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Summary and Tasting Notes
This espresso blend brings everything to the table. It hails from Africa and Central America and is bold, heavy and sweet with fruit. It has outstanding dark chocolate and cocoa and outperforms when it comes to milky drinks. The process of finding the right blend for an espresso is painstaking however, it is well worth the time and search for the perfect match.
To make sure this espresso will perform properly I started by becoming fully aware of what each coffee can provide standing alone. Once I know what each coffee tastes like individually I can begin the blending process. I started out with my base coffee which is from Africa. The base coffee is one that can stand alone and provide a well rounded espresso. Then I build upon this base by adding smaller amounts of other coffees that provide things like sweetness, acidity and a great crema (the white foamy bubbles on the top of the shot).
Again, this is a process that can take time and patience. A number of factors play into how the blend will turn out such as roast level of each coffee, natural vs. washed processing style and quality of the bean itself. If a bean has defects or it is older it will show up in this concentrated form during tasting. The details really matter and it must be right. In the end it's all worth that one small shot of perfect, velvety deliciousness so please enjoy!
Note that the roast level is a medium-dark. While it is more on the dark side of the roast level, I do not consider this coffee dark. If you're looking for this coffee to be ultra oily and a black color tone, this is not it. Roasting to medium-dark lets the coffee keep the sweet and sugary notes without being overpowered by smokey and oily notes.