Blind Assessment: Evaluated as espresso. Co-cupper Ethan Hill (92) and Ken (92) equally valued this espresso, but read it slightly differently. For Ethan it was a fundamentally sweet cup (“maple syrup”) with layered complexity: blackberry, chocolate, almond. For Ken a crisp, lively, slightly bitterish edge (roasted cacao nib, lavender) complicated the sweetness throughout. Both agreed that the mouthfeel was plump and syrupy. For Ethan the finish was sweet all the way; for Ken it was a touch drying. In three parts milk again Ethan emphasized the sweetness (“retained a nice marshmallow sweetness”) while Ken cited a brisk cocoa-and-lavender character.

Notes: Ganesha Espresso is Tony’s flagship espresso blend. This current version is comprised of a dried-in-the-fruit or natural Yirgacheffe and two wet-processed or washed coffees, a Costa Rica La Macho and a Rwanda Gitesi. In 2013 the Ganesha was named “America’s Best Espresso” at a Seattle competition. Tony’s Coffee has been roasting in Bellingham, Washington since 1971. Visit www.tonyscoffee.com or call 800-448-8804 for more information.

Who Should Drink It: No matter whose reading you follow, a fine, complete, complex espresso.