Wonderful Blueberry Muffin Coffee, with cocoa butter and dried banana, slightly tart acidity. A very versatile coffee, making incredible espresso shots, but also with enough acidity to carry the flavors into a drip pot and french press. The cup softens a bit on cooling, as body thickens with butter, chocolate, and sweet banana wine flavor, while the finish becomes progressively, pleasantly dry, slightly chalky as cup cools.

360 Reserva coffee is strong and bold with a unique acidity. The wet aromatics have interesting mouthwatering aroma, dark brown breads in the nose, with the peach aroma becoming clear. You'll get bold coffee flavors, dry coco powder and peach. The roast is smack in the middle of full-city, but the coffee is bold and strong. The unique mouth-watering acidity is always present. The coffee come-together after it cools slightly, the acidity blends with the cup. The aroma and finish are "strong" coffee, but you'll still have peach in the finish and aroma.

Coko is a beautiful cup that highlights the best attributes found in Rwanda coffees. The dry fragrance is floral with citric mandarin orange brightness. The wet aroma, with clove, vanilla. orange, and milk choc at a Full City roast level with just a bit of roasty caramelization with the cocoa. The warm cup has a defined clove finish that's a much stronger floral clove as cools. The body and mouthfeel are large, clear yet creamy (buttery feel) which matches and supports the melon flavors really well.

The dry fragrance is intensely sweet, a full, rounded sweetness with malt syrup, praline, dark honey, and raisiny fruits. The break has sugar cookie and honey sweetness, which you see in the cup which is vividly bright, with strong honey-lemonade flavors, red berry, toasted nut, praline and dried fruit. I get apricot, plum and raisin as dried fruit flavors. It's quite sweet, but not in the typical wet-process Costa Rica way, a more full, slightly rustic sweet dimension. The body is syrupy, thick. It definitely reveals itself as a true "honey coffee," a "miel" or pulp natural process.

This coffee is sweet! The dry fragrance has peach hints, and cane sugar sweetness in the aromas. The wet aroma reveals some balanced spices and a caramel sweetness which produces a very nice cup in press or drip. This coffee was purchased through a farm-direct Colombia program, and has been designated as a Micro-lot, processed separately, and a premium price is returned to the farmer.