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Espresso Workshop #27 - Los Tumulos
This is a dynamic and brighter espresso at light roasts as well as darker. The dry fragrance has a distinct plum aspect at the lighter levels, with dark caramel and raisin at Full City roast. There is a divide in the wet aroma as well, with the lighter roasts distinguished by rose-like floral scents, over brown sugar sweetness. The darker roast levels have stewed fruits, dried plum and a hint of hibiscus, with chocolate syrup notes. The cup has complex stone fruits, ranging from peach-apricot in the lighter roast levels to the already-mentioned plum-raisin-prune at Full City roast. In any case, it has intense sweetness, and syrupy viscosity. Caramelized sugars are complex in themselves, with Bourbon vanilla retro-nasal aromatics. The finish is has jam-like fruit, along with fig butter. This isn't the kind of espresso I would normally pick for milk drinks, favoring blends with less acidity and more bittersweets. But the Tumulos interacts with lactose sugars to make a dessert-like concoction, really quite exquisite. This is a blend for people who prefer brightness and sweetness over more traditional Continental espresso blends that have heavier roast levels and more bittering roast taste.
Processing: Wet Process (Washed)
Crop: March 2013 Arrival
Appearance: .2 d/300gr, 17-18 screen
Intensity/Prime Attribute: Bold Intensity / Clean, complex fruits, bright, sweet.
Roast: This blend works well at City+ to Full City+. Los Tumulos holds up nicely at 2nd crack as well