Organic Reviews

Attractive floral, nut, lemon and vanilla notes, but rather muted, especially in the aroma. Round, gentle acidity; unusually buttery mouthfeel. The nut note hints at chocolate in a sweet, rich finish.

Honey and flowers dominate in aroma and cup, complicated by coffee fruit that reads variously as lemon, fresh-cut fir, and pungent, moist pipe tobacco. Tartly sweet, floral-toned acidity; leanish, almost silky mouthfeel. Very rich, long, flavor-sustained finish.

Quiet, sweetly smooth. Nut, raisin, hints of fir and flowers in aroma and cup. Softly balanced acidity, lightly syrupy mouthfeel. Round, sweet-toned finish.

Evaluated as espresso. Co-taster Sean Kohmescher (94) and Ken (94) both admired this sample’s refined complexity and chocolate-toned depth. Ken cited crisp fir and lemon complication, whereas Sean’s reading of nuance inclined more toward berry and wine. Both found the sample slightly more impressive in the small cup than in milk, but nevertheless honored its sweet chocolaty balance in two parts milk, nuanced (for Ken) by hints of flowers and lemon.

Evaluated as espresso. Both Ken (94) and co-taster Sean Kohmescher (94) remarked on and enjoyed distinct and subtly unusual roasted nut and fudgy (Sean’s term) chocolate notes in aroma and small cup. Also some fruit complication (orange for Ken, berry for Sean). Medium to full body, smooth mouthfeel, and a superb finish that just keeps coming, carrying subtly transforming flavor notes far into the reaches of sensory memory. Fades just a bit in two parts milk, but remains pleasing and balanced.

Evaluated as espresso. Although Ken (90) and co-taster Sean Kohmescher (90) produced identical ratings, they read this coffee a bit differently, with Sean emphasizing its brightish citrus and floral tendencies while Ken added dark chocolate and hint of brandy. Sean was citrus inclined more toward lemon and lime, Ken toward a deeper-toned orange. Both read the small cup as medium in weight though slightly lean in mouthfeel, but admired the sample performance in two parts milk, finding it smooth, creamy, complex: berry, flowers, lemony cocoa.

Lemon-zest brightness and pungent fir in the aroma. The lemony character rounds in the acidity and the cup, where it is deepened and complicated by a crisp, floral-toned cocoa. Light but smoothly silky mouthfeel; cleanly sweet and flavor-saturated finish.

Evaluated as espresso. Sweet, deep, fruit- and chocolate-toned aroma. Balanced, gently pungent in the small cup: cedar, butter, lemon, anise. Lightly syrupy mouthfeel; clean, flavor-saturated finish. Rounds and sweetens but retains complexity in two parts milk: lemon, cedar, dark chocolate.

Intense aroma combining notes of peach, flowers and nut. The sweet peach and floral tones soften in the cup, complicated by suggestions of tart lemon and bittersweet chocolate. Citrusy acidity; lightly syrupy mouthfeel. Flavors simplify in a walnut-edged finish.

Crisp, delicate, balanced. Lime, peach, nut and cocoa suggestions in aroma and cup. Bright acidity; silky mouthfeel. The nut and cocoa turn toward bittersweet chocolate in the dry finish.

Complex yet delicate. Sweet lemony citrus and flowers overlay notes of brown sugar and rich almond in aroma and cup. Fine, crisply fruit-toned acidity and lightly syrupy mouthfeel. Deeper nut-toned flavors carry into the long, bittersweet finish.

Gently balanced, silky coffee. Flowers, fir, orangy fruit in the aroma. Soft acidity, lightly syrupy mouthfeel. Cocoa-toned fir, dark chocolate, raisin in the cup. Simple, sweet finish.

Delicately sweet aroma highlighted by a complex range of fruit: ripe berry, spicy citrus, with a backgrounded nut and fir. Gently tart acidity, medium body, silky mouthfeel. In the cup flavor smoothes and rounds, with the nut and fir moving forward and the fruit softening toward chocolate. Flavor persists in the short finish but fades toward a mild astringency in the long.

Evaluated as espresso. Rich, concentrated fruit flavors in aroma and small cup: sweetly tart cranberry and pie cherry, floral top notes with a deepening hint of dark chocolate. Resonant, long, fruit-toned finish. Light-bodied. Balanced in two parts milk: The fruit softens toward milk chocolate but retains a pleasingly tart edge.

Ripe lemon dominates, with rounding complications of apricot and nut-toned chocolate and a crisp hint of fresh-cut fir. Rich, dry acidity; lightly syrupy mouthfeel; deeply lemony finish.

Crisp, bittersweet: lemon, bergamot, dark chocolate, a hint of flowers. Brisk, dry acidity; silky mouthfeel. Flavors linger in the long, dry finish.

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.

Bright with bergamot and bittersweet lemon, crisp baker's chocolate and fresh-cut fir, this dried-in-the-fruit coffee cupped more like a fine Ethiopia washed coffee than a natural, though a rounding hint of cherry-blueberry sweetness complicated the profile and appeared to confirm its processing method. Delicate acidity; light, silky mouthfeel; long, lemon-and-cocoa-saturated finish.

Big, syrupy mouthfeel and a long, deeply resonant finish particularly distinguish this coffee, but the rich acidity is impressive too, as are the sweetly pungent aromatics: fir, dark chocolate, cherry, almond.

Dominated by a woody note, but an engaging, quietly spicy woody note reminiscent perhaps of sassafras tea, complicated by hints of dark chocolate and a banana-like low-acid fruit. Soft, round acidity, lightly syrupy mouthfeel. Rich in the short finish, fades a bit in the long.