|Roaster Location:||Billings, Montana.|
|Coffee Origin:||Brazil; Colombia; Ethiopia.|
|Est. Price:||$12.75/12 ounces|
|Review Date:||May 2015|
Evaluated as espresso. For both Ken (92) and co-taster Ethan Hill (91) high-toned floral notes and rather bright fruit (nectarine, strawberry) distinguished this complex blend. Very light but buoyant, almost effervescent mouthfeel. Along with fruit and flowers Ken identified a brisk roasted cacao-nib note that for him softened to chocolate in an otherwise rather drying finish. In three parts milk Ethan felt the floral character was muted and the acidity too assertive and out of balance; Ken, on the other hand, found the brisk cacao-and-flowers complex rather pleasing in milk.
This espresso blend is comprised of four distinguished coffees: a natural or dried-in-the-fruit coffee from the Sul de Minas growing region of Brazil, a wet-processed Colombia Iquira, and wet-processed and dried-in-the-fruit-processed coffees from the Yirgacheffe growing regions of Ethiopia. Revel Coffee is a micro-roaster located in Billings, Montana. Its motto: “Quality is paramount – a difference you can revel in.” Visit www.revelcoffee.com or call 406-534-9621 for more information.
Who Should Drink It
Those who enjoy high-toned flowers and bright fruit in a light, lively espresso with an anchoring cocoa-toned complication.
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This review originally appeared in the May, 2015 tasting report: Open Source Espresso Blends