Chocolate, Almond, Gingerbread
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Direct from a farm that is largely a Bourbon cultivar and exhibits a thick syrupy body when made as espresso and a well-balanced cup of drip or french press. From the moment you begin grinding the coffee, the fragrance ranges from malted milk to hazelnuts and cocoa powder with notes of toasted sugar and hints of cinnamon. The wet aroma is very sweet with caramel and butter scents emerging, slight red apple notes and mulling spices.
The cup taste stays true to the aromatics; rounded and balanced, with a thick and syrupy body. There are delicious cocoa chocolate notes that combine well with almond roast tones. A mild red apple sweetness lurks behind the roast notes and fades to cocoa-dusted nut tones in the finish.
It's well balanced and tasty as drip or press coffee and really intense and wonderful as espresso. Classic espresso flavors of chocolate bittersweets have a nice bright note, gingerbread spice flavors.
Full City+ with an Enhanced Candies profileProcessing
BourbonGrade & Appearance
SHB/EP; .2 d/300gr, 17-18 screen