Intense, exuberantly complex aroma: orange, grapefruit, honey, cedar, black currant. In the cup the acidity is intense and sweet, the mouthfeel syrupy, the flavor continuingly complex, dry yet lush: black currant, grapefruit, wine, a hint of milk chocolate. The finish is superb: saturated with grapefruit and chocolate, sweet, rich, long.

A very light-roasted, naturally sweet coffee that stays just on the rich side of raw. Low-toned but intense aroma: nut notes (raw cashew?) with hints of flowers and butter. In the cup soft acidity with a shimmer of wine, substantial body, continued sweet raw nut notes with hints of butter, chocolate and flowers. Rich, long, slightly heavy finish.

The surprise here is how well this blend performs in longer milk drinks. As a straight espresso it is agreeable enough, dominated in the aromatics by low-toned, musty notes that read as a raisiny semi-sweet chocolate or perhaps a spicy, cantaloupe-like fruit. The body is medium to full, the finish simple and rich with a slight astringent edge. The blend exerted a powerful though heavy dark-chocolate presence in short milk, but with more latte-like quantities of milk it bloomed with great sweetness and vivacity.