Moka Kadir Blend

The dry fragrance of darker roasts has a strong rustic sweetness like palm and date sugars, along with smokey cocoa, and a sweet fruited underlay. The wet aroma sticks close to this, fruited sweetness building in the steam, and pungent bittersweetness is strengthened as well. The cup is the culmination of all the intense aromatics, and more. Dense, thick body adds to the sense of an almost chewy cup character! Dark roasts show a bittersweetness of smoky cacao nib and mesquite notes, offset by sweet molasses and chocolate syrup, that all do well to ground the wilder cup characteristics. Espresso is where this blend really shows best, with an underpinning of rich chocolate layers, high % cacao up front, roasted nibs in the middle, and an unsweetened baking type chocolate flavor that lingers long into the finish. Dried fruit notes are played up in the cup, due in large part to the Ethiopian component that finds footing in the flavor profile. Notes of slab apricot and plum offer fruited counterpoints to the bold, bittersweet low tones, and are distilled down to an opaque fruited chocolate flavor. The top notes in the finish are leathery, herbal, fruited, earthy, and of course, bittersweet. The mouthfeel as espresso is velvety, and offers a delicious espresso base for milk drinks.