Blind Assessment

Evaluated as espresso. Rich-toned, fruit-forward and chocolaty. Chocolate fudge, dried apricot, almond paste, sandalwood, molasses in aroma and small cup. Viscous, syrupy mouthfeel; a resonant finish centers around chocolate fudge and dried apricot. In three parts milk, almost dessert-like in its richness.

Notes

A blend of coffees from Yirgacheffe and Sidama, Ethiopia and Guatemala roasted for espresso and created for DG Cafe in Taipei, Taiwan. GK Coffee provides quality specialty coffee to consumers and retailers. For more information, visit www.gkcoffee.com.tw or email gkcoffee2015@gmail.com.

Bottom Line

A balanced, bright, juicy espresso. Chocolate and dried stone fruit are the throughlines, both particularly amplified in three parts milk.

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