|Roaster Location:||Bellingham, Washington|
|Coffee Origin:||Rwanda; Costa Rica; Yirgacheffe growing region, southern Ethiopia.|
|Est. Price:||$18.00/16 ounces|
|Review Date:||May 2015|
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.
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.
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This review originally appeared in the May, 2015 tasting report: Open Source Espresso Blends