Rocky Mountain Cordillera Coffee beans

Acidity - Medium acidity. It lingers in the back of the tongue, earthy & nutty aroma

Body - It leaves a sensation that can only be described as a roundness to it, the way it coats the mouth. I would say it's a medium to full-bodied bean

Roast - Dark

Preparation: Espresso

Although the bean looked moist and promising, perhaps it was my preparation that caused the cream to come off light. The bubbles held well into the 10th minute however and it does have that round, oily feel in the mouth. 

Grounds: Comes in bean form and ground at this size with the Krups---

Flavor: On its own, quite bitter that it has that soapy flavor. The aroma rises up to the nose, however. It is probably very nice as a flat white or a cappuccino or as a flavored concoction as the bean will hold up very well with the sugars. 

Starbucks' Coffee-characteristics Guide

Siete Baracos Coffee

Tasting notes

Acidity - medium

Body - high

Roast - full

Grounds - finest

Preparation: Capuccino with 75-mL skimmed milk (Emborg) & 5-grams Cinnamon/Chococcino 

Dickson

- Produces crema at low temperature

- Aroma is earthy but "hupas"

- It's a heavy and bold roast 

- Oilier bean than we're used to

- Must be "cooked" at low temperature

- There was a hint of ripe papaya while it was ground

Verdict: It's good. We can buy this again.

Kristina

- In comparison to Piazza d'Oro, at first whiff of the crema, Siete Baracos smells woodsy---referred to by Dickson as earthy---and watery despite the loose crown of bubbles. It finishes flat, lacking that burnt caramel aftertaste in the back of the tongue that I've come to expect from my preferred roasts. At half-cup, it's bitter on the fore tongue although there's still some aroma from the nose. 

Verdict: 3 out of 5

Bistro88: Ginger Chicken soup (?)

Usually served as a complimentary to mains with a variant of diced potatoes. 

Bistro88: Grilled Chicken w/ Kimchi Rice

The diary includes the complimentary soup.