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.

Notes

This blend was created for the 2016 America’s Best Espresso competition at Coffee Fest in New York City, where it was awarded first place. A blend of 70% dried-in-the-fruit or “natural” processed coffee from the Halo Bariti Cooperative in Yirgacheffe and 30% wet or “washed” processed coffee from a micro-lot produced by Yirgacheffe farmer Birhanu Bali Jilo. Established in 2010, Red Rooster is an organic-certified micro-roaster focusing on socially conscious coffee and high-quality coffee. Visit redroostercoffee.com or call 540-745-7338 for more information.

Bottom Line

An engaging and dramatically complex espresso: deeply floral, vibrantly zesty, roundly nut- and chocolate-toned.

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