Blind Assessment

Evaluated as espresso. Bittersweet, richly pungent, chocolaty and floral. Dark chocolate, plum, cedar, magnolia in aroma and small cup. Plump, satiny mouthfeel; bittersweet and chocolaty in the finish. Chocolate and flowers dominate in three parts milk.

Notes

This blend consists of a wet-processed Arabica coffee from the Huehuetenango region of Guatemala, a dry-processed or natural Arabica from the Cerrado region of Brazil, and a wet-processed, high-end Robusta from India. The Curve Coffee Roasting Co., a certified Specialty Coffee Association teaching lab, offers professional coffee courses and roasts and sells many kinds of single-origin beans. Visit www.thecurvecoffee.com.tw for more information.

Bottom Line

A roast-toned, richly bittersweet espresso with prominent chocolate character and sweet floral nuance.

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