A four bean blend (Ethiopia, Panama, Colombia, and Guatemala), this coffee really sparked our imaginations about the range of possibilities in espresso. Smooth bodied with notes of raisins and cherries and a slight touch of caramel it is like drinking a cup of rich fruit where the sugars linger in your mouth.
James pulled us a few shots (short and long) for comparison. As a short 1 oz pour the coffee faired particularly well. A complex profile with a nice full body there was just enough acidity to balance the fruit sugars. While it was probably too concentrated for some people this group tends to like those beyond ristretto shots.
In a more standard 2 oz pour the body was definitely thinner however the fruit had a chance to expand giving a wider spectrum of flavor. In this longer pour the raisins were toned down and we experienced more of the cherry and banana fruits.
Both renditions of the coffee were very impressive and this is certainly a very serious espresso but what was perhaps the most striking to us is how distinctive this blend is. The fruit leather quality in the cup is quite unique and while I would hesitate to use such lofty wine descriptors like opulent I was reminded, as I savored the residual fruit sugar in my mouth, of the sweet grape like California reds such as Pride Mountain Cabernet.