Blind Assessment

Evaluated as espresso. Chocolaty and floral-toned. Cocoa powder, gardenia, raisin, fresh-cut fir, molasses in aroma and small cup. Velvety mouthfeel; crisp, chocolaty finish with undertones of molasses and fresh-cut fir. In three parts milk, a sweet earthiness surfaces that, combined with persistent cocoa tones, pleasingly complicates the cup.

Notes

A blend of coffees from Ethiopia, Colombia, Brazil, Tanzania and Indonesia, roasted for espresso applications. Pamma Coffee is a roastery and coffee shop in Kaohsiung, Taiwan that specializes in high-quality food and beverages. Visit https://www.facebook.com/PAMMACoffee/ for more information.

Bottom Line

A cocoa-driven, floral espresso blend, medium-roasted, that is particularly attractive in the milk shot.

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