Tree Variety Reviews

Evaluated as espresso. In the aroma, lush, chocolaty fruit (maraschino cherry, ripe orange) transforms to a bright, floral citrus in the cup, slightly drying but sweet. Co-taster John DiRuocco (94) felt that the entire package came together nicely, with “nice high notes balanced by chocolate undertones, acidity by body.” Ken had less conviction in regard to coherence, but he too characterized the mouthfeel as full and plush, the cup impressive, and seconded John’s 94. Both particularly praised the coffee in three parts milk, where lemon, chocolate and cherry tendencies played nicely.

Evaluated as espresso. Chocolate, mango and sweet lime animate this satiny bodied espresso. Impressive stone-fruit sweetness is complicated by an engaging resiny edge co-taster John DiRuocco (94) and Ken (93) both associated with mango. Mango and chocolate crisply and sweetly persist in three parts milk.

Evaluated as espresso. Lots of flowers with an herby edge—lavender, jasmine, orange blossom, cilantro—cushion on milk chocolate in this bright, light-footed espresso. Both co-taster John DiRuocco and Ken read this high-toned but resonant espresso in about the same terms with parallel ratings of 94. Resolves to an orangy, floral caramel in three parts milk.

Evaluated as espresso. Co-taster John DiRuocco (95) was particularly impressed by the lavish sweetness and fruit of this elaborately anaerobic-processed coffee from Colombian processing innovator Edwin Noreña. John found the well-structured and clean-finishing character sufficient to contain and balance the aromatic fireworks. Ken (92), on the other hand, found the sweetness and fruit a bit too intense and candy-like, though he found compensating value in underlying musk and sandalwood tendencies. Both tasters admired the coffee in three parts milk, which rounded and diluted the intensely sweet fruit.

Evaluated as espresso. Co-taster John DiRuocco (94) liked this coffee (“brightly orange and juicy, sweet, jasmine and stone fruit”) a bit better than Ken did (93), who nevertheless concurred with John’s descriptors and added dark chocolate and molasses. Both found the mouthfeel plush and satiny. In three parts milk, the shot proved delicate yet substantial, with an animated, light-footed chocolate.

Elegantly fruit-forward, richly aromatic. Wild strawberry, cocoa nib, lemon verbena, amber, narcissus in aroma and cup. Balanced, juicy acidity; full, syrupy-smooth mouthfeel. Long, resonant, flavor-saturated finish.

Fruit-driven, brightly sweet. Nectarine, black cherry, magnolia, pomelo, cedar in aroma and cup. Gently bright, sweetly tart acidity; crsip, dry-vermouth-like body. Resonant, harmonious, integrated finish.

Richly aromatic, multi-layered, deeply sweet. Fruit Loops cereal, pineapple kefir, cocoa nib, black sage, agave nectar in aroma and cup. Bright, balanced acidity; plush, very syrupy mouthfeel. Long finish centered around notes of Fruit Loops and cocoa nib.

Bright, balanced, richly sweet. Dark chocolate, narcissus, Meyer lemon, thyme, apricot in aroma and cup. Juicy-bright acidity; crisp, satiny mouthfeel. Dark chocolate is the throughline in the satisfying finish.

Evaluated as espresso. Very fruity and richly chocolaty. Black cherry, guava, dark chocolate, tangerine zest, cedar in aroma and small cup. Crisp, satiny mouthfeel; fruity, chocolaty finish. In three parts milk, chocolaty-sweet and invigoratingly tart.

Elegantly berry-toned, dessert-like. Mulberry, candycap mushroom amber, apricot nectar, dark chocolate in aroma and cup. Brightly sweet-savory acidity; plush, syrupy-smooth mouthfeel. Harmonious, integrated, flavor-saturated finish.

Evaluated as espresso. Rich-toned, deeply sweet-savory. Black currant, pomegranate, hop flowers, dark chocolate, magnolia, cedar in aroma and small cup. Crisp, lightly satiny mouthfeel; intense, concentrated finish rife with notes of black currant, magnolia and dark chocolate. In cappuccino format, dark chocolate notes are amplified, as are magnolia and black currant.

Juicy, lithe, high-toned. Lychee, passionfruit, sandalwood, cocoa nib, marjoram in aroma and cup. Sparkling acidity; crisp, lushly satiny mouthfeel. Cocoa-toned tropical fruit in the finish.

Brightly sweet, rich-toned. Red currant, agave syrup, lemon verbena, dark chocolate, cedar in aroma and cup. Juicy, lively acidity; crisp, lightly satiny mouthfeel. Sweetly herbaceous finish supported by notes of dark chocolate and cedar.

Evaluated as espresso. Rich, deep, sweetly nutty. Hazelnut butter, tamarind, jasmine, dark chocolate, cedar in aroma and small cup. Crisp, velvety-smooth mouthfeel; nutty, chocolaty finish. In cappuccino format, Nutella-like in its marriage of chocolate and hazelnut notes.

Brightly sweet, gently tart. Cocoa nib, pink peppercorn, freesia, apricot, almond in aroma and cup. Juicy, vibrant acidity; crisp, satiny mouthfeel. Notes of pink peppercorn and freesia are supported by cocoa nib in the long finish.

Nuanced, multi-layered fruit-forward. Bergamot, apricot nectar, star jasmine, lemon balm, sandalwood in aroma and cup. Complex, juicy acidity; full, syrupy mouthfeel. Long-lasting finish that carries over all the flavor notes from the cup.

Richly fruity, complex. Wild strawberry, cocoa nib, lemon verbena, honeysuckle, sandalwood in aroma and cup. Sweetly tart structure with bright, vibrant acidity; syrupy-smooth mouthfeel. The long, lingering finish centers around notes of wild strawberry and honeysuckle with undertones of sandalwood.

Evaluated as espresso. Richly chocolaty, floral-toned. Chocolate fudge, pomegranate, narcissus, tangerine zest, gently scorched cedar in aroma and small cup. Tannic, syrupy mouthfeel; crisply chocolaty finish. In cappuccino format, both dark chocolate and narcissus are amplified, backed by tart pomegranate.

Complex, multi-layered, deep-toned. Red currant, cocoa nib, tangerine, fresh-cut oak, marjoram in aroma and cup. Bright, juicy structure with phosphoric (cola-like) acidity; crisp, syrupy mouthfeel. Resonant finish centered around notes of red currant and cocoa nib.