure with gentle acidity; crisp, light mouthfeel. Bittersweet finish with notes of chocolate and scorched mesquite.

Chocolaty, smoke-toned, sweetly savory. Dark chocolate, scorched mesquite, vanillin, gardenia, prune in aroma and cup. Sweet-savory structure with very little acidity; light-bodied, smooth mouthfeel. Wood-framed finish with hints of smoky chocolate.

Crisply tart, chocolaty. Lime zest, dried apricot, chocolate fudge, agave syrup, cedar in aroma and cup. Sweet-toned structure with gentle, round acidity; lightly syrupy mouthfeel. The deep finish is richly drying, very chocolaty.

Cocoa-toned, gently roasty. Cocoa powder, lightly scorched cedar, Brazil nut, raisin, lily in aroma and cup. Sweet-savory structure with barely perceptible acidity; velvety, heavyish mouthfeel. Gently drying wood-framed finish with hints of cocoa powder and lily.

Richly and sweetly earth-toned. Fresh humus, dark chocolate, gently scorched oak, almond, red apple in aroma and cup. Sweet-savory structure with pert acidity; full, satiny mouthfeel. Resonant, gently drying finish with sweetly smoky chocolate and fresh humus notes.

Low-toned, deep, richly sweet. Dried fig, dark chocolate, pistachio, gardenia, spice box in aroma and cup. Sweet-toned structure with gentle, round acidity; big, creamy mouthfeel. The finish is all about dark chocolate, with hints of fig and gardenia.

Deep, rich-toned, sweetly smoky. Mexican chocolate (dark chocolate and cinnamon), gently scorched mesquite, raisin, gardenia, roasted hazelnut in aroma and cup. Bittersweet structure with barely perceptible acidity; plush, satiny mouthfeel. The finish consolidates to notes of dark chocolate and gently smoky mesquite.

Crisply sweet, chocolaty. Dark chocolate, smoky cedar, prune, gardenia, cashew in aroma and cup. Bittersweet structure with virtually no perceptible acidity; lean, gently drying mouthfeel. The finish centers around notes of dark chocolate and smoky cedar.

Evaluated as espresso. Rich-toned, floral. Dark chocolate, black cherry, gently scorched cedar, molasses, magnolia-like flowers in aroma and small cup. Full, satiny mouthfeel; the crisp finish centers on notes of molasses and scorched cedar. Especially chocolaty in three parts milk, with pretty floral tones and undercurrents of smoky cedar.

Deep-toned, chocolaty and floral. Dark chocolate, gardenia, gently scorched oak, red apple, hazelnut butter in aroma and cup. Bittersweet structure with gentle, round acidity; satiny-smooth mouthfeel. The crisp, richly drying finish consolidates to dark chocolate and oak.

Sweetly roast-framed, cocoa-toned. Cocoa powder, dried date, gently scorched oak, lily, cashew in aroma and cup. Bittersweet structure with little perceptible acidity; full, velvety mouthfeel. Cocoa-driven finish with undertones of date and scorched oak.

Balanced, sweet-toned. Baking chocolate, almond, date, molasses, magnolia in aroma and cup. Bittersweet structure with little perceptible acidity; satiny-smooth mouthfeel. A rather muted finish centers around almond and baking chocolate.

Rich-toned, chocolaty. Dark chocolate, cedar, rhododendron, date, sassafras in aroma and cup. Bittersweet structure with gently tart acidity; light, silky mouthfeel. A quiet finish consolidates around notes of dark chocolate and rhododendron.

Roast-dominant, smoky-sweet. Dark chocolate, burned mesquite, lily, prune, fresh earth in aroma and cup. Bittersweet structure with barely perceptible acidity; heavy, smooth mouthfeel. Persistent dark chocolate notes lift a rather bitter, earthy finish.

Very roast-prominent, chocolaty and spiced-toned. Chocolate, charred mesquite, date, baking spices, dark caramel in aroma and cup. Sweet-toned structure with a bitter edge; full though drying mouthfeel. The finish, while sweet, is dominated by burned wood notes that obscure the underlying chocolate and fruit.

Evaluated as espresso. Attractively roast-prominent, deeply sweet and complex. Scorched cedar, baking chocolate, blackberry jam, blood orange zest, marjoram, violet-like flowers in aroma and small cup. Lightly creamy, almost fluffy mouthfeel. Finish consolidates around an herb-toned chocolate enveloped in a smoky resonance. In three parts milk, intensely sweet and aromatically vibrant, supported by a rich, smoky depth.

Evaluated as espresso. Chocolaty, nut-driven, a bit smoky. Dark chocolate, almond brittle, orchid, charred mesquite, molasses in aroma and small cup. Velvety-smooth mouthfeel; smoky, chocolaty finish. In three parts milk, deeply chocolaty and roast-prominent, with inviting notes of smoky mesquite.

Evaluated as espresso. Very rich and deeply sweet. Dark chocolate, dried cherry, singed cedar, lilac, candy cap mushroom with layered complexity in aroma and small cup. Very thick, syrupy mouthfeel; the finish consolidates to smoky cocoa and sweetly savory mushroom. In three parts milk, the cup is very chocolaty, sweet and floral with an umami throughline.