Blind Assessment

Evaluated as espresso. Sweetly roast-rounded, chocolaty. Dark chocolate, caramel, gently scorched oak, almond, gardenia in aroma and small cup. Crisp, velvety mouthfeel; gently drying, chocolaty finish. In three parts milk, gardenia and dark chocolate notes harmonize nicely.

Notes

A blend of two Ethiopia coffees, a Guji and a Yirgacheffe, roasted for espresso applications. Philipsburg Coffee Roasters is a specialty roaster based in Montana’s Flint Creek Valley that focuses on four to five seasonally rotating coffees at a time. Visit philipsburgcoffeeroasters.com for more information.

Bottom Line

A sweetly roasty, richly chocolaty espresso blend with floral and nut undercurrents.

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