|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|
Blind Assessment: 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.
Notes: 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.
This review originally appeared in the May, 2015 tasting report: Open Source Espresso Blends