This has such a solid profile of candied sugar sweetness and an underlying nuttiness that is like candied almond. Grinding this coffee produces a smell of caramel and praline. Adding hot water brings up complex sugars like muscovado and cane sugar, as well as a fruited note of Asian pear. The cup has unique flavor components of unrefined sugars and nut. Medium roasts have a nice light caramel flavor, and with an underlying note of almond. The finish is very pleasant with a caramely-cocoa flavor lasing long into the aftertaste. It's a solid brewed cup that is more than just approachable, and with a dark roast or beyond, makes a fantastic, and classically profiled single-origin espresso.
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