Fair trade Reviews

Deeply and crisply lush. Ripe orange and nectarine, night flowers, very aromatic fresh-cut cedar in aroma and cup. Balanced, rich acidity; light but silky mouthfeel. Long, cleanly resonant finish.

Evaluated as espresso. Balanced, sweet-toned aroma: almond, milk chocolate, apricot. Round, syrupy mouthfeel. In the cup a pungent cedar moves forward softened by continued milk chocolate and apricot. The chocolate persists in a slightly heavyish, savory-toned finish. In two parts milk, however, the chocolate rounds nicely, turning minty and deeply fruit-toned.

Tart but deeply sweet: honey, fir, lightly roasted almond, sour cherry, hints of freshly turned earth. Richly tart acidity; smoothly syrupy mouthfeel. Round, deep finish resonates with the lemony cherry note in particular.

Evaluated as espresso. Deep and sweet in the aroma with mint- and brandy-toned dark chocolate, apricot, peach. In the cup the chocolate and fruit turn crisp and salty-savory with an anise-like pungency. Lightly syrupy mouthfeel; rich, heavyish, bittersweet finish. In two parts milk the coffee recovers its lift and sweetness with the chocolate and stone fruit softening and blooming.

Intense aroma and flavor: brandy, blueberry, dark chocolate, fresh-cut fir. Gently bright acidity; silky mouthfeel. The sweet-toned cup develops a savory edge as it cools, which carries into a complexly dry, chocolaty finish.

As brewed in a Keurig Platinum B70 single-serve brewing device using a "K-Cup" capsule to produce 6-ounce serving): Dark chocolate, caramel, cedar, a hint of earth in aroma and cup. Pungently tart acidity; medium body with a slightly leanish mouthfeel. Rich, dry, straightforward finish.

Delicate, fresh, balanced. Nut-toned caramel, orange, fir, a hint of flowers in aroma and cup. Gently bright, lemony acidity; smoothly silky mouthfeel. The simple but pleasing aromatics carry straight through to a long, sweet, slightly pungent finish.

Pungent, deep and roasty. Lightly scorched cedar, nut-toned dark chocolate and hints of flowers and earth in aroma and cup. Roast-muted acidity; leanish mouthfeel. Dark chocolate in particular emerges in a long, rich finish.

Balanced, quietly complex traditional Sumatra profile. Gently pungent, sweet-toned in aroma and cup: ripe lemon, dark chocolate, cedar, a hint of earthy fresh-fallen leaves. Round, functional acidity; lightly syrupy mouthfeel. Clean, rich finish.

Sweetly tart: ripe citrus, pungent cedar, sweet almond, hints of cocoa and a not unpleasant dry earth. Round, juicily tart acidity; lightly syrupy mouthfeel. A hint of salt and savory complicate an otherwise sweetly rich finish.

Very sweet-toned coffee: roasted cashew, brown sugar, roses, a hint of pear-like fruit. Delicate, crisp acidity; very silky mouthfeel. Flavor tends to fade in a sweet, resonant, though simple finish.

Intense, sweetly bright, crisp yet lush. Layered fruit – berry, nectarine, green apple – are complicated by fresh-cut fir and almond in aroma and cup. Rich, roundly tart acidity; lightly syrupy mouthfeel. The powerful aromatics fade just slightly in a drying finish.

Unusual and complex aromatics. Intense, sweetly pungent, slightly savory: blackberry, black currant, lemon, cedar, cocoa. Gentle, tartly sweet acidity; lightly syrupy mouthfeel. Flavor fades a bit in the pleasantly round finish.

The dry, tartly sweet fruit sensation characteristic of the best Kenya coffees unfurls with pleasing, shape-shifting complexity: Melon, black currant, blackberry, tart orange, with floral and fresh-cut fir complications. Assertive but balanced acidity; lean mouthfeel. Smoothes out in a decidedly sweet, mango-toned finish.

Sweetly balanced and round: ripe lemon, nut-toned cocoa, a hint of honeyish flowers in aroma and cup. Soft, berry-toned acidity; lightly syrupy mouthfeel. The cocoa carries into a sweet finish with a hint of drying astringency in the long.

Balanced, lyric coffee. Gently pungent fir rounded by fruit notes (blackberry, plum) in aroma and cup. Soft acidity; lively, lightly syrupy mouthfeel; sweet-toned, cocoaish finish. A very slight grassy or hay-like note emerges as the cup cools.

Evaluated as espresso. Rich aromatics: ripe red apple, caramel and rose-like flowers carry from the aroma into the short cup where they are deepened and complicated by hints of dark chocolate and fir. Creamy mouthfeel. Flavor mutes but gently persists in two parts milk.

Evaluated as espresso. Fresh-cut fir, cedar and orange-like citrus in the delicate aroma. Lightly syrupy body. Intense flavor: fresh-cut fir persists, complicated by a caramelly milk chocolate and a brisk walnut. Flavor carries well into a complex, resonant finish. Balanced in two parts milk; the fir sweetens and a suggestion of lemon emerges.

Intense aroma and flavor dominated by deep, jasmine-like flowers and tartly sweet fruit: pomegranate, bergamot, raspberry. Rich, complexly expressed acidity; lightly syrupy mouthfeel. The finish is lemony, sweet, and very long.

Low-toned, with pungent earthy and cedary notes supporting tart citrus and strawberry. Rich acidity; syrupy but lively mouthfeel. Sweet-toned and deep in the finish.