Our team hit the Big Apple carrying 15 pounds of coffee, a couple of Acaia Lunar scales, and a K30 grinder. After 6 rounds of very tense head-to-head competition, we came home with the 1st Place trophy! A big congrats to our roaster apprentice and barista, Grace McCutchan, for showing off her technical barista skills and highlighting the hard work put into the roasting and blending process by our head roaster, Tony Greatorex. To try this amazing blend of natural and washed Ethiopian coffees for yourself, CLICK HERE.
Blind assessment: Evaluated as espresso. Sweetly tart, richly floral. Wisteria, saffron, pink grapefruit, dark chocolate, almond in aroma and small cup. Rich, lightly syrupy body. Resonant, flavor-saturated finish with chocolate suggestions in the short and saffron in the long. Remains chocolaty and floral-toned in three parts milk.
The bottom line: An engaging and dramatically complex espresso: deeply floral, vibrantly zesty, roundly nut- and chocolate-toned.