Extracted in a properly functioning, clean espresso machine the blend produces a lot of crema, making the mouthfeel very thick and creamy. The sharp pungent bite to the blend has a pleasant bitterness to it, like roasted cacao nibs, and fades into a rich aftertaste of dark and semi-sweetened chocolates. If properly roasted (not scorched) the blend will not be ashy, something I really don't like in espresso. (With any espresso, if the aftertaste turns acrid and bitter after 3 minutes or so, your espresso machine may be overdue for a backflush!) We're using a fresh Costa Rica ingredient this time around that brings a nice level of sweetness to the blend. Short and long shots show hints of fruit, sweet smoke, caramel, umami, and cream in the extended aftertaste. This blend works extremely well in milk drinks, meaning by that a true cappuccino (6-9 oz.) or machiatto.
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