South America Reviews

Delicate, fruit-toned. Dried strawberry, brandy, dark chocolate, cedar, pink peppercorn in aroma and cup. Sweet-toned in structure with gentle, round acidity; lightly syrupy mouthfeel. Sweetly fermenty in the finish with notes of berry liqueur and pink peppercorn.

Floral-toned, richly sweet. Narcissus, roasted cacao nib, toffee, apricot, sandalwood in aroma and cup. Deeply sweet-tart structure with juicy, bright acidity; full, syrupy mouthfeel. Resonant finish centers around cocoa-toned narcissus and apricot.

Deep, richly sweet-savory. Black currant, fine musk, toffee, jasmine, celery seed in aroma and cup. Sweet-savory in structure with bright, juicy acidity; plush, syrupy mouthfeel. The flavor-saturated finish is equal parts sweet-leaning (black currant, toffee, jasmine) and savory (musk, celery seed).

Richly sweet, nut-toned. Baker’s chocolate, hazelnut butter, pear, agave syrup, fresh-cut fir in aroma and cup. Sweet-toned structure with brisk acidity; satiny-smooth mouthfeel. Chocolate- and nut-toned in the long, resonant finish.

Evaluated at proportions of 5 grams of instant coffee powder mixed with 8.5 ounces (250 ml) of hot water. Caramel-toned, richly sweet. Dark caramel, magnolia-like flowers, cedar, baker’s chocolate, a hint of apricot in aroma and cup. Sweet-toned in structure with brisk acidity; smooth mouthfeel. The finish is crisply sweet and resonant, with lingering notes of caramel and apricot.

Crisply sweet, balanced. Baker’s chocolate, maple syrup, gardenia, cherry, cedar in aroma and cup. Sweet-tart in structure with brisk acidity; velvety mouthfeel. The finish consolidates to baker’s chocolate and gardenia with hints of cedar.

Richly sweet, floral-toned. Narcissus, roasted cacao nib, agave syrup, fir, red apple in aroma and cup. Sweet-toned structure with gentle, rounded acidity; smooth, satiny mouthfeel. The gently drying finish centers around roasted cacao nib and narcissus-like floral notes.

Crisply sweet, chocolaty. Baker’s chocolate, plum, magnolia, cedar, molasses in aroma and cup. Sweet-toned structure with gentle, round acidity; satiny-smooth mouthfeel. The gently drying finish is redolent with notes of baker’s chocolate and magnolia, with a hint of cedar-like aromatic wood.

High-toned, crisply sweet. Date, cashew butter, magnolia, grapefruit zest, cedar in aroma and cup. Sweetly tart in structure with brisk acidity; full, velvety mouthfeel. The resonant finish leads with notes of date and magnolia in the short, rounding to cashew butter and grapefruit zest in the long.

Balanced, rich-toned, crisply sweet. Baker’s chocolate, plum, hazelnut, maple syrup, wisteria in aroma and cup. Deeply sweet structure with lively acidity; viscous, lightly syrupy mouthfeel. The richly drying finish is cocoa-laden, with supporting notes of stone fruit and nuts.

Cocoa-toned, deeply sweet-savory. Dark chocolate, mulberry, dried mushroom, lily- and rhododendron-like floral notes in aroma and cup. Sweetly savory structure with round, gentle acidity; delicate, silky mouthfeel. The finish centers around notes of dark chocolate and vanilla-like florals with an umami undercurrent akin to dried mushroom.

Sweetly pungent, chocolate-toned. Baker’s chocolate, dried cherry, magnolia-like flowers, cedar, hazelnut in aroma and small cup. Sweet-toned in structure with gentle, rounded acidity; velvety mouthfeel. The finish leads with notes of magnolia and cherry in the short, and cedar and hazelnut in the gently drying long, with good chocolate throughout.

Evaluated at proportions of 5 grams of instant coffee powder mixed with 8.5 ounces (250 ml) of hot water. Mainly burned, with some crisp liveliness. Heavily scorched fir with hints of dark chocolate, vanilla and cinnamon in aroma and cup. Bitter and burned in structure, with a suggestion of sweetness. Light and lean in mouthfeel. Dry and roasty-wood-toned in the finish, with faint suggestions of chocolate and vanilla.

Evaluated at proportions of 5 grams of instant coffee powder mixed with 8.5 ounces (250 ml) of hot water. Simple, balanced. Prominent cocoa, cedar, orange zest, a faint hint of flowers in aroma and cup. Sweet-tart in structure with a shadow of salt. Lightly syrupy in mouthfeel. Flavor holds, particularly cocoa, in the short finish, though a faintly salty wood prevails in the long.

Evaluated at proportions of 5 grams of instant coffee powder mixed with 8.5 ounces (250 ml) of hot water. Cloyingly sweet and definitively burned. Salted caramel, burned building, some cinnamon and floral top notes in aroma and cup. The structure is salty and bitter; the mouthfeel lean and watery. Hints of flavor fade in a finish that simply tastes burned.

Sweetly spice-toned. Mexican chocolate (chocolate and cinnamon), roasted almond, magnolia-like flowers, gently scorched oak, dried plum in aroma and cup. Sweet-savory structure with gentle, rounded acidity; lightly syrupy mouthfeel. The richly drying finish consolidates to notes of Mexican chocolate and magnolia, with suggestions of smoky aromatic wood.

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. Crisp, very sweet, delicately seductive. Cocoa, raisin, roasted cashew nut, sweet alyssum flowers in aroma and small cup. Light and velvety in mouthfeel; flavor consolidates but lingers in a persistent, balanced finish. Quiet but superb in three parts milk: flowers and cocoa come forward pleasingly.

Evaluated as espresso. Richly fruit-toned, balanced. Blackberry, baker's chocolate, hazelnut butter, honey, oak in aroma and small cup. Satiny-smooth mouthfeel; crisp, resonant finish. In cappuccino-scaled milk, chocolate tones are foregrounded, supported by berry and hazelnut.

Balanced, richly sweet. Black cherry, molasses, cedar, baker's chocolate, lily-like flowers in aroma and cup. Sweetly tart structure with brisk acidity; crisp, velvety mouthfeel. Notes of baker's chocolate and molasses frame the short finish, while cedar and lily re-emerge in the gently drying long.

Evaluated as espresso. Crisply sweet, spice-toned. Roasted cashew, gardenia, apricot, cardamom, baker’s chocolate in aroma and small cup. Satiny mouthfeel; richly layered finish with notes of chocolate and faintly smoky aromatic wood. Crisply and persuasively chocolaty in three parts milk.