SEARCH RESULTS

Evaluated as espresso. Crisply sweet, chocolaty and nut-toned. Baking chocolate, raisin, hazelnut, fresh-cut fir, molasses in aroma and small cup. Crisp, velvety mouthfeel; richly drying, wood-framed finish. Nutella-like in three parts milk.

Crisply sweet, nut-and-chocolate-toned, balanced. Almond brittle, cocoa, magnolia, nectarine, fresh-cut cedar in aroma and cup. Sweet-toned structure with soft, generous acidity; buoyant, syrupy mouthfeel. Finish is quietly flavor-saturated, redolent with notes of nectarine and magnolia.

Deep-toned, chocolaty and floral. Dark chocolate, gardenia, gently scorched oak, red apple, hazelnut butter in aroma and cup. Bittersweet structure with gentle, round acidity; satiny-smooth mouthfeel. The crisp, richly drying finish consolidates to dark chocolate and oak.

Spicy, sweetly herb-toned. Eucalyptus, hazelnut, orange bitters, black peppercorn in aroma and cup. Brisk, juicy acidity; lean, satiny mouthfeel. The richly drying finish shows eucalyptus and hazelnut in the short and black peppercorn in the long.

Earth, nut and chocolate in the balanced aroma. In the cup a lemony, slightly bitter acidity, silky, lightly syrupy mouthfeel, and a simple, crisp flavor with continued earth, nut and chocolate complications. A rich, sweet finish fades to mild astringency.

Very sweet, almost sugary, with raisiny fruit notes and hints of orange and chocolate carrying with rich stateliness from aroma to cup. Syrupy body, deep, resonant finish.

Almost sugary sweet throughout the profile. Flowers and cedar in the aroma; the floral notes give way to a more pungent, tomatoey fruit and hints of cocoa in the cup. The sweetness carries straight into a rich short finish, fading to a mild astringency in the long.

A sweet, lyric coffee with remarkable complexity, starting with the aroma -- distinct leather notes, winy fruit, milk chocolate -- to the cup, where the wine tones deepen and take on an almost smoky edge. Clean, sweet, grape-like finish.

Crisp, wine- and cherry-toned fruit dominate in both aroma and cup. A delicate mustiness reads as leather and sweet pipe tobacco. The rather heavy finish lightens and sweetens as the cup cools.

Co-taster Willem Boot greatly admired this coffee, awarding it an exclamatory 95: "Reddish brown supershot! Complex aroma with tingling body. Mild sweet and dry flavor balance with intense fruit and spicy notes. Cardamom flavor with milk." Ken's admiration was more restrained. He enjoyed the low-toned bouquet of pipe tobacco, leather, toast, smoke, spice and musty cantaloupe notes enough to award a rating of 88, but found the body "gritty" (Willem called it "tingling") and the finish slightly astringent.

Acidy but balanced, softly powerful, saturated by elegantly dry cocoa tones and a touch of deep-toned, winey fruit. The cocoa tones linger exquisitely in the aftertaste.

The quintessentially smooth, deep, rich Pacific coffee. Not so much complex as dense with sensation. Refined, crisply seductive cocoa tones carry elegantly from aroma to aftertaste.

An agreeably sweet coffee with pungent bottom notes, but wildly uneven from cup to cup. A grassy, green taste marred some cups; others clearly displayed the overripe-edging-on-rotten taste of ferment. Some combined both problems, in a sort of bouquet of defects.

A dark roast that tip-toes past burned to achieve a smooth, integrated bittersweetness, enlivened by a hint of acidity and a touch of fruit.