Processing Method Reviews

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.

Intense, gently but sweetly tart. Lemony peach, almond, fresh-cut fir, brown sugar in aroma and cup. Delicate, lively acidity; leanish but silky mouthfeel. Long, almost sugary sweet short finish, drying in the long.

Sweetly crisp, delicate. Cedar, honey, red apple, cocoaish chocolate, a hint of flowers in aroma and cup. Gentle acidity; lightly syrupy mouthfeel. Cocoa and apple carry into a sweet, slightly drying finish.

Brandy, mint, cocoa and apricot in a quiet but clean dried-in-the-fruit profile. Tart, apple-toned acidity; lightly syrupy mouthfeel. Some flavor persists in the simple, savory-sweet finish.

Deeply and dramatically complex aroma and flavor: Pineapple- and berry-like fruit, milk chocolate, hints of brandy and mint. Richly bright acidity; very smooth, silky/syrupy mouthfeel. The finish is saturated with flavor, particularly with the minty brandy notes. Turns savory as the cup cools, perhaps a bit bitter; otherwise this would be a 94-rated coffee.

Rich, brandy-like fruit dominates the profile: cherry, blueberry, cocoaish dark chocolate in aroma and cup. Round, fruit-influenced acidity; syrupy mouthfeel. Flavor carries richly into the finish, where a very slight over-ripe note emerges as the cup cools.

Frank but brilliant in its complex fermented fruit character: cocoa, dusk flowers, butter, brandy, lemon all layer engagingly in aroma and cup. The sweet, exuberant ferment seems to turn the mouthfeel almost effervescent. Sweetness and flavor outlast a hint of astringency in the long finish.

Evaluated as espresso. Co-taster Sean Kohmescher (92) and Ken (88) split on this coffee and how to read its deep, ferment-toned fruit. Sean enjoyed the distinctive character of the fruit: “stone-fruited chocolate” with a hint of grapefruit. Ken read the same fruit but also picked up nagging musty/salty tendencies. Two parts milk smoothed things out a bit for Ken, developing a chocolaty sweetness, though Sean remained more committed here also, praising the shot’s “light, sweet, berries and cream” performance in milk.

Evaluated as espresso. Rich, buttery aroma: ripe lemon, cherry, a hint of fresh-cut fir. In the small cup medium body, smooth mouthfeel, crisply complex flavor: the fruit and fir notes resolve toward a dark chocolate with a hint of anise. Deep, sweet, dark-chocolaty finish. The chocolate sensation rounds and softens in two parts milk; think a lemon-toned milk chocolate.

Intense, unusual profile, dominated by a citrus and molasses character that suggests both moist pipe tobacco and sweet black tea. Roundly rich acidity; lightly syrupy mouthfeel. The distinctive flavor complex lingers in the deep, rich finish.

Layers of rose, peach and lemon in the aroma. Silky mouthfeel, medium body, crisp acidity. Flowers move forward in the cup with complex suggestions of rose and lavender and continued complications of ripe citrus and a sweeter stone fruit. The flavor intrigue carries seamlessly from cup to a dry-edged, flavor-saturated finish.

Evaluated as espresso. In the small cup exhilarating floral-toned aroma balanced by orange and caramel, light though smooth mouthfeel, and continued floral tones in the flavor with complications of tart berry, lemon and baking spice. The flowers become even more pronounced in two parts milk, deepened by notes of butter, citrus and cocoa.

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.

Dry berry or black currant, flowers, hints of lemon and aromatic wood in the aroma. All carry into a luxuriously sweet cup, with the lemon note dominating. Rich, complexly fruit-toned acidity, silky to lightly syrupy mouthfeel, clean, gently lemon-toned finish.

Orange, bittersweet lemon, nut, aromatic wood in aroma and cup, with complicating floral top notes. Balanced, crisp acidity; silky mouthfeel. The citrus notes in particular carry into a rich, sweet finish.

Sweet and intense – stone fruit and honey complimented by silky milk chocolate. Fruit- and floral-toned acidity, medium body and a deeper chocolate-like sensation in a finish marked by a touch of drying astringency.

Sweet-toned aroma and flavor: caramel, dark chocolate, aromatic wood and a hint of fruit. Soft but distinct acidity and a round, silky mouthfeel. A richly sweet short finish gives way to a slightly papery astringency in the long.

Sweet and richly high-toned aroma: lemon, flowers, fresh-cut cedar, honey. Lushly bright acidity, medium body, silky mouthfeel. In the cup the lavish acidity registers first, followed by a softer impression of night flowers, lemon, and a cedar note that rounds toward cocoa. Extraordinarily long, resonant finish, deeply saturated with flavor.

Intense aroma and flavor, dominated by one of the most distinctive notes in coffee, a kind of earthy, pungent citrus sensation that may suggest grapefruit to some, butterscotch to others, but essentially is a pleasure that belongs to this style of coffee alone. Complicated by flowering grass, nut, dark chocolate. Balanced, integrated acidity, silky mouthfeel, sweetly rich, resonantly flavor-saturated finish.

Subdued aroma: spicy aromatic wood, hints of earth, butter, dark chocolate. In the cup quiet acidity, full body, sweet-toned but simple, heavy flavor with hints of aromatic wood and earth. Simple and rich in the short finish, but fades quickly toward a slightly salty astringency.