Blind Assessment:

Evaluated as espresso. Bright, floral, sweetly herbaceous. Tangerine zest, lemon verbena, dark chocolate, narcissus-like flowers, sandalwood in aroma and small cup. Crisp, satiny mouthfeel; resonant finish consolidates to narcissus and sandalwood. In cappuccino-scaled milk, this coffee is driven by deep florals and rich aromatic wood notes, with a base of dark chocolate.

Notes:

This coffee tied for the highest rating in a tasting of “classic” espresso blends from Taiwanese roasters for Coffee Review’s June 2019 report. A blend of washed and natural-processed Ethiopia coffees (Yirgacheffe and Sidamo, respectively) and a washed Guatemala Huehuetenango. Dory Coffee Roasters is a Taipei-based nano-roaster of specialty coffee. For more information, visit https://www.facebook.com/dorycoffee99/.

The Bottom Line: A “classic” third-wave espresso that presents bittersweet citrus, rich floral and lemony herb notes, all rounded by chocolate throughout.