Espresso Blend - Third Level
For this espresso blend we used Guatemalan coffee from around the Lake Atitlan area. There’s also a dry-processed Brazil, which provides body, and also adds a depth to the sweetness. Brazils are nutty and in the context of this blend is a welcome additional. This espresso blend makes a nice brewed cup, with the Brazil and Guatemala coffees providing a base sweetness, and Yirga Cheffe balancing this out with acidity and complex high notes. Floral aspects really come through, especially in the wet aromatics and on the break . There's an ever-so slight nuttiness too, which come off as complimentary to sweetness and to the top notes. The Brazil provides a rich chocolate flavor complimented by viscous body - like a melted chocolate bar. The mouthfeel is super creamy, and a sweet, and with pointed acidity. Chocolate really is the highlight here, and while it's a fantastic espresso , this blend will hold us so well in milk drinks. The floral and citrus aspects found in the cup take a bit of a backseat in espresso. They are still there, but they truly are 'top' notes, not defining the base. These highlights take the form of citrus zest , lavender, and berry, all weaving in and out of the long finish .