This is a blend that I worked on over the course of two years. It was a working blend, in which I would make small changes constantly to tweak the flavor profile. Now I’ve got it. This is a smooth espresso- not too acidic and definitely no robusta. The complexity of the espresso is what I love the most. It’s buttery and big with crema that stands up to anything you’ve ever had. Earthy undertones, sweet, sweet fruitiness and a chocolate that grows exponentially as it cools (in an americano). There is a lot more going on in there, and it’s in constant flux (because that’s the way coffee is, especially in blends). But I’ll leave the rest to your taste buds. Suffice it to say, this is a huge espresso. If you don’t believe me, ask anyone who’s had it. Or try it yourself.