Origin Coffee

I tasted bright notes of clementine and panela sugar during my first sip, but as it cooled slightly, the taste progressed to soft caramel and almond. The mouthfeel was smooth and light, with a clean, citrus finish that lingered on my palate without bitterness. The barista said that they usually let the beans rest for about 10 days after roasting to keep the flavor stable. It was one of the cleanest and most consistent espressos I have tasted.

Cupping Method:The barista pulled my shot on a Victoria Arduino Black Eagle machine set at 93.5 °C and used a 1:2 brew ratio. Extraction took about 28 seconds and produced light brown crema.

This is a "Man on the Street" best espresso pick by Gor Gasparyan.