Natural/Dry Reviews

Balanced, bright, fruit-forward. Dried plum, almond, freesia, honey, baking chocolate in aroma and cup. Sweet-toned, round acidity; plush creamy mouthfeel. Especially resonant, flavor-laden finish that fulfills the promise of the cup.

Richly sweet, delicately tart. Tamarind, dried mango, cocoa nib, marjoram, cedar in aroma and cup. Briskly sweet, gentle acidity; full, syrupy smooth mouthfeel. Crisp, sweetly tart finish.

Multi-layered, deeply sweet-tart. Candy apple, hibiscus tea, lemon verbena, cocoa nib, fresh-cut oak in aroma and cup. Briskly sweet acidity; plush, creamy mouthfeel. Very sweet, candy-like finish.

Deeply sweet, brightly tart. Raspberry, narcissus, baking chocolate, salted caramel, pomelo in aroma and cup. Even-keeled acidity; very full, syrupy mouthfeel. Fruity finish supported by narcissus and baking chocolate.

Evaluated as espresso. Sweetly tart, intriguingly complex. Tamarind, Jolly Rancher, dark chocolate, hop flowers, hint of marjoram in aroma and small cup. Creamy-smooth mouthfeel; chocolaty-tart finish. Cappuccino format emphasis the marriage of sweet-tart-savory with bright fruit, candylike sweetness, and bittersweet floral undertones.

Bright, vibrant, sweetly tart. Meyer lemon, cocoa nib, date, thyme, redwood in aroma and cup. Tartly sweet acidity; plush, viscous mouthfeel. Notes of cocoa nib and Meyer lemon with thyme undertones in the finish.

Richly sweet, gently fruity. Bing cherry, toffee, narcissus, cedar, sassafras in aroma and cup. Brisk, sweet acidity; very full, creamy mouthfeel. Resonant finish centered around notes of toffee and narcissus.

Evaluated as espresso. Brightly sweet-tart, chocolaty. Pomegranate, dark chocolate, goji berry, almond butter, cedar in aroma and small cup. Plush, creamy mouthfeel; crisp, tartly chocolaty finish. In cappuccino format, dark berry notes take over from tart fruit while almond butter is amplified.

Sweetly savory, nicely crisp. Pomegranate, freesia, pistachio, oak, agave syrup in aroma and cup. Tart-leaning structure with brisk acidity; crisp, creamy mouthfeel. Gently drying finish centered around notes of pistachio and oak.

Delicately fruity, crisply nut-toned. Mulberry, hazelnut, baking chocolate, orange zest, cedar in aroma and cup. Gently brisk acidity; lightly satiny mouthfeel. Mulberry and baking chocolate are supported by hazelnut in the quiet finish.

Gently tart, delicately high-toned. Meyer lemon zest, cocoa nib, narcissus, agave syrup, fresh-cut oak in aroma and cup. Balanced, malic (apple-like) acidity; very full, syrupy mouthfeel. Finish consolidates to notes of sweet citrus and cocoa nib.

Fruit-driven, richly floral. Boysenberry, lilac, cocoa nib, honey, cedar in aroma and cup. Winy acidity; plush, syrupy mouthfeel. Fruity, floral finish with undertones of cocoa nib, cedar and honey.

Richly sweet-savory, citrusy. Cocoa nib, hop flowers, almond, magnolia, key lime in aroma and cup. Crisp, citric acidity; viscous, satiny mouthfeel. Magnolia and cocoa nib are front and center in the gentle finish.

Balanced, juicy, bright. Dried cherry, sassafras, honey, almond, freesia in aroma and cup. Briskly sweet acidity; plush, syrupy mouthfeel. Very long, deeply aromatic finish that carries over all the flavor notes from the cup.

Delicately sweet-tart, subtly nuanced. Cocoa nib, raspberry jam, lemon balm, nougat, ginger blossom in aroma and cup. High-toned, balanced acidity; silky, viscous mouthfeel. Finish consolidates to cocoa-toned raspberry with hints of ginger blossom.

Balanced, sweetly nutty, gently tart. Pomegranate, hazelnut, baking chocolate, cedar, agave syrup in aroma and cup. Briskly sweet acidity; very full, syrupy mouthfeel. Quiet finish settles into notes of baking chocolate and pomegranate.

Richly bittersweet. Candied walnut, black sage, sesame, palm sugar, dried persimmon in aroma and cup. Delicately rich, tart acidity; vibrant, silky mouthfeel. Nut-toned finish with undertones of black sage.

Evaluated as espresso. Chocolate, mango and sweet lime animate this satiny bodied espresso. Impressive stone-fruit sweetness is complicated by an engaging resiny edge co-taster John DiRuocco (94) and Ken (93) both associated with mango. Mango and chocolate crisply and sweetly persist in three parts milk.

Balanced, deep-toned. Black cherry, salted caramel, hop flowers, lemon balm, cocoa powder in aroma and cup. Sparkling acidity; crisp, lightly satiny mouthfeel. In the finish, salted caramel and black cherry harmonize.

Sweetly spice-toned, delicately aromatic. Ginger blossom, clove, narcissus, cocoa nib, goji berry in aroma and cup. Gently bright, balanced acidity; vibrant, silky mouthfeel. Crisp, cocoa-toned finish supported by notes of ginger blossom and clove.