Espresso Reviews

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. Very fruity and richly chocolaty. Black cherry, guava, dark chocolate, tangerine zest, cedar in aroma and small cup. Crisp, satiny mouthfeel; fruity, chocolaty finish. In three parts milk, chocolaty-sweet and invigoratingly tart.

Evaluated as espresso. Richly chocolaty, gently spice-toned. Dark chocolate, clove, almond butter, pink grapefruit zest, date in aroma and small cup. Creamy-smooth mouthfeel; crisply chocolaty finish with undertones of pink grapefruit zest and clove. In cappuccino format, the perfect drink for baked goods with loads of butter and baking spices.

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.

Evaluated as espresso. Rich, deep, sweetly nutty. Hazelnut butter, tamarind, jasmine, dark chocolate, cedar in aroma and small cup. Crisp, velvety-smooth mouthfeel; nutty, chocolaty finish. In cappuccino format, Nutella-like in its marriage of chocolate and hazelnut notes.

Evaluated as espresso. Deep-toned, crisply chocolaty. Baking chocolate, hazelnut, date, gardenia, oak in aroma and small cup. Full, creamy mouthfeel; sweetly nut-toned, wood-framed finish. In cappuccino format, notes of baking chocolate and hazelnut are supported by oak.

Evaluated as espresso. Richly aromatic, brightly sweet-tart. Dark chocolate, black cherry, tamarind, cedar, finger lime in aroma and small cup. Full, creamy mouthfeel; richly chocolaty, tart-leaning finish. In cappuccino format, dark chocolate and black cherry notes carry the profile, with support from finger lime and cedar.

Evaluated as espresso. Sweetly nut-toned, earthy and caramelly. Dark caramel, almond, pipe tobacco, date, oak in aroma and small cup. Full, syrupy mouthfeel; gently drying, wood-framed finish. In cappuccino-scaled milk, caramel is front and center, supported by notes of pipe tobacco and date.

Evaluated as espresso. Sweetly nutty, invitingly crisp. Cashew butter, cocoa powder, golden raisin, cedar, orange zest in aroma and small cup. Velvety-smooth mouthfeel; finish consolidates to notes of cocoa powder and cashew. In three parts milk, nut tones further sweeten and cocoa powder is also amplified.

Evaluated as espresso. Sweetly nut-toned, gently fruity. Cashew butter, pomegranate, orange zest, baking chocolate, oak in aroma and small cup. Velvety-smooth mouthfeel; crisp, nutty finish. In cappuccino-scaled milk, pomegranate notes predominate, supported by creamy cashew tones.

Evaluated as espresso. Richly sweet, multi-layered. Chocolate fudge, date, graham cracker, cedar in aroma and small cup. Creamy-smooth mouthfeel; chocolaty, richly sweet finish. In cappuccino format, crisply sweet date harmonizes with chocolate fudge for a dessert-like profile.

Evaluated as espresso. Crisply cocoa-toned, richly floral. Cocoa nib, gardenia, pomegranate, fresh-cut oak, molasses in aroma and small cup. Satiny-smooth mouthfeel; cocoa- and floral-toned finish. In three parts milk, the through line is cocoa nib with undertone of gardenia and oak.

Evaluated as espresso. Richly chocolaty, floral-toned. Chocolate fudge, pomegranate, narcissus, tangerine zest, gently scorched cedar in aroma and small cup. Tannic, syrupy mouthfeel; crisply chocolaty finish. In cappuccino format, both dark chocolate and narcissus are amplified, backed by tart pomegranate.

Evaluated as espresso. Crisply chocolaty, deeply sweet. Dark chocolate, rhododendron, pie cherry, lemon-thyme, fresh-cut oak in aroma and small cup. Very full, creamy-smooth mouthfeel; chocolaty, sweetly herbaceous finish. In cappuccino format, dark chocolate and rhododendron notes ramp up, while tart fruit and sweet herbs take a supporting role.

Evaluated as espresso. Deeply sweet, gently herbaceous. Golden raisin, oregano, molasses, oak, onion blossom in aroma and small cup. Lightly satiny mouthfeel; quietly sweet, herbaceous finish. In cappuccino format, balanced and delicately sweet-savory.

Evaluated as espresso. Floral-toned, richly wood-framed. Calla lily, tangerine zest, pink peppercorn, balsa wood, amber in aroma and small cup. Velvety mouthfeel; gently drying, wood-centered finish. In cappuccino-scaled milk, Calla lily and pink peppercorn notes intersect with tangerine zest.

Evaluated as espresso. Crisply chocolaty, sweetly nutty. Baking chocolate, almond, orange zest, oak, lemon verbena in aroma and small cup. Velvety mouthfeel; almondy finish with undertones of orange zest. In three parts milk, baking chocolate and orange notes play nicely together.

Evaluated as espresso. Sweetly tart, richly chocolaty. Baking chocolate, raspberry, frangipane, molasses, redwood in aroma and small cup. Plush, syrupy mouthfeel; crisp, chocolaty finish. In three parts milk, chocolate and raspberry notes carry the day, with undertones of redwood.

Evaluated as espresso. Boldly sweet, gently roasty. Baking chocolate, almond, pomegranate, fir, molasses in aroma and small cup. Lightly satiny mouthfeel; gently crisp, nutty finish. In cappuccino-scaled milk, both chocolate and nut tones bloom.

Evaluated as espresso. Chocolaty, richly nut-toned. Dark chocolate, almond butter, Meyer lemon zest, pink peppercorn, fir in aroma and small cup. Velvety-smooth mouthfeel; chocolaty, nut-driven finish. In cappuccino-scaled milk, notes of dark chocolate and pink peppercorn commingle with fir.