Estate Reviews

Rich and sweet, combining notes of citrus, stone fruit, honey and flowers. In the cup a brisk tartness balances a lush, juicy character. Lightly syrupy mouthfeel. Flavors slowly fade in the finish to a slightly astringent tartness.

Symphonically fruit-toned and shimmeringly bright. An “underlying crushed grape sweetness” (co-cupper Wendy De Jong, 94) supported an array of lemon and berry suggestions. Ken (94) found deepening hints of fresh-cut fir and dark chocolate as well. Forward but accessible acidity, silky mouthfeel, sweetly tart finish.

Nut and molasses-like sweetness in the understated aroma. “Heavy and smooth” (co-cupper Wendy De Jong 89) to “lightly syrupy” (Ken 90) mouthfeel. Balanced acidity. Both Wendy and Ken found low-acid fruit leaning toward dark chocolate in cup and finish, though their associations varied, from Ken’s simple “cherryish fruit” to Wendy’s evocative “apricot … mulled wine and apples.” Both agreed that this coffee stayed on the rich side of astringency in the sweet, chocolate-toned finish.

Richly sweet in aroma and cup; notes of dry berry, citrus and stone fruit slowly emerge and become more prominent as the cup cools. Lightly syrupy mouthfeel and sustained fruit-toned acidity. The fruit character lingers in the lushly sweet finish.

Gently sweet in aroma and cup, highlighted by notes of honeyed orange, flowers and a suggestion of nut. Gently bright acidity, medium body and a silky mouthfeel. A simplified version of the fruit-floral complex lingers in the dry finish.

Evaluated as espresso. Bright and juicy. Flowers, ripe citrus and stone fruit in the small cup with caramel undertones. The fruit carries into a clean finish, with sugary sweetness developing in the long. Two parts milk amplifies the caramel character and rounds the persistent fruit and floral notes.

Deep, rich, balanced when hot. Fresh-cut fir, milk chocolate and an apricot-like fruit in the aroma; in the cup the chocolate turns crisper and more cocoa-like and the fruit more lemony. Softly round acidity, lightly syrupy mouthfeel. Flavor fades in the finish, though the pleasing chocolate note persists.

Complex and balanced flavor and aroma: orange-toned citrus, cherry, cedary aromatic wood, a hint of baking spice. The acidity is extraordinary: deep, powerful yet roundly rich and sweet. The mouthfeel is full and syrupy, the finish long and fruit-saturated.

Deep and richly roasty in the aroma: gently charred wood, raisiny dark chocolate, a hint of cardamom-like spice. In the cup medium-bodied but smoothly silky in mouthfeel. The charred, roasty character tends to overshadow the chocolate-toned aromatics in cup and finish.

Balanced, complete coffee with a straightforward aromatic complex persisting from aroma through finish: peach, citrus, flowers, complimented by a delicately sweet chocolate. Rich acidity, syrupy body.

Sweet and round in the aroma, highlighted by notes of chocolate and aromatic wood. Richly balanced acidity, syrupy mouthfeel and layers of complex flavors combining the fragrant wood characteristics with hints of grapefruit. Long, dry finish, dominated by fruit-toned dark chocolate.

Evaluated as espresso. A complex small cup layered with notes of maple syrup, fir, toasted nut and dried fruit, apricot perhaps. Medium-bodied, but with deep, sustained flavor that carries sweetly into the finish. Flavor becomes even more nuanced in two parts milk: richly sweet caramel supports pungent fruit and aromatic wood notes.

Evaluated as espresso. Intense cedary, fruit-toned wood in the aroma; some acidity in the cup, with chewy, raisiny fruit notes leaning toward dark chocolate. A hint of flowers at the top. Strong presence in two parts milk: full mouthfeel, bittersweet chocolate, with the aromatic wood nuance rounding toward nut.

Complex and pungently bold notes of toast, aromatic wood and sweet pipe tobacco in the aroma. All carry into the cup, with an added enveloping soft fruit. Silky mouthfeel. Flavor lasts well into the simple but rich finish.

Rich aroma and flavor highlighted by sweet-toned lemon with suggestions of flowers, berries and baking chocolate. Bright acidity, lightly syrupy mouthfeel and a finish that fades perhaps a bit too quickly, especially as the cup cools.

Pungent night flowers, lemon and a molasses-like dark chocolate dominate in aroma and cup. All simplifies slightly in the finish. Lightly syrupy mouthfeel, gentle, almost muted acidity.

In the aroma lemon, berry, and above all, delicate flowers - jasmine and lavender. In the cup crisp, floral-toned acidity, silky mouthfeel. The flowers and lemon deepen and turn richly pungent, sustaining into a long, deep finish.

Crisply but pungently sweet: molasses, fir and flowers in aroma and cup. Gentle acidity, lightly syrupy mouthfeel. The flavor fades in the finish but the sweetness remains.

Lemon-toned apricot in the aroma supported by flowers and a crisply sweet, cocoaish chocolate. All are sustained in the cup, supported by clear fruit-toned acidity, lightly syrupy mouthfeel and fine balance. The finish is flavor-saturated with a slight, bracing astringency.

Intense, rich, deeply sweet aroma: dark chocolate, aromatic wood, a hint of fruit. In the cup balanced acidity, silky to lightly syrupy mouthfeel, and continued dark chocolate with a sweetly tart orange-toned fruit that becomes more pronounced as the coffee cools. Some chocolate carries into a rich, very slightly astringent finish.