Blind Assessment: Evaluated as espresso. Fruit-forward, floral-toned. Narcissus, dried apricot, dark chocolate, hazelnut butter, cedar in aroma and small cup. Creamy, viscous mouthfeel; crisply chocolaty and fruit-centered finish. In three parts milk, floral notes take center stage supported by dark chocolate.

Notes: Coffees like this one from southern Ethiopia are produced from distinctive, largely indigenous Ethiopian landrace varieties of Arabica long grown in the region. Processed by the natural method (dried in the whole fruit). GK Coffee is a nano-roastery in Yilan, Taiwan that offers both retail and wholesale coffee. For more information, visit www.gkcoffee.com.tw or email [email protected]

The Bottom Line: A graceful, engaging single-origin natural-processed Yirgacheffe espresso: cleanly fruit-driven, chocolaty, especially floral in three parts milk.