Blind Assessment

Evaluated as espresso. Balanced, fruity, sweetly nutty. Notes of red apple, caramel, roasted almond, cocoa and plum in aroma and small cup. Crisp, satiny mouthfeel; resonant, cocoa-toned finish. In cappuccino format, apple and caramel notes become dessert-like, reminiscent of tarte tatin.

Notes

Produced by smallholding farmers, from trees of the Caturra, Colombia, Castillo and Bourbon varieties of Arabica, and processed by the washed method (fruit skin and pulp removed before drying). Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.  

Bottom Line

A classic Colombia Tolima espresso: fruit-toned and sweetly nutty in the straight show, indulgently dessert-like in milk.

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