Blind Assessment

Evaluated as espresso. Richly chocolaty, fruit-toned. Dark chocolate, raspberry jam, cedar, caramel, lemon verbena in aroma and small cup. Crisp, syrupy-smooth mouthfeel; chocolaty, sweetly herbaceous finish. In three parts milk, raspberry notes recede and caramel and chocolate come forward.

Notes

Produced by Tony Castro of Finca La Joya and processed by the natural method (beans are dried in the whole fruit). RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana natives Caleb and Laura Walker, specializing in direct trade microlot coffees. For more information, visitwww.ramsheadcoffee.com.

Bottom Line

A single-origin espresso from Honduras. Natural processing encourages a fruit-driven straight shot and a very chocolaty milk shot; especially full mouthfeel.

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