|Roaster Location:||Boulder, Colorado|
|Coffee Origin:||50% Yirgacheffe Ethiopia; 25% Papua New Guinea; 25% Brazil.|
|Est. Price:||$16.00/12 ounces|
|Review Date:||May 2015|
Evaluated as espresso. Although co-taster Ethan Hill (92) and Ken (92) gave this blend the same rating, Ken was a bit more enthusiastic than Ethan. Both agreed it was a crisply bright, floral-toned espresso (honeysuckle and gardenia for Ethan) with a light, silky mouthfeel. Ethan found a sweet corn undertone in the flavor, Ken a brown sugar note. Both were impressed by the flowers in the “refreshingly resonant” finish (Ethan). In three parts milk Ethan felt the floral brightness clashed a bit with the dairy, though the cup remained “quaintly drinkable”. Ken, on the other hand, felt the milk nicely softened and rounded the brisk, complex flowers.
This distinguished espresso blend consists of a natural (dried-in-the-fruit) process Ethiopia Guji from Yirgacheffe, a wet-processed Papua New Guinea Peaberry from the Banum Estate, and a natural-processed Brazil Cerrado. Dragonfly Coffee is a Boulder, Colorado-based micro-roaster that produces high-quality coffees and supports worthy causes. Visit www.dragonflycoffeeroasters.com or call 303-579-2154 for more information.
Who Should Drink It
A gently bright, floral-toned espresso in the newer style, vivacious and delicately lively.
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This review originally appeared in the May, 2015 tasting report: Open Source Espresso Blends