Blind Assessment

Evaluated as espresso. Sweetly spice-toned, chocolate-forward. Baking chocolate, caramel, roasted almond, dried cherry and clove in aroma and small cup. Rounded, velvety mouthfeel; balanced bittersweet finish. In cappuccino format, caramel and chocolate deepen, with a soft cherry undercurrent.

Notes

A blend of coffees from Guatemala, Colombia and Nicaragua, 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 smooth, chocolaty espresso with gentle fruit undertones, especially satisfying in cappuccino format.

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