|Roaster Location:||Sacramento, California|
|Coffee Origin:||El Diamante, Jaén, Peru|
|Est. Price:||$19.00/12 ounces|
|Review Date:||June 2020|
Blind Assessment: Evaluated as espresso. Deeply chocolaty, balanced, roast-rounded. Dark chocolate, nectarine, molasses, gently scorched cedar, rhododendron in aroma and small cup. Full, satiny mouthfeel; crisp, chocolaty finish. In three parts milk the dark chocolate notes are amplified, as are the florals
Notes: Produced by Elvis Tineo Rafael of the Bourbon, Caturra and Catuai varieties of Arabica and processed by the wet, or washed, method. Committed to sourcing, roasting and brewing the finest coffees, Temple features coffee from distinguished single estates and cooperatives around the world. Visit www.templecoffee.com or call 916-454-1282 for more information.
The Bottom Line: A straight-ahead espresso with stone-fruit top notes, floral undertones, and dark chocolate through and through.