Blind Assessment

Evaluated as espresso. Crisply chocolaty, sweetly nutty. Baking chocolate, almond, orange zest, oak, lemon verbena in aroma and small cup. Velvety mouthfeel; almondy finish with undertones of orange zest. In three parts milk, baking chocolate and orange notes play nicely together.

Notes

A blend of coffees from Colombia, Brazil, Nicaragua and Mexico, roasted for espresso applications. Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.   

Bottom Line

A medium-roasted espresso blend characterized by crisp chocolate, sweet nut, and bittersweet citrus zest notes.

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