Blind Assessment

Evaluated as espresso. Rich-toned, deeply chocolaty. Dark chocolate, agave syrup, pomegranate nectar, almond brittle, cedar in aroma and small cup. Crisp, syrupy mouthfeel; chocolaty-sweet finish with undertones of almond and cedar. In cappuccino-scaled milk, dark chocolate notes dominate and a freesia-like spicy floral note emerges.

Notes

A blend of two coffees processed by the traditional washed method (fruit skin and flesh are removed from the beans before they are dried), one from Hacienda La Minita in Costa Rica and the second from Menendez Estate farms in El Salvador. RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana natives Caleb and Laura Walker that specializes in direct trade microlot coffees. For more information, visit www.ramsheadcoffee.com.

Bottom Line

An aromatic, sweet-toned, deeply chocolaty espresso blend driven by tart fruit and rich nut tones, with an added layer of complexity from spicy florals in three parts milk.

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