Blind Assessment: Ken (92) enjoyed this espresso considerably more than did co-taster Byron Holcomb (89). The reason may have been their differing reactions to the influence of a fruity fermented character that Ken read as pleasingly brandy-like and Byron as dry white wine at best, bitterish seed-and-skin, muscadine grape at worst. Similarly, Ken was more positive toward a fresh-cut cedar character in aroma and flavor. Ken did have reservations about finish, where a hint of the heavy, salty side of the fruit ferment showed up. Byron gave the blend a break in four parts milk, where he described its impact as "white grape juice, subtle but nice, clean." For Ken the presence in milk was all good, a "deep brandied chocolate."

Notes: This blend is Moksha's take on the relatively light-roasted espresso style associated with northern Italy. Moksha is a small wholesale and internet retail roaster based in the San Francisco Bay Area's Silicon Valley. Its mission is to "Bring together the art of coffee roasting with the world's finest coffee to deliver coffee nirvana." Visit www.mokshacoffeeroasting.com or call 408-393-4294 for more information.

Who Should Drink It: Try it and pick sides.