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
