Blind Assessment

Evaluated as espresso. Chocolaty and sweet-toned. Baking chocolate, cashew, molasses, raisin, oak in aroma and cup. Syrupy-smooth mouthfeel; crisp, chocolaty finish. In three parts milk, notes of baking chocolate take front and center, with undertones of molasses and cashew.

Notes

A blend of coffees from Colombia and El Salvador designed to be brewed as espresso. Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.

Bottom Line

A very sweet espresso blend, richly nutty and crisply chocolaty, with the chocolate particularly prominent in cappuccino format.

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