Blind Assessment

Evaluated as espresso. Both co-taster Ethan Hill (92) and Ken (92) remarked on distinct chocolate, sweetly tart berry and fresh-cut cedar notes. Ken found lavender as well. “Sweet, chocolate-covered cherry” added Ethan. Rather crisply bright for both tasters, with a smooth (“syrupy,” “plush”) mouthfeel and a fine floral and cocoa finish. Filled out three parts milk with tart berry and a balancing sweet chocolate.

Notes

This blend consists of three distinctive coffees: Costa Rica Sonora Estate Honey-Processed Red Catuai, an Ethiopian Boke Natural (dried-in the-fruit) Process Grade 1, and a dried-in-the-fruit Brazil Araponga. Temple Coffee is a quality-focused retail and wholesale specialty roaster active in Sacramento, California since 2005. 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.

Who Should Drink It

New American classic: a little tart but not too tart, good balancing chocolate; consistent through the profile; versatile.

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