Processing Method Reviews

Evaluated as espresso produced as a “ristretto” 25ml (.85-ounce) shot using a Nespresso capsule espresso brewer with whole milk heated using a conventional steam wand. Crisply chocolaty, sweet-toned. Baking chocolate, orange zest, almond, rhododendron, fresh-cut oak in aroma and small cup. Satiny-smooth mouthfeel; gently drying, cocoa-toned finish. In three parts, milk, crisply sweet and chocolaty with pleasing rhododendron notes.

Deeply sweet, citrus-toned. Magnolia, tangerine zest, caramel, baking chocolate, lemon-thyme in aroma and cup. Sweet structure with brisk acidity; satiny-smooth mouthfeel. The delicate finish centers around notes of baking chocolate and tangerine zest.

Rich, resonant, lyrically juicy. Dark chocolate, dried white peach, lilac, myrrh, ginseng in aroma and cup. Balanced, high-toned structure with juicy-bright acidity; plush, syrupy-smooth mouthfeel. Long, lingering, integrated finish fulfills the promise of the cup.

Deeply sweet-savory, intricate, inviting. Black currant, cocoa nib, lemon verbena, fresh-cut oak, Nutella in aroma and cup. Balanced, sweetly tart structure with juicy-bright acidity; plush, satiny mouthfeel. The finish consolidates to lasting black currant and Nutella notes.

Complex, cleanly fruit-forward. Raspberry coulis, cocoa nib, hazelnut butter, lilac, sandalwood in aroma and cup. Bright, sweetly tart structure with juicy acidity; delicate, silky-smooth mouthfeel. The resonant finish consolidates to notes of raspberry and hazelnut with sandalwood undertones.

Bright, richly floral-toned. Wisteria, cocoa nib, tangerine zest, almond nougat, sandalwood in aroma and cup. Sweet-tart structure with bright, juicy acidity; full, satiny mouthfeel. The satisfying finish leads with notes of wisteria and tangerine, rounding to almond nougat and sandalwood in the long.

Richly cocoa-toned. Cocoa nib, cashew butter, lily, lemon verbena, date in aroma and cup. Sweet-toned with mild acidity; plush, syrupy mouthfeel. Cocoa- and nut-driven finish.

Vibrantly sweet-savory. Red currant, toffee, hop flowers, marjoram, lemon verbena in aroma and cup. Richly bittersweet, balanced structure with lively acidity; plush, syrupy-smooth mouthfeel. Gentle finish with notes of red currant and marjoram.

Rich-toned, deeply sweet. Dried apricot, molasses, almond brittle, freesia-like flowers, cedar in aroma and cup. Sweet structure with gently brisk acidity; very full, syrupy-smooth mouthfeel. Sweetly nut-toned, long finish with notes of almond brittle and molasses.

Richly sweet-savory, citrus-toned. Tangerine zest, maple syrup, pistachio, rhododendron, baking chocolate in aroma and cup. Balanced structure with gentle, round acidity; full, lightly syrupy mouthfeel. The quiet finish is carried by notes of baking chocolate and pistachio.

Crisply sweet-tart. Almond butter, yellow plum, milk chocolate, clover flowers, a hint of thyme in aroma and cup. Sweet-toned structure with mild acidity; satiny, delicate mouthfeel. The sweetly nut-toned finish is supported by notes of chocolate and thyme.

Sweet-toned, gently floral. Baking chocolate, honeysuckle, almond, fresh-cut fir, brown sugar in aroma and cup. Sweet structure with brisk acidity; full, velvety mouthfeel. Gently drying, wood-framed finish with undertones of baking chocolate and almond.

Richly chocolaty, floral-toned. Dark chocolate, magnolia, almond, caramel, cedar in aroma and cup. Sweet structure with mild acidity; delicate, velvety mouthfeel. A simple finish consolidates to notes of cedar and almond.

Crisply cocoa-toned. Baking chocolate, almond nougat, carnation, golden raisin, cedar in aroma and cup. Sweet-toned with brisk acidity; silky-smooth mouthfeel. Nut-toned finish with hints of baking chocolate and golden raisin.

Confident, balanced, bright. Lilac, cocoa nib, red plum, sandalwood, maple syrup in aroma and cup. Richly sweet structure with juicy, vibrant acidity; very full, syrupy-smooth mouthfeel. Crisp, smooth finish centered around notes of cocoa nib and sandalwood with lilac and plum undertones.

Gently fruit-toned, sweetly earthy. Golden raisin, hazelnut, freesia-like flowers, cedar, fresh leather in aroma and cup. Sweet-savory with round, fruity acidity; crisp, velvety mouthfeel. Finish consolidates to notes of golden raisin and fresh leather.

Crisply cocoa-toned. Baking chocolate, magnolia, pie cherry, oak, cane sugar in aroma and cup. Sweet structure with brisk acidity; crisp, silky mouthfeel. Cocoa-driven finish with undertones of oak and cane sugar.

Complex, multi-layered, richly floral-toned. Lilac, rose hips, tangerine zest, Marcona almond, cocoa nib in aroma and cup. Balanced, high-toned structure with lyrically vibrant acidity; plush, very syrupy mouthfeel. Long, lingering, flavor-saturated finish that carries through on the promise of the cup.

Bright, juicy, balanced. Pink grapefruit zest, dark chocolate, candy apple, freesia-like flowers, cedar in aroma and cup. Sweet-tart structure with lively acidity; silky, viscous mouthfeel. Chocolaty, citrus-toned finish supported by notes of fresh-cut cedar.

Nuanced, richly bittersweet. Dark chocolate, hop flowers, apricot, brown sugar, sandalwood in aroma and cup. Sweet-savory structure with crisp, round acidity; satiny-smooth mouthfeel. Chocolaty finish with undertones of apricot and sandalwood.