Blind Assessment

Evaluated as espresso. Sweetly nut-toned. Cashew butter, cocoa powder, date, freesia, fir in aroma and small cup. Viscous, syrupy mouthfeel; gently drying, cocoa-toned finish. In cappuccino format, chocolate and cashew notes are amplified, while florals recede.

Notes

A blend of coffees from Colombia (washed), Brazil (natural), Nicaragua (washed) and Mexico (washed), roasted for espresso applications. Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information. 

Bottom Line

A richly nutty, deeply cocoa-toned espresso, especially appealing in milk-based drinks.

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