Cupping Score: 89
Bean Weight: 12 & 16 oz
This espresso brings that rare taste of Hawaiian chocolate. A blend of Guatemala and Brazilian beans accounts for the intense bittersweet smell and release of chocolate crinkle cookies. This shifts to caramel aromatics of chocolate-pecan turtles. The cup has a texture that feeds into a milk quality, but the acidity has a fruited aspect, like pineapple juice. As you move through the cup, a nutty sweetness emerges, like raw hazelnut. This is a definitive chocolate-bomb latte the likes of which you'll compare to Ferrero Rocher hazelnut candies. Try it as a 1:1 ratio shot, over heavy cream and sweeten to taste — you might require knee braces soon after. As an Americano, it is intense as we have (see Polar Espresso).