Processing Method Reviews

Complex, richly sweet-savory, deeply floral. Star jasmine, salted caramel, cocoa nib, wild strawberry, mustard seed in aroma and cup. Sweet-tart-savory structure with high-toned acidity; very full, syrupy mouthfeel. Cocoa-driven finish with undertones of caramel and mustard seed.

Elegantly spice-toned, floral. Bergamot, lilac, pink peppercorn, caramel, plum in aroma and cup. Delicately sweet-savory structure with lively, juicy acidity; very syrupy-smooth mouthfeel. Finish consolidates to notes of caramel and plum.

Citrusy-bright, juicy-sweet, spice-toned. Pink grapefruit zest, green peppercorn, honeysuckle, agave syrup, frankincense in aroma and cup. Delicately sweet-tart structure with high-toned, vibrant acidity; silky, buoyant mouthfeel. The resonant finish leads with notes of pink grapefruit zest and honeysuckle with green peppercorn and frankincense in the long.

Evaluated as espresso. Sweetly roast-toned, richly chocolaty and deep. Dark chocolate, black cherry, almond extract, marjoram, cedar in aroma and small cup. Creamy, viscous mouthfeel; chocolaty and fruit-driven finish. Chocolate explodes in three parts milk, supported by notes of black cherry and cedar with a hint of sweet marjoram.

Subtly complex, fruit-toned. Raspberry coulis, freesia, almond nougat, cedar, lemon verbena in aroma and cup. Sweet-tart structure with vibrant acidity; crisp, silky mouthfeel. Berry and cedar-toned finish.

Evaluated as espresso. Bold, roasty-sweet, floral-toned. Magnolia, hazelnut butter, dark chocolate, date, fresh-cut oak in aroma and small cup. Syrupy-smooth mouthfeel; crisp, floral-toned, chocolaty finish.

Crisply spice-toned. Molasses, dried cherry, clove, cashew, grapefruit zest in aroma and cup. Sweet-toned structure with brisk acidity; lightly syrupy mouthfeel. The finish consolidates to notes of molasses, clove and cashew.

A ready-to-drink black coffee, tested cold. Dried apricot, baking chocolate, lemon verbena, marjoram, frankincense. Juicy, sweet-tart structure with lively acidity; satiny-smooth mouthfeel. The balanced finish is equal parts dark chocolate and dried apricot. Chocolate notes are further amplified in milk, as sweet marjoram and resiny frankincense notes.

Richly berry-toned, sweetly herbaceous. Raspberry coulis, lemon verbena, wild honey, cedar, a hint of marjoram in aroma and cup. Sweet structure with vibrant acidity; syrupy-smooth mouthfeel. The fruit-forward finish is supported by sweet herb notes and rich aromatic wood suggesting cedar.

Juicy, vibrant, tartly floral. Dried hibiscus, Meyer lemon zest, guava, cocoa nib, sandalwood in aroma and cup. Balanced, brightly sweet-tart structure with high-toned acidity; silky, viscous mouthfeel. Resonant, rich, flavor-laden finish.

Delicately, richly perfumy. Guava, cocoa nib, frankincense, wild honey, lilac in aroma and cup. Sweet in structure with bright, vibrant acidity; silky, levitating mouthfeel. The deeply sweet finish centers around guava, cocoa nib and frankincense.

Juicy-sweet, fruit-driven. Lychee, tea rose, sandalwood, cashew, chocolate fudge in aroma and cup. Richly bittersweet structure with juicy, bright acidity; plush, syrupy mouthfeel. The resonant, long, flavor-laden finish centers around notes of lychee and chocolate.

Fruit-forward, high-toned. Pink grapefruit zest, rhododendron, baking chocolate, agave syrup, freesia in aroma and cup. Sweet-toned structure with brisk acidity; very full, syrupy mouthfeel. Crisply sweet, floral-toned finish with citrus undertones.

Deeply sweet, fruit-toned. Watermelon candy, dark chocolate, a whiff of Bourbon barrel, fresh-cut fir, gardenia in aroma and cup. Sweet-tart structure with gentle acidity; full, satiny mouthfeel. Crisp, dry, chocolaty short finish with notes of sweet watermelon and whiskyish ferment in the long.

Balanced, bright, deep-toned. Dark chocolate, red plum, almond butter, freesia-like flowers, oak in aroma and cup. Sweetly bright in structure with juicy acidity; crisp, satiny mouthfeel. The chocolaty and nut-toned finish is complicated by hints of freesia.

Floral and richly fruit-forward. Tea rose, anise, ripe cantaloupe, roasted pecan, marshmallow in aroma and cup. Roundly sweet-savory structure with winy, bright acidity; satiny mouthfeel. The rich finish leads with notes of tea rose and cantaloupe, supported by anise and marshmallow.

Balanced, accessible, cocoa-toned. Cocoa nib, plum, nougat, lemon verbena, magnolia in aroma and cup. Sweet-toned with pert acidity; velvety mouthfeel. The finish consolidates to cocoa-toned nougat with lemon verbena undertones.

Evaluated as espresso. Chocolaty and nut-toned. Baking chocolate, hazelnut, date, fir, a hint of marjoram in aroma and small cup. Creamy mouthfeel; crisply chocolaty, nut-driven finish with undertones of fresh-cut fir. In three parts milk, chocolaty and nut-toned, Nutella-like.

Richly aromatic, complex, multi-layered. Lychee, lavender, cocoa nib, hazelnut butter, lemon-thyme in aroma and cup. Sweet-savory with lively, juicy acidity; plush, very syrupy mouthfeel. Long, resonant, flavor-saturated finish.

Delicately sweet, richly perfumy. Bergamot, marzipan, lilac, apricot, cocoa nib in aroma and cup. Sweetly tart in structure with very lively, juicy acidity; lightly viscous, silky mouthfeel. The finish centers around notes of bergamot and lily, rounding to cocoa nib in the long.