Blind Assessment

Evaluated as espresso. Lush tropical fruit and tart berry dominates with a chocolaty depth that for co-taster Ethan Hill (94) evoked “chocolate-covered raisin and tropical fruit.” Ken (94) for his part cited cleanly sweet alcohol suggestions (“fruity cabernet”), and both remarked on a sweetly tart pineapple top note that carried throughout the profile. For both tasters the mouthfeel was “plush [and] velvety,” the finish a bit drying but still saturated with the fruit and chocolate suggestions. In three parts milk the fruit and chocolate rounded but persisted with satisfying continuity.

Notes

Bignose Café is a quality-focused nano-roaster based in Hsinchu city, Taiwan since 2012. Bignose customizes the roast to customer preference, hand picks out any defective beans, and roasts the day of the order. Visit www.facebook.com/BigNoseCafe or call 886-3-5350609 for more information.

Who Should Drink It

A crowd-pleasing, complete espresso.

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